Beet and cheddar breadsticks (wholewheat)

Beet and cheddar breadsticks (wholewheat)

Difficulty: Easy


Prep time


Cooking time


Calories per serving


Resting time


Total time



These breadsticks are very easy to make and are a great accompaniment to soups. They taste equally great as standalone snack too. Beet in the recipe boosts the nutritional value even more.


  • 6 tbsp finely grated raw beet

  • 50 grams mature cheddar cheese coarsely grated

  • 1 cup wholewheat flour

  • 1 tsp baking powder

  • 1/4 tsp garlic powder

  • 1/4 tsp freshly crushed black pepper

  • 2 tsp olive oil

  • 1/4 tsp salt

  • 1/4 cup luke warm water

  • 1/4 tsp honey

  • 1/2 tsp yeast

  • (Optional) 1/4 tsp carom seeds or dried thyme

  • (Optional) 1/2 tsp oregano or rosemary

  • (Optional) White sesame seeds to sprinkle on top

  • (Optional) Olive oil or melted butter for brushing


  • Pour the luke warm in a bowl, add honey, salt and yeast. Let it rest for 15 minutes until the yeast forms a foam on top of the water.
  • In a separate large bowl, combine the wholewheat flour, baking powder, grated beet, carom seeds, freshly crushed black pepper, garlic powder and grated cheddar cheese.
  • Make a well in between the flour mixture and add the yeast water. Knead well for about 10 minutes with hands on a lightly floured work surface or for 5 minutes if using an electric mixer fitted with a dough hook.

    Dough should be soft but not sticky
  • Divide the mixture into 12 equal portions in the shape of a ball
  • Place each ball on a floured surface and roll into a long thin sausage shape of about 7-inches long and 1.5 cm wide
  • Place the breadsticks on a lined baking sheet, spacing them enough to let them spread a bit
  • Cover the breadsticks with a cling film, making sure that it is airtight
  • Leave in a warm place for about 1 hour or until doubled in size
  • Pre-heat the oven to 200 degree C/400 degree F/Gas mark 6
  • Remove the cling film from the breadsticks and brush each breadstick with olive oil or melted butter
  • Sprinkle over some white sesame seeds and oregano or rosemary
  • Bake for 20 minutes or until breadsticks feels firm to touch. Remove from oven and leave to cool


  • If the yeast doesn’t form a foam, it means that the yeast may have gone cold. Use instant yeast in such an event.
  • The bread sticks will remain fresh for up to 3 days if wrapped in a paper or kept within an airtight container.
  • You can replace white sesame seeds with some chia seed.

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