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Chewy Parmesan Breadsticks

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Chewy Parmesan Breadsticks

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Crunchy at the outdoor and chewy at the inside of, the breadsticks on this recipe approximate a New York salt stick. Made from a dough very similar to that of bagels, and boiled earlier than baking, additionally as for bagels, that is the very best, toothsome snack to in reality sink your jaws into.

At a look

Prep
Bake
Total
Yield
32 bread sticks

Nutrition data

Ingredients

Dough

  • 1 cup lukewarm water
  • 1 tablespoon non-diastatic malt powder
  • 1 half teaspoons lively dry yeast
  • 1 cup King Arthur White Whole Wheat Flour
  • 1 half teaspoons salt
  • half cup semolina flour
  • 1 half cups King Arthur Unbleached Bread Flour
  • half cup freshly grated, frivolously packed Parmesan cheese

Water Bath

  • 2 quarts (eight cups) water
  • 2 tablespoons non-diastatic malt powder

Egg Wash

  • 1 massive egg crushed frivolously with 1 tablespoon water
  • kosher or coarse sea salt, for topping

Dough

  • eight oz lukewarm water
  • 1/four ounce non-diastatic malt powder
  • 1 half teaspoons lively dry yeast
  • four oz King Arthur White Whole Wheat Flour
  • 1 half teaspoons salt
  • 2 7/eight oz semolina flour
  • 6 1/four oz King Arthur Unbleached Bread Flour
  • 2 oz freshly grated, frivolously packed Parmesan cheese

Water Bath

  • 64 oz water
  • half ounce non-diastatic malt powder

Egg Wash

  • 1 massive egg crushed frivolously with 1 tablespoon water
  • kosher or coarse sea salt, for topping

Dough

  • 227g lukewarm water
  • 7g non-diastatic malt powder
  • 1 half teaspoons lively dry yeast
  • 113g King Arthur White Whole Wheat Flour
  • 1 half teaspoons salt
  • 82g semolina flour
  • 177g King Arthur Unbleached Bread Flour
  • 57g freshly grated, frivolously packed Parmesan cheese

Water Bath

  • 1814g water
  • 14g non-diastatic malt powder

Egg Wash

  • 1 massive egg crushed frivolously with 1 tablespoon water
  • kosher or coarse sea salt, for topping

Instructions

  1. To make the dough: Combine the dough elements, regularly including the flour and withholding the cheese — by way of hand, gadget, or bread gadget — to shape an elastic, stiff dough.
  2. Mix within the Parmesan earlier than you upload the ultimate 1/four to one/2 cup of flour, and knead the dough till the cheese is well-distributed right through. The completed dough must be clean, however at the stiff aspect.
  3. Transfer the dough to an ungreased bowl, quilt the bowl, and let the dough upward thrust till it’s puffy, about 1 half hours. Transfer the dough to a blank paintings floor.
  4. Preheat the oven to 425°F. Lightly grease (or line with parchment) a number of baking sheets.
  5. To form and bake the breadsticks: Punch down the dough, let it relaxation, lined, for 10 to 15 mins, then roll it out to a 12″ x 12″ sq..
  6. Place a big, deep pot containing the water bathtub elements onto the range, and convey the water to a boil.
  7. Use a pointy knife or rolling pizza wheel to chop the dough into 32 equivalent items, roughly three/four” broad by way of 6″ lengthy. (See “pointers”, beneath.)
  8. When the water has come to a complete boil, flip the warmth all the way down to a steady, rolling boil, and drop in four or five items of dough at a time.
  9. Boil for 30 seconds to one minute, or till the dough has risen to the outside of the water and puffed noticeably. Don’t allow them to boil any further than this or they’ll deflate.
  10. Drain each and every piece properly with a slotted spoon or skimmer-type utensil, and sparsely switch to the baking sheets.
  11. Brush each and every bread stick gently with the egg wash and sprinkle frivolously with salt.
  12. Bake the bread sticks for 15 to 20 mins.
  13. Turn the bread sticks over and bake for an extra five to 10 mins, till golden brown.
  14. Transfer to a cooling rack.
  15. Store, well-wrapped, for 24 hours at room temperature, or freeze for as much as a month.

Nutrition Information

  • Serving Size1 bread stick, 20g
  • Servings Per Batch32
Amount Per Serving:
  • Calories47 cal
  • Calories from Fat
  • Total Fat.6g
  • Saturated Fat
  • Trans Fat
  • Cholesterol5mg
  • Sodium328mg
  • Total Carbohydrate8g
  • Dietary Fiber1g
  • Sugars
  • Protein2g

* The diet data equipped for this recipe is made up our minds by way of the ESHA Genesis R&D device program. Substituting any elements might alternate the posted diet data.

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