This recipe for cheesy breadsticks has been in my kitchen for many years. My kids love it and request it often. Unlike most breadsticks, these are not dry at all, and don’t need dipped into sauce – we eat them straight off the pan! The Italian dressing, spices, and cheese make them almost a cheese-pizza type of bread. They are the perfect side to pair with soup.
How to mix the dough
The dough is a simple yeast dough. First, you place the warm water in a mixing bowl. Then, add yeast, sugar, oil, salt, and flour. Mix on low until well combined. (No need to proof the yeast first.)
Knead the dough for 2-3 minutes if mixing by hand. If using a stand mixer, one minute is sufficient. You may need to add an extra half cup of flour if the dough is too sticky. The dough should start to clean the sides of the bowl.
Pour in a dollop of oil when finished kneading, and let the dough swirl it around the bowl and then let it rest. Let dough raise till nearly doubled, about 30-60 minutes, depending on how warm it is in your house.
Prepare the breadsticks
When the dough has risen to about double in size, pat it out in a greased baking sheet. I used a 11×17 pan, because we like our cheesy breadsticks a bit thin. If you prefer a thicker breadstick, you can use a smaller baking sheet or even a 9×13 pan.
After it is patted out into the pan, spread the Italian dressing evenly over the dough. Then sprinkle with the seasonings. Last, sprinkle the cheeses over top.
Bake the cheesy breadsticks
I bake the breadsticks at 450 for 15-20 minutes. How long you let them bake depends on your preference. I like mine barely golden brown. You can bake yours till desired crispiness.
If you bake them longer, the cheese will get crispy and be prone to fall off, since the layer of dressing prevents it from sticking to the dough.
Tip: You can prevent this problem by baking the breadsticks 10 minutes, then adding the cheese, then finish baking.
- You can make these with whole wheat flour as well.
- Use whatever cheese you prefer. I like a sprinkle of sharp cheddar in addition to the mozzarella.
- Serve as a snack to hungry kids; my kids eat them warm or cold. Pop them into the microwave to quickly reheat.
- Slice while still hot, so the cheese cuts easily. When they cool, the cheese tends to separate from the breadsticks and comes off easily.
- Throw some pepperoni on top for a quick and different kid-friendly lunch pizza!
- 1 cup warm water
- 1 TBL instant yeast
- 1 TBL sugar
- 2 TBL vegatable oil
- 1 tsp salt
- 2½-3 cups flour bread flour or all purpose
- ⅓ cup Italian dressing
- ¼ tsp garlic powder
- ¼ tsp oregano
- ¼ tsp thyme
- dash black pepper
- 1 cup mozzarella, shredded
- ¼ cup grated parmesan bottled works fine
- Place warm water in mixing bowl. Add yeast, sugar, oil, salt, flour. Mix well.
- Knead 1 minute in stand mixer, or 2 minutes by hand.
- Grease bowl and let rise till doubled, about 45 minutes.
- Preheat oven to 450*.
- Pat out dough on a baking tray or pizza stone. Spread with Italian dressing, seasonings, and cheeses.
- Bake for 15-20 minutes, or until desired level of doneness.
- Cut into strips with pizza cutter, eat while warm. Store leftovers in a plastic bag in refridgerator.