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Why You’ll Love This Cheese Stuffed Breadsticks
- Fun to eat: Pull-apart cheesy goodness delivers pure joy.
- Dreamy texture: Soft interior, golden crust, and molten cheese center.
- Versatile pairing: Perfect with dips, soups, or on their own.
- Heavenly aroma: Smells like a professional bakery while baking.
Ingredients & Tools
- 500 g all-purpose or bread flour
- 7 g instant yeast (one standard packet)
- 10 g granulated sugar
- 10 g fine sea salt
- 350 ml warm water (around 105–115°F / 40–46°C)
- 2 tbsp olive oil, plus more for brushing
- 250 g low-moisture, whole-milk mozzarella cheese, cut into batons
- 50 g freshly grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried Italian herbs (like oregano or basil)
- Flaky sea salt, for finishing
Tools: A stand mixer with a dough hook is helpful but not essential (you can knead by hand!), a rolling pin, two baking sheets, parchment paper, and a pastry brush.
Notes: Use low-moisture mozzarella for best stretch and no sogginess. Freshly grated Parmesan adds salty, umami depth.
Nutrition (per serving)
| Calories: | 280 kcal |
| Protein: | 12 g |
| Fat: | 10 g |
| Carbs: | 35 g |
| Fiber: | 1.5 g |
Serves: 8 | Prep Time: 25 minutes | Cook Time: 15 minutes | Total Time: 40 minutes (plus 1 hour rising time)
Before You Start: Tips & Ingredient Notes
- Get your water temperature just right. Too hot, and you’ll kill the yeast; too cold, and it won’t activate. Aim for water that feels warm to the touch, like a pleasant bath temperature. A little thermometer can be a game-changer here if you’re unsure.
- Why low-moisture mozzarella? The fresh, wet mozzarella balls in water will release too much liquid as they bake, creating steam that can make your dough gummy and prevent a proper seal. The drier, block-style mozzarella is your best friend for a clean, molten cheese pull.
- Don’t rush the first rise. This is where your breadsticks develop their flavor and airy texture. Let the dough double in size in a warm, draft-free spot. If your kitchen is cool, you can place the bowl in an oven with just the light on—it creates the perfect cozy environment.
- Seal the cheese tightly. This is the most crucial step for preventing cheese leakage. Make sure you pinch the dough seams firmly and roll them gently to ensure they’re completely sealed. A little patience here pays off with perfectly contained, cheesy goodness.
How to Make Cheese Stuffed Breadsticks
Step 1: Activate the yeast and make the dough. In the bowl of your stand mixer (or a large mixing bowl), combine the warm water, sugar, and yeast. Let it sit for about 5–10 minutes until it becomes foamy—this is how you know your yeast is alive and ready. Then, add the flour, salt, and olive oil. Mix on low speed with the dough hook (or stir with a wooden spoon) until a shaggy dough forms.
Step 2: Knead to perfection. If using a mixer, increase the speed to medium and knead for 5–7 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8–10 minutes. You’re looking for a smooth, slightly tacky but not sticky dough that springs back slowly when you poke it. This develops the gluten for that lovely, chewy texture.
Step 3: Let the dough rise. Form the dough into a ball, place it in a lightly oiled bowl, and turn it over to coat it in oil. Cover the bowl with a damp kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size. You’ll notice it becomes beautifully puffy and airy.
Step 4: Shape the breadsticks. Once risen, gently punch the dough down to release the air. Turn it out onto a lightly floured surface and divide it into 8 equal pieces. Roll each piece into a rough oval shape, about 6 inches long and 4 inches wide. Place 2-3 batons of mozzarella in the center, then fold the dough over the cheese. Pinch the edges together firmly to seal, then gently roll it into a log shape, about 8 inches long. Make sure the seam is on the bottom.
Step 5: Prepare for baking. Place the shaped breadsticks on two baking sheets lined with parchment paper, leaving a couple of inches between them as they will expand. Cover them loosely with the towel and let them rest for 15-20 minutes—this is a short second rise that helps them become extra light. Meanwhile, preheat your oven to 425°F (220°C).
