Chocolate Chip Breadsticks

These chocolate chip breadsticks are a tasty treat filled with chocolate in between layers of sweet soft-crispy bread. 

These chocolate chip breadsticks are wonderful for breakfast, as a snack, and even dessert. They are really fun to make, and the shaping and laminating technique is totally flexible and easy. 

You can enjoy these breadsticks warm, right from the oven. You can also reheat them in just a few seconds in the microwave. They are seriously fantastic. I love them dipped in coffee, milk, and even melty ice cream with chocolate sauce. 

The outer edges are crispy and the insides are totally soft and filled with melted chocolate. I love to pull apart the layers and enjoy the melty chocolate chips. 

Another way to enjoy these chocolate sticks is to reheat them and spread the layers with melted butter and cherry jam for breakfast. You can also dust them with powdered sugar to make them pretty. 

Ingredients You Will Need:

You probably have everything you need on hand. 

Pre-Dough: The recipe begins with a pre-dough of flour, water, and a bit of instant or active dry yeast. 

Final Dough: Flour, sugar, yeast, milk, and salt, plus all of the pre-dough. 

Filling: Butter and chocolate chips. 

Glaze: Egg, water, sugar, and salt. 

To Make These Breadsticks:

First, mix the pre-dough and then let it sit at room temperature for up to 24 hours (at least 12 hours). This pre-dough develops more flavor in the dough. 

Next make the final dough. It takes a little while because you first layer everything but the salt and preferment and let the ingredients sit for an hour. Then you add the salt and pre-dough and knead everything for about ten minutes. 

For the first rise, you actually roll out the dough until it is 1/4 inch thick, coat it with butter, and then let it rise for 2 hours. It seems like you are skipping the bulk ferment step, but actually, this is that step, because you will be shaping the dough again. You just get a bit of a head start. 

Once the dough has rested, sprinkle it with a third of the chocolate chips and fold the dough over itself. To laminate the breadsticks, you roll out and fold the dough two more times, brushing with butter and sprinkling with chocolate chips. After the last addition of chips, fold the dough and let it rest for 45 minutes. 

Finally, cut the dough into sticks and bake them in a 450 degree F oven. 

Equipment You May Need: 

You will need a good rolling pin. My favorite for this recipe is a French style rolling pin. It will give you alot of control of the corners of the dough so you can create a rectangle. 

I also love a marble rolling pin when the dough is too difficult to stretch. 

Make-Ahead and Storage:

Keep any leftovers of these breadsticks in an airtight container at room temperature. They will keep for at least four days, and possibly longer. Just reheat them in the microwave for about 15 to 30 seconds. You can also freeze leftovers for up to 30 days. 

Tips for Rolling Out the Dough: 

Don't worry too much about the measurements of the length and width of the dough as your roll it out. Just try to keep the edges squared so you can keep the thickness fairly even as you fold the dough to create the layers. 

Ultimately, when you cut the dough into the sticks, you can determine how long you want them to be based on the size of your rolled out dough. 

More Yeasted Bread with Chocolate:

Chocolate Bread Ice Cream Sundaes

Chocolate Prune Bread

Dark Chocolate Cherry Pocket Bread

Marbled Rye Bread (where you use unsweetened cocoa to color the dough)

Check out the Chocolate Breads from the Bread Bakers Group!

• Chocolate Chip Breadsticks from Karen's Kitchen Stories
• Chocolate Chocolate Chip Mini Loaves from Food Lust People Love 
• Chocolate Crepes from A Day in the Life on the Farm
• Chocolate Fudge Sauce Star Bread from Sneha's Recipe
• Chocolate Protein Oat Banana Waffles from Cook with Renu
• Chocolate Swirl Buns from Passion Kneaded
• Double Chocolate Chip Bread from Palatable Pastime
• Lemon and Ginger Scented White Chocolate Sourdough from A Messy Kitchen
• Milk and Chocolate Rolls from Magical Ingredients

Chocolate Chip Breadsticks

Yield: 20 Sticks (it depends on how long you cut the sticks)

Author: Karen's Kitchen Stories

Prep time: 1 HourCook time: 15 MinInactive time: 3 HourTotal time: 4 H & 15 M

These chocolate chip breadsticks are a tasty treat filled with chocolate in between layers of sweet soft-crispy bread.

