Fresh Milled Flour Cheesy Breadsticks
These Fresh Milled Flour Cheesy Breadsticks are covered in mozzarella cheese and finished with garlic butter, Parmesan, and Italian seasoning. They’re an easy homemade version of the cheesy bread everyone loves from a pizza place.
Are you looking for more Freshly Milled Flour Recipes? Try our Fresh Milled Garlic Biscuits, Pizza Muffins, or Dinner Rolls.
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I make homemade freshly milled flour pizza dough all the time, so cheesy breadsticks are an easy way to turn a simple dough into something my whole family loves!
I especially love using spelt for these because it makes a soft dough without needing a long kneading time or rest time.
What you’ll love about these cheesy breadsticks
Recipe Ingredients:
You’ll need the following ingredients to make these whole wheat cheesy breadsticks:
- Freshly Milled Flour
- Active dry yeast
- Honey
- Butter
- Salt
- Garlic powder
- Italian seasoning
- Mozzarella cheese
- Parmesan cheese
Ingredient Notes:
- Flour: I use freshly milled spelt flour for these breadsticks. Spelt has a softer gluten structure than hard wheat, so it makes a tender dough without alot of kneading.
- Yeast: I use active dry yeast and let it sit in the warm water with honey to bloom. If you use instant yeast, skip this step and just throw it in with the flour.
- Mozzarella: Freshly shred the mozzarella from a block for the best melting. Pre-shredded cheese contains anti-caking ingredients and doesn’t melt quite the same.
- Parmesan: I use grated cheese in a shaker. The parm goes on after baking, right over the hot garlic butter. I love the extra salty, cheesy flavor it adds!
How to Make Fresh Milled Flour Cheesy Breadsticks
Grab the full recipe card with exact ingredient amounts below
Step 1: Preheat the oven to 450°F. Line a large baking sheet with parchment paper.
Step 2: Combine the warm water, active dry yeast, and honey. Let it sit for about 5 minutes, until foamy.
Step 3: Add the melted butter, freshly milled spelt flour, salt, garlic powder, and Italian seasoning. Mix with a fork until combined, then let the dough rest for 5 minutes.
Step 4: Turn the dough onto a lightly floured surface and knead for a few minutes, until it forms a soft, smooth dough.
Step 5: Press or roll the dough into a 15×10-inch rectangle on the prepared baking sheet. (roll thinner if you want a really thin crust)
Step 6: Sprinkle the mozzarella evenly over the dough.
Step 7: Bake for 10-12 minutes, until the crust is cooked through and lightly golden around the edges and the cheese begins to brown.
Step 8: While the breadsticks bake, stir the melted butter and garlic powder together.
Step 9: Brush the garlic butter over the breadsticks immediately after they come out of the oven. Sprinkle with Parmesan cheese and Italian seasoning.
Step 10: Let them sit for a few minutes before cutting into 16 breadsticks. Serve warm.
NOTE: The flour measurement is for the flour after the wheat berries have been milled. I never use flour while it is still warm from the mill. Place it in the freezer to cool before adding it to the dough.
PRO TIP:
Don’t over knead the dough. Spelt develops quickly and doesn’t need a long kneading time. Knead it just until the dough is soft and smooth for tender breadsticks.
Storage and Reheating:
Storage: Store leftover breadsticks in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat them in a 350°F oven for several minutes until warmed through. You can also microwave individual breadsticks for a few seconds, although the oven gives them the best texture.
Freezing: Let the breadsticks cool completely, then freeze in a freezer-safe container or bag for up to 3 months. Thaw and reheat before serving.
Additions and Substitutions:
Cheese: Mozzarella is my favorite because it melts so well, but you can replace some of it with provolone, Monterey Jack, or cheddar.
Fresh Milled flour: I developed this recipe using freshly milled spelt flour. Hard white wheat works too, just check the dough and see if it needs adjusted.
Seasoning: You can adjust the garlic powder and Italian seasoning to taste. Dried parsley can also be sprinkled over the breadsticks after baking.
FAQs About Freshly Milled Flour Cheese Breadsticks
Can I make the breadstick dough ahead of time?