Step 6: Add the finishing touches and bake. Just before baking, lightly brush the tops of the breadsticks with olive oil. Sprinkle them with the grated Parmesan, garlic powder, dried herbs, and a pinch of flaky sea salt. Bake for 12-15 minutes, or until they are golden brown and puffed. You might see a little cheese trying to peek out—that’s a good sign!
Step 7: Cool slightly and serve. Remove the baking sheets from the oven and let the breadsticks cool on the pan for at least 5 minutes. I know it’s tempting, but this waiting period is crucial—the cheese is molten lava hot straight from the oven! After they’ve settled, transfer to a serving platter and enjoy the glorious, stringy pull.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze unbaked, shaped breadsticks; bake from frozen, adding 1–2 minutes.
- Reviving: Reheat in oven or air fryer at 350°F until crisp and warm.
Serving Suggestions
Complementary Dishes
- A robust marinara dip — The classic pairing. The bright, acidic tomatoes cut through the rich, cheesy fat, creating a perfect balance of flavors.
- A crisp, simple green salad — Something with a sharp vinaigrette provides a refreshing, crunchy contrast to the warm, soft breadsticks and cleanses the palate.
- A bowl of tomato basil soup — For the ultimate cozy meal, these breadsticks are made for dipping into a velvety, herby soup. It’s comfort in a bowl.
Drinks
- A chilled, light-bodied red wine — Like a Beaujolais or a Pinot Noir. The fruity notes and low tannins complement the cheese without overpowering it.
- A crisp Italian lager — The carbonation and mild bitterness are fantastic for cutting through the richness, making each bite of breadstick feel new again.
- Sparkling water with lemon — A non-alcoholic option that does the same job—the bubbles and citrus refresh your palate between each delicious, cheesy mouthful.
Something Sweet
- Lemon sorbet — After a savory, cheesy treat, a scoop of tangy, icy sorbet is the perfect palate cleanser and a light, refreshing finish.
- Dark chocolate almond biscotti — The nutty, bittersweet crunch of biscotti provides a lovely textural and flavor contrast without being too heavy.
- Mini cannoli — Lean into the Italian theme with these sweet, creamy, and crunchy pastries. They offer a delightful end to the meal.
Top Mistakes to Avoid
- Mistake: Using the wrong cheese. As mentioned, high-moisture cheese will weep water into your dough, resulting in a soggy bottom and potential blowouts. Stick to low-moisture, block-style mozzarella for guaranteed success.
- Mistake: Not sealing the dough properly. If you’re too hasty here, the cheese will burst out during baking. Take your time to pinch the seams firmly and roll the log to ensure it’s completely enclosed. I’ve messed this up before too, and it’s a cheesy, albeit tasty, mess.
- Mistake: Overcrowding the baking sheet. The breadsticks need space for hot air to circulate, ensuring they bake evenly and get golden all over. If they’re too close, they’ll steam each other and you’ll miss out on that perfect crust.
- Mistake: Skipping the rest before baking. That final 15-minute rest allows the gluten to relax after shaping, which means your breadsticks will rise beautifully in the oven instead of being dense. It’s a small step with a big payoff.
Expert Tips
- Tip: For an extra flavor boost, infuse your brushing oil. Gently warm the olive oil with a crushed garlic clove and a sprig of rosemary before brushing it on. It adds a subtle, aromatic depth that makes these taste truly gourmet.
- Tip: Get creative with your cheese blend. While mozzarella is the star for stretch, mixing in a little provolone will add a sharper flavor, or some smoked Gouda will give a wonderful smoky note. Just keep the total quantity about the same.
- Tip: Use a pizza cutter or bench scraper to portion your dough. It’s much cleaner and more precise than a knife, giving you evenly sized breadsticks that will bake at the same rate.
- Tip: Reheat leftovers in an air fryer or toaster oven. Microwaving will make them soft and chewy. A few minutes in a hot air fryer will crisp the exterior back up and re-melt the cheese beautifully.
FAQs
Can I make the dough ahead of time?
Absolutely! You can prepare the dough through the first rise, then punch it down, wrap it tightly in plastic, and refrigerate it for up to 24 hours. When you’re ready, let it sit at room temperature for 30 minutes before shaping and proceeding with the recipe. This slow, cold fermentation can actually develop even more flavor in the dough.
My cheese still leaked out! What did I do wrong?
