Jalapeño Cheddar Breadsticks

These delicious, spicy, cheesy breadsticks are a great introduction to bread-making for bakers of all levels!

Now on to the recipe!

Jalapeño Cheddar Breadsticks

Spicy, cheesy breadsticks for bakers of all levels!
  • 35g (1/3 cup) Cheddar cheese
  • 15g (1/8 cup) Jack cheese
  • 1 jalapeño
  • 200g (1 1/2 cups + 2 tbsp) bread flour
  • 4g (1/2 tsp) salt
  • 2g (3/4 tsp) fast-acting yeast
  • 140g (1/2 cup +1 tbsp) cold water
  • 10g (2 tsp) hot sauce
  • 10g (2 tsp) vegetable oil
  • 2g (1 tsp) dried oregano
  • all-purpose flour
  • semolina flour
1. Grate cheeses together using smallest grater hole.
2. Chop jalapeño and reserve the seeds for later. If you prefer less spicy breadsticks, you can throw out the seeds. If you prefer spicier breadsticks, you can add in the seeds from another jalapeño.
3. Place flour, salt, and yeast in the bowl of a stand mixer fitted with the dough hook.
4. Combine water and hot sauce in a liquid measuring cup. Turn on the stand mixer on low speed and slowly pour in the water and hot sauce mixture.
5. When the liquids are fully incorporated into the dry ingredients, add the vegetable oil into the dough. Turn the stand mixer up to medium speed and let the stand mixer knead the dough for 10 minutes.
6. Add the oregano to the dough and knead the dough in the stand mixer for an additional five minutes.
7. Add the cheeses and jalapeño with seeds to the dough and knead on low speed until all are combined.
8. Turn off the stand mixer and turn out the dough onto your counter. Knead into a ball and place in a square, greased container to proof. Leave the dough until it has risen at least twice in size – 2 to 2 1/2 hours.
9. Preheat the oven to 400 degrees fahrenheit (200 degrees celsius).
10. Generously flour two cookies sheets and then generously dust with semolina flour. Generously flour the counter and then generously top with semonlina flour.
11. Carefully turn out the dough onto the counter then top with flour and semolina. Gently stretch the dough into a larger rectangle.
12. Using a ruler and a dough cutter (or sharp knife), measure out and cut each breadstick 1 cm thick one at a time. After cutting the breadstick, stretch it out to 12 inch long, if necessary, then cut in half so each breadstick is 6 inch long.
13. Place the breadsticks 1 cm apart on the cookie sheet.
14. Place the cookie sheets in the oven for 20-25 minutes or until golden brown.
Breadsticks should sound hollow when tapped on the bottom.
15. Immediately remove breadsticks from cookie sheet to wire racks and let cool completely before consuming.


Yield: 36 servings