Easy and made from scratch Cheesy Breadsticks like your favorite pizza joint! Recipe includes step by step instructions with photos! Cooking with yeast doesn’t have to be intimidating! #FleischmannsYeast #ad
Cheesy Breadsticks
This is a sponsored conversation written by me on behalf of ACH. The opinions and text are my own.
One of my family’s favorite meals is spaghetti. Inevitably, about half of the times we have it, I forget to pick up bread – or I plan on making my own garlic bread, and I forget until too late in the day. It happens way too often, y’all. So often in fact, that I have an array of recipes for the days when I forget the bread. (You can see two of them at the very end of this post!) One of these days I’m going to have to do a round-up of all of the quick and easy recipes I have on hand for times like that – and I’ll be sure to include this Cheesy Breadsticks recipe too!
I know a few of y’all are probably freaking out a little by the thought of using yeast. Breathe! It’s really easier than you think – I promise! Cooking with yeast isn’t as difficult or as complicated as you might think! I’ll even walk you through it step-by-step! I know not everyone has a fancy mixing gadget, so I did this recipe by hand, with a wooden spoon – and it was still easy! If you have one of those fancy mixing machines, then it’s even easier for you!
If you like the cheese bread or cheese sticks from your local pizza joint, then you are going to love these! I adapted this recipe from Fleischmann’s Beginner’s Breadsticks – definitely check out that recipe if you want a more traditional type of breadstick! 🙂
The secret is in the yeast
Before I really started making breads, I was always fearful of “killing the yeast.” I wasn’t really sure what that meant, but I was pretty sure it wasn’t good. With a little practice, I have become more confident in my bread-making ability. From the Fleischmann’s website: “Yeast is a living organism that thrives in a warm, but not too hot, temperature. Liquids that are too hot (over 140°F) will kill your yeast, which means your dough will not rise. Heat your liquids just until it feels warm to the touch. If using a thermometer, 100°–110°F is the ideal temperature for Active Dry Yeast and 120°-130°F is the ideal temperature for RapidRise® and Bread Machine Yeast.”
Be sure to check out the Fleischman’s website for more yeast basics and tips & tricks.
Making the dough
We’re going to start with Fleischmann’s® RapidRise® Yeast.
In a large mixing bowl, combine 1 cup flour, sugar, dry yeast and salt. Stir until blended.
In a small microwave-safe bowl, combine water and 2 teaspoons olive oil. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F). Add the water/oil mixture to flour mixture. Add the egg white.
With a large wooden spoon, beat 3-4 minutes (or use an electric mixer on medium speed for 2 minutes), scraping bowl occasionally. Add 1/2 cup flour; beat an additional 3-4 minutes to combine the ingredients if using a wooden spoon (an additional 2 minutes on high speed if using an electric mixer).
Stir in just enough remaining flour so that the dough will form into a ball.
Knead on lightly floured surface until smooth and elastic and springs back when lightly pressed with 2 fingers, about 6 to 8 minutes.
Cover with a towel; let rest for 10 minutes.
Go ahead and preheat your oven to 450ºF.
Meanwhile, grease a 9×13-inch baking sheet. Press the dough into the pan. Cover with towel; let rise in a warm place until almost doubled in size, about 20 minutes.
In a small bowl, combine the melted butter and garlic cloves. Brush the mixture over the top of the dough.
Top with the shredded Mozzarella cheese. Sprinkle chopped parsley over the cheese, if desired.
Bake for 11 to 15 minutes or until golden brown. Carefully remove the cheesy breadsticks to a large cutting board. With a pizza cutter, cut in half lengthwise, then cut into 8-10 strips. Serve warm.
Recipe inspired by Fleischmann’s Beginner’s Breadsticks
Other Posts You May Enjoy:
Cheesy Breadsticks
Ingredients
For the breadsticks
- 2 – 2 ½ cups all-purpose flour
- 1 tablespoon sugar
- 1 packet Fleischmann's® RapidRise Yeast
- ¾ teaspoon salt
- ¾ cup water
- 2 teaspoons Mazola® Extra Virgin Olive Oil
- 1 egg white
For the topping
- 3 tablespoons melted butter
- 2 cloves garlic minced
- 2 cups Mozzarella cheese, shredded 8 oz.
- Chopped parsley optional
Instructions
- In a large mixing bowl, combine 1 cup flour, sugar, dry yeast and salt. Stir until blended. In a small microwave-safe bowl, combine water and 2 teaspoons olive oil. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F). Add the water/oil mixture to flour mixture. Add the egg white.
- With a large wooden spoon, beat 3-4 minutes (or use an electric mixer on medium speed for 2 minutes), scraping bowl occasionally. Add 1/2 cup flour; beat an additional 3-4 minutes to combine the ingredients if using a wooden spoon (an additional 2 minutes on high speed if using an electric mixer). Stir in just enough remaining flour so that the dough will form into a ball.
- Knead on lightly floured surface until smooth and elastic and springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
- Preheat oven to 450ºF.
- Meanwhile, grease a 9×13-inch baking sheet. Press the dough into the pan. Cover with towel; let rise in a warm place until almost doubled in size, about 20 minutes.
- In a small bowl, combine the melted butter and garlic cloves. Brush the mixture over the top of the dough. Top with the shredded Mozzarella cheese. Sprinkle chopped parsley over the cheese, if desired.
- Bake for 11 to 15 minutes or until golden brown. Carefully remove the cheesy breadsticks to a large cutting board. With a pizza cutter, cut in half lengthwise, then cut into 8-10 strips. Serve warm.
Notes
- From the Fleischmann’s website: “Yeast is a living organism that thrives in a warm, but not too hot, temperature. Liquids that are too hot (over 140°F) will kill your yeast, which means your dough will not rise. Heat your liquids just until it feels warm to the touch. If using a thermometer, 100°–110°F is the ideal temperature for Active Dry Yeast and 120°-130°F is the ideal temperature for RapidRise® and Bread Machine Yeast.”
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Instead of brushing dough with garlic butter try brushing with Zesty Italian Dressing before covering with cheese!
This is in the oven right now but I’m wondering what the purpose of so much stirring in step 2? My dough come together rather quickly into a loose dough that didn’t lend itself to stirring So I just added the additional flour and kneaded for 10 minutes. It looks lovely and can’t wait to dig in!
Please include Carb count in your Nutritional Information.