BREADSTICK TWISTS

Servings: 12

You make the dough for these fat, soft breadsticks up to a day ahead, and then shape them on baking day.

Ingredients

• 1 Tbs. olive oil
• 1 recipe Whole Wheat Bread Dough
• Bread flour, as needed
• 3 oz. finely grated Asiago (about 1-1/2 cups)
• 1 large egg
• Flaky sea salt, such as Maldon

Nutritional Information

Preparation

On prep day

• Drizzle the olive oil into a 1-gallon zip-top bag. Add the dough, then squeeze and massage to coat. Refrigerate for at least 8 and up to 24 hours.

On baking day

• Let the dough sit at room temperature until soft enough to shape, about 1 hour. Position racks in the top and bottom thirds of the oven and heat the oven to 350°F. Line two large rimmed baking sheets with parchment.
• Turn the dough out onto a lightly floured surface. Shape it into a rough rectangle, then use a rolling pin to roll it into an 8×12-inch rectangle.
• Sprinkle the Asiago over the top of the dough, then gently press it in with the rolling pin. Fold the dough in half lengthwise, making a 4×12-inch rectangle, then roll it so it’s about 6×12 inches.
• Using a pizza wheel or sharp knife, cut the dough crosswise into 12 strips. To get even strips without a ruler, divide the dough into quarters, and cut each quarter into three strips.
• Place 6 on each baking sheet, evenly spaced. Stretch each strip to 9 or 10 inches long, and then twist to form a spiral. If any strips come untwisted, return to them after shaping the rest. The dough will be more relaxed after sitting.
• Beat the egg with 1 Tbs. water. Brush gently on all the twists. Sprinkle with flaky sea salt and any cheese that fell out during twisting.
• Bake until browned, 25 to 35 minutes, rotating and swapping the pans’ positions halfway through. Cool on racks and serve slightly warm or at room temperature.