> Recipes > Savoury snack

Bacon breadsticks

PT50M

Share recipe

Ingredients

save recipe
recipe saved

Metric

Imperial

  • 4 slices of smoked streaky bacon
  • 135g of strong plain flour
  • 4g of salt
  • 4g of sugar
  • 5g of Parmesan, grated
  • 50ml of warm water
  • 7g of dried yeast
  • 30ml of olive oil
  • 2 tbsp of milk, for brushing
save recipe
recipe saved

Method

save recipe
recipe saved
1
Lay the bacon on a baking tray and cook under the grill until crisp on both sides. Remove and drain on paper towel. Once cool, chop into small pieces and set aside
2
On a clean work surface, mix together all of the dry ingredients. Make a mound with a well in the centre
  • 135g of strong plain flour
  • 4g of salt
  • 4g of sugar
  • 5g of Parmesan
3
In a bowl, mix the warm water with the yeast and olive oil, stir with a spoon until the yeast has dissolved
  • 50ml of warm water
  • 12g of dried yeast
  • 30ml of olive oil
4
Pour the warm liquid into the middle of the well and gradually incorporate the flour to mix evenly
5
Shape into a large dough ball, then shape into a flat disc and sprinkle in the bacon. Fold the disc in half and then fold in half again. Knead until the dough is smooth and springy - add more flour if it is too sticky
6
Cut the dough into even quarters and cut each quarter into 4 pieces
7
Roll each piece of dough into long, thin breadsticks and carefully lift onto a baking tray
8
Brush the dough with milk and leave in a warm place for 10 minutes to rise slightly
  • 2 tbsp of milk, for brushing
9
Meanwhile, preheat the oven to 180°C/gas mark 4
10
Cook in the oven for 10-12 minutes, or until the breadsticks are a deep golden brown colour
11
Remove the breadsticks from the tray and allow to cool slightly on a wire rack. Serve warm
Share recipe

Get in touch

Bacon breadsticks

 
 

Please enter text

The message must have at least characters

The message must be less than characters

Unfortunately, a problem occured and we are not able to send your comment. Please try again later.

Technical details: