cottage cheese bagels (19g and no protein powder)

1 Stir together [wprm-ingredient text="2 tbsp warm water" uid="2"], [wprm-ingredient text="1 tsp honey" uid="3"], and [wprm-ingredient text="2 tsp active dry yeast" uid="4"] in a small bowl. Rest 5–8 minutes until foamy. If it doesn't foam, start over with fresh yeast.Usually, the hottest water from your tap is perfect! While this blooms, mix or blend together the [wprm-ingredient text="1 cup low-fat cottage cheese" uid="5"] and [wprm-ingredient text="1/2 cup egg whites" uid="6"]. If you choose to blend, instead of just stir together, blend just to combine and get rid of most of the curds; some are ok. If you overblend, it tends to liquify the mixture versus whipping it. The more liquid it is, the wetter the dough and therefore you'll need quite a bit more flour. If you have an immersion blender or food processor, these are less likely to liquify it so can be a safer bet. 
2 In a large bowl, whisk together [wprm-ingredient text="2 cups bread flour" uid="7"], [wprm-ingredient text="1-1/2 tsp baking powder" uid="8"], and [wprm-ingredient text="1 tsp fine sea salt" uid="9"]. Add blended cottage cheese, egg whites, and yeast mixture. Stir until a shaggy ball forms.Turn dough onto a lightly floured surface and knead for 5 minutes until smooth and elastic. Add flour as you go because it will start out sticky. The dough is ready when it bounces back slightly when poked and pulls clean from the surface.Cover with a clean towel and rest 20 minutes at room temperature.
11 Preheat oven to 425°F. Line a baking sheet with parchment paper.
5 Bring [wprm-ingredient text="2 quarts water" uid="11"] to a rolling boil (or whatever fits in your pot that's large enough to boil at least one bagel). Add [wprm-ingredient text="1 tbsp honey" uid="12"][wprm-ingredient text="1 tsp baking soda" uid="13"]. 
6 Divide dough into 4 equal pieces (or 8 smaller ones). Roll each into a rope and form into a ring, pressing and rolling the seam firmly to seal. Make the hole at least 2 inches across — it will shrink significantly.
7 Working in batches, lower bagels into the boiling water. Boil 30–45 seconds per side. Remove and air dry on a wire rack for 2 minutes. Then transfer to the prepared baking sheet.Brush each bagel with egg whites. Top with flaky sea salt, everything bagel seasoning, or your topping of choice. 
10 Bake 20–25 minutes until deep golden brown. Tap the bottom — it should sound hollow. Let cool and then enjoy!