Pair with a glass of wine and olives for a perfect pre-dinner snack.
Makes about 50 breadsticks
¾ cup water (105°F to 110°F)
½ teaspoon granulated sugar
2¼ teaspoons (1 standard packet) active dry yeast
3 cups unbleached, all-purpose flour
1½ teaspoons kosher salt
1 teaspoon paprika
¼ cup extra virgin olive oil
1 cup shredded Cheddar, about 4 ounces, divided
Egg wash (1 large egg and 1 tablespoon water, whisked together)
Nutritional analysis per breadstick: Calories 29 (61% from fat) • carb. 1g • pro. 1g fat 2g • sat. fat 1g • chol. 11mg • sod. 39mg calc. 36mg • fiber 0g
- Stir together the warm water, sugar and yeast in the Cuisinart® mixing bowl. Attach dough hook and let stand until mixture is foamy and bubbly, about 5 to 10 minutes.
- While yeast is proofing, combine the flour, salt and paprika. Once the yeast mixture proofs, add the flour mixture with the olive oil and half of the Cheddar.
- Mix on Speed 3 until dough comes together as a ball and cleans the sides of the bowl. If dough is too dry, add water 1 tablespoon at a time; conversely, if the dough is too wet or sticky, add flour 1 tablespoon at a time until dough ball forms.
- Continue kneading on Speed 3 for about 5 minutes. Dough should be smooth and spring back to the touch.
- Transfer the dough ball into a clean bowl, cover with plastic wrap and let rise in a warm, draft-free place until doubled in volume, about one hour.
- Line 3 baking sheets with parchment paper. Preheat oven to 400°F.
- Punch down dough and then roll out into a rectangle, ¼ inch thick, about 9 x 12 inches, with the long end running left to right. Cut the dough with a pizza cutter or sharp knife into strips, about ¼ inch wide. Finally, make a cut down the middle, cutting all of the breadsticks in half.
- Twist each strip and place them on a prepared baking sheet. Press each end gently to the sheet to keep in place. Place the breadsticks about 1 inch apart.
- Once the baking sheet is filled, brush the breadsticks with egg wash and sprinkle with some of the remaining Cheddar. Repeat with remaining breadsticks. Bake until golden, about 15 to 20 minutes.
TIP: To ensure even coloring, rotate the baking sheets halfway through baking.