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Easy Soft Cheese-Stuffed Breadsticks Recipe with Red Onion

They’re soft, fluffy, and loaded with cheddar cheese and sautéed red onions. These cheese-stuffed breadsticks are perfect for dipping, sharing, or enjoying on the go. Simple to make, these breadsticks will quickly become your go-to snack and are great for satisfying those hungry tummies after school.

Cheese stuffed breadsticks in a round tin with a yellow napkin. There are some others in a glass jar in the top right corner and some decorative items too.

What Makes This Recipe Great!

  • Great for Beginner Bakers – If you want to try your hand at making yeast risen dough, these breadsticks are an easy recipe and a good place to begin your journey into breadmaking.

  • Versatile and Customisable – They’re great for lots of occasions and the flavours can be altered with ease, to suit your tastes.

  • Freezer Friendly – You can make tasty breadsticks ahead and freeze for ease. All you’ll need to do is reheat the frozen breadsticks in a warm oven and you’re good to go! 

About This Recipe – In More Detail

These cheese stuffed breadsticks are ultimate savoury snack that the whole family can enjoy. These soft and fluffy breadsticks are not your ordinary savoury snacks; they are simple to make and taste amazing! We love cheesy snacks, like these marmite and cheese scones, the ultimate cinema dipping cheese and our delicious puff pastry cheese straws. Add in this cheese bread recipe in breadstick form and all of your cheese cravings are taken care of.

These chewy breadsticks are perfect for snacks on the go, dipping into your favourite sauces, or even packing in lunchboxes.

This recipe uses a simple dough, created from strong white bread flour, yeast, and a touch of sugar and salt. The dough is kneaded until it’s elastic, resulting in a breadstick that’s soft on the inside and chewy on the outside.

I’ve taken plain breadsticks to the next level by adding sautéed red onions and a generous helping of cheddar cheese.

Once baked until they’re golden, these cheese stuffed breadsticks are versatile for lots of occasions. Whether you enjoy them as an afternoon snack, a party appetiser, or a quick lunchbox treat, they’re sure to impress.

So, if you’re in the mood for something savoury, cheesy, and utterly irresistible, give these cheesy breadsticks a try. And if you’re looking for more snacks try these easy Bagel Crisps next!

A hand is lifting a cheese breadstick from a glass jar.

Equipment Needed

  • Mixing Bowl: A large bowl for combining and kneading the dough.
  • Baking Trays: These will be used to bake the breadsticks, so you’ll need one or more, depending on the quantity you’re making. Ideally, use a large baking sheet that is big enough to allow the breadstick to grown and expand as they rise. 
  • Baking Paper/Parchment Paper: To line the baking trays, preventing the breadsticks from sticking.
  • Tea Towel or Cloth: To cover the dough and allow it to rise.
  • Frying Pan: For sautéing the finely chopped red onion.
  • Plastic Bags: To cover the trays while the breadstick dough rests and rises.
  • Brush: For applying the beaten egg wash onto the breadsticks before baking.
  • Oven: To bake the breadsticks until they’re golden brown.
  • Stand Mixer or Break-maker (Optional): You can use a stand mixer with the dough hook attachment to knead your dough, or set your bread maker to a dough setting and add the ingredients for ease.
  • Airtight Container: For storing them once cooled.

Ingredients

A labelled photo of all the ingredients needed for the recipe.
  • Strong White Bread Flour: This flour provides the structure and texture for the breadsticks.
  • Salt: Adds flavour and regulates yeast activity in the dough.
  • Sugar: Provides food for the yeast and helps with the dough’s rise.
  • Dried Yeast: A leavening agent that makes the dough rise and become airy.
  • Lukewarm Water: Used to hydrate the dough and activate the yeast.
  • Red Onion: Adds a sweet and savoury flavour when finely chopped and sautéed.
  • Cheddar Cheese: Provides a rich, cheesy filling for the breadsticks.
  • Egg: We use a beaten egg to brush the bread sticks with before baking. This creates a glossy golden finish to them once baked.

