My son and I love the long and thin and crispy and crunchy cheese breadstick. We could finish the whole container full of cheese breadstick by ourselves. I mean, who could resist the temptation of this crunchy breadstick? If you love savory bread, than this is for you, and I guarantee once you start eating breadstick, it will be very difficult to stop.
Although we love cheese breadstick so much, we don’t buy this bread very often because it’s so expensive. I couldn’t believe that after a very long time, I finally thought of making my own crispy breadstick (seriously, I never thought about it before because I assumed it would be very difficult, but actually it was not). It was no different than making cheese bread, but I just had to cut the dough into long thin slices before I baked it in the oven. The result was awesome as I had 4 plastic bags full of crispy cheese breadstick (I made it in 2 batches just because I had extra time when we didn’t go out during weekends because it was exam week).
The trick to make crispy and crunchy breadstick is not to overbake it because it will be hard to chew. So, always stay close to your oven when you bake this breadstick. I always set a timer in my phone so I know exactly how long the dough has been in the oven.
So, breadstick anyone…………???
- 1.5 cups bread flour
- 1 tsp sugar
- 1/2 tsp salt
- 1 tsp instant yeast
- 1/2 cup grated cheddar cheese
- 16 gr butter
- 1/2 cup cold milk
Methods (if using food processor):
- Prepare the food processor with the steel blade assembled
- Place flour, sugar, salt, grated cheddar cheese, and instant yeast inside the food processor (put the salt and instant yeast on the different sides of the food processor bowl). Close the lid and pulse 2 or 3 times to mix the ingredients
- Add butter to the ingredients. Pulse again 2 or 3 times to combine all the ingredients together
- With the motor running, pour cold milk through the feed tube in a steady stream as fast as the flour can absorb it. You will see the dough form a ball in 15 to 20 seconds
- Continue processing until dough cleans the side of the work bowl in about 15 to 30 seconds
- Let the machine run to complete the kneading process in about 60 seconds. You can check with your finger if the dough is sticky or not. If it’s still very sticky, continue kneading and check every 15 seconds. End result: dough should be smooth, bouncy and not sticky when you touch it with your finger
- Transfer the dough to a big bowl that has been lightly oiled. Turn the dough over to coat completely with oil. Cover the dough with a cling wrap and clean cloth
- Let rise for about 40 to 60 minutes
- Preheat oven to 180 Celsius
- Line a baking tray with parchment paper
- Transfer the dough to the counter top and cut into 6 parts
- Depending on the size of your baking tray, roll each part of the dough into a rectangle shape (the length and width should be as long and as wide as your baking tray size)
- Brush lightly with butter
- Spread grated cheddar cheese or Parmesan or the cheese of your choice
- Gently and slowly roll the dough to make the cheese stick to the dough
- Cut the dough into 2 mm thick and 5 mm wide
- Transfer the dough one by one to the baking tray
- Bake 10 to 12 minutes on each side or until golden brown (depending on how thick the dough is)
- Flip the dough bottom side up and bake for another 5 to 8 minutes
- Transfer to a cooling rack or tray
- Let it cool before storing it in an airtight container (keep the container in the refrigerator if you plan to consume it in more than a week)