Potato flake sourdough cheese breadsticks are a delicious and easy side dish to any Italian dinner night. They are perfect for family gatherings, casual dinners, or just as a tasty appetizer. The combination of the soft yet crispy bread, gooey cheese, and garlic butter topping is irresistible.
Using a potato flake sourdough starter not only adds a unique flavor to your breadsticks but also incorporates natural leavening agents. The potato flake starter is made up of sugar, water, dehydrated potatoes (instant mashed potatoes) and wild yeast (originally created with commercial yeast.) If this is your first time hearing about a potato flake starter, you might want to learn how to make your own or learn all about how to feed and maintain a potato flake starter.
Equipment Needed
To ensure the best results for your breadsticks, you’ll need the following equipment:
- Stand mixer or large mixing bowl
- Measuring cups and spoons
- Parchment paper
- 9” round metal pan or 9×9 metal pan
- Pizza cutter
- Basting brush
Having the right tools will help you create perfect breadsticks with ease. Using a stand mixer and dough hook can simplify the process, but a large bowl and a wooden spoon will also work if you prefer a more hands-on approach.
TIP: Using a metal pan really helps get the crispy edges that are so delicious to have on breadsticks. If you don’t have a 9″ round metal pan or 9×9 square metal pan, use your metal loaf pans that you bake bread in. Just divide it in half, or in thirds and make mini cheese bread sticks. Follow the recipe the same but might need to cut back on the baking time just a bit.
Ingredients
Dough:
Bread Flour: Bread flour is crucial for these breadsticks because it has a higher protein content than all-purpose flour, which helps in gluten development and gives the breadsticks a chewier texture. However, all-purpose flour can also be used if bread flour is not available. However, the results will vary.
Warm Water: Use lukewarm water to help your starter stay happy. Don’t use hot water! It will kill your starter. Using warm water helps create a cozy environment for the wild yeast in the starter, contributing to the dough’s rise.
Potato Flake Starter: Use an active starter that has been fed in the last 14 hours.
Salt: Enhances the flavor of the dough and helps control the fermentation process. Don’t skip the salt!
Olive Oil: Adds richness and flavor to the dough while also contributing to its texture. Olive oil is a great oil option for this dough, but vegetable oil could also be used.
Topping:
Mozzarella cheese: Mozzarella is the best cheese to use for these breadsticks, but you could add in a bit of cheddar cheese in with the mozzarella to add a bit of a different flavor.
Butter: Salted butter was used for this recipe. If using unsalted butter, add a bit of salt into the butter mixture.
Garlic powder: Using garlic powder is the most convenient option, but minced fresh garlic can also but used.
Italian seasoning: Make your own mixture or buy a pre-mix spice blend. Either will work fine!
How to make the best Potato Flake Sourdough Cheese Breadsticks
If you have ever made my potato flake sourdough pizza crust, this is the same dough recipe, but the ratio is adjusted to fit one smaller pan. A few other preparation directions are slightly different for this recipe, but I love that the pizza dough is so versatile and great for many Italian bread dishes!
Mixing the Dough
Begin by adding all the ingredients for the dough into your stand mixer bowl. Start with ⅓ cup of warm water. As the dough comes together, add more water, a little bit at a time, until you have a dough that pulls away from the sides of the bowl but still sticks to the bottom. Typically, this will be about ½ cup plus 1 tablespoon of water, but this can vary.
If you’re using a stand mixer, attach the dough hook and mix on low speed until the dough forms.
Kneading and First Rise
Once the dough has pulled from the sides of the bowl, turn off the mixer. Scrape the dough off the hook and shape it into a ball. Lightly oil the dough with olive oil by pouring a bit in the bowl and turning the dough over until it is lightly coated.
Cover the bowl with plastic wrap to prevent the dough from drying out. Let the dough rise at room temperature until it doubles in size, which can take anywhere from 4 to 8 hours.
Placing the dough in a warm place, such as an oven turned off with just the light on, can speed up the rise time.
Shaping and Second Rise
Line your 9-inch round pan with parchment paper and oil the sides to prevent sticking.
After the first rise, remove the dough from the bowl and punch it down to remove air bubbles. Avoid using a floured surface or any additional flour unless absolutely necessary. The new flour being added in won’t have the same benefits as the fermented dough. Shape it into a ball again, lightly cover it with olive oil, and place it in a parchment lined and oiled 9″ metal pan. This is the pan you will be baking it in. Cover with plastic wrap and let is rest and rise a bit for about 2-3 hours.
Preheat your oven to 400 degrees. Gently shape the dough by pressing and stretching it to the edges. If there are any large air bubbles, pop them with a toothpick, but some air bubbles are okay.
Like mentioned above, using a metal pan really helps get the crispy edges that are so delicious to have on breadsticks. however, you might not have these size metal pans. The metal pan really is important. If you don’t have a 9″ round metal pan or 9×9 square metal pan, use your metal loaf pans that you bake bread in. Just divide it in half, or in thirds and make mini cheese bread sticks. Follow the recipe the same but might need to cut back on the baking time just a bit. When done just just these small loaves into 6 small bread sticks. The good thing about doing it this way, is that you will get more of that delicious crispy edge!
Adding Toppings and Baking
Melt the 4 tablespoons of butter and mix with ¾ teaspoon of garlic powder. Baste half of the garlic butter mixture on top of the dough and sprinkle with half of the Italian seasoning. Cover the dough with 2 cups of mozzarella cheese.
Bake in the 400-degree oven for 12 minutes, or until the cheese is bubbly and golden brown. If it needs more browning, turn on the broil for 1 minute, keeping a close eye to prevent burning.
