Heat the oven to 190 C / 375 F. Line a sheet pan 33 x 46 cm / 13 x 18-inch with parchment paper.

Add 500 g cottage cheese to a food processor and blend for 1 to 2 minutes until completely smooth, no curds visible.

Add the self-rising flour to the blended cottage cheese and stir with a wooden spoon until a shaggy dough forms. Turn it onto a lightly floured surface and knead for 2 to 3 minutes until soft and just slightly tacky.

Divide the dough into 4 equal pieces, about 190 g each. Roll each piece into a rope about 20 cm / 8 inches long and pinch the ends together to form a ring, or poke a hole through a ball of dough and stretch it out.

Set the bagels on the sheet pan, spacing them at least 5 cm / 2 inches apart. Brush each with the beaten egg and sprinkle with everything bagel seasoning.

Bake for 26 to 29 minutes until deep golden brown on top and the bagels sound hollow when you tap the bottom.

Cool the bagels on the pan for 10 minutes, then move to a rack for another 5 minutes. Slicing them too soon leaves the center gummy, so let them come down from hot to warm before cutting.

While the bagels cool, blend 300 g cottage cheese, the lemon juice, and salt in the food processor for about 1 minute until smooth and airy. Fold in the chopped chives.

Slice each bagel in half and spread a generous layer of whipped cottage cheese on both cut sides.

Pat the smoked salmon dry with a paper towel, then layer it over the whipped cottage cheese along with the cucumber, red onion, capers, and dill. Serve open-faced or close the bagels and eat them like a sandwich.