SOURDOUGH CHEESE BREADSTICKS RECIPES

Steps:

• Blend together the dry ingredients in mixing bowl; make a well in the center.
• Pour in sourdough starter and olive oil and mix on low; adding additional water and flour as needed.
• Optional: Add 1/2 cup grated parmesan cheese.
• Knead for approximately 6-8 minutes until dough is smooth and elastic.
• NOTE: For Pizza Bread Sticks: Add pepparoni and grated parmesan cheese once the flour has been incorporated (approximately 3 minutes after kneading started).
• Remove from bowl and form into a ball and place in a bowl that has been sprayed with non-stick cooking spray, turning once to coat the top.
• Loosely cover with plastic wrap and let rise in a warm draft-free place until doubled in bulk, about 1 1/2 - 2 hours (depending on your starter and the temperature of your kitchen).
• Turn dough onto floured work surface and gently pull (do not roll) into a rectangle approximately 16 x 8 x 1/2 inches.
• Using a pizza cutter, cut dough into 10-12 pieces.
• For Pizza Breadsticks; Cut each stick slightly wider, place mozzarella sticks in the center of the dough and fold over to totally encase the cheese with dough. (See Note Below).
• Place sticks 2 inches apart on pizza peel (or back of pizza pan) covered with parchment paper.
• Cover with a damp towel and allow to rise until doubled, about 45 minutes(this will vary depending on your sourdough starter and kitchen temperature).
• Place baking stone in oven and preheat to 375 degrees F.
• Bruh tops of dough with olive oil and sprinkle with preferred topping.
• Bake for 12-15 minutes until bottoms are light brown.
• Serve warm.
• Note: If you plan to freeze or serve later, bake plain,;cool on wire rack and store in plastic ziplock bag. Just before serving, brush tops with butter or olive oil and sprinkle on preferred topping and pop into a hot oven for a couple minutes.

Steps:

• Combine 1 1/2 cups flour, sugar, yeast and salt in bowl. Set aside.
• Combine water, yogurt and butter in 1-quart saucepan. Cook over medium heat, stirring occasionally, 2-4 minutes or until mixture reaches 120°F to 130°F. (Butter may not melt completely.) Add warm yogurt mixture and vinegar to flour mixture. Beat at medium speed, scraping bowl often, until smooth. Stir in enough remaining flour to make dough easy to handle.
• Turn dough onto lightly floured surface; knead 3-5 minutes or until smooth and elastic. Invert bowl over dough; let rise in warm place 30-60 minutes or until almost double in size.
• Divide dough in half; roll each half into 10x8-inch rectangle. Cut each into 8 (1-inch wide) strips. Stretch each strip to about 12 inches long. Fold strip in half; twist several times. Pinch ends to seal. Place onto greased baking sheet. Cover loosely with plastic food wrap; let rise in warm place 15-20 minutes or until double in size.
• Heat oven to 375°F.
• Brush breadsticks with beaten egg white. Sprinkle with desired topping. Bake 20-25 minutes or until golden brown. Serve warm or cool.