Mouthwatering Jalapeño Cheddar Cottage Cheese Pull-Apart Bread Recipe

Jalapeño Cheddar Cottage Cheese Pull-Apart Bread is the kind of project that makes a regular weeknight feel like a mini party. If you’ve ever wanted a showy, cheesy bread that pulls apart in steamy, savory bites without a fussy bakery background, you’re in the right place. I’m talking soft, fluffy dough with pockets of melted cheddar, a little kick from jalapeños, and a creamy boost from cottage cheese. It smells like a cozy pizza shop with a spicy twist. I make it for game days, chilly weekends, and any time I want to impress people without standing in the kitchen all day.

What Makes This Recipe Great

This recipe uses cottage cheese right in the dough, which gives you a tender crumb and a slightly richer flavor without making things heavy. It’s smart comfort food. You get that classic pull-apart bread vibe that everyone loves, but with a protein boost and more moisture, thanks to the curds. If you’ve had dry or dense pull-apart breads before, this will change your mind.

Heat is adjustable. You can keep it mild by removing the seeds and using fewer jalapeños, or go bold with extra pieces and a sprinkle of crushed red pepper. I like to fold in a mix of fresh and pickled jalapeños. The fresh ones keep things bright, while the pickled slices add tang that balances the cheese.

It’s practical, too. You can build it in a Bundt pan for that classic ring, or pack the dough balls into a loaf pan or even a square pan if that’s what you have. The method is flexible and very forgiving. If you can stir and roll little dough balls, you can nail Jalapeño Cheddar Cottage Cheese Pull-Apart Bread.

Want more savory cottage cheese inspiration for snacking? Try these crispy cheese crackers made with cottage cheese next. They pair perfectly with the same jalapeño-cheddar flavors.

“I made this for our neighborhood potluck and the entire ring vanished in 10 minutes. People kept asking what made it so soft. When I said cottage cheese, everyone wanted the recipe.”

Ingredients You Need

• Flour: 3 cups all-purpose flour (about 360 g), plus a little for dusting.
• Yeast: 2 1/4 teaspoons instant or active dry yeast (one standard packet).
• Cottage cheese: 1 cup, small curd works best. Room temperature helps it blend in.
• Warm liquid: 1/2 cup warm water or milk, about 105 to 110°F.
• Fat: 2 tablespoons olive oil or melted butter for the dough, plus more melted butter for brushing.
• Sweetness: 2 tablespoons honey or sugar to feed the yeast and brown the crust.
• Salt: 1 to 1 1/4 teaspoons fine salt for balance.
• Cheddar: 1 1/2 cups shredded sharp cheddar, divided.
• Jalapeños: 2 to 3 fresh jalapeños, finely chopped. Remove seeds for mild heat.
• Garlic: 1 teaspoon garlic powder for the butter toss. Fresh minced works too.
• Egg wash: 1 egg beaten with 1 tablespoon water, optional for shine.
• Optional extras: sliced scallions, pickled jalapeño rings, or a pinch of paprika.

Quick note on cottage cheese: If the curds are large, you can pulse it in a blender for a few seconds to smooth it out. This makes the dough even softer and easier to shape.

How to Make Pull-Apart Bread

This step-by-step format keeps things simple and repeatable. Once you do it once, you’ll be that friend who casually says, “I’ll bring the bread,” and actually means it.

Mix the dough

Warm the water or milk to about 105 to 110°F. Whisk in the honey and yeast. Let it sit for 5 minutes until slightly foamy. In a large bowl, stir together the cottage cheese, oil or melted butter, salt, and the yeast mixture. Add the flour gradually, mixing with a spatula until you have a soft, slightly sticky dough.

Knead for 5 to 7 minutes on a floured surface, or use a stand mixer with a dough hook for 4 to 5 minutes. You’re looking for a smooth, stretchy dough that still feels a bit tender. Place it in a lightly oiled bowl, cover, and let rise at warm room temp until doubled, about 60 to 75 minutes. A warm corner of the kitchen works great.

If you love easy dough ideas, my go-to trick comes from making viral cottage cheese flatbread. Smoothing the curds just a touch makes for a softer, more elastic dough here too.

Shape and fill

Mix 3 tablespoons melted butter with the garlic powder in a small bowl. In another bowl, combine chopped jalapeños and 1 cup of the cheddar. Punch down the dough and divide it into 24 pieces. Roll each piece into a ball. Dip each ball lightly into the garlic butter, then roll it in the jalapeño-cheddar mixture.

