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Jalapeno Cheddar Pull Apart Bread with Cottage Cheese

This may be my new favorite appetizer. I transformed a high-protein dough into an irresistible jalapeño cheddar cottage cheese pull-apart bread. It’s cheesy, slightly spicy, and has a satisfyingly chewy texture. Make this for your next game day, party, or casual gathering—your friends will keep asking for the recipe.

A loaf of savory bread with visible cheese and jalapeño slices rests on parchment paper, with a box of butter in the background.

What makes this recipe great

  • Amazing flavor: Sharp cheddar and jalapeño are a classic pairing—this bread balances cheesy richness with a gentle heat.
  • High in protein: The blended cottage cheese in the dough boosts protein, delivering about 21 g of protein per serving.
  • Game-day friendly: It’s easy to pull apart and share, making it ideal for parties and gatherings.

Ingredients You Need

  • Blended 2% cottage cheese: Using at least 2% fat cottage cheese helps keep the dough moist without excess liquid. Blend until smooth before adding to the dough.
  • All-purpose flour: Provides structure and creates a nicely chewy crumb. The recipe has not been tested with gluten-free or nut-based flours.
  • Baking powder: Acts as the leavening agent because this dough is not yeast-based.
  • Jalapeños: Mince and remove seeds if you prefer milder heat. Leaving seeds in will increase the spice level.
  • Cheddar cheese cubes: Use small 1/2-inch cubes for the gooey centers; extra cubes can be tucked between dough balls or placed on top.
  • Melted butter: Tossing the dough balls in butter before baking adds flavor and helps the rolls pull apart easily after baking.
A mixing bowl containing flour, yogurt, and chopped green peppers being stirred with a white spatula.
A person in a denim shirt cuts a roll of dough into pieces on a floured surface in a kitchen.
Small rounds of raw dough topped with cubes of cheese are arranged on a lightly floured surface, ready to be baked or cooked.
Close-up of unbaked dough balls in a pan, topped with sliced jalapeños and cubes of cheddar and pepper jack cheese.

How to Make Pull-Apart Bread

  1. Preheat and prepare: Preheat the oven to 375°F and line a loaf pan with parchment paper.
  2. Make the dough: In a large bowl, combine blended cottage cheese, all-purpose flour, baking powder, sea salt, and minced jalapeños. Stir until the ingredients start to come together, then press with your hands to form a rough ball.
  3. Knead: Transfer the dough to a lightly floured surface and knead until smooth. If the dough is sticky, sprinkle a little more flour as needed.
  4. Shape the rolls: Divide the dough into four equal pieces. Roll each piece into a log about 6 inches long, then cut each log into eight equal pieces (for a total of 32 rolls). Place a 1/2-inch cheddar cube into the center of each piece and roll closed into a ball.
  5. Butter toss: Put the dough balls in a large bowl and toss gently with melted unsalted butter so they’re evenly coated.
  6. Assemble: Arrange the buttered dough balls in the lined loaf pan. Tuck extra cheese cubes between the rolls and add a few sliced jalapeños on top if desired.
  7. Bake: Cover the loaf pan and bake at 375°F for 30 minutes. Uncover and bake for an additional 20–30 minutes, until the top is golden and the interior is fully cooked.
  8. Rest and serve: Remove from the oven and let the bread rest for about 10 minutes before lifting it from the pan. For a sweet contrast, drizzle honey over the bread or serve honey on the side for dipping. Serve warm and pull apart to enjoy the molten cheese centers.

Easy Substitutions & Spice Adjustments

Make it milder: Remove the jalapeño seeds before mincing to reduce heat while keeping the jalapeño flavor. Make it hotter: Leave some seeds in or add extra sliced jalapeños on top before baking. You can also swap in a spicier pepper if you prefer more heat.

Serving Suggestions

This bread is wonderful on its own or paired with a small dish of honey for dipping—the honey adds a touch of sweetness that complements the spicy, savory flavors. Serve warm so the cheese is gooey and soft.

Storage Suggestions

Store leftover pull-apart bread in an airtight container in the refrigerator for up to three days. Reheat individual portions in the microwave for a quick warm-up, or reheat the whole loaf covered in a 325°F oven until heated through to restore a bit of crispness.

Two hands pull apart a piece of baked bread topped with sliced jalapeños, with a package of butter visible in the background.

Recipe Ingredients (Serves 6)

  • 2 cups blended 2% cottage cheese
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon sea salt
  • 2 large jalapeños, minced (seeds removed if desired)
  • 32 small cheddar cheese cubes (1/2-inch), plus extra for topping
  • 5 tablespoons melted unsalted butter

Timing and Nutrition

Prep: about 20 minutes. Cook: approximately 1 hour (including covered and uncovered baking). Total time: roughly 1 hour 20 minutes. Servings: 6.

Approximate nutrition per serving: Calories: 461 kcal; Carbohydrates: 36 g; Protein: 21 g; Fat: 26 g; Fiber: 1 g; Sugar: 2 g. Nutrition is an estimate and should be used as a guideline.

Tips & Notes

  • For a cleaner presentation, tuck extra cheese cubes between the dough balls rather than piling them on top.
  • If you prefer not to drizzle honey, serve honey on the side so guests can add it individually.
  • Make sure the cottage cheese is well-blended to avoid large curds in the dough; a smooth base gives a better texture.