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Discover the magic of Cheese Breadsticks made with the Asian tangzhong method. Our easy-to-follow recipe, complete with pictures, guarantees soft, fluffy, and cheesy perfection every time.
For the longest time, I’ve wanted to try out the tangzhong (汤种法) or water roux method of baking, a technique popularized by the Japanese and widely adopted by Taiwanese and other bakers in Asia.
The tangzhong method of preparing dough yields soft and fluffy bread that stays fresh without the need for preservatives. Many Asian food bloggers swear by this method; I’ve been fascinated by it but only recently had the chance to try it out.
I decided to bake homemade cheese breadsticks because I just love Costco cheese breadsticks, especially with cream cheese on top!
Secret Technique for Soft Fluffy Bread
The essence of cheese stick bread lies in the tangzhong method and the creation of a “bread starter” by cooking a mixture of bread flour and water until it reaches 65°C.
This 65°C bread starter enhances the moisture absorption of the dough, resulting in soft, light, and pillowy bread.
My cheese breadstick recipe was a success; it yielded warm and soft breadsticks fresh from the oven.
I left some at room temperature for a few days, and they remained soft and fresh, akin to those from Costco and local bakeries.
I’m delighted that I tried making these breadsticks and cheese at home, and I strongly encourage you to try my easy and fail-proof recipe. Why? Because homemade bread is always superior!
Ingredients
The ingredient
- egg – Room temperature eggs blend more smoothly into batters and doughs, leading to better texture and rise in baked goods, resulting in lighter and fluffier textures.
- tangzhong /water roux – bread starter
- yeast
- bread flour
- baking milk powder
- Mozzarella cheese
See the recipe card for full information on ingredients.
How To Make Cheese Breadsticks
Step 1. Preparing the tangzhong (water roux). Add 1 oz (30g) of bread flour to 5 oz (150g) of water in a saucepan. Stir to combine.
Step 2. Bread starter. Turn the heat to low and continue stirring the mixture until it becomes paste-like. Use a candy/cooking thermometer to monitor the temperature. Remove from the heat once the mixture reaches 149°F (65°C).
Transfer the mixture to a glass or stainless steel bowl. Cover the surface with plastic wrap/cling film. Allow it to cool down to room temperature or refrigerate for later use.
Step 3. Tangzhong dough: Attach the dough hook to your mixer. Transfer the Wet Ingredients to the bottom of the mixing bowl. Add the salt and sugar first, followed by the other dry Ingredients, with the yeast added last.
Set the speed to low. Once all the ingredients are well combined and the dough isn’t sticking to the sides of the bowl, increase the speed to medium until gluten forms. The time may vary depending on your mixer; mine took about 5-6 minutes.
Step 4. Slowly add the butter to the dough in 3 batches and let it mix at a slow speed until the dough no longer appears sticky. Be patient; this step may take some time. Once all the butter is kneaded into the dough, set the speed to medium and knead for 6-8 minutes until passing the windowpane test.
Step 5. Grease a bowl, shape the dough into a round, and gently place it in the bowl. Cover the bowl with plastic wrap and let it rise for 40 minutes or until it doubles in size. Dust your finger with some flour, then insert it into the center of the dough until you touch the bottom. If the dough in the hole doesn’t rise up, it is ready for the next step.
Step 6. Divide the dough into 10 smaller portions. Shape each portion into a round ball, cover them with plastic wrap, and let them rest for 10 minutes. Line the baking trays with parchment paper. Next, use your hand to gently flatten each dough ball to release any trapped air. Turn the dough over so the bottom side is facing up, then roll it up tightly, sealing the opening from one end to the other. Roll it into a log about 8-10 inches long. Place each log onto the baking tray, spacing them about 2 inches apart. Cover the baking trays with plastic wrap and let the dough proof for another 40 minutes or until it nearly doubles in size.
Step 7. Preheat the oven to 350°F (176°C). Prepare the egg wash. Brush the dough with the egg wash and sprinkle with cheese and chopped parsley. Bake for 14-16 minutes. Transfer to a cooling rack when ready. For freshness, store the Cheese Breadsticks in an airtight container.
Frequently Asked Questions
This recipe is 240 calories per serving.
What To Serve With Cheese Breadsticks
Cheese breadsticks are great for a light breakfast in the morning or an afternoon snack. They pair well with a cup of coffee or tea. It’s also great as a savory accompaniment to a variety of dishes below.
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Cheese Breadsticks
Ingredients
Tang Zhong (Water Roux):
- 1 oz (30g) bread flour
- 5 oz (150g) water
Wet Ingredients:
- 2 oz (60g) water
- 1 large egg, lightly beaten (about 60g)
- 2 ¾ oz (75g) tangzhong (water roux)
Dry Ingredients:
- 1 teaspoon salt
- 1 oz (25g) sugar
- 1.5 cups bread flour, + 1 tablespoon
- ¾ cup all-purpose flour, + 1 tablespoon
- 2 tablespoons baking milk powder, + 1 teaspoon
- 2 teaspoons yeast
Other Ingredients:
- 3 tablespoons unsalted butter, cubed room temperature
- 1 egg yolk
- 1 tsp milk , for egg wash
- 1 cup Mozzarella cheese
- 1.5 tablespoons chopped parsley
Instructions
- To prepare the tangzhong (water roux), add 1 oz (30 g) of bread flour to 5 oz (150 g) of water in a saucepan. Stir to combine.
- Bread Starter: Turn the heat to low and stir the mixture until it becomes paste-like. Use a thermometer to monitor the temperature and remove it from heat once it reaches 149°F (65°C). Transfer to a glass or stainless steel bowl, cover with plastic wrap, and let it cool to room temperature or refrigerate for later use.
- Tangzhong Dough: Attach the dough hook to your mixer. Add the wet ingredients to the bottom of the mixing bowl, then add the salt and sugar, followed by the dry ingredients, with the yeast added last. Set the mixer to low speed. Once the ingredients are well combined and the dough isn’t sticking to the sides, increase the speed to medium until gluten forms. This may take about 5-6 minutes, depending on your mixer.
- Slowly add the butter to the dough in 3 batches and let it mix at a slow speed until the dough no longer appears sticky. Be patient; this step may take some time. Once all the butter is kneaded into the dough, set the speed to medium and knead for 6-8 minutes until passing the windowpane test.
- Grease a bowl and shape the dough into a round. Place it gently in the bowl, cover with plastic wrap, and let it rise for 40 minutes or until it doubles in size. Dust your finger with flour and insert it into the center of the dough. If the dough doesn’t rise back, it’s ready for the next step.
- Divide the dough into 9 portions and shape each into a ball. Cover with plastic wrap and let rest for 10 minutes. Line the baking trays with parchment paper. Next, flatten each dough ball to release air, then turn it bottom side up and roll it tightly from one end to the other, sealing the opening. Roll each piece into a log about 8-10 inches long and place them on the baking tray, spaced about 2 inches apart. Cover the tray with plastic wrap and let them proof for another 40 minutes, or until nearly doubled in size.
- Preheat the oven to 350°F (176°C). Prepare the egg wash and brush it on the dough. Sprinkle with cheese and chopped parsley. Bake for 14-16 minutes, then transfer to a cooling rack. For freshness, store the cheese breadsticks in an airtight container.
Notes
- You can use the oven to proof the dough. Remember to remove any cover from the dough. Place your dough inside the oven on the middle rack. Pour some boiling water into another pan and place it underneath the baking tray with the dough. Turn the oven to 400°F (204°C) for 1 minute, then turn it off. Do not open the door until the recommended proofing time has passed.
- You can use any type of cheese you prefer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
