Cheesy Breadsticks
Who doesn’t like freshly baked bread? With its beautiful aroma and freshness, it’s very hard to resist when it comes out from the oven. It’s actually my biggest weakness and I thank my “self-control” to resist the temptation of eating bread every day.
When I go grocery shopping and the bakery section just finished making fresh bread, I take a deep breath enjoying the heavenly aroma and then courageously walk away from there. If it wasn’t for gaining weight, I would eat fresh warm bread every day.
I do bake bread but only on special occasions which seems strange because I think there are more then there used to be… I guess I find reasons to make it a “special occasion”… lol! Originating in Italy, there’s a kind of bread I might make more often than others and it’s my Cheesy Breadsticks!
I love baking them because I constantly change up the ingredients. Depending on how I feel, sometimes they are spicier, other times earthier or cheesier. They remind me of Pizza Dough… a blank canvas ready to be painted… well not literally! I encourage you to do the same using spices, herbs and cheeses of your choice.
You’ll see in the video that I make these Cheesy Breadsticks from scratch. It’s a little bit more time consuming but the results are fantastic! When I’m running out of time, I use frozen puff pastry. The cooking time is about the same.
These Cheesy Breadsticks pair deliciously well with Soups, Salads, Stews, Chili or even Pasta. They add that little bit of extra yumminess to the dish. It’s like the cherry on top of the sundae well not quite the same but you know what I mean… right?
Bon Appétit!
Check out these other delicious bread recipes…
– Challah
– Mediterranean Olive Bread
– Arepas with Beef Brisket
– Mexican Cornbread
– French Baguettes
– Cheddar Biscuits
– Hamburger Buns
and for even more bread recipes, click on this link… Recipe Category • Bread
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Cheesy Breadsticks
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Ingredients
- 2 tsp. active dry yeast
- 1 cup warm water (between 105-110ºF)
- 1 tbsp. honey tips & tricks
- 2 1/2 cups bread flour
- 1 tbsp. Italian seasoning see Recipe
- 1/2 tbsp. garlic powder
- 1/2 tsp. ground Himalayan sea salt
- 1/2 tbsp. oil or as needed, for bowl tips & tricks
- 1/4 cup unbleached all-purpose flour, for work surface
- 3 tbsp. butter, melted
- 2 tsp. garlic salt
- 2 tsp. hot paprika
- 3/4 cup Parmesan cheese, grated
- 3/4 cup Asiago cheese, grated
Directions
- In the bowl of a stand mixer, combine hot water, yeast and honey; proof for 8 to 10 minutes or until foamy.
- In the meantime, in a medium bowl, combine 2 cups flour, Italian seasoning, garlic powder and salt; whisk to mix and set aside.
- Insert the dough hook attachment and add about 2 cups flour mixture to the yeast, reserving ½ cup. Mix on speed 2 for 2 minutes. Increase to speed 3 and continue mixing by adding 1 tbsp. of remaining flour at a time until the dough forms a ball and clings to the dough hook, cleaning the sides of the bowl. Increase the speed to 4 and knead for 4 minutes.
- Form a ball by pulling the dough under and place it in a bowl lightly greased with oil; toss the dough to coat. Cover with a clean kitchen towel and place it in a draft free spot such as an unheated oven. Let it rise for 30 minutes.
- Half an hour later, punch the dough to deflate it and transfer to a work surface lightly floured. With a floured rolling pin, stretch it to about a 18X12-inch rectangular shape, sprinkling some flour as needed. If it stretches back, wait a couple minutes to let the gluten relax.
- Preheat oven to 375ºF.
- Pour on melted butter and brush on evenly. Sprinkle evenly with garlic salt, paprika, Parmesan and Asiago cheese.
- Using a pizza cutter, slice dough in half and then divide each half into 9 long strips of 1-inch wide.
- Take one at a time and place it on a large baking sheet lined with a silicone mat. Twist each strip, starting from the middle and working your way out to each end.
- Transfer the strips to the preheated oven and bake for 18 minutes. Halfway through cooking, rotate them to cook evenly.
- Remove them from the heat and serve immediately.
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