Preheat oven and prep pan: Preheat the oven to 300°F and line a large baking sheet with parchment paper. Having the pan ready before you start whipping keeps the egg whites from sitting too long.

Separate the eggs: Crack the eggs and separate the whites into one completely dry, clean bowl and the yolks into another. Any trace of yolk or fat in the whites will keep them from whipping properly.

Blend the cottage cheese: Add the cottage cheese to a blender or food processor and blend until completely smooth, about 30 seconds. This step removes any visible curds so the baked bread has an even crumb.

Mix the yolk base: Whisk the egg yolks, blended cottage cheese, salt, and garlic powder together in a bowl until fully combined. The mixture should look smooth and pale yellow.

Whip the egg whites: Beat the egg whites with cream of tartar on high speed until they turn glossy and hold a stiff peak when you lift the beaters, about 3 to 4 minutes. The bowl should hold the foam in place even when tilted.

Fold gently: Fold about a third of the whipped whites into the yolk mixture to lighten it, then fold in the rest in two more additions. Stop folding as soon as no white streaks remain to keep as much air as possible.

Scoop the batter: Spoon the batter into 8 even mounds on the prepared baking sheet, spacing them about 2 inches apart. Use the back of the spoon to flatten each mound slightly into a round shape.

Add the topping: Sprinkle the everything bagel seasoning over the tops of the mounds if using. This adds crunch and flavor to the finished rounds.

Bake until golden: Bake for 25 to 30 minutes, until the tops turn golden and spring back lightly when touched. The centers should feel set, not wet or jiggly.

Cool before serving: Let the rounds cool on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling. Cooling on the rack keeps the bottoms from getting soggy.