Irresistibly Cheesy Homemade Breadsticks: The Best Recipe Ever
Homemade Cheesy Breadsticks are golden, gooey delights perfect for gatherings and snack time.
Equipment
- large bowl
- baking sheet
- mixing spoon
- floured surface
- measuring cups
- measuring spoons
- kitchen towel
Ingredients
For the Yeast Dough
- 2 teaspoons Active Dry Yeast Vital for helping the dough rise.
- 1 cup Warm Water Approximately 110°F for best results.
- 1 tablespoon Sugar Feeds the yeast during fermentation.
- 3 cups All-Purpose Flour Can substitute with whole wheat.
- 1 teaspoon Salt Enhances flavor.
- 2 tablespoons Olive Oil Adds moisture and flavor.
For the Cheesy Topping
- 2 cups Shredded Mozzarella Cheese Contributing melty goodness.
- 1 teaspoon Garlic Powder Offers savory depth.
- 1 teaspoon Dried Italian Seasoning Imparts herby flavor.
Optional Garnish
- 2 tablespoons Fresh Parsley Adds color and visual appeal.
Instructions
Preparation
- In a large bowl, dissolve the active dry yeast and sugar in warm water, around 110°F. Let it sit for about 5 minutes until it becomes foamy.
- Add all-purpose flour, salt, and olive oil to the yeast mixture. Stir until a dough starts to form, then knead on a floured surface for 5-7 minutes, until smooth and elastic.
- Place the kneaded dough into a greased bowl. Cover it with a clean towel and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Preheat your oven to 400°F (200°C).
- Roll the risen dough into a 12x8-inch rectangle on a floured surface and transfer it to a greased baking sheet.
- Brush the dough with olive oil and sprinkle garlic powder, dried Italian seasoning, and shredded mozzarella cheese over the top.
- Place the baking sheet in the oven and bake for 15-18 minutes or until the tops are golden brown and the cheese is bubbly.
- Remove from the oven and let them cool slightly. Cut into strips and garnish with fresh parsley if desired.
Notes
Serve with marinara sauce or garlic butter for dipping for an extra treat. Perfect for movie nights and gatherings.