• Thai streetfood

    Thai streetfood

  • Puff pastry cheese sticks

    Puff pastry cheese sticks

  • Fusion curry chicken

    Fusion curry chicken

  • Poppy seed strudel

    Poppy seed strudel

  • Vietnamese sandwich seller

    Vietnamese sandwich seller

Self made cheesy bread sticks with cumin

Fresh baked bread sticks fresh from the oven
Fresh baked bread sticks fresh from the oven
After having baked my really nice and successful recipe of cheese twists, I was on the search for something similar but something that would not use puff pastry as a basic recipe, as puff pasty is very light, fluffy and nice tasting but it also takes too long to make and I wanted something less complicated. So I found this recipe of crispy sticks that I wanted to try to make. The recipe sounded easy enough to make and pictures looked just so delicious, of course I had to try to make it. Instead of using the originally advertised topping I chose cheese, fried onions. The result was fantastic. It was less crispy the I thought, but it was just about right for a wonderful cheesy snack just like putting some nice cheese on a slice of bread. So in fact i compacted a cheese sandwich in a practical, good looking and delicious snack that for example goes perfectly with a fresh cold beer.

Cut of fresh baked bread sticks
Cut of fresh baked bread sticks

  • 60 g whole wheat flour
  • 60 g water
  • 0.1 g fresh yeast
Main dough

  • sponge
  • 80 g whole wheat flour
  • 35 g rye flour
  • 45 g water
  • 20 rye sourdough starter
  • 3 g salt
  • 2 g fresh yeast
  • 1/2 Tbsp. honey
  • cumin
  • bell pepper powder
  • brown onion
Mix the sponge and let them stand for about 16 hours at room temperature (24°C). Then mix the sponge with the rest of the ingredients, except the toppings, for 5 minutes on the second gear of your mixer so you get a consistent dough ball. 
Let the dough ball rest for 90 minutes at room temperature again (24°C). After 45 minutes fold the dough once to eliminate big air pockets and continue the rest for another 45 minutes.
Then put some flour on a working table. Knead the air out of the dough, always keep the surface of the dough covered well with flour. Then roll out the dough with a rolling pin and cut the dough in half. Put the toppings on top of the half of the dough that is still on the working table.

Topping of the bread sticks on the dough
Topping of the bread sticks on the dough

Now cover this half of the dough with the left over half of the dough. With the help of the rolling roll the dough out in a square. Then with a knife cut 2 - 3 cm thick stripes of the dough, twist them up in spirals and lay them out on a piece of baking paper.
Bread dough twisted to sticks
Bread dough twisted to sticks

Let the twists rest for about another 60 minutes at room temperature (about 24°C). Now pop the twist in the preheated oven at 180°C for about 15 minutes. Get them out and let the rest to cool down.

Close up of the bread sticks, sideview
Close up of the bread sticks, side view

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