Bacon Jalapeño Breadsticks Recipe
Make Bacon Jalapeño Breadsticks Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling & Mix-ins
Topping / Finish
Method
Dough
- 1
Proof yeast
Combine warm water (about 105–115°F / 40–46°C) with the sugar in a measuring cup or small bowl. Sprinkle the instant yeast over the surface, stir gently, and let sit 5 minutes until foamy. (If using high-quality instant yeast that doesn't need proofing, mix directly with flour.)
- 2
Combine dry ingredients
In a large bowl or bowl of a stand mixer fitted with a dough hook, whisk together the all-purpose flour, salt, and instant yeast (if not proofed).
- 3
- 4
Form dough
With the mixer on low (or using a wooden spoon), add the wet ingredients to the dry. Mix until a shaggy dough forms, then knead 6–8 minutes on medium speed (or 8–10 minutes by hand) until the dough is smooth, slightly tacky, and elastic. If dough is too sticky, add up to 2 tablespoons more flour; if too dry, add 1–2 teaspoons water.
- 5
Filling & Assembly
- 6
Cook bacon
While the dough rises (or before you start), cook the bacon until crisp. You can bake on a rimmed sheet at 400°F (200°C) for 15–18 minutes or pan-fry until crisp. Transfer bacon to paper towels to drain and cool, then chop into 1/2-inch pieces.
- 7
Prepare jalapeños
Wear gloves if desired. Remove stems from jalapeños, slice in half lengthwise, and scoop out seeds and membranes for milder heat (retain seeds for spicier breadsticks). Finely dice until you have about 1/2 cup diced jalapeño. If you prefer, blanch the diced jalapeños in boiling water 30 seconds and drain to soften heat slightly.
- 8
Mix filling
In a medium bowl combine chopped bacon, diced jalapeños, shredded cheddar, grated Parmesan, minced garlic, black pepper, and chopped chives if using. Stir to distribute evenly.
- 9
Deflate and portion dough
After the dough has doubled, punch it down gently to release air and transfer to a lightly floured work surface. Divide the dough into 16 equal pieces (about 2 ounces / 55 g each) for standard breadsticks or 12 pieces for thicker sticks.
- 10
Fill and shape breadsticks
Working with one piece at a time, flatten each piece into a 4–5 inch oval. Place about 1–1 1/2 tablespoons of the filling mixture across the center. Fold the dough over the filling and pinch the seam to seal tightly, then roll gently under your palm into a 6–8 inch long stick. Ensure the seam is pinched closed so filling doesn't leak. Place sticks seam-side down on a parchment-lined baking sheet about 1 inch apart.
- 11
Second rise
Cover the shaped sticks loosely with lightly greased plastic or a damp kitchen towel and let rise in a warm place 20–30 minutes until slightly puffy.
Baking & Finishing
- 12
Preheat oven
Preheat oven to 400°F (200°C) with a rack in the center. If you like a crisper bottom, place a pizza stone on the rack while preheating.
- 13
- 14
Bake
Bake in the preheated oven for 12–16 minutes, rotating the pan halfway through, until the breadsticks are golden brown and the cheese inside is melted. Thinner sticks will be done closer to 12 minutes; thicker ones may need up to 16 minutes.
- 15
Finish and serve
Remove from the oven and brush once more lightly with melted butter for shine and extra flavor. Let cool on the baking sheet 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. Store leftovers in an airtight container for up to 2 days; reheat in a 350°F (175°C) oven 5–8 minutes to refresh.