Hi Lykkers! Have you ever taken a bite of something for the first time and thought, “Yep, I'm totally hooked”? That was exactly how we felt about these cheesy bread sticks.
They're golden, crispy, and full of savory goodness. Although we just made them for the first time, they instantly became a go-to homemade snack. And guess what? You can absolutely make them too—with simple ingredients and a little twisting fun.
<h3>Gathering the Ingredients</h3>
Here's everything we need for this cheesy delight:
• High-gluten flour (bread flour): 150g
• Low-gluten flour (cake flour): 50g
• Milk: 100g
• Instant dry yeast: 1g
• Sugar: 15g
• Salt: ½ teaspoon
• Cream cheese (Group B): 20g
• Butter (Group C): 15g
• Egg (for brushing): 1, beaten
• Toasted sesame seeds: enough to sprinkle (white or black, or a mix)
That's all it takes—no fancy stuff. Most of this might already be in our kitchen.
<h3>Mixing the Dough</h3>
Start by dissolving the yeast in the milk. Once it's mixed well, pour it into a bowl with the bread flour, cake flour, sugar, and salt. Knead everything together into a dough. Don't be surprised—this dough feels a bit firm. It's supposed to be that way, so don't add extra water.
<h3>Adding the Cream Cheese</h3>
Once the dough starts to form, add in the cream cheese (Group B). Keep kneading until it blends in smoothly. The dough will start to feel more elastic and slightly softer.
<h3>Final Touch with Butter</h3>
Now add the softened butter (Group C). It's best if the butter is at room temperature—it'll mix in more easily. Knead until the dough becomes smooth and stretchable. We don't need it to pass a perfect “windowpane test,” just make sure it can stretch a bit without tearing right away.
<h3>First Rest: Let It Rise</h3>
Cover the dough and let it rise at room temperature for about 50 minutes. We're not aiming for a full double-in-size proof—just enough to give the dough a little puff and life.
<h3>Roll It Out and Add Flavor</h3>
After proofing, roll the dough into a big rectangle—about 0.3 cm thick. Brush a layer of beaten egg on the surface. Then, sprinkle toasted sesame seeds evenly over the top. Use your hand to gently press the seeds into the dough so they stick well.
If you have both black and white sesame seeds, go for it—it looks pretty! But if you only have white, that works great too.
<h3>Time to Cut and Twist</h3>
Now slice the dough into long strips—about 0.8 to 1 cm wide. Try to keep the sizes as even as possible for uniform baking. Then, take each piece and twist it in opposite directions with both hands to create a spiral. Place them gently on a baking tray lined with parchment paper or foil.
<h3>Second Rest and Egg Wash</h3>
Let the twisted sticks rest for another 15 minutes. This helps them hold their shape better while baking. After resting, brush another layer of egg on top. This step isn't in the original cookbook, but trust us—egg wash makes them golden and glossy after baking. Totally worth it.
<h3>Bake Until Golden</h3>
Preheat your oven to 165°C (about 330°F). Place the tray in the middle of the oven and bake for 15 to 20 minutes. Keep an eye on them—they should turn beautifully golden. Once they're done, take them out and let them cool slightly before digging in.
<h3>Some Handy Tips</h3>
• These bread sticks come out quite crispy. They're crunchy rather than soft, so they might be a bit tough for older folks or anyone with sensitive teeth.
• Don't skip the egg wash—it gives a lovely golden shine and a slightly crisp top.
• If you want extra flavor, sprinkle a pinch of black pepper or some dry herbs into the dough before shaping.
<h3>Let's Bake and Share!</h3>
Lykkers, we'd love to hear how your cheesy bread sticks turn out! Did you add any fun toppings or twist them into special shapes? Tag us or share your version. This recipe is perfect for weekend baking or even a snack prep session with the kids. It's simple, it's satisfying, and it's so much better than packaged snacks.
So, shall we roll up our sleeves and give it a twist? Let's bake some joy, one cheesy stick at a time!
