Ingredients

• 2 Tbsp Brown Flaxseeds
• 2 Tbsp Organic Chia Seeds
• 2 Tbsp Hulled Hemp Seed Hearts
• 1 Tbsp White Sesame Seeds
• 2 tsp dried Garlic
• 2 tsp dried Onion
• 1 Tbsp flaky Sea Salt, such as Maldon or Jacobsen

• 2 cups Self-Rising Flour or 2 cups Unbleached White All Purpose Flour + 1 Tbsp Baking Powder + ½ tsp Salt
• 2 cups Cottage Cheese
• ¼ tsp Salt

• 1 Egg
• 1 tsp Water

• Mayonnaise
• Sliced Cheddar Cheese
• Crispy Bacon
• Sliced Avocado
• Arugula or other curly Greens
• Fried Egg

Instructions

1. In a small bowl or jar, combine flaxseeds, chia seeds, hemp seeds, sesame seeds, dried garlic, dried onion flakes and flaky salt. Set aside until ready to use.

1. Preheat oven to 375°F. Line two baking sheets with parchment paper.

2. In a blender or food processor, blend the cottage cheese until smooth.

3. Transfer blended cottage cheese to a large bowl. Add flour and salt and mix with a wooden spoon or silicone spatula until a shaggy dough forms.

4. Transfer dough to a lightly floured work surface and knead 8–10 times, until smooth.

5. Divide dough into 8 equal pieces. Roll each piece into a rope about 9 inches long. Form the rope into a ring, overlapping the ends slightly and pinching firmly to seal.

6. Arrange shaped bagels on the prepared baking sheets, spacing them a few inches apart.In a small bowl, whisk together egg and water. Brush each bagel with egg wash, then generously sprinkle with the everything seed topping.

7. Bake for 25–30 minutes, until golden brown. Let cool completely before slicing and serving.

1. Slice a bagel in half and toast until golden. Spread with mayonnaise, then layer with cheddar cheese, crispy bacon, avocado, greens and a fried egg. Serve immediately.

1. Bagels will keep for up to 3 days at room temperature stored in a zip-top bag or in a container with a tight fitting lid.

2. To store in the freezer, pre-slice the bagels and freeze in a zip-top bag for up to 1 month. Toast the bagels from frozen on the bagel setting until golden brown.