High-Protein Cottage Cheese Garlic Knots are tender, savory knots with a soft cottage-cheese crumb and a fragrant garlic-butter finish. The quick dough uses baking powder instead of yeast, so these golden knots are ready for the table without a long rise.
Soft, Savory Knots Without Yeast
Cottage cheese gives this quick bread dough a soft, satisfying texture, while baking powder and baking soda provide the lift. Once shaped, the knots are baked until golden and finished with warm garlic butter, Parmesan, and herbs.
Ingredients
For the Dough
- 1 1/2 cups cottage cheese
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Optional Dough Additions
- 1/4 teaspoon black pepper
- 1 tablespoon chopped parsley
- 1 tablespoon chopped chives
For the Garlic Butter
- 3 tablespoons melted unsalted butter
- 3 cloves finely minced garlic
- 2 tablespoons grated Parmesan
- 2 tablespoons finely chopped parsley
- 1/2 teaspoon Italian seasoning
- 1 pinch flaky salt
Ingredient Details That Matter
Full-fat or low-fat cottage cheese both work. If the curds are large, blend the cottage cheese briefly for a smoother dough. Keep the garlic butter warm but not sizzling so the fresh herbs stay bright.
Equipment
- Food processor or blender, optional
- Large mixing bowl
- Rubber spatula
- Rimmed baking sheet
- Parchment paper
- Small bowl
- Pastry brush
Instructions
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Heat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
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Whisk the cottage cheese and eggs in a large bowl until combined. Stir in the olive oil, garlic powder, onion powder, and black pepper if using.
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Add the all purpose flour, baking powder, baking soda, and fine salt. Fold until a soft dough forms, then mix in the chopped parsley and chopped chives if using. Rest the dough for 10 minutes so the flour hydrates.
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Turn the dough onto a lightly floured surface and divide it into 8 pieces. Roll each piece into a short rope and tie it into a loose knot, tucking one end underneath. Arrange the knots on the prepared sheet.
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Bake for 18 to 22 minutes, until puffed and golden. While they bake, stir the melted unsalted butter, finely minced garlic, grated Parmesan, finely chopped parsley, Italian seasoning, and flaky salt in a small bowl.
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Brush the hot knots generously with the garlic butter and let them cool for 5 minutes before serving.
Helpful Tips
- Use lightly floured hands rather than adding lots of flour to the dough.
- Keep the knots loose so they have room to puff in the oven.
- Brush with garlic butter while the knots are still hot so it soaks into the crumb.
- For a smoother dough, blend the cottage cheese before mixing.
Troubleshooting
If the dough feels too sticky to shape, chill it for 10 minutes and dust the work surface lightly. If the knots seem dense, avoid overmixing and make sure the baking powder and baking soda are fresh.
Serving Ideas
Serve warm with soup, salad, pasta, or a bowl of marinara for dipping. They are also a savory snack on their own.
Timing and Yield
Mix and shape the knots in about 20 minutes. Bake for 18 to 22 minutes, then brush them immediately with garlic butter.
Simple Variations
- Use dill instead of chives.
- Add a pinch of red pepper flakes to the garlic butter.
- Swap Parmesan for finely grated pecorino.
- Sprinkle sesame seeds over the brushed knots for extra crunch.
Storage
Store cooled knots in an airtight container in the refrigerator for up to 3 days. Freeze unbrushed knots for up to 2 months and add fresh garlic butter after reheating.
Reheating
Warm knots in a 325°F oven for 6 to 8 minutes, then brush with a little more garlic butter. Microwave briefly only if you plan to eat them immediately.
Allergen Notes
Contains dairy, eggs, and wheat. Parmesan and butter add dairy to the garlic finish.
FAQ
Can I use regular flour?
Yes. All-purpose flour is already specified in the recipe. Measure it carefully and avoid packing it into the cup.
Can I make the dough ahead?
Shape the knots and refrigerate them covered for up to 8 hours. Let them sit at room temperature while the oven heats, then bake.
Why are my knots spreading?
Very wet cottage cheese or over-soft dough can cause spreading. Chill the dough briefly and use only enough flour to make it shapeable.
Conclusion
High-Protein Cottage Cheese Garlic Knots are a quick way to put warm, garlicky bread on the table, with tender knots, fresh herbs, and a buttery Parmesan finish.
Print
High-Protein Cottage Cheese Garlic Knots
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 knots 1x
- Category: Sourdough
- Method: Baking
Description
Tender cottage cheese garlic knots brushed with garlic butter, Parmesan, and fresh herbs.
Ingredients
- 1 1/2 cups cottage cheese
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 tablespoon chopped parsley
- 1 tablespoon chopped chives
- 3 tablespoons melted unsalted butter
- 3 cloves finely minced garlic
- 2 tablespoons grated Parmesan
- 2 tablespoons finely chopped parsley
- 1/2 teaspoon Italian seasoning
- 1 pinch flaky salt
Instructions
Step 1 Heat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
Step 2 Whisk the cottage cheese and eggs in a large bowl until combined. Stir in the olive oil, garlic powder, onion powder, and black pepper if using.
Step 3 Add the all purpose flour, baking powder, baking soda, and fine salt. Fold until a soft dough forms, then mix in the chopped parsley and chopped chives if using. Rest the dough for 10 minutes so the flour hydrates.
Step 4 Turn the dough onto a lightly floured surface and divide it into 8 pieces. Roll each piece into a short rope and tie it into a loose knot, tucking one end underneath. Arrange the knots on the prepared sheet.
Step 5 Bake for 18 to 22 minutes, until puffed and golden. While they bake, stir the melted unsalted butter, finely minced garlic, grated Parmesan, finely chopped parsley, Italian seasoning, and flaky salt in a small bowl.
Step 6 Brush the hot knots generously with the garlic butter and let them cool for 5 minutes before serving.
Notes
These are quick, baking-powder-raised knots rather than a yeasted dough. They are best served warm, when the garlic butter is fragrant and the crumb is soft. Store cooled knots in an airtight container in the refrigerator for up to 3 days. Freeze unbrushed knots for up to 2 months and add fresh garlic butter after reheating.
