INGREDIENTS:

• 300 g bread flour + extra for the rolling surface

• 1/4 cup sugar

• 1 tbsp black garlic powder

• 1 & 1/8 tsp dry active yeast

• 1/2 tsp salt

• 1/2 cup lukewarm water

• 1 & 1/2 tbsp melted, unsalted butter

• 1 egg, 1 egg yolk

• Romano Cheese

• Minced Rosemary

• Black Pepper

• Sesame Seeds

• Dipping sauce (see recommendations below)

WHISK TOGETHER:

• 300 g bread flour

• 1/4 cup sugar

• 1 tbsp black garlic powder

• 1 & 1/8 tsp dry active yeast

• 1/2 tsp salt

THEN ADD:

• 1/2 cup lukewarm water

• 1 & 1/2 tbsp melted, unsalted butter

• 1 egg, 1 egg yolk

DIRECTIONS:

• Stir with a wooden spoon to combine. Switch to using your hand once it all comes together. Form the dough into a ball and let it rise in the bowl for 2 hours, covered with plastic wrap and a towel and left in a dark place. An “off” oven works great.

• After 2 hours, drop the dough onto a floured surface and use a floured rolling pin to roll it out into a rectangle, about 1/8 inch thick.

• On one side of the sheet, grate on some Romano and dust with minced rosemary and black pepper. Fold the other side of the dough onto the cheese side and roll it into one sheet.

• Use a pizza cutter to cut it into strips. Twist each strip and place onto a parchment-lined baking sheet. Brush each stick with melted butter or an egg-wash and top with sesame seeds.

• Bake at 375 degrees Fahrenheit for 15 mins, then at 450 degrees Fahrenheit for an additional 5-7 minutes.

• Let cool and serve with your choice of dipping sauce. @CookingWithYourDad recommends homemade buttermilk ranch, but garlic butter or marinara would also be delicious.