Cottage Cheese Buns (3-Ingredient)
These 3-ingredient cottage cheese buns are fluffy, healthy, and packed with 11g of protein each. No yeast, no knead—perfect for high-protein breakfasts, snacks, or sandwiches.
These cottage cheese buns are very similar to my popular cottage cheese bagels—just without the hole (😉). Both recipes are easy, high in protein, and perfect for healthy sandwiches, breakfasts, and so much more. Whether you’re craving a fluffy high protein bread or a lighter alternative to traditional hamburger buns, this recipe is about to become your go-to.
How to Make Cottage Cheese Buns
Watch the full video recipe to learn how to make this recipe for cottage cheese buns. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box 👇
Why You’ll Love 3-Ingredient Cottage Cheese Buns
- High protein: Each bun packs around 11 grams of protein.
- No yeast, no knead: Forget long proofing times—this dough comes together in minutes.
- Quick and easy recipe: Just mix, shape, and bake.
- Blended cottage cheese makes them soft, moist, and slightly tangy.
- Versatile: Great as sandwich buns, breakfast buns, or a healthy snack.
- Freezer-friendly and perfect for meal prep.
- Ideal for those who want healthy buns without sacrificing flavor or texture.
- Air fryer option included for faster baking.
Cottage Cheese Buns Ingredient Notes
Here’s what you’ll need to make these easy cottage cheese buns (quantities are in the recipe card below):
- Cottage Cheese: Use full-fat or low-fat based on your preference. Blending it makes the buns smoother, but it’s optional. Different brands have different textures, so you might need to adjust the flour.
- Flour: All-purpose flour works best, but you can also try spelt flour for a more wholesome version. If you are using self-rising flour, skip the baking powder.
- Baking Powder: Acts as the leavening agent since this is a no yeast recipe.
- Salt: Okay, now let’s talk about the “4th” ingredient. You might be wondering: why is this called 3-ingredient cottage cheese buns if there’s salt? Well, in the world of recipes, salt is usually considered a basic staple, not a standalone ingredient. So don’t worry—I didn’t try to trick you 😉
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
Cottage Cheese Recipe Ideas
Got leftover cottage cheese? Try these fun and delicious ideas:
- Cottage Cheese Cookies
- Cottage Cheese Fudge
- Oatmeal Cottage Cheese Pancakes
- Cottage Cheese Mousse
- Strawberry Cottage Cheese Smoothie
All high in protein and easy to make!
Variations and Substitutions
Make these light cottage cheese buns your own with these easy swaps and twists:
- Egg-free: Skip the egg wash and use milk instead.
- Dairy-free: Try plant-based cottage cheese alternatives (texture may vary).
- Gluten-free: Use a 1:1 gluten-free flour blend—but test in small batches first.
- Add-ins: Mix in shredded cheese, chopped herbs, or garlic powder for extra flavor.
- Toppings: Sesame seeds, everything bagel seasoning, coarse salt, or even shredded cheese.
Best Served With
These buns are super versatile! Here are some delicious ways to enjoy them:
- Guacamole – for a creamy, satisfying snack
- Burger – healthier homemade hamburger buns
- Tuna salad – extra protein and crunch
- Tuna patties – for a double-protein power meal
- Chicken patties – if you’re in the mood for something new
- Butter, cottage cheese, or cream cheese + strawberry chia jam – the perfect sweet-savory breakfast combo
Tips and Tricks
- Blend the cottage cheese for smoother dough – this step is optional but highly recommended.
- The texture of cottage cheese can vary between brands, so begin with the amount listed in the recipe and add more gradually until a soft, workable dough forms.
- Don’t over-knead—just enough to form a ball.
- If dough feels too sticky, add flour 1 tablespoon at a time.
- Try the air fryer method for faster baking (read recipe instructions).
How to Store
- Room Temperature: Keep in an airtight container for up to 2 days.
- Fridge: Store for up to 5 days; reheat before serving for best texture.
- Freezer: Freeze in a zip-top bag for up to 2 months. Thaw and reheat in oven or air fryer.
- Meal Prep Tip: Make a double batch and freeze half for later!
