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Homemade Cheese Sticks
Watch the video for this recipe:
Life is good and cheese makes it even better. These cheese sticks are a great salty snack for any occasion and even for holidays.
I have this recipe from my mother and works every time I make them. I really love them as they are buttery, crispy, with cheesy flavor and they can be made in advance with a couple of days. You can also sprinkle flax or sesame seeds on top, some paprika for more color, garlic powder for extra flavor or whatever seasoning and herbs you like best.
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- Makes about 80 cheese sticks
- 1 stick (110 g) butter, cut in smaller pieces
- 1 egg
- 1/4 cup (50 ml) oil
- 1/4 cup (50 ml) milk
- 25 g fresh yeast (2 1/4 tsp active dry yeast)
- 1/2 cup (50 g) cheddar cheese, grated
- 3 cups (375g) all-purpose flour
- 1 1/2 tbsp wheat bran, optional
- 1 tsp (5g) sugar
- 1 tsp (5g) salt
- Topping
- 1 egg, beaten
- 3/4 cup (75g) Parmesan Cheese
- In a large bowl mix flour with salt, sugar and wheat bran if used. Add the butter pieces, and using a pastry cutter or fork cut the butter until the pieces are no bigger than peas.
- Add the grated cheddar cheese and just give a quick stir to combine with the flour mixture.
- In a separate bowl whisk egg with oil. Dissolve yeast in milk and add to egg mixture. Add the egg mixture to the flour mixture and knead until the dough is smooth and pulls away from the side of the bowl. Cover the bowl with plastic wrap and refrigerate for 1 hour or two to let the yeast develop.
- Preheat the oven to 180C (350F).
- Split the dough in 2 pieces. Take one piece of dough and roll on the back of a 12x16 inch (30x40 cm) baking tray. Cut the edges to be straight.
- Brush the rolled dough with beaten egg. Sprinkle the top with grated Parmesan cheese and using a dough cutter into 1/2x6 inch (1x15cm) long sticks. Bake for about 18-20 minutes until golden-brown.
- Repeat with the other piece of dough. Let the cheese sticks cool and keep in an airtight container for up to a week.
I've never made this with a stand mixer, I love working using my hands. But this shouldn't be the reason why this didn't work. You can use all purpose flour or bread flour, it works as well. In the fridge it does not necessarily double in size, and the parmesan should have worked very well. Don't know about mozzarella, never tried with it. You must be careful not to add more liquid than required in the recipe, and if you did you just had to add more flour to be a dough easy to work with. I think was just a matter of quantities in your case, you might have needed more flour. Let me know if you give this another try, they worth it. You can try shredded Cheddar Cheese, it should work fine with this too.
I am very glad these worked the second time. It is a dough easy to work with, if you want you can add more cheese in the dough, you can adjust the dough after your own tastes. Be careful with the cheese balls, for the type of cheese you choose. They are tricky, it must be a cheese with a high melting point, like halloumi is.
Yes, you can definitely try with dry yeast. You can replace any of the recipes that uses fresh yeast with dry yeast. I use fresh yeast because I am more used to it. If you use dry yeast 2 1/4 tsp is the equivalent of the quantity of the fresh yeast I use. Let me know how they turned for you. :)
I've used a 12 X16 inch (30 x 40 cm) baking tray.. hope you will try them out.. so delicious
Hey:) I am so glad they turned good for you too:) Hardly wait to meet with you guys.
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