December 19, 2021 | Chef Oliver Lim



A 64% 160g Water
10%  25g Garlic Butter
100% 250g German Bread Flour Type 550
2.8% 7g  Siena Sourdough Powder
2%   5g  Domino Verde Natural Improver
2%  5g  Angel Instant Dry Yeast
2%  5g Salt (Fine sea salt)
8% 20g Sunflowers & Cereals Premix
D Finely Diced Cheese


  1. Mix ingredients A & B on low speed for 3 mins until dough is formed.
  2. Knead 10 mins on medium speed, add Sunflowers & Cereals premix until the dough doesn’t stick.
  3. Bulk ferment for 30 mins.
  4. Wrap dough with diced cheese(D) and roll into oblong shape.
  5. Final ferment for 30 mins.
  6. Bake in the pre-heated oven at 200̊C for 10 mins, remove from oven, bask with garlic butter and bake for another 3 mins.
  7. Cool breadsticks on a rack for 30 minutes before serving with desired dips.

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