These breadsticks are always a hit for every occasion. Whether it’s a dinner party or just for yourself, this recipe will soon become a staple in your kitchen.
These breadsticks take about 20 minutes to prepare (the hardest part is grating the cheese!) and cook, they’re easy to make, and fun to have kids help out with. I like to pair these with a nice salad and sometimes, if we have it, I’ll bake a Brie with honey and pecans and dip the breadsticks in.
All you need for these is:
1 1/2 cups flour
6 tablespoons of softened butter
2 cups grated cheddar cheese
1 1/2 cups grated parmesan and/or romano cheese
1/4 cup of milk
To start, preheat your oven to 400 degrees Fahrenheit and grease two baking sheets. You’ll want to grate all your cheese before you get started too.
Then, break the butter into chunks and throw into a food processor fit with a metal blade with the flour and cheeses. Pulse that until everything is evenly distributed. Break in the egg and pulse until it’s incorporated.
Once that’s all mixed, run the processor and slowly pour your milk in. Let this mix until the dough forms a ball (it takes about 1 minute). If your dough feels too sticky and wet, you can add a bit more parmesan or romano cheese to take out some of the moisture.
On a floured work surface, roll out half of your dough to about 1/8 or 1/4 inch thick. You’ll want to work fast and not handle the dough too much because you won’t want melty cheese or butter!
Cut off the edges of the dough to form a neat rectangle, then cut out strips. You’ll want them to be about 4 inches long and 1/2 an inch wide. It doesn’t really matter if they’re all identical, personally I like then they’re varied. It not only gives it more of a homemade vibe, but some people have different preferences! Having some longer or shorter, thicker or thinner will make sure everyone gets the kind that they like best.
When you have the strips, hold the ends and twist them so you have two or three twists in each breadstick, then place them on the baking sheet. You’ll have to do a few batches in the oven anyway, so make sure they’re an inch or two apart on your trays.
When a baking sheet is full, pop it in the oven for 8–10 minutes. Mine generally go in for 10 minutes and come out perfectly, but everyone’s oven is different and some people like softer (or crisper) breadsticks. They should just be lightly browned on the tops.
When they come out of the oven, let them sit for a minute or two and then put them on a wire rack go cool. You’ll want to store them in an airtight container to keep them soft and keep the moisture in!
I’ve been making these since I was little and have never tired of them! They’re easy, quick, and absolutely delicious. They go with every meal and work for every occasion!
I’ll be back soon with another post and let me know if you have any recipes you swear by. If you try these out, I’d love to know!