These Melt-in-Your-Mouth Cottage Cheese Bars Beat Pancakes—and They’re Ready in Minutes
Soft on day two, a new loaf is resetting expectations for freshness and rattling the bread aisle.
These little cottage cheese sticks are the kind of breakfast snack that stays soft even the next day. The dough is low-drama: one bowl, a handful of basics, and less fussy than pancakes or syrniki. Lightly sweet, easy to pack, perfect with tea. I am very into the ratio here and the texture you get for so little effort.
What you need
- Tvorog/curd or farmer cheese (5-9% fat) - 350 g
- Egg - 1
- Sour cream - 1 tbsp
- Sugar - 2 tbsp
- Salt - 1/3 tsp
- Baking powder - 1 tsp
- All-purpose flour - 200-250 g (adjust to the cheese moisture)
- Neutral vegetable oil - for frying
How to make them
Mix the cheese, egg, sour cream, sugar, and salt in a bowl until smooth. If your cheese is grainy, blitz it with a blender or press it through a fine sieve first. This one step pays off in a softer, more even crumb.
Add the baking powder, then work in the sifted flour in portions. You want a soft dough that is just slightly sticky to the touch. Adjust the flour depending on how wet your cheese is, but do not bury the dough in flour or you will lose that tenderness.
Divide the dough into a few pieces. Roll each piece into a rope about 1 cm thick. Cut into sticks roughly 7-10 cm long. Consistent thickness helps them cook evenly.
Heat a generous layer of oil in a skillet over medium heat. Fry the sticks on all sides until golden. Give them space so you can turn them easily and they brown instead of steam.
Transfer to paper towels to drain. Dust with powdered sugar if you like, or leave them plain and let the gentle sweetness do its thing.
Results and small upgrades
Expect a tender, delicate interior that holds together in the pan (always appreciated). Keep the ropes close to 1 cm in diameter; go thicker and the centers lag behind and may stay undercooked. If your skillet is on the smaller side, fry in two rounds so the pieces do not touch. For a puffier result, let the dough rest 10-15 minutes before shaping—this gives the baking powder time to wake up and work. And the next-day test? They stay soft, which makes them great for make-ahead breakfasts or a quick snack with tea.