Cheddar Breadstick Bones with Tomato Dip
Why this recipe works
- Cheese throughout the dough: Cheddar kneaded through the dough flavours the centre as well as the crust. The tomato dip supplies a separate smoky note.
- Firm edges with a tender middle: A short final rise lightens the shafts. Modest curled ends cook through alongside the centres instead of remaining doughy after the thinner parts are ready.
- A dip that stays on the bread: Reducing the tomatoes makes a sauce that clings to the bread. Serving it separately preserves the firm surface until each piece is dipped.
Get the most out of this recipe
Ingredient notes
- Grate the Cheddar finely: Fine shreds spread evenly through the dough and let the narrow shafts roll smoothly without large cheese pockets breaking the surface.
- Keep the cheese vegetarian: Choose Cheddar made with vegetarian rennet for a vegetarian platter. Check the rennet in mature Gouda too if using the suggested substitution.
Timing notes
- Use the dough as your guide: Wait until the dough roughly doubles. In a cool kitchen, allow more time than the stated first rise.
- Fit the dip into the first rise: Cook and reduce the dip during the first rise, leaving the shaping stage clear for dividing the dough and curling the ends.
- Let the shaped ends relax: Let the shaped bones rest on the tray until slightly puffy, as directed. This gives the split ends room to expand before the oven fixes their shape.
Common mistakes
- Avoid bulky bone ends: Keep the split tips short and lightly curled. Bulky knots can remain doughy after the slender shafts have baked.
- Leave room around each shape: Use the specified large tray or an additional tray. Clear gaps let the bones expand without joining and help their edges colour evenly.
- Separate the dip seasoning first: Set aside the dip's oil and salt before mixing the dough. Otherwise the bread can take the full allowance, leaving the sauce underseasoned.
Make-ahead tips
- Store bread and dip separately: Keep cooled breadsticks dry and airtight. Refrigerate the dip separately, following its own storage limit, so moisture cannot soften the bread.
- Reheat only the dip you need: Reheat only the portion of dip needed until piping hot, then serve it in a bowl beside the breadsticks.
Equipment you'll need
Ingredients
Dough
Dip
Instructions
- Reserve 10 ml oil and 0.25 teaspoon salt for the dip. Mix the flour, yeast and remaining salt, add the lukewarm water and remaining 20 ml oil, then knead for 8 minutes until smooth.
- Finely grate the Cheddar and knead it into the dough. Cover and leave for 60 minutes until roughly doubled.
- While the dough rises, finely chop the garlic and warm it in the reserved oil for 30 seconds. Add the tomatoes, paprika and reserved salt, then simmer for 20 minutes until thick; stir occasionally.
- Heat the oven to 190°C (375°F) and line a large tray. Divide the dough into 16 pieces and roll each into a 15 cm rope; split each end for 2 cm with a knife and curl the two short tips outwards to form bone ends.
- Space the bones on the tray and leave for 10 minutes until slightly puffy. Keep the central shafts even so they bake at the same speed.
- Bake for 18–22 minutes until golden and firm, then cool on a rack for 5 minutes. Serve with the thick tomato dip in a separate bowl.
Recipe notes
Tips
- Allow the shaped ends to stay slightly thicker than the shafts, but avoid large knots that remain doughy inside.
- A tray about 35 × 45 cm fits the bone shapes with gaps; use another tray if yours is smaller. Put the tomato dip in a small bowl beside the breadsticks, keeping the bread dry until eating.
Substitutions
- Replace the Cheddar with vegetarian-rennet mature Gouda in the same quantity.
Storage
- Refrigerate up to 2 days
- Keep cooled breadsticks airtight in a dry cupboard for up to 2 days. Refrigerate the dip within 2 hours at 4°C (40°F) or below and use within 2 days; reheat until piping hot. Use leftover dip as a small pasta sauce after reheating until piping hot, and break dry leftover breadsticks over soup at serving time; keep their separate storage limits.
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Recipe overview
- Servings: 16 pieces
- Yield: breadstick bones
- Total time: 2h 15min (40min active)
- Difficulty: Medium
- Cuisine: Italian
-
Allergens:
Gluten Milk Wheat
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