Crispy Cheese Sticks

Instructions

Mix and store the dough

In a 6-quart bowl or lidded (not airtight) food container, mix the yeast, salt, and sugar with the water.

Using a spoon or a stand mixer fitted with the paddle attachment, mix in the flour and cheese without kneading. If you’re not using a mixer, you may need to use wet hands to incorporate the last bit of flour.

Cover (not airtight) and allow to rest at room temperature until the dough rises and collapses (or flattens on top), about 2 hours.

The dough can be used immediately after the initial rise, though it's easier to handle when cold. Refrigerate the container of dough and use it over the next 7 days.

Make the cheese sticks

Dust the surface of the refrigerated dough with flour then cut it into 1-pound (454 g) (grapefruit-size) pieces. Dust each piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Allow to rest for 1 hour on a pizza peel that has been covered with cornmeal or parchment paper.☞ TESTER TIP: This dough can be kept in the fridge for up to a week, so you can bake off as many cheese sticks at a time as you like. The dough can also be frozen for future use.

Preheat oven to 400°F (205°C).

Slick a rimmed baking sheet with oil or butter or line with parchment paper.

Using a rolling pin, roll dough out to a 1/8-inch (3 mm) thick rectangle, about 8-by-13-inches (20-by-33-cm). As you roll the dough, use just enough flour to prevent it from sticking to the work surface. Using a pizza cutter or sharp knife to cut along the long side, cut into 1/8-inch (3 mm) wide strips.

Lay strips on the prepared baking sheet, spacing them about 1/2-inch (13 mm) apart. Use a pastry brush to dab olive oil over each strip, then sprinkle with coarse salt.

Bake cheese sticks in the center of the oven until nicely browned and beginning to crisp, 10 to 15 minutes. They will firm up when cool. Repeat with remaining dough.

Sides