First, preheat your oven to 180°C (350°F).

In a blender, blend the cottage cheese until smooth.

In a separate bowl, combine the flour, salt, and baking powder.

Add the blended cottage cheese to the dry ingredients and mix well to form a dough. You might need to add a little more flour, depending on its type, until you have a manageable, non-sticky dough.

Divide the dough into 4 equal balls. On a lightly floured surface, roll each ball and shape it into a bagel, creating a hole in the middle.

Whisk one egg in a small bowl to create an egg wash.

Brush the top of each bagel generously with the egg wash and sprinkle with sesame seeds for a nice golden crust.

Place the bagels on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until golden brown and cooked through.

To check for doneness, insert a toothpick into the center of a bagel; if it comes out clean, they are ready.

Once baked, transfer the bagels to a wire rack and let them cool completely before slicing. Don't worry if they feel a bit soft; they are cooked through!

For a protein-packed breakfast, serve one bagel with cream cheese, 50 g of smoked salmon, and a scrambled egg. Pair it with a cup of 50 g Greek yoghurt mixed with one sliced peach, a sprinkle of hemp seeds, and a drizzle of maple syrup to reach your 30g protein goal!