Cheesy Breadsticks

Posted On 18 November 2019

A local bakery makes a version of these and sells them at the Farmer’s Market on Sundays. However, our Farmer’s Market is only May through October and my dog misses them. So I decided to try to make some.

Ingredients

• 2-1/4 oz (65 g) water
• 1 large egg, lightly beaten
• 2-3/4 oz (75g) tangzhong
• 1 tsp. salt
• 1 oz (30 g) sugar
• 1.5 cups + 1 tablespoon bread flour (195 g)
• 3/4 cup + 1 tablespoon all-purpose flour (90 g)
• 2 tablespoons + 1 teaspoon baking milk powder (14 g)
• 2 tsp. yeast
• 1 tbsp. dried oregano
  
• 3 tbsp. room temperature unsalted butter, cubed
• 1/4 cup grated Parmesan cheese
  
• 1 egg white with 1 teaspoon of milk or water for egg wash
• 1/2-1 cup Mozzarella cheese
• 1.5 tbsp. chopped parsley or oregano or a mix

Instructions

1. In a mixer’s bowl add the water, egg, and tangzhong. Mix to combine.
2. Add the salt, sugar, and flours.
3. Add the milk powder, yeast, and herbs on top.
4. Mix to combine, at least 5 minutes.
5. Add the butter and cheese a little at a time and mix until not sticky, at least another 5 minutes on medium. May need to add more flour to get a dough-like consistency.
6. Put into a greased bowl, cover, and put in a warm location and let rise until doubled, probably about 40-60 minutes.
7. Divide the dough into 10 smaller portions. Round each one like a ball, cover with greased plastic wrap, let rest for 10 minutes.
8. Line 2 half-sheet pans with parchment paper.
9. Roll each piece of dough out into 8-10″ long logs. Place on baking sheet 2″ apart. Cover with greased plastic wrap and towel let proof for another 40-60 minutes until almost doubled.
10. Preheat oven to 350°F (175°C)
11. Brush each stick with the egg wash, sprinkle with the cheese and herbs.
12. Bake for 14-16 minutes, turning half way through. To assure doneness thermometer should read at least 190°F (90°C).
13. Transfer to cooling rack.
14. Store in an airtight container.

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