In a medium bowl, whisk together the flour, baking powder, salt, and garlic powder. Create a well in the center and add the cottage cheese. Stir with a wooden spoon or spatula until a shaggy dough begins to form—this should take just a minute or two. The cottage cheese will naturally incorporate into the flour mixture and create the dough's structure without needing additional liquid, which is what makes these bagels so protein-rich.

Turn the dough out onto a lightly floured surface and knead gently for 1-2 minutes until it becomes smooth and slightly elastic—you're not looking for the development you'd get in a yeast bread, just a cohesive texture. Divide the dough into 4 equal portions. Shape each piece into a flat circle about 3-4 inches in diameter and roughly 1/2 inch thick. I find it helpful to keep my hands lightly floured as the dough can be slightly sticky, and this prevents sticking without overworking the dough.

In a small bowl, beat the egg with 1 tablespoon of water until combined and slightly frothy. Brush this egg wash generously over the top of each bagel circle using a pastry brush or the back of a spoon. While the egg wash is still wet, sprinkle your desired toppings onto each bagel—you can use everything bagel seasoning, poppy seeds, sesame seeds, or a combination of these. The egg wash acts as an adhesive to help the toppings stick during cooking.

Preheat your air fryer to 300°F for about 3 minutes. Place the seasoned bagels in the basket in a single layer, working in batches if needed—they should have space around them for air circulation. Cook for 15-17 minutes, checking at the 12-minute mark for browning. The bagels are done when they're golden brown on top and feel firm to the touch. The lower temperature ensures they cook through without burning the toppings.

Transfer the cooked bagels from the air fryer to a cooling rack or plate and let them rest for at least 15 minutes before slicing or serving. This cooling period allows the interior to set properly and makes them easier to slice. I recommend waiting the full time even though it's tempting to dive in—the bagels will have a better texture and won't fall apart as easily when you cut them open.