Cottage cheese breadsticks are tender, savory sticks made with cottage cheese, flour, mozzarella, and a little seasoning. This version uses yeast for a bread-like crumb and a crisp, golden exterior, making the sticks easy to serve warm with marinara or alongside soup.
Ingredients
- 1 cup (225 g) small-curd cottage cheese, preferably 4% milk fat
- 1/2 cup (120 ml) warm water, about 105–110°F (40–43°C)
- 2 1/4 teaspoons (7 g) active dry yeast, 1 standard packet
- 1 teaspoon (4 g) granulated sugar
- 2 1/2 cups (315 g) all-purpose flour, plus up to 2 tablespoons (16 g) for kneading
- 1 teaspoon (6 g) fine salt
- 1 tablespoon (15 ml) olive oil, plus a little for greasing the bowl
- 1 cup (100 g) shredded low-moisture mozzarella
- 1 teaspoon (2 g) dried Italian seasoning
- 1/4 teaspoon garlic powder (about 1 g)
- 1 tablespoon (15 ml) melted butter, for brushing after baking
- 1 tablespoon (4 g) finely chopped fresh parsley, optional
Instructions
- Wake the yeast. Combine the warm water, sugar, and yeast in a small bowl. Leave it for 5–10 minutes, until foamy. If it does not foam, the yeast may be inactive; start again with fresh yeast. Keep the water warm, not hot, because very hot water can stop the yeast from working.
- Prepare the cottage cheese. If the cottage cheese has a pool of liquid on top, drain off the excess. For a smoother dough, briefly blend or mash the curds; this is optional, and small curds can simply be mixed in as they are. In a large bowl, stir together the cottage cheese, yeast mixture, and olive oil.
- Mix and knead. Add the flour and salt. Stir until a shaggy dough forms, then knead on a lightly floured surface for about 6–8 minutes, until smooth and only slightly tacky. Add extra flour a teaspoon or two at a time only if the dough is too sticky to handle; too much flour makes the breadsticks dry. Knead in the mozzarella, Italian seasoning, and garlic powder until evenly distributed.
- Let the dough rise. Place the dough in a lightly oiled bowl, turn it once to coat, and cover. Leave it in a warm, draft-free spot for 45–60 minutes, until noticeably puffy. It does not need to double exactly. The rise may take longer in a cool room.
- Shape the sticks. Heat the oven to 400°F (200°C). Line a large baking sheet with parchment. Turn the dough onto a lightly floured surface and divide it into 16 equal pieces. Roll each piece into a stick about 6 inches (15 cm) long. Arrange them on the sheet with space between, as they will expand slightly.
- Bake. Bake for 15–18 minutes, until the breadsticks are lightly golden and cooked through. If you have an instant-read thermometer, check a thick stick in the center; the USDA FSIS safe minimum for an egg-free bread product is not defined as a specific temperature, so use the browned exterior and a set, non-doughy center as the practical doneness cues. Avoid judging only by the bottoms, which can brown before the centers finish.
- Finish and serve. Brush the warm breadsticks with melted butter and scatter with parsley if using. Let them cool for about 5 minutes before serving; the cheese and crumb are very hot straight from the oven.
Tips
- Measure flour carefully. Fluff it, spoon it into the measuring cup, and level it, or weigh 315 g. Scooping directly from the bag can pack in extra flour and make the dough stiff.
- Adjust for wet curds. Cottage cheese varies in moisture. Drain excess liquid first, then add flour sparingly if needed. A slightly tacky dough is preferable to a dry one.
- Choose a cottage cheese texture. Small-curd cottage cheese blends in easily. Large curds are fine, too, but mashing or blending gives a more uniform dough and less visible curd texture.
- Keep shaping even. Similar thickness helps the sticks bake at the same rate. If some are much thinner, check them early and remove them as they turn golden.
Serving Suggestions
Serve the breadsticks warm with marinara, pizza sauce, or a simple bowl of olive oil and herbs for dipping. They also go well with tomato soup, minestrone, a leafy salad, or pasta. For a snack platter, pair them with sliced vegetables and a mild cheese dip. If making them for a meal, allow about two breadsticks per person alongside other dishes; appetites and portion sizes vary.
Variations
For a sharper cheese flavor, replace up to half the mozzarella with finely grated Parmesan or provolone. Parmesan is saltier, so taste the dough before adding any extra salt. To make an herby version, add 1 teaspoon dried oregano or rosemary with the Italian seasoning. For a mild spicy finish, add a pinch of red pepper flakes.
You can also shape the dough into 8 thicker breadsticks instead of 16 slim ones. They will need a few extra minutes in the oven, so check that the centers are set before removing them. For a softer finish, brush with butter as directed; for a drier, crisper surface, leave them unbrushed and cool on a wire rack.
Storage and Reheating
Let the breadsticks cool, then refrigerate them in an airtight container within 2 hours of baking. They keep for 3–4 days in the refrigerator. For longer storage, freeze in a sealed freezer-safe bag for up to 2 months; thaw in the refrigerator or reheat from frozen.
To restore the outside, warm refrigerated breadsticks on a baking sheet at 325°F (165°C) for about 6–8 minutes. Frozen sticks generally need 10–14 minutes at the same temperature. A microwave works for a quick soft reheat, but the breadsticks will not be crisp. Reheat leftovers until steaming hot throughout; USDA FSIS recommends 165°F (74°C) for reheated leftovers.
Frequently Asked Questions
Can I make these without yeast?
Not with the same texture using a simple one-for-one swap. Yeast gives this dough its rise and bread-like crumb. A baking-powder cottage cheese dough is a different style of recipe and needs adjusted flour and liquid proportions, so use a recipe developed specifically for that method.
Can I use low-fat or fat-free cottage cheese?
Yes. The dough may be a little less tender and the curds can be wetter, so drain visible liquid and add flour gradually. Full-fat cottage cheese gives a richer texture, but it is not essential.
Can I prepare the dough ahead?
Yes. After kneading, cover the bowl and refrigerate the dough for up to 12 hours. Let it sit at room temperature for about 30–45 minutes before shaping, and allow extra time if it still feels cold or firm. Do not leave dairy-based dough at room temperature for extended periods.
Why did my breadsticks turn out dense?
Common causes include inactive yeast, too much flour, or not enough rising time. Check that the yeast foams, keep the dough slightly tacky, and wait until it looks puffy before shaping. Cold rooms can slow the rise considerably.
Can I use self-rising flour?
All-purpose flour is recommended because this recipe relies on yeast and a measured amount of salt. Self-rising flour already contains leavening and salt, which can make the dough overly salty or change its texture; it is not a direct substitute here.
Can I make the breadsticks gluten-free?
A direct swap with a gluten-free flour blend is not guaranteed to work because the dough depends on gluten for structure and stretch. Use a blend intended for yeast breads and follow its guidance for hydration and shaping; the result may be softer and less chewy.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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