Peppery Cheese Breadsticks

Course Breads: Breads and Starters
Prep Time 30 minutes


  • 3 ¼ cups King Arthur Unbleached All-Purpose Flour 390g
  • 2 teaspoons instant yeast or active dry yeast
  • 3 tablespoons King Arthur Better Cheddar Cheese Powder 21g
  • ¼ cup olive oil 50g
  • cup Parmesan cheese, grated 32g
  • 1 ¼ teaspoons salt 8g
  • 1 ½ teaspoons coarsely ground black pepper
  • 1 cup water 227g
  • 2 tablespoons sesame seeds 18g
  • 2 tablespoons poppy seeds 18g


  • Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl, combine all of the ingredients except the seeds and mix to form a soft dough. Knead for 8 to 10 minutes at medium speed in a stand mixer fitted with a dough hook. Cover and let rest for 10 minutes, then knead for 8 to 10 minutes more. Cover and refrigerate for 10 minutes to let the dough relax.
  • Place the dough on a lightly greased surface and roll it into a 12″x 18″ rectangle. Spray or brush the dough with a bit of water and sprinkle with the seeds.
  • Cut the dough in half the long way to make two 6″ x 18″ rectangles. Cut each rectangle crosswise into 1/3″ strips, making a total of 108 thin (1/3″ x 6″) strips.
  • Preheat the oven to 375°F. Line three baking sheets with parchment.
  • Transfer the cut strips of dough to the prepared baking sheets, placing them 1/2″ apart. Twist each strip by rolling its ends in opposite directions (they’ll elongate as you do this). Let the breadsticks rise, covered, for about 30 minutes.
  • Bake the breadsticks for 18 to 22 minutes, until they’re golden brown. Remove them from the oven and let them cool right on the pan.