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Extra-Crispy Cheese Straws

Source of Recipe

From "The Home Cook" by Alex Guarnaschelli


Recipe Introduction

"I infuse these cheese straws with flavors that mimic those of a garlic knot from a New York City slice joint. I usually serve them with some cider, olives, and cheese or with a super-dry white or sparkling wine to get the party going. I love to make this dough by hand. I cut it with a pasta machine because it makes uniform straws, instead of ones in random lengths and shapes. To finish them, I take a page from biscotti bakers and dry the baked straws in a low-temperature oven to make them extra-crisp. Arrange them in a single layer on a serving platter and grate additional Parmesan over them for a cheesy touch."

List of Ingredients

â—¦ 2 ½ cups bread flour, plus more for kneading and rolling
â—¦ ½ teaspoon active dry yeast
â—¦ Kosher salt
â—¦ 2 teaspoons freshly cracked black pepper
â—¦ 2 teaspoons garlic powder
â—¦ ¼ cup finely grated aged Provolone cheese
â—¦ ½ cup finely grated Parmigiano-Reggiano cheese
â—¦ 4 tablespoons extra-virgin olive oil


Recipe

In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, yeast, 1 ¼ teaspoons salt, the pepper, garlic powder, Provolone, and ¼ cup of the Parmigiano-Reggiano and mix to blend. Gradually pour in 1 cup water and mix only until the dough forms a loose ball. Do not mix beyond that or your dough will be tough. Put the dough on a floured surface and knead it gently, 2 to 3 minutes, until the dough feels smooth and cohesive. Add more flour if the dough is wet or won't come together. Grease a large bowl with 1 tablespoon of the olive oil and add the dough. Turn the dough in the bowl so it gets coated with the oil. Cover the top with plastic wrap and leave it at room temperature for 1 ½ hours or so; then gently press down on the top to deflate it. Leave the dough, covered, for another hour or two. It should double in volume.

Preheat the oven to 375° F.

Transfer the dough to a floured flat surface and divide it into 4 equal parts. Roll each portion of dough with a rolling pin and then run it through the thickest setting on a pasta machine. Each portion should now be about â…› inch thick. Return the dough to a floured flat surface and use a sharp knife to cut it into ½-inch strips. Arrange the strips of dough, leaving some space between them, in a single layer on two baking sheets.

Brush the dough strips with the remaining 3 tablespoons olive oil and sprinkle with 2 teaspoons salt. Bake until light brown, 13 to 15 minutes. Do not overbake. Remove from the oven and turn off the oven.

Sprinkle the cheese straws with the remaining ¼ cup Parmigiano-Reggiano and return the baking sheet to the warm oven. Let the breadsticks dry out a bit more and the cheese melt slightly over them, 3 to 5 minutes. Serve warm. If you want to make these a few hours ahead, do so through step 4, let them cool, and then when you are ready, proceed with step 5 using a 250° F oven.

Makes 55 to 60 cheese straws;
Serves 10 to 12