After Baking Bread Sticks
Remove the breadsticks from the oven and baste with the remaining garlic butter mixture. Sprinkle the rest of the Italian seasoning on top. Carefully remove from the pan and slice into 12 cheese sticks using a pizza cutter. Dip in some homemade pizza sauce and enjoy!
You can enjoy them fresh out of the oven or store them in an airtight container to keep them fresh for the next day. Reheat them in the oven by covering the with aluminum foil to prevent burning.
Important things to note about this potato flake starter recipe:
Water Amount: My dough usually comes together with about 1/2 cup plus 1 tablespoon of warm water, but this can vary based on your location, weather, and flour. Always begin with the lesser amount and add more as needed. In summer or humid environments, you may need less water, while in winter or dry climates, you may need more.
Kneading: Don’t over-knead the dough, as this can result in tough breadsticks. Stop kneading once the dough pulls from the sides of the mixer bowl.
Hydration: Add the water slowly, as hydration levels depend on many factors and can change from one bake to another.
Rise time: The rise time can vary significantly depending on the temperature and humidity of your environment. If you find that your dough is taking longer to rise, consider placing it in a warm oven (turned off) with just the oven light on to create a cozy environment for the dough to rise. This method works well during the winter months when room temperature might not be warm enough.
Simple tips: During the second rise, the dough’s structure develops, ensuring a light and airy texture. Covering the dough with plastic wrap during rising stages helps maintain moisture. Using parchment paper in the pan prevents sticking and makes cleanup easier. A pizza cutter is perfect for slicing the final product into 12 breadsticks, and a basting brush ensures even distribution of the garlic butter mixture.
Baking homemade sourdough breadsticks are so delicious, but these potato flake sourdough cheese breadsticks take it to the next level! They offer a perfect balance of flavor and texture, making them a family favorite. Whether you’re serving them as a side dish, a snack, or an appetizer, they’re sure to impress.
Remember to experiment and have fun with this recipe. It’s a fantastic recipe to get creative in the kitchen and share the delicious results with your family members. Enjoy the wonderful breadsticks with your favorite dipping sauces, and don’t forget to share your pic on instagram and tag me @littletennesseehome
By following these steps and incorporating these tips, you’ll create amazing potato flake sourdough cheese breadsticks that are sure to impress.
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Potato Flake Sourdough Cheese Breadsticks
Equipment
- Stand mixer or large mixing bowl
- measuring cups and spoons
- Parchment Paper
- 9” round metal pan or 9×9 metal pan
- Pizza Cutter
- Basting brush
Ingredients
Dough:
- 1 1/2 cups Bread Flour
- ⅓ to ⅔ cups Warm Water
- ¼ cup Active Potato Flake Starter
- 1/2 teaspoon Salt
- 1 Tablespoons Olive Oil
Topping:
- 2 cups Mozzarella cheese
- 4 Tablespoons Butter If using unsalted butter add a bit of salt into the butter mixture.
- 3/4 teaspoon Garlic powder
- 3 teaspoon Italian seasoning
Instructions
- Using your stand mixer with a dough hook attachment, begin by adding all the ingredients for the dough into your stand mixer bowl. Start with ⅓ cup of warm water. As the dough comes together, add more water, a little bit at a time, until you have a dough that pulls away from the sides of the bowl but still sticks to the bottom. Typically, this will be about ½ cup plus 1 tablespoon of water, but this can vary.
- Once the dough has pulled from the sides of the bowl, turn off the mixer. Scrape the dough off the hook and shape it into a ball. Lightly oil the dough with olive oil by pouring a bit in the bowl and turning the dough over until it is lightly coated.
- Cover the bowl with plastic wrap to prevent the dough from drying out. Let the dough rise at room temperature until it doubles in size, which can take anywhere from 4 to 8 hours.
- Placing the dough in a warm place, such as an oven turned off with just the light on, can speed up the rise time.
- Line your metal pan with parchment paper and oil the sides to prevent sticking.
- After the first rise, remove the dough from the bowl and punch it down to remove air bubbles. Avoid using a floured surface or any additional flour unless absolutely necessary.
- Shape it into a ball again, lightly cover it with olive oil, and place it in a parchment lined and oiled 9" metal pan. This is the pan you will be baking it in. Cover with plastic wrap and let is rest and rise a bit for about 2-3 hours.
- Preheat your oven to 400 degrees. Gently shape the dough by pressing and stretching it to the edges. If there are any large air bubbles, pop them with a toothpick, but some air bubbles are okay.
- Melt the 4 tablespoons of butter and mix with ¾ teaspoon of garlic powder. Baste half of the garlic butter mixture on top of the dough and sprinkle with half of the Italian seasoning. Cover the dough with 2 cups of mozzarella cheese.
- Bake in the 400-degree oven for 12 minutes, or until the cheese is bubbly and golden brown. If it needs more browning, turn on the broil for 1 minute, keeping a close eye to prevent burning.
- Remove the breadsticks from the oven and baste with the remaining garlic butter mixture. Sprinkle the rest of the Italian seasoning on top. Carefully remove from the pan and slice into 12 cheese sticks using a pizza cutter. Dip in some homemade pizza sauce and enjoy!
- You can enjoy them fresh out of the oven or store them in an airtight container to keep them fresh for the next day. Reheat them in the oven by covering the with aluminum foil to prevent burning.
Do u have a book?
I do not, but I hope that is something I’m able to do in the future. Thanks for asking!
What is your timeline for this recipe? Do you start it early in the morning to have it ready for dinner or do you do it the night before? Can you set it in the fridge with toppings until you are ready to bake?
I mix the night before, allow first rise. in the morning place in pan and allow second rise. Bake at dinner. If using the fridge wait and place toppings on right before baking.