Sesame and oatmeal grind in a blender. White chocolate to grate on a fine grater.

Cottage cheese, sour cream, honey also grind in a blender into a homogeneous mass. Can the cottage cheese to wipe through a sieve and a mixer to mix everything.

In the cottage cheese mass add the softened butter and beat with a mixer until smooth, add 2 egg yolks, vanilla, beat the mixture became homogeneous, not to get involved.

The mixer can be postponed. In the mass add the sesame-oat mixture and white chocolate, stir.

Then add 2 cups sifted flour with the baking powder, mix well. The dough should be soft, supple and hold its shape, but in any case not tight. If very liquid, add 0.5 cups of flour. Wrap the dough with foil and put into the fridge for an hour.

Preheat the oven to 180 C. baking tray lay a baking paper. The remaining 2 egg white mix with 100 g of sugar and citric acid to brilliant stable mass. Whisk the whites each in their own way. So I whip in chilled whites put a pinch of salt and begin whisking with low speed mixer, constantly increasing speed, when the whites get whipped into foam, gradually add the sugar, initially 1 tbsp whisk until dissolved, then 1 tbsp, then add 2 pinches of lemon or 1 tsp lemon juice, and remaining sugar (2 tbsp) and "finish" to the state of standing, and it remains literally a minute or two. The time for whisking egg whites until standing peaks and glittering mass I have takes about 6-8 minutes, depending on the protein amount.

Divide the dough into 3-4 pieces, depending on the size of the bagels. Roll out portion of dough into a thin round layer, brush with part of the beaten egg whites, cut into sectors.

Each triangle roll into a roll and place on a baking tray lined with parchment paper.

Bake for about 15-20 minutes at 180 C in preheated oven. Bake until light Golden color. The finished bagels are very soft and gentle, give a few moments to stand on the baking sheet and gently remove.

Then immediately sprinkle with powdered sugar mixed with vanilla.