Garlic Comté breadsticks from Bouchon Bakery (page 328) by Thomas Keller and Sebastien Rouxel

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on January 24, 2018

    Be sure to plan enough time for this recipe as there are lots of chilling steps. On the plus side, you can freeze the cut dough for later, which I did with half the recipe. I was skeptical that the melted cheese (a.k.a. goopy mess) would actually get incorporated into the dough, but it did (although it kept wanting to spin around the mixer stem). I wouldn't attempt this without a very sturdy stand mixer. My strips weren't exactly evenly sized (I apparently can't cut straight with a pizza wheel), but they turned out just fine, as did the "scraps". They hardly rose at all, but I imagine they weren't supposed to. I didn't have the whole rocks and chain set-up (used ice cubes in a pan). The garlic-cheese flavor isn't that strong in the baked breadsticks, but it's there in a deliciously subtle way. We devoured the entire batch warm. So good!

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