Whole Wheat Cottage Cheese Buns 

By Samara Foisy, Registered Dietitian
Servings: 6 | Prep Time: 15 minutes + 25 minutes cook time

Why You'll Love It

14 g protein & 3 g fibre in each bun | No yeast or rising time: Just mix, shape & bake
These whole wheat cottage cheese buns bake up golden with a soft, slightly chewy centre and a savoury sprinkle of everything bagel seasoning. Made with whipped cottage cheese, they’re a delicious way to add protein to your plate. Enjoy them warm, toasted, or piled with your favourite sandwich fillings.

Ingredients

  • 3/4 cup (95 g) all-purpose flour 
  • 1 cup (150 g) whole wheat flour 
  • 1 1/2 tsp (7 g) baking powder 
  • 1 1/2 cups (340 g) 2% cottage cheese 
  • 2 large eggs, divided 
  • 1 tbsp (7 g) everything bagel seasoning
  • 1/2 tsp (3 g) salt

Directions

  1. Preheat the oven to 205°C (400°F). Line a baking sheet with parchment paper.
  2. Whisk the all-purpose flour, whole wheat flour, baking powder and salt together in a large bowl.
  3. Blend the cottage cheese and 1 egg in a blender or food processor until completely smooth, about 30 seconds.
  4. Pour the cottage cheese mixture into the flour mixture and stir with a spatula until a soft, slightly sticky dough forms. Do not overmix.
  5. Turn the dough out onto a lightly floured surface. Divide into 6 equal pieces and shape each into a round bun, about 3 inches across.
  6. Arrange the buns on the prepared baking sheet, spacing them 2 inches apart.
  7. Beat the remaining egg in a small bowl and brush over the tops of the buns. Sprinkle with everything bagel seasoning.
  8. Bake for 22 to 25 minutes, or until golden brown and a toothpick inserted in the centre comes out clean.
  9. Cool the buns on the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving. Store cooled buns in an airtight container in the refrigerator for up to 4 days.

Quick Tips

  • Blend it smooth: A few extra seconds in the blender makes a real difference (you want the cottage cheese completely smooth so the
    buns bake up with an even crumb).
  • Make the topping your own: Try plain sesame seeds instead of everything bagel seasoning, or skip the topping altogether. Without the seasoning, each bun contains approx. 490 mg of sodium, compared with 580 mg with it.
  • Freeze for later: These buns freeze well. Make a double batch on the weekend and pull one out to toast for a quick high-protein snack any time.

Nutrition Information

‌*Nutrition information is estimated per 1 bun (110 g), using Canadian Nutrient File data and Club House Everything Bagel Seasoning nutrition information. Calculations include 2% cottage cheese, ½ tsp added salt per batch and the seasoning topping. Values are approximate and will vary with ingredient brands, substitutions and bun size. Any spreads, fillings or accompaniments are not included. 

Samara is a Registered Dietitian and innovation leader who has spent her career turning food and nutrition science into products people love. As co-founder of Rosemore, she brings that expertise to evidence-based guidance, nourishing recipes and practical ways to support muscle, bone and proactive aging, helping women stay strong and keep doing more of what they love.

*Information is educational content only, not individualized advice, check with your healthcare provider.