Yes. Prepare the dough, cover it tightly, and refrigerate it before the final shaping. When you’re ready to bake, let the dough sit at room temperature for about 20-30 minutes, then roll it out, add the cheese, and bake as directed.
Can I use this dough to make pizza?
Yes! This spelt dough would also work well for a quick homemade pizza crust. Roll or press the dough into your desired shape, add pizza sauce and your favorite toppings, then bake at 450 degrees until the crust is cooked through and lightly golden.
Can I use pre-shredded mozzarella?
Yes, of course! I’ve grated my own cheese from a block for years now, but use what you have! Freshly shredded mozzarella melts a little better, but either will work.
What can I serve with the Fresh Milled Flour Cheese bread?
Serve these cheesy breadsticks with warm pizza or marinara sauce for dipping. They’re also an easy side for spaghetti, lasagna, soup, chili, or pizza night!
Ready to Bake More with Fresh Milled Flour
If you’re ready to do more with freshly milled flour, check out my Complete Guide To Freshly Milled Flour. It has everything I wish I had when I first started milling my own flour!
You can also grab my Lunchbox Dough eBook, where One Fresh Milled Master Dough can be turned into 10 different handheld meals that are perfect for lunches, quick dinners, and meal prep!
Made this recipe? I’d love to see it! Tag me on IG or FB @littlechefwithin or share a photo in my Facebook group Fresh Milled Flour Happiness. I love seeing what you’re baking!
Fresh Milled Flour Cheesy Breadsticks
Equipment
Ingredients
Dough
- 3/4 cup warm water, 105-110°F
- 7 g active dry yeast (2 tsp)
- 14 g honey (2 tsp)
- 2 Tbsp butter, melted
- 271 g freshly milled spelt flour (2 1/4 cup)
- 5 g
salt (1 tsp)
- 2 g garlic powder (1/2 tsp)
- 1 g Italian seasoning (1/2 tsp)
Cheese
- 2 cups freshly shredded mozzarella cheese
Garlic Butter Topping
- 1/4 cup butter, melted
- 4 g garlic powder (1 tsp)
- 29 g grated Parmesan cheese (1/4 cup)
- 1 g Italian seasoning (1 tsp)
Instructions
- Preheat oven to 450°F. Line a large baking sheet with parchment paper.
- Combine the warm water, active dry yeast, and honey. Let it sit for about 5 minutes, until foamy. 3/4 cup warm water, 105-110°F,7 g active dry yeast (2 tsp),14 g honey (2 tsp).
- Add the melted butter, freshly milled spelt flour, salt, garlic powder, and Italian seasoning. Mix with a fork until combined, then let the dough rest for 5 minutes. 2 Tbsp butter, melted,271 g freshly milled spelt flour (2 1/4 cup),5 g
salt (1 tsp)
,2 g garlic powder (1/2 tsp),1 g Italian seasoning (1/2 tsp). - Turn the dough onto a lightly floured surface and knead for a few minutes, until it forms a soft, smooth dough.
- Press or roll the dough into approximately a 15×10-inch rectangle on the prepared baking sheet.
- Sprinkle the mozzarella evenly over the dough.2 cups freshly shredded mozzarella cheese
- Bake for 10-12 minutes, until the crust is cooked through and lightly golden around the edges and the cheese begins to brown.
- While the breadsticks bake, stir the melted butter and garlic powder together.1/4 cup butter, melted,4 g garlic powder (1 tsp).
- Brush the garlic butter over the breadsticks immediately after they come out of the oven. Sprinkle with Parmesan cheese and Italian seasoning.29 g grated Parmesan cheese (1/4 cup),1 g Italian seasoning (1 tsp).
- Let them sit for a few minutes before cutting into 16 breadsticks. Serve warm.
Notes
Nutrition
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About Vicky Hadley
Vicky Hadley is a professional food photographer and creator behind Little Chef Within. As a mom of 6 boys, there’s always plenty of noise and plenty of food! She relies on filling meals to keep her crew happy and loves creating recipes that real families can count on.