Make soft, buttery, and intensely garlicky breadsticks at home using a simple cottage cheese dough. This recipe gives you an indulgent fakeaway side dish that is cheaper and packed with protein.
Author:emilyharrison
Prep Time:15 min
Cook Time:15 min
Total Time:30 min
Yield:10 servings 1x
Category:Side Dish
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup low-fat cottage cheese
1 large egg
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup shredded mozzarella cheese, divided
4 tablespoons unsalted butter, melted
4 cloves garlic, minced
2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Combine the cottage cheese and egg in a food processor. Blend until completely smooth. Scrape down the sides as needed.
Add the flour, baking powder, and salt to the food processor. Pulse until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead briefly, about 1 minute, until it comes together. Stir in half (1/4 cup) of the mozzarella cheese until just combined.
Roll the dough out into a rectangle approximately 1/4 inch thick. Cut the dough into 10 to 12 strips.
Place the strips on the prepared baking sheet. Bake for 10 to 12 minutes, or until lightly golden brown.
While the breadsticks bake, prepare the topping: In a small bowl, mix the melted butter, minced garlic, and chopped parsley.
Remove the breadsticks from the oven. Brush the garlic butter mixture evenly over the hot breadsticks.
Sprinkle the remaining 1/4 cup of mozzarella cheese over the tops. Return the sheet to the oven for 2 to 3 minutes, until the cheese is melted and bubbly.
Remove from the oven and serve immediately.
Notes
For the smoothest dough, press the cottage cheese through a fine-mesh sieve before blending if your food processor struggles to fully break down the curds.
You can substitute dried parsley for fresh, using 2 teaspoons of dried herbs.
These breadsticks are excellent served with marinara sauce for dipping.