Looking for a quick, savory, cheesy snack? These mini breadsticks are easy to make and taste great on their own, or paired with a hearty autumn soup or potage.
- 1 1/2 Cups all-purpose flour
- 1 Cup shredded cheddar cheese
- 1/2 Cup plus two Tablespoons milk or half and half
- 1/2 Tablespoon baking powder
- 1 1/2 teaspoons crushed rosemary and thyme
- 1/8 teaspoon salt
- A large mixing bowl
- Measuring cups
- Measuring spoons
- A baking sheet
- A cooling rack
- Oven mitts!
Preheat your oven to 375 degrees Fahrenheit/190 degrees Celsius.
In a large mixing bowl, combine all dry ingredients, then mix in the cheese, and add the milk. Use your hands for mixing this dough, not a mixer. The mixture will be very lumpy and hard to work with; keep working it in the mixing bowl until you have a moist, sticky, cohesive ball of dough.
Grease a baking sheet. Tear off chunks of the dough and roll them between your hands or on a clean, flat surface until you make a little “breadstick” about 3-4 inches long. Place the breadsticks on the baking sheet, spaced evenly, so they don’t stick together.
Bake for 13-16 minutes or until the breadsticks are golden brown, and are baked through (if you can’t tell, snap one in half and look at the middle).
Use a metal spatula to remove the breadsticks from the baking sheet and place them on a cooling rack. Use caution and wear oven mitts; the breadsticks may stick a bit. The breadsticks should be a warm, golden orange on the bottom.
Eat immediately, or pair and enjoy with your favorite soup.
Why such a vague baking time? It really depends on the moisture of your cheese, and whether you’re using a convection oven or not; aim for less time if you’re using convection, and more time if you’re not. I recommend keeping an eye on this recipe as it bakes, to avoid over- or under-baking.
Don’t worry if your breadsticks look a bit uneven; they’re meant to be quick and easy.
This recipe makes approximately 12 mini breadsticks.