Layer the balls in a greased 10 to 12 cup Bundt pan, a 9×5 loaf pan, or a 9-inch square pan. Scatter the remaining 1/2 cup cheddar on top, tucking some between layers. Cover and let rise again for 25 to 35 minutes until puffy. If using egg wash, brush it on right before baking.

Bake to golden

Preheat the oven to 375°F. Bake for 25 to 35 minutes, until deep golden on top and the internal temperature reads about 195°F if you check with a thermometer. If the top is browning too fast, tent loosely with foil toward the end. Let it cool in the pan for 5 to 10 minutes, then remove onto a board. Pull apart and enjoy while it’s still warm and melty.

Pro tip: Sprinkle on a few pickled jalapeño rings and sliced scallions after baking for fresh color and a tangy snap.

Easy Substitutions

• Milder version: Use one jalapeño instead of three, remove all seeds, or replace half with mild green chiles.
• Different cheese: Try pepper jack for extra kick, Colby for mild creaminess, or a mix of cheddar and mozzarella for extra stretch.
• No honey: Swap sugar 1:1. Maple syrup works too, but the flavor will be slightly different.
• No Bundt pan: Use a loaf or square pan. Keep an eye on the bake time and aim for that 195°F center.
• Butter-free: Use olive oil in the toss. It’s delicious and keeps things lighter.
• Flour swaps: You can replace up to 1 cup of all-purpose with white whole wheat for a nuttier flavor. Add a tablespoon of water if needed.
• Herb twist: Mix in parsley or chives with the jalapeños for a fresh, green bite.

On a cottage cheese kick? If you want a lighter lunch idea that still hits the protein goals, check out these easy cottage cheese wraps. Same creamy vibes, different format.

Making Ahead, Storing and Freezing

Make ahead

You’ve got options. You can make the dough the night before. After kneading, let it rise once, punch it down, cover tightly, and refrigerate for up to 24 hours. Bring it back to room temperature, shape the balls, toss in the butter and jalapeño-cheddar mixture, and do the second rise. This breaks up the work so you can bake right before serving.

Alternatively, you can shape the balls and arrange them in the pan, then cover and refrigerate overnight. Pull the pan out, let it sit at room temp for 45 to 60 minutes, and then bake. The second method is my favorite for hosting because it’s effortless on party day.

Storing and freezing

Leftovers keep well at room temperature for 1 day in a sealed container, or in the fridge for up to 4 days. Reheat in a 300°F oven for 8 to 10 minutes until warmed through. The texture perks right back up. For the freezer, wrap portions tightly in plastic, then foil, and freeze for up to 2 months. Thaw in the fridge, then reheat in the oven until hot and crisp around the edges.

If you plan to freeze, skip the egg wash and add the finishing butter and herbs after reheating. This keeps the surface glossy and fresh. The flavor of Jalapeño Cheddar Cottage Cheese Pull-Apart Bread stays bold even after a freeze-thaw cycle, which makes it a reliable make-ahead treat for busy weeks.

Common Questions

Do I need to puree the cottage cheese?
No, but it helps if your curds are large. A quick 5-second pulse makes the dough smoother. Small curd cottage cheese works as-is.

Can I use pickled jalapeños instead of fresh?
Yes. Use about 1/2 cup chopped pickled jalapeños and pat them dry. The tang is great with cheddar. I like a mix of fresh and pickled for balance.

My dough is sticky. Did I mess it up?
Sticky dough usually means tender bread. Lightly oil your hands, dust the counter with a tablespoon of flour, and keep going. Avoid adding loads of extra flour or the bread will be dense.

Can I skip the egg wash?
Absolutely. It just adds shine. If you skip it, brush the bread with a little melted butter after baking for a pretty finish.

What pan size is best?
A 10 to 12 cup Bundt pan gives the classic ring. A 9×5 loaf pan or a 9-inch square pan also works. Adjust time if needed and bake to 195°F in the center.

Ready to Pull Apart and Devour

There’s something about warm, cheesy bread that turns any get-together into a celebration. This Jalapeño Cheddar Cottage Cheese Pull-Apart Bread is soft inside, crisp on the edges, and full of zesty cheese pockets that make every bite fun. If you want more ideas or variations, I love the spin and extra tips shared over on Jalapeño Cheddar Cottage Cheese Pull-Apart Bread and the classic combo in Cheddar Jalapeño Pull Apart Bread | The Millennial Cook. They’re great for comparing styles and heat levels.

If you try it, pull it apart while it’s still a little steamy and listen for that soft tear. It’s the best sound. And if you’re in the mood to keep the cottage cheese trend going after this, I’ve got plenty more to share like easy bakes, bowls, and sweets that fit the same vibe.

Tag me if you bake it. I’m cheering you on, and I hope your kitchen smells amazing.

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