These garlic bread knots are high protein and easy to make. They only requires 3 ingredients. No yeast or proofing required. They taste just like traditional garlic knots but are easier to make. These savory garlic knots are ready in less than 30 minutes.
Garlic Knots with a dipping sauce

These garlic knots are an easy dish for busy weeknights. The cottage cheese adds a savory and slightly tangy cheese flavor to the garlic bread as well as a protein boost. The dough comes together very quickly.  There is no need to wait for it to rise or proof. You also don’t need to blend the cottage cheese.

Ingredients

  • Self-rising flour
  • Cottage cheese
  • Garlic butter

Self-rising flour: Self-rising flour is a flour blend that already contains a leavening agent and sodium. The self-rising flour is key to getting the dough to rise without the need for yeast.

Cottage cheese: This recipe works best with a high protein small curds cottage cheese. You do want to make sure your cottage cheese is small curds because the cheese is not blended before using. The small curds will melt into the dough as it bakes. If you use large curds, they will not completely melt.

Garlic butter: This recipe uses butter that already contains garlic, saving a few extra steps. Garlic butter is melted and brushed onto the knots to give them their classic garlic butter flavor.

How to Make Cottage Cheese Garlic Knots

  • Combine the flour and cottage cheese until a soft dough forms.
  • Divide the dough into 16 equal pieces and roll each piece into a long rope about 10 inches long.
  • Tie each rope into a knot, tucking the ends underneath.Steps to make dough into knots
  • Place the knots onto your prepared baking sheets.
  • Bake for about 12 minutes or until golden brown and cooked through. Immediately brush with melted garlic butter.
  • The garlic knots are delicious as is, but for presentation, you can also garnish with grated parmesan cheese and finely chopped parsley.

A garlic knot garnished with grated parmesan cheese and finely chopped parsley

Texture

These garlic knots have a texture just like traditional garlic knots. They are slightly crispy on the outside and soft and chewy on the inside.

Expert Tips

  • You can use 1%, 2% or 4% cottage cheese. Make sure it is small curds cottage cheese.
  • If you can’t find garlic butter, you can use unsalted butter and add garlic powder and salt.

A garlic knot dipped in marinara sauce

More Cottage Cheese Recipes

4.75 from 4 votes

3 Ingredient Cottage Cheese Garlic Knots

These 3-Ingredient Cottage Cheese Garlic Knots are perfect for busy weeknights or last-minute gatherings. They’re yeast free and high in protein! You won’t need to wait for the dough to rise, making this recipe incredibly efficient and convenient. The combination of self-rising flour and cottage cheese creates a tender, slightly tangy dough that bakes up beautifully. Brush them with garlic butter straight from the oven for a delightful, savory finish. These garlic knots are sure to become a family favorite!
Servings: 16 pieces
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
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Ingredients

  • 3 cups (410g) self rising flour, see note before starting
  • 2 cups (452g) small curds cottage cheese, can use 1%, 2% or 4%
  • 4 tbsp (56g) garlic butter, melted

Instructions
 

  • Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper.
  • In a large mixing bowl, combine the self-rising flour and cottage cheese. Use a spatula or your hands to mix until a soft dough forms. The dough should be slightly sticky but workable.
  • Lightly flour a clean surface and your hands. Divide the dough into 16 equal portions. Roll each portion into a rope about 10 inches long. Gently tie each rope into a knot and tuck the ends underneath.
  • Place the knots onto the prepared baking sheets, spacing them about 1-2 inches apart to allow for spreading.
  • Bake in the preheated oven for about 13 to 15 minutes, or until the knots are golden brown and cooked through.
  • As soon as the knots come out of the oven, generously brush them with the garlic butter. Let the garlic knots cool slightly before serving. You can serve them with a side of marinara sauce for dipping. You can also garnish them with grated parmesan cheese and finely chopped parsley before serving.
  • Store any uneaten garlic bread knots in an airtight container in the fridge or freezer.

Notes

  • Self-rising flour note. There are 2 main kinds of self-rising flour sold in the US. One that is a lower protein (2 grams per 1/4 cup (30g)) flour and one that has a regular amount of protein (3 grams per 1/4 cup (30 g)). Brands like King Arthur Flour and White Lily make the low protein flour. Brands like Gold Medal and most store/generic brands contain a regular protein amount. The amount of protein affects how much liquid is absorbed and will affect the texture of the bread. For this recipe, you want a flour with a regular amount of protein. Please use a self-rising flour with 3 grams of protein per 1/4 cup (30 g). Or make your own self-rising flour with the recipe below. I made this bread with Gold Medal* self-rising flour.
  • I've made this with Kerrygold garlic herb butter* and Land O Lakes garlic herb butter spread.* You can also make your own garlic butter blend by using unsalted butter, 1/4 tsp garlic powder and salt to taste.
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • You can use 1%, 2% or 4% cottage cheese. Try to use a high protein cottage cheese, around 13 grams of protein per 113 grams serving. I didn't like using Good Culture cottage cheese as much for these only because it has a more acidic and sour flavor.
  • Homemade self-rising flour: To make your own self-rising flour, combine 3 cups all purpose flour, 4.5 tsp baking powder and 1.5 tsp salt. Whisk together until evenly combined. Make sure your all purpose flour has a regular amount of protein (3 grams per 1/4 cup). Most brands in the US contain this amount but there are some brands with higher protein (4 grams per 1/4 cup) such as King Arthur Flour and Bob's Red Mill. You do not want a high protein flour.
Serving: 1piece, Calories: 123kcal, Carbohydrates: 18g, Protein: 6g, Fat: 3g, Saturated Fat: 2g, Sodium: 403mg, Sugar: 1g, NET CARBS: 18
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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