Cheesy U Breadsticks Recipe

Bloom the yeast

In a small bowl, combine warm water (0.75 cup), active dry yeast (1 tsp) and granulated sugar (1 tsp). Stir gently and let sit 5–10 minutes until foamy and fragrant.

Mix the dough

In a large bowl or stand mixer fitted with a dough hook, combine all-purpose flour (2.5 cups) and kosher salt (1 tsp). Add the foamed yeast-water, olive oil (1 tbs) and melted butter for the dough (1 tbs). Mix until a shaggy dough forms (2–3 minutes by mixer, or use a spoon and then your hands).

Knead

Knead by mixer (5–7 minutes on medium-low) or by hand (8–10 minutes) until the dough is smooth, elastic and slightly tacky but not sticky. Add a teaspoon of flour only if excessively sticky.

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 45–60 minutes.

Shape breadsticks

Punch down the risen dough. On a lightly floured surface, divide the dough into 8 equal pieces. Roll each piece into a 7–8 inch long stick using gentle rolling and stretching motions. Place sticks on a baking sheet lightly dusted with cornmeal (1 tbs), leaving 1 inch between sticks for baking.

Second rise & preheat

Cover the shaped sticks with a clean towel and let rest 15–20 minutes while you preheat the oven to 425°F (220°C).

Make garlic butter

While the dough rests, combine melted unsalted butter (3 tbs), minced garlic (3 cloves) and chopped parsley (1 tbs) in a small bowl. Season with salt (0.25 tsp). Stir until combined. Reserve about 1 tbs of the mixture to brush after baking; the rest will be used before baking.

Prepare cheeses

Measure shredded aged mozzarella (1.5 cups) and grated Romano (0.25 cup). Set aside in separate small bowls so you can evenly distribute them over the breadsticks during assembly.

Apply before baking

Using a pastry brush, lightly brush each shaped breadstick with most of the garlic butter (leave ~1 tbs reserved). Sprinkle shredded mozzarella evenly across the breadsticks so each gets a good, even layer. Finish with a light dusting of Romano (reserve a small pinch for serving if desired).

Combine and simmer

In a small saucepan over medium heat, warm olive oil (1 tbs). Add minced garlic (1 clove) and sauté 20–30 seconds until fragrant (do not brown). Add crushed tomatoes (1 cup), tomato paste (1 tbs), dried oregano (1 tsp), dried basil (1 tsp), salt (0.5 tsp) and sugar (0.5 tsp). Stir to combine.

Bring the sauce to a gentle simmer and cook 8–12 minutes to slightly thicken and develop flavor, stirring occasionally. Taste and adjust salt or sugar as needed. Keep warm until serving.

Add optional pepperoni

If using pepperoni, distribute slices (24 slices) evenly across the breadsticks now so they bake into the cheese. Press each slice gently into the cheese so they won't curl excessively.

Bake

Place the baking sheet in the preheated 425°F (220°C) oven. Bake 12–15 minutes, rotating the pan once about halfway through, until the breadsticks are golden at the edges, the dough is cooked through, and the cheese is melted and bubbly.

Finish with butter

Remove the breadsticks from the oven and immediately brush the reserved garlic butter (about 1 tbs) over each hot breadstick. Sprinkle the remaining Romano cheese and a pinch more chopped parsley (if desired) for color and brightness.

If you added pepperoni before baking, check slices after baking—if any curled excessively, press them down gently with a spoon while still hot so they adhere to the cheese. Serve as directed below.

Transfer breadsticks to a platter or cutting board. Serve hot with the warmed pizza sauce in a small bowl for dipping. Optionally provide extra grated Romano and chopped parsley on the side. These breadsticks are best served immediately.