3 Ingredient Cottage Cheese Breadsticks

These 3 ingredient cottage cheese breadsticks are one of those recipes that make you pause and say, wait… that’s it? Yep. Just three simple ingredients, one bowl, and a short bake time  no yeast, no rising, no stress.

I started making these on days when I wanted something bread-like without committing to full bread baking. They’re soft on the inside, lightly crisp on the outside. Whether you’re new to baking or just tired, this is the kind of recipe that works with you, not against you.

Ingredient Notes & Substitutions

COTTAGE CHEESE

You’ll need about one generous cup. Small-curd cottage cheese works best because it blends smoothly into the dough. Look for cottage cheese that’s thick and creamy, not watery. If yours has extra liquid, a quick drain helps a lot. Full-fat gives the best texture, but low-fat still works. Leftover cottage cheese can also be used in pancakes or scrambled eggs, so nothing goes to waste.

SELF-RISING FLOUR

Roughly one cup is all you need. Self-rising flour already has baking powder and salt mixed in, which is why this recipe stays so simple. When buying, check that it’s fresh old flour won’t rise as well. No self-rising flour? You can make your own by mixing all-purpose flour with baking powder and salt.

SHREDDED CHEESE

About half a cup adds flavor and structure. Mozzarella gives a soft, stretchy result, while cheddar adds more flavor and color. Freshly shredded cheese melts better than pre-shredded, which often has anti-caking agents. If you have leftovers, sprinkle them on eggs or toast later.

Step-by-Step Instructions 

Preheat and prep.
Set your oven to 400°F (200°C). Line a baking tray with parchment paper so nothing sticks later.

Mix the base.
Add cottage cheese to a bowl. If it looks very chunky, give it a quick mash with a fork. You don’t need it perfectly smooth just mostly combined.

Add the flour.
Sprinkle in the self-rising flour. Stir slowly at first. The mixture will look sticky and uneven, then slowly come together into a soft dough.

Fold in the shredded cheese.
Add the cheese and mix gently. At this point, the dough should feel slightly tacky but not wet. If it sticks too much to your fingers, dust in a little more flour.

Shape the breadsticks.
Transfer the dough to a lightly floured surface. Divide it into equal pieces and roll each one into a shortbreadstick shape. Don’t worry about perfection rustic looks good here.

Bake.
Place the breadsticks on the tray with space between them. Bake for 15–18 minutes, until the tops look lightly golden and the kitchen smells warm and cheesy.

Cool slightly and enjoy.
Let them rest for a few minutes. They’ll firm up just enough while staying soft inside.

Expert Tips 

• Drain cottage cheese if it looks watery extra moisture makes dense breadsticks.
• Use freshly shredded cheese for better melt and structure.
• Don’t over-mix the dough or the texture turns tough.
• Space breadsticks apart so heat circulates evenly.
• Brush with olive oil after baking for a soft, glossy finish.
• Add garlic powder or herbs if you want extra flavor without extra effort.

Storage & Make-Ahead

Store leftover breadsticks in an airtight container in the fridge for up to 3 days. To reheat, warm them in the oven or air fryer for a few minutes this brings back the crisp edges. Avoid microwaving too long, as it can make them rubbery.

You can also prepare the dough a few hours ahead and keep it covered in the fridge until ready to bake. Freezing isn’t ideal here, as the texture changes once thawed.

What to Serve With

These breadsticks are great with soups like tomato or chicken vegetable, and they’re perfect alongside pasta or a simple salad. On busy weeknights, I like serving them with eggs or grilled chicken for something quick but comforting.

They also work well for family dinners or casual gatherings when you want a warm, homemade side without much effort.

FAQs

Can I use all-purpose flour instead?
Yes, but you’ll need to add baking powder and salt separately.

Can I make these in an air fryer?
Yes cook at 375°F and check around the 10-minute mark.

How do they taste?
Soft, mild, and slightly cheesy more savory than bread-like.

Do they get crispy?
Lightly on the outside, but they stay tender inside.