Easy Cheesy Breadsticks
User Reviews
5
Easy Cheesy Breadsticks
Description
This recipe begins by proofing yeast in warm water with sugar until foamy, which jump-starts rising. Salt and flour are added to make a soft dough that is kneaded gently and allowed to rise until puffy. Shaping and seasoning the dough with melted butter or olive oil and a garlic herb blend adds savory aroma and taste.
The dough is baked on a preheated baking stone or sheet at 425°F to encourage a crisp bottom crust while keeping the interior soft. A topping of shredded mozzarella and Parmesan cheese melts into a golden, bubbly layer that contrasts the tender bread beneath.
The garlic herb seasoning can be store-bought or homemade with dried herbs and garlic powder, lending an herby, garlicky note. These breadsticks make a practical side for soups, salads, or pasta or an easy snack to prepare ahead. The dough's quick rise allows for prompt baking.
Ingredients
- 1 cup water warm
- 2 teaspoons instant yeast or active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 to 2 ¼ to 2 ¼ cups all-purpose flour or bread flour
- 2 tablespoons butter melted or olive oil
- 1 tablespoon garlic herb seasoning
- 1 ½ to 2 to 2 cups mozzarella cheese shredded
- ½ cup Parmesan Cheese shredded
Instructions
- Preheat the oven to 425 degrees. Place a baking stone on a rack in the lower third of the oven. If you don't have a baking stone, use an over turned half sheet pan (if neither options are available, bake the breadsticks on the lowest rack in the oven). Allow the baking stone/baking sheet to heat at 425 degrees for at least 15-20 minutes before baking the breadsticks.
- In a large bowl, stir together the warm water, yeast and sugar. Let sit for 3-4 minutes until foamy.
- Add the salt and flour and stir together until the dough forms a shaggy ball. It should be soft and slightly sticky but not overly wet.
- Knead the dough (right in the bowl) 15-20 times, greasing your hands or adding additional flour a tablespoon at a time, if needed. Don't over flour the dough; it should be soft and pliable.
- Knead and pat the dough one final time into a ball, cover the bowl, and let the dough rise for 15-20 minutes until noticeably puffy.
- Lightly grease a half sheet pan with nonstick cooking spray (or brush with melted butter).
- Grab the dough from the bowl and stretch it out just a bit into a thick rectangle before placing on the sheet pan. Press the dough evenly into a large rectangle in the bottom of the sheet pan. (If the dough springs back or doesn't press out evenly, leave the dough alone and let it rest for 10-15 minutes to relax the gluten and then continue pressing it into a large rectangle.)
- Brush the dough with the two tablespoons melted butter or olive oil. Sprinkle with the garlic herb seasonings.
- Sprinkle the mozzarella cheese evenly over the top of the dough followed by the Parmesan cheese.
- Bake immediately or let the dough rest for 10-15 minutes for slightly puffier breadsticks.
- Place the sheet pan of breadsticks directly on the preheated pizza stone or over turned baking sheet, and bake for 15-17 minutes until the breadsticks are golden and the cheese is bubbly.
- Cut the breadsticks in half lengthwise (the long way) and then cut into strips for about 18 breadsticks total.
Notes
- If store-bought garlic herb seasoning is unavailable, make a blend using kosher salt, dried basil, dried oregano, garlic powder, and dried thyme.
- Proofing the yeast before adding the other ingredients jump-starts rising for this quick dough and supports effective leavening in the short timeframe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18breadsticks
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 breadstick | |
| Calories | 115kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 9mg | 3% |
| Sodium | 234mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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