Additions and Substitutions

Additions:

  • Herbs: Mix chopped fresh herbs like rosemary, thyme, or basil into the dough for added flavour.
  • Garlic: Add minced garlic or garlic powder to the dough or brush garlic butter on the top of the dough before baking for garlic breadsticks alternative.
  • Spices: Incorporate spices like paprika, cayenne pepper, or Italian seasoning into the dough for a spicy or herby twist.
  • Sesame Seeds: Sprinkle sesame seeds on top of the breadsticks before baking for extra texture and flavour.
  • Jalapeños: For added spiciness, add finely chopped jalapeños into the dough or as a stuffing with the cheese.

Substitutions:

  • Cheese Varieties: Experiment with different cheeses like mozzarella, provolone, parmesan cheese or pepper jack for unique flavours.
  • Onion Varieties: Swap red onions for white or yellow onions if you prefer.
  • Egg Wash: You can use melted butter, olive oil or milk to brush the breadsticks with as an alternative to egg.
  • Honey or Maple Syrup: Substitute sugar with honey or maple syrup for a slightly different sweetness in the dough.
  • Whole Wheat Flour: Replace some of the white flour with whole wheat flour for a whole wheat option.

Step-By-Step Guide – How To Make Cheese Stuffed Breadsticks

Step 1: Crafting the Dough

  • Begin with a bowl, placing flour within. To one side of the bowl, add yeast and sugar, and to the other side, add salt.
  • Gradually introduce lukewarm water to the flour, mixing as you go. Continue adding in a little water at a time until the flour forms into a dough ball, adjusting the quantity as needed.
  • Transfer the dough to a lightly floured surface and knead for about 10 minutes. Keep at it until it becomes elastic and develops a shiny outer layer.
  • Set the dough in an oiled bowl, covering it with a clean tea towel. Allow it to rise in a warm spot for 1-2 hours, approximately doubling in size.
A hand is pouring yeast into a glass bowl filled with flour.
A hand is preparing to pour water into a glass bowl filled with dry bread ingredients.
A hand is stirring the dough with a wooden spoon.
Two hands have begun the process of kneading the dough inside a glass bowl.
A hand is stretching the dough on a white surface.
A ball of bread dough is inside a glass bowl.

Step 2: Preparing the Flavours

  • Grate the cheese using the fine grater and set aside.
  • Finely chop the red onion and sauté it in a frying pan with a touch of oil until it becomes soft. Set it aside to cool.

Step 3: Knock Back and Add the Filling

  • Once the dough has risen, gently return it to the floured surface. Stretch and fold it to release the trapped air.
  • Add the sautéed red onion and grated cheddar cheese to the dough. Knead until the filling is evenly distributed.
A hand is using a pink spatula to stir the frying red onion in a frying pan.
An image depicting the risen dough filling a glass bowl, cupped by two hands.
A flat piece of dough is covered with grated cheddar and fried red onion.
Two hands are mixing the flavouring into the bread dough by kneading it.

Step 4: Shaping the Breadsticks

  • Divide the dough into portions, each weighing roughly 40g. You can adjust the size if you like, but keep in mind that baking times may vary.
  • Stretch each portion into a long, tube-like shape.
  • Place the shaped breadsticks in individual plastic bags and return them to a warm area for another 30 minutes.
Two hands are rolling out the breadstick dough into long tube shapes.
Hands are arranging the unbaked breadsticks on a lined baking tray.

Step 5: Rising to Perfection

  • Arrange the breadsticks on baking trays lined with parchment paper, leaving some space between each one for further rising.
  • Cover each tray with a large, clean plastic bag and let them rest in a warm area for another 30 minutes.

Step 6: Baking

  • While the breadsticks are completing their final rise, preheat your oven to 200°C (about 390°F).
  • Remove the plastic bags from the trays and gently brush each breadstick with beaten egg for a beautiful golden finish.
  • Bake breadsticks in the preheated oven for approximately 15-20 minutes, or until they turn a lovely golden hue.
A hand is using a pastry brush to coat each breadstick with beaten egg.