Ingredients

Pre-Dough

• 100 grams (1/2 cup) warm water
• 150 grams (1 heaping cup) unbleached all purpose flour
• Pinch of instant or active dry yeast

Final Dough

• 300 grams (2 1/3 cups) unbleached all purpose or bread flower
• 50 grams (1/4 cup) granulated sugar
• 1/2 teaspoon instant yeast
• 200 grams (3/4 cup) whole milk, heated just to boiling and cooled
• 5 grams (1 1/4 teaspoons) salt

For the Filling

• 50 grams (3 tablespoons) melted and cooled unsalted butter
• 200 grams semi-sweet or bitter-sweet chocolate chips

For the Glaze

• 1 egg
• 1 tablespoon water
• Pinch of salt
• Pinch of granulated sugar

Instructions

To Make the Pre-Dough

1. In a small to medium bowl, combine all of the ingredients thoroughly. Cover the bowl with plastic wrap and let it sit for 12 to 24 hours at room temperature to develop flavor.

To Make Chocolate Sticks

1. In the bowl of a stand mixer, add the flour, the sugar, and yeast. Pour in the milk and then flick some of the flour over the milk. Cover the bowl with plastic wrap and let rest for 1 hour.
2. Add the salt and the pre-dough and then knead with the dough hook for 10 minutes on low (speed 2). You can also knead by hand for 10 minutes.
3. Flour your work surface and roll the dough out into a 1/4 inch thick square. Brush the dough with some melted butter and cover it with plastic wrap. Let rest for 2 hours.
4. Remove the plastic wrap from the rolled out dough and scatter 1/3 of the chocolate chips over the surface. Lightly press the chips into the dough. Fold 1/3 of the dough over the middle so that the edge is in the center. Fold the opposite side to meet the edge of the previously folded edge (so the edges meet in the middle).
5. Sprinkle a little flour around the edges of the dough and roll the dough with a rolling pin to about 1/4 inch thick again. Brush with more of the melted butter and sprinkle with the second third of the chocolate chips. Fold the dough again, using the same method.
6. Sprinkle the edges of the dough again with flour and roll it out. Brush it with the rest of the butter and sprinkle it with the rest of the chocolate chips.
7. Fold the dough one final time, dust it with flour, flip it over, dust the top with flour, and cover it with plastic wrap. Let rise for 45 to 60 minutes.
8. Heat your oven to 450 degrees F. Whisk together the glaze ingredients.
9. When the dough is ready, brush with the glaze ingredients and then, using a pizza wheel or sharp chef's knife, cut the dough into 1 inch strips. Depending on the length of the strips, you can cut them in half if they are too long. I made mine in two sizes.
10. Place the cut breadsticks onto a parchment lined baking sheet and bake for about 15 to 18 minutes.
11. Feel free to enjoy them warm from the oven!

Nutrition Facts

Calories

123

Fat (grams)

6 g

Sat. Fat (grams)

3 g

Carbs (grams)

17 g

Fiber (grams)

1 g

Net carbs

16 g

Sugar (grams)

9 g

Protein (grams)

2 g

Cholesterol (grams)

15 mg

https://www.karenskitchenstories.com/2024/02/chocolate-chip-breadsticks.html

Karen's Kitchen Stories

chocolate chips, breadsticks

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This recipe is adapted from The Book of Buns by Jane Mason. She was inspired by a bread that she tried in the bakery, De Oude Bank Bakkerij in Stellenbosch, South Africa, along the Western Cape. 

The book is full of recipes for rolls and buns from around the world. It's a wonderful book.