These easy cheesy bread sticks are perfect to serve with a bowl of steaming soup, but are a great snack as well. It’s made with a yeasted dough which is a bit like pizza dough and so tasty!
For even easier cheesy sticks try these cheesy puff pastry sticks as well.
Every time I crave homemade bread but are a bit short on time I love making these cheesy bread sticks.
While I love pulling a rustig loaf out of the oven, these are easier to make and always a hit whenever I have friends over for a bowl of soup! They’re usually gone before they make it to the table.
You need just a few simple ingredients to make these cheese breadsticks.
You start making these by first making the dough with the flour, yeast, salt, water and the olive oil. Add to a large bowl and knead for about 10 minutes until you have a smooth and elastic dough. You can use a food processor or knead by hand. Your choice.
Now transfer the dough to your work surface dusted with a little flour. Press it a bit flatter and sprinkle the cheese over the dough. Fold the dough in half and knead it briefly so the cheese is spread evenly throughout the dough.
Place it back into the bowl and let it rise for about an hour or until it is doubled in size.
Once it has risen transfer the dough back to your work bench. Gently press the air out and divide the dough into 16 equal pieces.
Roll each piece into a breadstick of around 17 centimeter (6.5 inches) long and place on a baking sheet lined with parchment paper. Make sure to leave enough space in between the sticks. Let it rest for a further 15 minutes.
Before baking brush each breadstick with a bit of water (or use melted butter) and sprinkle with extra grated cheese and some coarse sea salt. Bake at 390˚F/200˚C for 10-12 minutes and enjoy!
Store in an airtight container at room temperature for up to 1 week. They’re best fresh, but they stay tasty for days.
Absolutely! Bake, cool completely, and freeze in a bag or airtight container for up to 3 months. Reheat at 375°F/190°C for a few minutes until warm and crisp.
Yes! Grana Padano is delicious, but Parmesan, Pecorino Romano, aged Gouda, or even grated cheddar will work. Hard cheeses melt best without making the dough too wet.
Using lukewarm water helps activate the yeast and makes the dough rise better. Cold water will slow the rise significantly, and hot water can kill the yeast.
Yes. You can make the dough up to 24 hours ahead. Let it rise once, punch it down, cover tightly, and refrigerate. Shape and bake the next day.
Read more about storing dough in the fridge.
These are great with tomato soup, cheese fondue, dips (like pesto or garlic butter), or just as a snack.
Brushing with water helps the grated cheese and salt stick and promotes slight browning during baking.
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