Step 7: Allow to cool

  • Take them out of the oven and place them on a wire rack to cool. Serve them warm or allow them to cool completely before storing them in an airtight container.

Serving Suggestions

  • Dipping Duo: Serve them with a duo of dipping sauces like warm marinara sauce and creamy garlic aioli for a satisfying appetiser.
  • Soup Sidekick: Pair these breadsticks with a hot bowl of soup like this warming parsnip soup or our basil and parmesan flavoured soup as well as others of your own choosing.
  • Cheese Platter: Include the breadsticks on a cheese platter along with various cheeses, fruits, and nuts for a delightful cheese tasting platter.
  • Picnic Snack: Pack these breadsticks as a snack for a picnic or outdoor adventure. They’re easy to carry and share.
  • Party Appetiser: Arrange the breadsticks on a platter for a convenient and delicious party appetiser.
  • Lunchbox Treat: Add a few breadsticks to your or your child’s lunchbox for a tasty and satisfying lunchtime snack.
  • Brunch Bite: Offer them as a unique addition to your brunch menu alongside quiches like this Leek and Squash Quiche, frittatas, and fresh fruit.

A bowl of breadsticks with a yellow napkin and other decorative items in the photo.

FAQ

Can I use a different type of cheese for the filling?

Absolutely! Feel free to experiment with your favourite cheeses. Mozzarella, pepper jack, parmesan or even a blend of cheeses can add exciting flavours and new textures.

Can I make these breadsticks without yeast for a quicker version?

Yeast provides the classic texture and structure to these bread sticks, so I don’t recommend using an alternative such as baking powder as you won’t get the same result.

Can I use any flour for this recipe?

For the best structure and texture, use bread flour. It has a higher protein content that regular flour which improves the gluten structure. You can choose to use a blend of white and whole wheat bread flour though if you choose to, just be aware that the structure and texture may differ.

Cheese-stuffed Breadsticks packed vertically into a glass jar with the tops sticking out.

Pro Tips and Guidance

  • Use High-Quality Cheese: Choose good-quality cheddar cheese or your favourite cheese variety. High-quality cheese adds a rich and satisfying flavour to your breadsticks.
  • Knead Thoroughly: When making the dough, knead it for the full recommended time (about 10 minutes) until it becomes elastic. Proper kneading ensures a soft and fluffy texture.
  • Rest the Dough: Allowing the dough to rest for 1-2 hours after kneading is crucial. This resting period lets the dough rise, resulting in lighter and airier breadsticks. Be aware that the timing can change depending on the season and ambient temperature of the room.
  • Uniform Sizing: When dividing the dough into portions, aim for consistent sizes. This ensures that the breadsticks bake evenly and have a uniform appearance.
  • Stretch the Dough: When shaping the dough into sticks, gently stretch each piece into a long tube. This stretching process creates the classic breadstick shape and texture.
  • Brush with Egg: Brushing the breadsticks with beaten egg before baking gives them a beautiful golden colour and a slightly glossy finish. It also adds a touch of richness to the flavour. You can also use milk, olive oil or melted butter too.
  • Spacing Matters: Ensure there’s enough space between the breadsticks on the prepared baking sheet. This allows for proper airflow, ensuring they bake evenly and don’t stick together.

Close up image of the breadsticks in a pile facing into the photo with decorative items in the background.

Storage

  • Room Temperature: If you plan to consume the bread sticks within 4-5 days, you can store them in an airtight container at room temperature. Make sure the container is sealed tightly to maintain freshness.
  • Fridge: For longer storage, especially in warm or humid conditions, it’s best to refrigerate the breadsticks. Place them in an airtight container or resealable plastic bag to prevent them from drying out. They can stay fresh in the fridge for up to a week.
  • Freezer: If you want to keep them for an extended period, cheese-stuffed breadsticks freeze well. Wrap each breadstick individually in plastic wrap or aluminium foil, and then place them in a freezer-safe container or a resealable freezer bag. They can be frozen for up to three months.
  • Reheating: To reheat refrigerated or frozen breadsticks, preheat your oven to 350°F (175°C). Place the breadsticks on a baking sheet and heat for about 5-7 minutes, or until they’re warmed through.
  • Separation: If storing for an extended period in the freezer, you may want to separate the breadsticks with parchment paper to prevent them from sticking together.

