In a small bowl, mash cottage cheese with a spatula to break up some of the curds.

Add self-rising flour. Stir until a dough forms.

If there is a lot of dry flour at the bottom of the bowl, add additional cottage cheese, 1 teaspoon at a time, and mix in. If it’s too sticky, add a little more flour, one teaspoon at a time.

Place the dough on a floured surface and gently press and fold it for a minute or two. If it’s too sticky, just sprinkle more flour on your hands, the dough, or the counter until it feels smooth and easy to work with.

Your dough should feel just a tiny bit sticky—kind of like the back of a sticky note. If you’ve got a few extra minutes, cover it with a clean kitchen towel and let it rest for 15 minutes. It’ll make shaping even easier.

Roll into a ball, then use the flats of your fingers and the palms of your hands to form a rope about 10 to 12 inches long.

Bring the ends of the dough together to form a circle, gently pressing to seal. Place your shaped bagel on a parchment-lined baking sheet. If you’re making two smaller bagels, repeat with the second piece of dough.

In a small bowl, beat the egg with 1 tablespoon of water to make an egg wash. Brush it over the top (and sides!) of the bagel for a golden, glossy finish.

For toppings, pour your favorite bagel seasonings into small bowls. Gently press the egg-washed side of the bagel into the toppings to help them stick.

Want toppings on both sides? Go all in! Brush the whole bagel with egg wash and press both sides, and don’t forget the edges.

Bake for 25 to 30 minutes, or until the bagel is golden brown and feels firm when gently pressed.

Let cool for at least 15 minutes before slicing. This gives the inside time to finish setting. Slicing too soon can make it gummy.