More Recipes
Cottage Cheese Buns Recipe
Equipment
Ingredients
- 2¼ cup (500 g) Cottage cheese
- 2¼ cup (280 g) Flour
- 1 teaspoon Salt
- 2 teaspoons Baking powder
- 1 Egg + 1 tablespoon of water for brushing (read notes)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking tray with parchment paper.
- Blend the cottage cheese in a food processor or blender until smooth (optional, but recommended for a smoother dough). Transfer to a large bowl.
- Add dry ingredients: Mix in the flour, baking powder, and salt. Stir until a soft dough forms.
- Knead gently: Transfer the dough to a lightly floured surface and knead a few times until smooth. If the dough feels too sticky, add flour 1 tablespoon at a time.
- Divide and shape: Divide the dough into 8 equal portions (90–100g each) and roll into smooth balls. Place on the prepared baking tray.
- Brush and top: Beat the egg with 1 tablespoon of water. Brush each bun with the egg wash and sprinkle with sesame seeds if desired. Brush the buns with milk instead of egg for an eggless version.
- Oven method: Bake for 30–35 minutes, or until the tops are golden brown.
- Air Fryer Method: Preheat air fryer to 350°F (180°C). Spray the basket with nonstick spray. Place a few buns at a time into the basket (don’t overcrowd) and air fry for 10–15 minutes until golden brown and cooked through.
- Cool slightly: Let the buns cool for at least 10–15 minutes before serving.
Video
Notes
- Blending cottage cheese: This step is optional but helps create a smoother dough. I don’t recommend skipping this step. If your blender struggles, add 1 tablespoon of water or milk—or half a beaten egg—to help it blend.
- Flour amount may vary: Different cottage cheese brands vary in texture. Start with the amount specified in the recipe and add gradually until a soft dough forms.
- Sticky dough fix: If your dough is too sticky, knead in extra flour a tablespoon at a time.
- Egg-free option: Brush the buns with milk instead of egg for an eggless version.
- Flavor variations: Try topping with poppy seeds, nigella seeds, shredded cheese, or herbs for extra flavor.
- Storage: Store cooled buns in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat briefly in the oven or air fryer for best texture.
- Freezing: Freeze the buns in a freezer-safe bag for up to 2 months. Thaw and reheat as needed.
- Watch the video: See exactly how I make these buns step-by-step.
- Read the FAQs: For troubleshooting, substitutions, and topping ideas, check out the FAQ section on the blog.
Nutrition
Frequently Asked Questions
Yes! Both low-fat and full-fat cottage cheese work well. However, full-fat varieties tend to give a richer texture and flavor. Adjust flour as needed based on consistency.
Blending is optional but recommended. It creates a smoother dough and fluffier buns. If your blender isn’t strong enough, add a little water or milk to help it blend.
Yes! Use a 1:1 gluten-free flour blend. Results may vary slightly depending on the brand, so test in small batches and adjust flour if the dough is too wet or dry.
Cottage cheese is the key ingredient in this recipe, but you can try ricotta cheese or a thick Greek yogurt as alternatives. Keep in mind, the texture and moisture content will vary, so you may need to adjust the flour slightly to get the right dough consistency.
just made them, was surprised by the result. they are light and fluffy. Next time I’ll make a double batch and freeze for some.
I love everything cottage cheese and made these today. 5 stars!! Will definitely make again. (might add some herbs/spices to the dough next time for additional flavor)
My husband is recently gluten-free and a big carb eater. So I thought I’d give it a try. I used King Arthur’s gluten-free flour and I followed the recipe, also I sprinkled everything bagel seasoning.They cooked well, but when I cut them open, it was a little moist inside. Maybe I need to cook them longer or add more flour? I’ll have to try in the next batch. The good thing is it can be toasted and it’ll cook the inside a little more so at least we can make this batch work!! I love this recipe because he will get more protein.
Hi Sara,
Thanks for trying the recipe! The moist center could be from the gluten-free flour blend—it often absorbs liquid differently. You can try baking a bit longer, reducing the cottage cheese slightly, or adding 1–2 tablespoons more flour next time. Toasting is a great fix, and I’m glad your husband enjoys the protein boost!