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A round tin filled with cheese stuffed breadsticks. There are more in a jar close by and a bowl of dip and dried flowers.

Easy Soft Cheese-Stuffed Breadsticks Recipe with Red Onion

5 from 5 votes
These cheesy homemade breadsticks make the perfect snack to take out for picnics. They have enough flavour to be eaten alone, but they also go great with a dip or soup too.
Print Recipe Pin Rate Save
Course: Appetizer, Side Dish, Snack, starter
Cuisine: British, Italian
Prep Time: 20 minutes
Cook Time: 20 minutes
Plus Rising Time: 1 hour 30 minutes
Servings: 15
Calories: 143kcal

Ingredients
 
 

  • 500 g Strong White Bread Flour
  • 1 tsp Salt
  • 1 tsp Sugar
  • 5 g Dried Yeast
  • 300 ml Tepid Water
  • 1 Red Onion
  • 60 g Cheddar Cheese
  • 1 Egg, Beaten

Instructions

  • Place the flour in a bowl. Add yeast and sugar to one side of the bowl and salt to the other side.
  • Gradually add lukewarm water to the flour as you mix it. Add a little water at a time until all the flour has gathered up and formed a ball of dough, you may need a little more or less water than stated.
  • Transfer the dough to a lightly floured surface and knead for about 10 minutes until it becomes elastic and develops a shiny skin to the outer layer.
  • Place the dough in an oiled bowl, cover it with a clean tea towel, and let it rise in a warm place for 1-2 hours until it roughly doubles in size.
  • Finely grate the cheddar cheese and set aside.
  • Finely chop the red onion and sauté it in a frying pan with little oil until soft. Set it aside to cool.
  • Once the dough has risen, gently transfer it back to the floured surface and stretch and fold the dough to remove the air.
  • Add the sautéed red onion and grated cheddar cheese to the dough. Knead it through until the filling is evenly distributed.
  • Divide the dough into even portions roughly weighing 50g each. If you wish to make bigger or smaller ones, you can, just be aware that the baking time may differ slightly.
  • Stretch out each portion into a long tube-like shape.
  • Place the shaped breadsticks onto baking trays lined with parchment paper, leaving space between each one to allow them to rise.
  • Enclose each tray with a large, clean plastic bag and let them rest in a warm area for another 30 minutes.
  • While the breadsticks complete their final rise, preheat your oven to 200°C (about 390°F).
  • Remove the plastic bags from the trays and gently brush each breadstick with beaten egg for a golden finish.
  • Bake the breadsticks in the preheated oven for about 15-20 minutes until golden.
  • Remove from the oven and set on a wire rack to cool. Serve them warm or allow them to cool completely before storing in an airtight container.

Recipe Notes

 
  • High-Quality Cheese: Choose quality cheddar or your preferred cheese for rich flavour.
  • Knead Thoroughly: Knead the dough for 10 minutes to achieve a soft, fluffy texture.
  • Rest the Dough: Let the dough rest for 1-2 hours for a lighter, airier result. Adjust timing for room temperature.
  • Uniform Sizing: Divide dough into even portions for consistent baking and appearance.
  • Stretch the Dough: Gently elongate each piece for the classic breadstick shape.
  • Brush with Egg: Brush with beaten egg for a golden, glossy finish and enhanced flavour. Milk, oil, or melted butter work too.
  • Spacing Matters: Ensure proper spacing on the baking sheet for even baking and prevent sticking.

Nutrition Estimate

Calories: 143kcal | Carbohydrates: 26g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 181mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

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