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Recipe

Cheesy Breadstick Twists

Scott Phillips

Servings: 12

You make the dough for these fat, soft breadsticks up to a day ahead, and then shape them on baking day.

Ingredients

  • 1 Tbs. olive oil
  • 1 recipe Whole Wheat Bread Dough
  • Bread flour, as needed
  • 3 oz. finely grated Asiago (about 1-1/2 cups)
  • 1 large egg
  • Flaky sea salt, such as Maldon

Nutritional Information

      Calories (kcal) : 190
      Fat Calories (kcal): 50
      Fat (g): 6
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 0.5
      Monounsaturated Fat (g): 2
      Cholesterol (mg): 30
      Sodium (mg): 770
      Carbohydrates (g): 26
      Fiber (g): 1
      Protein (g): 7

Preparation

On prep day

  • Drizzle the olive oil into a 1-gallon zip-top bag. Add the dough, then squeeze and massage to coat. Refrigerate for at least 8 and up to 24 hours.

On baking day

  • Let the dough sit at room temperature until soft enough to shape, about 1 hour. Position racks in the top and bottom thirds of the oven and heat the oven to 350°F. Line two large rimmed baking sheets with parchment.
  • Turn the dough out onto a lightly floured surface. Shape it into a rough rectangle, then use a rolling pin to roll it into an 8×12-inch rectangle.
  • Sprinkle the Asiago over the top of the dough, then gently press it in with the rolling pin. Fold the dough in half lengthwise, making a 4×12-inch rectangle, then roll it so it’s about 6×12 inches.
  • Using a pizza wheel or sharp knife, cut the dough crosswise into 12 strips. To get even strips without a ruler, divide the dough into quarters, and cut each quarter into three strips.

  • Place 6 on each baking sheet, evenly spaced. Stretch each strip to 9 or 10 inches long, and then twist to form a spiral. If any strips come untwisted, return to them after shaping the rest. The dough will be more relaxed after sitting.

  • Beat the egg with 1 Tbs. water. Brush gently on all the twists. Sprinkle with flaky sea salt and any cheese that fell out during twisting.
  • Bake until browned, 25 to 35 minutes, rotating and swapping the pans’ positions halfway through. Cool on racks and serve slightly warm or at room temperature.

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