Instructions

• Drain any whey from the cottage cheese (tip into a fine-mesh sieve or blot with paper towels) and place the drained cottage cheese in a medium bowl. Reserve the beaten egg white for brushing the tops later.
• Choose your cooking method now: oven or air fryer. If using the oven, preheat to 375°F and place a rack in the upper third of the oven. If using an air fryer, preheat it to 280°F.
• On a baking sheet, line parchment paper or a silicone mat (you will use this only if baking in the oven). If you use parchment, lightly spray it with oil to prevent sticking.
• In a separate medium bowl, whisk together 1 cup oat flour, 2 teaspoons baking powder, and 3/4 teaspoon kosher salt until evenly combined.
• Add the drained cottage cheese (1 cup) to the dry ingredients. Use a fork or spatula to mix until the mixture breaks into small crumbles.
• Knead the mixture in the bowl with your hands, turning about 20 times, until it becomes a smooth, cohesive dough with a play-dough–like texture. If the dough is sticky, dust your hands and the work surface lightly with additional oat flour.
• Divide the dough into 4 equal pieces. Shape each piece into a ball, then flatten each ball into a round and transfer to the prepared baking sheet (for oven) or set aside for the air fryer step.
• Brush the tops of the rounds with the reserved beaten egg white and sprinkle with everything bagel seasoning, sesame seeds, or other topping if desired.
• Oven method: Bake the rounds on the top rack at 375°F for 22 to 25 minutes, until golden brown. Remove from oven and let cool at least 15 minutes before slicing.
• Air fryer method: Place rounds in a single layer in the preheated air fryer basket without overcrowding. Cook at 280°F for 15 to 16 minutes, until golden. No turning is necessary. Cook additional batches as needed. Let cooled rolls rest at least 15 minutes before slicing.