Don’t worry, it happens to the best of us. The most common culprit is not sealing the edges tightly enough. Next time, make sure there’s no cheese touching the seam, pinch hard, and do a final gentle roll to smooth it out. Also, ensure your cheese is cut into batons, not grated, as grated cheese can more easily find a tiny hole to escape from.
Can I freeze these breadsticks?
Yes, but it’s best to freeze them after shaping and before the second rise. Arrange the shaped, unbaked breadsticks on a parchment-lined tray and freeze solid. Then, transfer them to a freezer bag. When ready to bake, place them on a baking sheet, let them thaw and complete their second rise (this may take a few hours), then bake as directed. You may need to add a minute or two to the baking time.
What’s the best way to reheat them?
The oven or an air fryer is your best bet to restore that crisp exterior. Preheat your oven to 350°F (175°C) and warm them for 5-8 minutes. In an air fryer, 3-4 minutes at 350°F will do the trick. Avoid the microwave unless you don’t mind a softer texture.
Can I use pre-shredded cheese?
I don’t recommend it. Pre-shredded cheese is coated with anti-caking agents like potato starch or cellulose, which can prevent it from melting smoothly and can give the filling a slightly grainy texture. Taking two minutes to shred a block of cheese yourself makes a world of difference in achieving that perfect, velvety melt.
Cheese Stuffed Breadsticks
Make irresistible Cheese Stuffed Breadsticks with a soft, chewy dough and molten cheese core. Perfect for parties or snacking. Get the easy recipe now!
Ingredients
For the Dough
-
500 g all-purpose or bread flour
-
7 g instant yeast (one standard packet)
-
10 g granulated sugar
-
10 g fine sea salt
-
350 ml warm water (around 105–115°F / 40–46°C)
-
2 tbsp olive oil (plus more for brushing)
For the Filling & Topping
-
250 g low-moisture, whole-milk mozzarella cheese (cut into batons)
-
50 g freshly grated Parmesan cheese
-
1 tsp garlic powder
-
1 tsp dried Italian herbs (like oregano or basil)
-
Flaky sea salt (for finishing)
Instructions
-
Activate the yeast and make the dough. In the bowl of your stand mixer (or a large mixing bowl), combine the warm water, sugar, and yeast. Let it sit for about 5–10 minutes until it becomes foamy—this is how you know your yeast is alive and ready. Then, add the flour, salt, and olive oil. Mix on low speed with the dough hook (or stir with a wooden spoon) until a shaggy dough forms.01
-
Knead to perfection. If using a mixer, increase the speed to medium and knead for 5–7 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8–10 minutes. You’re looking for a smooth, slightly tacky but not sticky dough that springs back slowly when you poke it. This develops the gluten for that lovely, chewy texture.02
-
Let the dough rise. Form the dough into a ball, place it in a lightly oiled bowl, and turn it over to coat it in oil. Cover the bowl with a damp kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size. You’ll notice it becomes beautifully puffy and airy.03
-
Shape the breadsticks. Once risen, gently punch the dough down to release the air. Turn it out onto a lightly floured surface and divide it into 8 equal pieces. Roll each piece into a rough oval shape, about 6 inches long and 4 inches wide. Place 2-3 batons of mozzarella in the center, then fold the dough over the cheese. Pinch the edges together firmly to seal, then gently roll it into a log shape, about 8 inches long. Make sure the seam is on the bottom.04
-
Prepare for baking. Place the shaped breadsticks on two baking sheets lined with parchment paper, leaving a couple of inches between them as they will expand. Cover them loosely with the towel and let them rest for 15-20 minutes—this is a short second rise that helps them become extra light. Meanwhile, preheat your oven to 425°F (220°C).05
-
Add the finishing touches and bake. Just before baking, lightly brush the tops of the breadsticks with olive oil. Sprinkle them with the grated Parmesan, garlic powder, dried herbs, and a pinch of flaky sea salt. Bake for 12-15 minutes, or until they are golden brown and puffed. You might see a little cheese trying to peek out—that’s a good sign!06
-
Cool slightly and serve. Remove the baking sheets from the oven and let the breadsticks cool on the pan for at least 5 minutes. I know it’s tempting, but this waiting period is crucial—the cheese is molten lava hot straight from the oven! After they’ve settled, transfer to a serving platter and enjoy the glorious, stringy pull.07
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