3 Ingredient Cottage Cheese Breadsticks

These three ingredient cottage cheese breadsticks are pure comfort with hardly any effort required perfect for busy nights or snacky weekends when you need something warm cheesy and satisfying but do not want to fuss with a long list of ingredients or yeast doughs

My kids gobble these up before they even cool down and I love that I can whip them up on the fly when the after school hunger hits or when game night needs a little something extra

Ingredients

• Almond flour: gives a sturdy yet tender base I choose superfine blanched almond flour for the best texture and a mild flavor
• Cottage cheese: brings creaminess and a lovely subtle tang go for small curd and 4 percent milkfat for all the richness
• Mozzarella cheese: offers gooey melt and classic breadstick appeal try to shred your own from a block for better melt and less clumping
• Freshness: Make sure your ingredients are fresh for the best flavor especially the mozzarella a dry or old cheese just will not melt as smoothly

Instructions

Make the Dough:

Add your almond flour and cottage cheese to a large mixing bowl Use a sturdy spatula to thoroughly mix until the cottage cheese is blended into the flour and you have a soft sticky dough It helps to press and fold the mixture against the sides of the bowl to incorporate all the bits

Shape the Dough:

Transfer the dough onto a large sheet of parchment paper Lay another sheet on top Roll out the dough into a rough nine by twelve inch rectangle about one quarter inch thick Rolling between paper keeps it neat and prevents sticking

Prebake the Base:

Peel off the top parchment Transfer the dough and bottom paper onto your baking sheet Bake in a preheated oven at three hundred fifty degrees Fahrenheit for twenty five to thirty minutes The dough should turn lightly golden on top but not fully browned yet This sets the structure so the cheesy topping does not get soggy

Add Cheese and Bake Again:

Remove the prebaked dough from the oven Sprinkle shredded mozzarella evenly across the surface leaving about half an inch border on the edge For cheese lovers add another half to one cup more Return the pan to the oven Bake for another ten minutes The cheese should be fully melted and the edges golden brown

Cool and Serve:

Let the breadsticks cool for a few minutes on the pan before cutting This helps them firm up and makes slicing neater Use a sharp knife or pizza wheel Serve warm with your favorite dipping sauce like marinara garlic butter or even ranch

My favorite part is the top layer of golden bubbly cheese As a kid I always picked the edge pieces because I loved the crispy corners Now with this recipe all the edges are perfectly cheesy so everyone is happy This has quickly become a weekend tradition in our house with everyone fighting over the last piece

Storage Tips

Let the breadsticks cool completely before storing Store in an airtight container in the refrigerator for up to four days To reheat bake in a hot oven for a few minutes to crisp the edges again They can also be frozen just wrap tightly and store in a freezer bag for up to two months Freeze in a single layer first so they do not stick together When ready to eat reheat straight from frozen until hot and bubbly

Ingredient Substitutions

If you prefer a different cheese swap mozzarella for a blend like Italian four cheese or Monterey Jack For a nut free version try sunflower seed flour in place of almond flour Add dried Italian herbs or garlic powder to the base dough for extra flavor You can even fold in chives or green onions to the mix for a fresh twist

Serving Suggestions

These breadsticks are a natural side for soup or salad but they also pair perfectly with tomato based sauces like marinara or bolognese For a party platter cut them into thinner strips and serve with warmed dips like spinach artichoke or queso Sometimes I brush the tops lightly with olive oil and a sprinkle of flaky salt for a little extra flair

Cultural and Historical Context

Breadsticks are a classic Italian table snack but this shortcut version borrows from both Italian and American kitchens The idea of using cottage cheese in bread dough became popular with low carb bakers looking for grain free options and I find it gives a richer flavor than typical quick breads It is now a family favorite with a modern twist

Seasonal Adaptations

Add fresh chopped basil or parsley in spring for a bright flavor In autumn sprinkle in a little dried sage or rosemary with the dough Try topping with sliced jalapeno or diced sun dried tomatoes before the final bake for extra pop

Success Stories

I have brought these to countless potlucks and they disappear every time My neighbor even asks for the recipe ahead of football season now If you are making them for a school lunch all the kids will beg for leftovers and teachers will want the recipe They are equally at home at upscale wine and cheese nights or just eaten warm at the kitchen counter

Freezer Meal Conversion

Make a double batch and freeze half after the first bake but before adding the final cheese topping Then thaw add cheese and bake as directed for a just baked result whenever you want it This trick is a lifesaver for unexpected guests

These breadsticks are always a hit and so easy to vary for any occasion Try them once and you will keep coming back for more

Recipe FAQs

→ Can I use regular flour instead of almond flour?

Almond flour lends a unique texture and flavor, but you may substitute with other flours if needed, adjusting for moisture as required.

→ What type of cottage cheese works best?

Small curds cottage cheese with 4% milkfat is best for a creamy, tender dough and smooth consistency in the breadsticks.

→ How do I prevent the breadsticks from sticking?

Using parchment paper both under and over the dough ensures easy shaping and removal from the baking sheet without sticking.

→ Can I add other cheeses or toppings?

Absolutely! Feel free to add your favorite shredded cheeses or sprinkle with parsley, garlic powder, or Italian herbs before baking.

→ How should I store leftovers?

Let the breadsticks cool, then store in an airtight container in the refrigerator. Reheat in the oven for best texture.