Cheesy Garlic Bread Sticks

Cheesy Garlic Bread Sticks are quite simple to make. Everyone in my family loves these stick, so I decided to make garlic bread. I started searching and found many recipes on the net. Took the clue from there and made it the way I like. It was perfect and delicious too.

The breadsticks start with my dough recipe which is perfectly chewy and flavorful on the inside but crispy on the outside.  With filling of corn, jalapeno and grated mozzarella and glazing with melted garlic butter and herbs, they are delicious! You may serve with a cheesy dip. 

It’s not hard to make these breadsticks at home. Trust me! You just need the right directions, a view visuals, proper ingredients, and a little patience. I’m going to take you through a few visuals so you know exactly what things should look like as you’re working in the kitchen. You might also be interested in checking out my Pizza Tarlets.

Check out my Video on the actual fermenation happening on the dough which I prepared for this recipe.

Yield: 1 bread
Prep time: 20 minutes
Rising time: 1 to 2 hours
Total time: 50 minutes

Ingredients for Cheesy Garlic Bread Sticks

For the dough
½ cup warm milk
½ teaspoon dry yeast
1 teaspoon sugar
1 cup maida (plain flour)
1 teaspoon mixed herbs
½ teaspoon chilli flakes
1 tablespoon garlic chopped fine
Salt to taste
1+2 teaspoon oil
2+2 tablespoon corn meal (Makai atta) to roll the dough

For the stuffing
2 tablespoon sweet corn boiled
2 tablespoon jalapeno chopped
¾ cup mozzarella grated
1 teaspoon mixed herbs
2 tablespoon mayonnaise (optional)

For the garlic butter
2 tablespoon melted butter
1 tablespoon fresh parsley/ coriander
1 tablespoon garlic minced/ chopped fine
½ teaspoon chilli flakes
1 teaspoon dried oregano/ mixed herbs
Salt to taste

Direction for Cheesy Garlic Bread Sticks

• In a mixing bowl mix together lukewarm milk, yeast and sugar and keep aside for 10 minutes to froth the yeast.
• Now add all the ingredients for the dough except oil and corn meal to the yeast mixture.
• Add 1 teaspoon oil and made dough. When well combined add 1 teaspoon oil and knead till it gets absorbed and then add the last spoon of oil and knead.
• Mix until well blended. Cover with a cling wrap and keep aside in a warm place to rise for 1-2 hrs or till it is almost double in the size.
• Grease a baking sheet with oil and set aside.
• Preheat the oven at 200C.
• Mix all the ingredients for the garlic butter and set aside.
• Sprinkle 2 tablespoon of corn meal on the working surface, and knead the dough very lightly to incorporate the corn meal in the dough.
• Now sprinkle half of corn meal on the surface and roll the dough to a 28 cm diameter circle.
• Spread the mayonnaise on half the rolled dough like semi-circle, then the corn followed by jalapeno and cheese. Season with dried herbs.
• Fold over the half on the stuffing side to form a semi-circle. Press the edges to seal. If you want you can apply water on the edges and then seal.
• Transfer to the baking tray, mark into strips with the help of a pizza cutter taking care not to slit deep down otherwise the cheese will ooze out while baking.
• Now with a help of a brush apply the garlic butter all over the surface.
• Bake at 160-180°C for 20 to 25 minutes or till it is well baked.
• Remove and rest for a couple of minutes.
• Serve hot with a cheesy dip.