Pull apart a warm, cheese-streaked breadstick, and you’ll hear the tiny victory song of a perfectly baked appetizer. These Stringy Cheese Breadsticks are an enriched dough with cheese tucked inside each twist.
They’re the kind of finger food that starts conversations, perfect for cocktail parties, potlucks, game nights, or as a fun starter before a family dinner.
What are Stringy Cheese Breadsticks?
Stringy Cheese Breadsticks are like pretzels and cheese-filled breadsticks. Breadsticks in various forms have been enjoyed across Europe for centuries. Note that chilling the shredded cheese briefly before stuffing reduces early melt-through while shaping, making the twist neater and less messy to work with.
Pro Tips for Perfect Stringy Breadsticks
- Use freshly shredded cheese and not pre-shredded bags. It melts creamier and binds better inside the dough.
- Knead until the dough is smooth and slightly tacky, under-kneaded dough will tear when you roll, and over-kneaded dough can be too tight.
- When rolling, lightly brush with softened butter and not too much, so the cheese adheres and the layers stick as you form twists.
- For a pretzel-like finish, sprinkle coarse salt or sesame seeds before baking. For a softer flavor, add garlic powder to the butter brush after baking.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes. After the first rise, you can refrigerate the dough tightly covered for up to 24 hours. Bring it back to room temperature before shaping and proceed with the recipe.
Why isn’t my cheese stringy?
Pre-shredded cheese often contains anti-caking agents that affect the melt. Use freshly shredded cheese and avoid baking at much higher temperatures than specified and moderate heat encourages gooeyness rather than separation.
Can I add fillings or flavorings?
Try cooked bacon bits, sautéed onions, chopped roasted peppers, or herbs mixed into the cheese. Just don’t overstuff or the dough may split.
How do I stop the breadsticks from getting soggy at the bottom?
Bake on parchment or a well-preheated baking sheet so the bottom crisps quickly. Avoid overlapping the breadsticks on the tray.
Can I Freeze These Breadsticks?
Yes. After shaping, but before the final 20-minute rest, freeze for up to 2 months. Bake from frozen, adding 5-8 minutes to the baking time, and watch for golden color and internal doneness.
How to Store Leftovers
Breadsticks remain fresh at room temperature for up to 2 days. To refresh, reheat in an oven for 6-8 minutes.
Ingredients
How to Make Stringy Cheese Breadsticks
In a large mixing bowl, mix flour and salt together. Add the dry yeast, warm milk, melted butter, and the egg. Whisk gently until a shaggy dough forms.
In a large mixing bowl, mix flour and salt together. Add the dry yeast, warm milk, melted butter, and the egg. Whisk gently until a shaggy dough forms.
Knead for a couple of minutes, cover with cling film or a damp towel, and let it rise for 2 hours.
Knead for a couple of minutes, cover with cling film or a damp towel, and let it rise for 2 hours.
Punch down the dough to release gas. Divide it into six equal pieces and roll each into a tight ball.
Punch down the dough to release gas. Divide it into six equal pieces and roll each into a tight ball.
Using a rolling pin, roll each ball, brush with softened butter, and add shredded cheese. Roll gently and stretch it into a rope.
Using a rolling pin, roll each ball, brush with softened butter, and add shredded cheese. Roll gently and stretch it into a rope.
Fold the rope into the twisted pretzel shape and place it on a parchment-lined baking sheet. Let them rest for 20 minutes and brush the breadsticks with egg wash.
Fold the rope into the twisted pretzel shape and place it on a parchment-lined baking sheet. Let them rest for 20 minutes and brush the breadsticks with egg wash.
Bake for 25 minutes, brush them with a little more softened butter, and serve warm.
Bake for 25 minutes, brush them with a little more softened butter, and serve warm.
;Resize,width=767;)
