If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Nicknamed “The Bomb” by those who have had them these Cheesy Sticks are perfect road trip, street walking and/or street fair munching type of food; excellent picnic or party fare served alongside the salads, and btw, we’ve found these to be an excellent trick of a treat for Halloween, as well.
I originally tasted a similar cheesy stick years ago at a tiny drive by neighborhood store. A few dozen were made per day, the customers were known to reserve orders and even drive out of their way to take a chance on buying what might be left!
The little store closed and needing my cheesy fix I was inspired to modify a favorite roll recipe; after testing my idea many times over I have found these to be a definite crowd pleaser however they are served.
Makes 8 cheesy sticks 8-10 inches long or cut that length in half to get 16 sticks 4-5 inches long. this recipe can easily be doubled.
- 9 oz (1 cup plus 2 tablespoons) bread flour – plus 1/4 cup for kneading
- 1 packet rapid rise yeast
- 1/4 teaspoon sea salt
- 1 teaspoon diastatic malt powder (or sugar)
- 3 ozs. warm water (6 tablespoons)
- 1 tablespoon safflower oil
- 2 tablespoons egg substitute – plus 2-3 extra tablespoons to adhere cheese to the sticks
- 1-1/2 cup shredded Mozzarella (whole milk is best for this recipe)
- Note: or use a mixture of Mozzarella and Cheddar
- 1/2 cup micro-plane grated Pecorino
- 2-3 tablespoons egg substitute to help adhere cheese to the sticks
- Buttery cooking spray
- THE DOUGH: In a work bowl with a dough hook, add bread flour, yeast, salt and malt powder, mix together. In a 2 cup measure with spout, add water, oil and the egg substitute. With the machine turned on, drizzle in the water mixture. Process until a ball forms and pulls away from the side of the bowl. Turn the dough onto a lightly floured surface and knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic, 6-8 minutes total. Cover and let dough rise until nearly double in size, about and hour.
- THE STICKS: Mix the cheeses together in a bowl – set aside.
- On a cookie sheet with a rim, pour 2-3 tablespoons egg substitute, add one cup of the cheese mixture and set aside. Preheat oven to 425 degrees
- Punch the risen dough, knead into a ball, cover and let rest 10 minutes.
- On a floured surface, divide the dough into 8 pieces. Roll each piece into an 8-10 inch long rope.
- Place the dough ropes onto the egg substitute/cheese mixture and coat.
- Transfer the sticks to a flat cookie sheet coated with buttery cooking spray. Coat the top of each piece with the remaining cheese, and gather it around the edges.
- Lightly spray the cheese sticks with butter spray, cover with plastic wrap. Let rise 45 minutes to an hour.
- Bake 11-to 12 minutes – or until golden.
- Take out of the oven and lightly spray each stick with butter spray again. Place on a cooling rack ASAP – before the cheese starts sticking to the pan.
- This recipe was entered in the contest for Your Best Portable Side
- This recipe was entered in the contest for Your Best Road Trip Snack
- This recipe was entered in the contest for Your Best Fair Food
- This recipe was entered in the contest for Your Best Street Food
- This recipe was entered in the contest for Your Best Open House Dish
- This recipe was entered in the contest for Your Best Halloween Treat
You're the Best, Forget the Rest
The World's 50 Best Restaurants have nothin' on these recipes.
The best restaurant? Your kitchen.
Orecchiette with a bite.
Treats for your beach bag.
These are mmmpanadas.
Raise a (recycled) glass.