Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a medium bowl, whisk together the cottage cheese, olive oil, and egg until mostly smooth. For an ultra-smooth base, pulse in a blender or food processor.

Stir in the finely chopped spinach and shredded mozzarella until evenly distributed.

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

Fold the dry ingredients into the wet mixture until a soft, slightly sticky dough forms. If it’s too wet, add a tablespoon of flour at a time; if too dry, add a teaspoon of water.

Lightly flour your hands and divide the dough into six equal pieces. Roll each into a ball, then press your thumb through the center to form a bagel shape.

Arrange the bagels on the prepared sheet and brush the tops gently with olive oil.

Bake for 18 to 22 minutes until the tops are golden and the bottoms sound slightly hollow when tapped.

Let the bagels cool at least 10 minutes before slicing and serving.