In a large bowl, combine warm water and sugar; sprinkle the yeast on top and let it bloom for 5-10 minutes until foamy.

In another bowl, mix together the cottage cheese, bread flour, and salt.

Add the yeast mixture to the flour mixture and stir until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.

Punch down the risen dough and divide it into 8 equal portions.

Shape each portion into a ball, then poke a hole through the center with your thumb and gently stretch it to about 2 inches in diameter.

Bring 10 cups of water to a boil in a large pot and add the baking soda.

Boil the bagels in batches, about 2-3 at a time, for 1 minute per side.

Remove the boiled bagels with a slotted spoon and place them on a parchment-lined baking sheet.

Preheat your oven to 425°F (220°C).

If desired, sprinkle your chosen toppings over the bagels while they’re still wet from boiling.

Bake the bagels for 20-25 minutes until golden brown and crusty.

Remove from the oven and let cool on a wire rack for at least 10 minutes before slicing and serving.