Soft Cheesy Breadsticks

Average Rating 4.5 from 3 ratings

Breadsticks to rival a restaurant’s! And they’re gluten-free!

Cheesy Soft Breadsticks

Yield: about ten 10” breadsticks

Cheesy Soft Breadsticks

INGREDIENTS:

  • 2 ½ cups All-Purpose Flour Artisan Blend
  • 1 ½ tsp salt
  • 1 TBSP sugar
  • 1 cup warm water (100°)
  • 2 ¼ tsp active dry yeast
  • 2 eggs
  • 2 TBSP oil
  • 1 TBSP fresh chopped herbs or 1 tsp dried; chives, oregano, basil, thyme etc.
  • 2 tsp finely chopped fresh garlic
  • 1 cup Parmesan/Romano, divided, large shred
  • corn meal for dusting

DIRECTIONS:

Proof yeast by sprinkling yeast on top of warm water (100°). Whisk dry ingredients in bowl of stand mixer. In a separate bowl, whisk eggs and oil together. Make a well in the dry ingredients and add the egg mixed with oil, and yeast with water. Also add the herbs, garlic and half the cheese. Mix on low until flour is moistened. Mix on high just until completely mixed, less than a minute.

FORMING BREADSTICKS:

Work on a large piece of parchment (spray with non-stick spray if dough is very sticky). Prepare another large rimmed sheet pan with a piece of parchment sprinkled with cornmeal. With oiled hands, scoop out about ½ cup dough and roll between your palms and on the parchment until a rope shape form. Sprinkle parchment with a couple TBSP of grated cheese and roll the rope through the cheese, back and forth into a long stick about 9” long and ¾” wide. Carefully roll onto baking pan prepped with cornmeal and roll back and forth a little (the cornmeal keeps the plastic from sticking to the breadsticks as they rise), cover with plastic wrap. Let rise to double in a warm, draft-free spot or barely warm oven.

Preheat pizza stone in the top third of the oven to 425°. Bake on the sheet pan on top of the pizza stone for 12 to 15 minutes until lightly colored and light feeling (will bounce back when gently touched).

Chef’s Note: Mozzarella will work, just gets a little too brown and crispy for soft bread sticks.

TO MAKE SEEDED VARIETY: reduce cheese to ½ cup for mixing in the dough; mix 1 cup favorite variety of seeds for rolling (instead of cheese) on the outside.

© Pamela's Products, Inc.

http://www.pamelasproducts.com/soft-cheesy-breadsticks/

4 Reviews or Comments for Soft Cheesy Breadsticks

  1. Deb Paley October 31, 2014 at 11:35 am #

    Amazing….soft, warm cheesy sticks!

    Recipe Rating: 5
  2. Diana August 18, 2015 at 4:28 pm #

    I am giving these a 3.5 star rating instead of 4 stars because there was no way I could have made them into bread sticks. I don’t know if I did something wrong or not. I thought I followed the recipe exactly but after I mixed everything together the dough was a sticky mess, there was no way at all I could have rolled them into anything. So instead I dusted my baking sheets with cornmeal (didn’t use parchment paper) and dropped the dough onto the pans by the spoonful. I sprinkled the cheese on top and let the blobs rise for half an hour, baking as directed. Although I was unable to make bread sticks these made for the lightest fluffiest GF biscuits/rolls I’ve ever made or had. The rolls came off of the cornmeal dusted pans with no problem. Not sure yet how they will keep. Made 11 rolls.

    Recipe Rating: 3.5
  3. Kat November 12, 2015 at 9:17 am #

    This recipe as a base is fantastic! I’ve made it a couple of times now with different cheeses and herbs. I currently have a double batch proofing in the oven for a big pizza crust. It smells amazing when it’s rising, even better when it’s baking, and it’s irresistible when it’s done. It doesn’t crumble and has a moist and chewy bready texture. The first time I made it, I took the advice that it was not easy to make sticks, and made it flat in a small cookie tray. You don’t need the cornmeal if you bake it on parchment. To flatten it out, I sprayed the top of the dough with olive oil cooking spray, and put plastic wrap on top to keep it from sticking to my hands while I smoothed it. It almost didn’t make it to dinner time. So. Good.
    Yeast bread, especially pizza crust, is the thing I missed most when I found out I couldn’t have wheat anymore. I have tried countless recipes for GF breads/crusts, wasting ingredients, time, and lots of money, but this one is a winner!

  4. Cinnamon April 3, 2016 at 10:37 am #

    I love this recipe. I have a small child with CD and he truly dislikes the taste of any store bought GF breads (which I don’t blame him!!) This recipe is so versatile, I can make the cheese sticks but I can also make a variety of fun kid shaped buns like frogs, turtles, cats and snakes since the dough is so easy to work. I have never found the dough too sticky and I do know that if you over mix dough that can happen. If you have a child who has been dissatisfied with the store bought garbage give this recipe a try; they will be thrilled!!! p.s. this recipe freezes very well.

    Recipe Rating: 5

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