In a large frying pan or skillet, heat the olive oil over medium heat. Add the everything bagel crumbs and cook, stirring occasionally, until they're lightly toasted and fragrant (about 5 minutes).

Remove the pan from the heat and let it cool slightly. Add the cottage cheese, salt, black pepper, garlic powder, onion powder, paprika, parsley, and dill weed. Stir until the cheese is smooth and free of lumps.

Using a spoon or spatula, drop small balls of the cottage cheese mixture onto a parchment-lined baking sheet, leaving about 1 inch of space between each ball. You should end up with around 12-15 balls.

Bake the cheese balls in a preheated oven at 375°F (190°C) for 10-12 minutes, or until they're golden brown and firm to the touch.

Remove the cheese balls from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.

Once the cheese balls are cool, you can store them in an airtight container in the fridge for up to three days or freeze for up to two months.

When you're ready to serve, simply place a few cheese balls on a plate or in a container and serve with a side of crackers or veggies.