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Sesame Parm Soup-Sticks

Source of Recipe

From "Cravings: All Together" by Chrissy Teigen


Recipe Introduction

"If you had the kind of year I had last year...oh wait, you *did* have that kind of year. So, join me when I say: f*uck sourdough, f*ck kombucha, f*ck kimchi! Okay, they're fine, but I am pretty OVER crafty foods that take two weeks to get going. Soups were *our* culinary mascot, more often than not our entire meal. Which I am *completely* okay with, but after a while I felt a little bad for our poor soups, naked in their bowls with no companionship. Enter these sticks, the perfect accessory for any one of the soups in the next chapter. They're the kind of thing you'd ordinarily buy, but since you prob have absolutely everything you need to throw them together and you've done enough macrame / knitting / tidying / scrapbooking / letterpressing to last you a lifetime, spend a few minutes to make these toasty, cheesy, crunchy breadsticks. Your soups will thank you."

List of Ingredients

â—¦ â…” cup warm water
â—¦ 1 teaspoon active dry yeast
â—¦ 1 teaspoon sugar
â—¦ 2 ¼ cups flour, plus more for dusting the surface
â—¦ â…“ cup olive oil, plus more for brushing the breadsticks
â—¦ ¾ teaspoon fine sea salt, plus more for rolling the breadsticks
â—¦ ¼ teaspoon freshly ground black pepper
â—¦ â…” cup finely shredded Parmigiano-Reggiano cheese
â—¦ ¼ cup raw sesame seeds


Recipe

In the bowl of a stand mixer, whisk together the warm water, yeast, and sugar and let the yeast bloom for 10 minutes. (You'll know it's working if it foams up.)

Add the 2 ¼ cups flour and â…“ cup olive oil, attach the paddle (it works better here because there's not that much dough), and knead at medium-low speed until the dough comes together, 2 to 3 minutes. Add the ¾ teaspoon salt and ¼ teaspoon pepper and mix until the dough is soft but not sticky, 5 to 6 minutes, adding ¼ cup of the cheese during the last minute.

Cover the bowl with plastic wrap and let sit in a warm place until almost doubled in size, 45 minutes to 1 hour.

Preheat the oven to 425° F. Line two large baking sheets with parchment paper.

Lightly flour a work surface and scoop the dough out onto the surface. Divide the dough into 20 pieces. Use your hands to roll each piece into a 12- to 14-inch rope between ¼ and ½ inch thick. Toss the sesame seeds and remaining cheese on a sheet tray and roll the ropes in the mixture, pressing slightly to adhere. Arrange them on the prepared baking sheets, then brush them with olive oil and sprinkle with a little more salt. Bake until deep golden brown and crisp, 13 to 15 minutes, rotating the sheets midway. Let the breadsticks cool slightly, then stand up in glasses to cool completely. (Store the breadsticks in an airtight container for up to 5 days; if you wish, rewarm them in a 300° F oven for 10 minutes.)

Makes 20 sticks