Cottage Cheese Garlic Breadsticks (Cheesy Pull-Apart) – Soft, Flavorful, and Gluten-Free
Looking for a high-protein, low-carb breadstick that still pulls apart like the classic? These Cottage Cheese Garlic Breadsticks use almond flour and mozzarella for a tender, cheesy crumb and golden edges—perfect as a snack, appetizer, or side for pasta and soup.
Quick Facts
Prep Time: 10 minutes (plus 10 minutes chill)
Cook Time: 18–22 minutes
Total: 35–40 minutes
Yield: 10–12 pull-apart breadsticks
Diet: Gluten-free, low-carb, high-protein
Ingredients
1 cup cottage cheese (about 225 g)
2 large eggs
1 cup shredded mozzarella (about 100 g)
1 cup almond flour (about 96 g)
1 tsp baking powder
2 cloves garlic, minced
1 tsp dried oregano or Italian seasoning
Pinch of salt (adjust to taste)
1 Tbsp olive oil (for the dough + a little for hands)
Optional for finishing:
Melted butter or olive oil for brushing
Fresh parsley, finely chopped
Step-by-Step Instructions
1) Heat the oven & prep the pan
Preheat to 190°C / 375°F.
Line an 8–9 inch (20–23 cm) round cake pan or skillet with parchment; lightly oil the sides.
2) Blend the wet base
If your cottage cheese is very wet, drain 2–3 minutes through a sieve.
In a bowl (or blender for extra smoothness), combine cottage cheese + eggs until creamy. Stir in minced garlic, oregano/Italian seasoning, salt, and olive oil.
3) Make the dough
Add almond flour and baking powder to the wet mixture.
Fold in shredded mozzarella. The dough will be soft and slightly sticky.
4) Chill briefly (key for shaping)
Refrigerate the bowl for 10 minutes to firm up and make shaping easier.
5) Shape into pull-apart pieces
Lightly oil your hands.
Scoop 10–12 equal portions (about heaped tablespoon each) and roll into balls.
Arrange snugly in the pan so they touch—this creates the pull-apart effect.
6) Bake
Bake 18–22 minutes until puffed and lightly golden.
For deeper color, broil the top 1–2 minutes (watch closely).
7) Finish & serve
Brush with melted butter or olive oil, sprinkle parsley, and a pinch of flaky salt if you like.
Rest 5 minutes, then pull apart and serve warm.
Pro Tips for Best Results
Even bake: Crowding the dough balls (touching) gives soft sides and a classic pull-apart tear.
Smooth texture: Blending cottage cheese creates a finer crumb; leaving it chunky gives a rustic bite—your choice.
Garlic flavor: Raw garlic is punchy; for sweeter garlic notes, sauté the minced garlic in 1 tsp oil for 30–45 seconds first.
Browning: Almond flour browns quickly—stick to 190°C / 375°F and finish with a short broil if needed.
Flavor Variations
Cheesy Garlic-Parmesan: Add 2–3 Tbsp grated Parmesan to the dough; dust tops after baking.
Herb & Chili: Add ½ tsp chili flakes + ½ tsp dried basil.
Everything Bagel: Sprinkle the tops with everything seasoning before baking.
Garlic Butter Glaze: Melt 1 Tbsp butter with 1 small garlic clove (grated) + pinch parsley; brush after baking.
Dips & What to Serve With
Marinara, ranch, garlic aioli, pesto, or spicy mayo.
Great beside tomato soup, creamy chicken, salads, or pasta night.
Make-Ahead, Storage & Reheating
Make-ahead: Shape balls, cover, and chill up to 24 hours; bake straight from the fridge (add 1–2 minutes).
Fridge: Store baked breadsticks 3–4 days in an airtight container.
Freeze: Up to 2 months; thaw in the fridge.
Reheat: 175°C / 350°F for 5–7 minutes (or air fryer 170°C / 340°F for 3–4 minutes).
Air Fryer Method (small batches)
Preheat to 180°C / 360°F.
Arrange 6–8 small dough balls on parchment in the basket.
Air fry 8–10 minutes, until set and lightly golden (do in batches).
Troubleshooting
Dough too sticky: Chill longer, or mix in 1–2 Tbsp extra almond flour.
Pale tops: Finish under the broiler for 1–2 minutes.
Loose/crumbly: Weigh ingredients; don’t skip mozzarella (it binds as it melts).