Cheese Breadsticks
This Cheese Breadsticks Recipe have a wonderfully tender yet crispy dough that's topped with an addictive garlic butter sauce and finished with gooey cheese!
Servings: 8 servings
Calories: 278kcal
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoon garlic salt
- 1 teaspoon granulated sugar
- 1 ½ teaspoon dry active yeast
- ¾-1 cup lukewarm water
- 1 tablespoon olive oil
- 4 tablespoons salted butter
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 cups Italian shredded cheese blend
- ½- 1 tablespoon parmesan cheese
- parsley for garnish
- Optional: warm pizza sauce for serving
Instructions
- In a medium sized bowl, whisk together flour, garlic salt, sugar, yeast and slowly add in water.
- Mix together until dough is created.
- Using your hands knead for one minute and form a ball.
- Spread 1 tablespoon of olive oil in a separate bowl and transfer pizza dough to that bowl. Cover with a paper towel for 1 hour or until dough has doubled.
- Preheat oven to 425 degrees.
- Roll out dough on your pizza stone or baking sheet.
- Add butter, garlic powder and Italian seasoning to a small bowl and microwave until melted. Whisk together then brush on dough.
- Next sprinkle dough with shredded cheese then parmesan cheese. Lastly, sprinkle with parsley.
- Bake for 15-17 minutes or until dough has browned and cheese is melted and golden.
- Cut bread into sticks and serve with warm pizza sauce if desired.
Video
Notes
- Grate Your Own Cheese: I know buying pre-shredded cheese seems like a great way to save time but you will get a smoother melt by grating block cheese. Additives are added to keep the cheese from sticking together that interferes with how it melts.
- Use Fresh Yeast: Yeast doesn't last forever. If your yeast isn't fresh then your dough might not rise properly. Check the expiration date and store packets of yeast somewhere cool to help it stay fresh.
- Proofing the Dough: It is super important that you let your dough rest for at least an hour to have the light, wonderfully chewy yet crisp texture you will want. If you're making this recipe in cooler temperatures I recommend placing it somewhere warm such as on top of a warm oven.
- Oiling the Bowl: Make sure to coat the entire inside of the dough. This prevents the dough from sticking to the sides of the bowl as it rises.
- Plan Properly: You will need to stretch out your dough and then move forward to cook it as soon as its ready to avoid over-proofing the dough. If you do need a bit more time before cooking it, shape it to your pan and then cover and refrigerate for 3-4 hours before baking.
Nutrition
Calories: 278kcal | Carbohydrates: 26g | Protein: 10g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 679mg | Potassium: 80mg | Fiber: 1g | Vitamin A: 370IU | Calcium: 163mg | Iron: 1.7mg