Easy Breadsticks
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60 reviews
Excellent
Easy Breadsticks
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Breadsticks are a beloved addition to many meals, whether served as a starter or a side dish. This recipe for homemade breadsticks is simple to follow, using basic ingredients free from artificial additives. Homemade breadsticks are even better, with their soft, fluffy texture and flavorful toppings. They are versatile enough to be served alongside spaghetti and meatballs, used to soak up leftover pasta sauce, or enjoyed with a comforting bowl of tomato soup. Follow these instructions for perfect homemade breadsticks to impress your family and friends.
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Ingredients
- 625 g (5 cups) all-purpose flour or bread flour, spooned into the measuring cup and leveled off with a knife
- 1 tablespoon granulated sugar
- 1 tablespoon instant dry yeast
- 2 teaspoons kosher salt
- 1-¾ cup warm water , (110°F to 115 °F)
- ½ cup extra virgin olive oil , plus more for oiling the bowl
For Herb Butter:
- ½ cup butter , melted
- ¼ teaspoon kosher salt
- 6 large garlic ,finely minced or 1 tablespoon granulated garlic
- 1 teaspoon dried parsley
- 2 teaspoons dried oregano
- 3 tablespoons of grated parmesan cheese , divided
Instructions
- In the bowl of a standing mixer fitted with a dough hook, add the flour, sugar, and yeast; turn the mixer on low to combine. Dissolve salt in the remaining 1-¾ cup of warm water and add it to the mixture. Pour in ½ cup olive oil.
- When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 7 to 10 minutes.
- Place the dough in an oiled bowl, turn to coat the entire dough with oil, then fold over itself a few times to form into a round ball. Tightly cover with plastic wrap and let rise in a warm place until doubled in size, 1 hour.
- On a lightly greased countertop, pat the dough into a long rectangle, about 13-inches by 18- inches or so. Cut the dough every 1-inch into strips with a pizza cutter. Place the breadsticks about ½ inch apart on the baking sheet lined with parchment paper. Then, brush them with half of the oil mixture and lightly sprinkle about 1 tablespoon of parmesan cheese.
- Place the dough in a warm place until it has doubled in size, about 35 to 1 hour. While the dough rises a second time, preheat the oven to 425 degrees F. Bake the breadsticks until it is puffed and golden brown, 20 to 25 minutes. Remove breadsticks from the oven and immediately brush them with the remaining oil mixture and sprinkle the remaining parmesan cheese. Enjoy!
- How to Make the Herb Butter
- Heat the extra virgin olive oil in a medium saute pan over medium-high heat, add the garlic; remove the Breadsticks from the heat, and let it cool a bit. Stir in oregano, dried parsley, and salt.
Equipments used:
Notes
- How to Store & Re-Heat
- How to Store & Re-Heat
- To store: Allow them to cool completely, then place them in an airtight container or resealable plastic bag. They can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- To store: Allow them to cool completely, then place them in an airtight container or resealable plastic bag. They can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- To reheat: Preheat the oven to 350°F (175°C). Place the breadsticks on a baking sheet and bake for 5-10 minutes or until heated. Alternatively, you can reheat them in the microwave for 10-15 seconds per breadstick.
- To reheat: Preheat the oven to 350°F (175°C). Place the breadsticks on a baking sheet and bake for 5-10 minutes or until heated. Alternatively, you can reheat them in the microwave for 10-15 seconds per breadstick.
- Make-Ahead
- Make-Ahead
- To make the breadsticks ahead of time, follow the recipe instructions up until the point of baking. After cutting the dough into strips and placing them on the baking sheet, cover it tightly with plastic wrap and refrigerate overnight. The next day, remove the baking sheet from the refrigerator and let the breadsticks sit at room temperature for about 30 minutes to take off the chill.
- To make the breadsticks ahead of time, follow the recipe instructions up until the point of baking. After cutting the dough into strips and placing them on the baking sheet, cover it tightly with plastic wrap and refrigerate overnight. The next day, remove the baking sheet from the refrigerator and let the breadsticks sit at room temperature for about 30 minutes to take off the chill.
- Then, brush them with the oil mixture and sprinkle them with parmesan cheese. Let the breadsticks rise in a warm place for 30-60 minutes, or until doubled in size, before baking as directed.
- Then, brush them with the oil mixture and sprinkle them with parmesan cheese. Let the breadsticks rise in a warm place for 30-60 minutes, or until doubled in size, before baking as directed.
- How to Freeze
- How to Freeze
- Baked Breadsticks can be frozen for up to 3 months, Allow the bread to cool completely before wrapping it in a double layer of plastic wrap, followed by another double layer of aluminum foil. Then, place it in an airtight freezer ziplock bag and freeze for up to 3 months: Thaw at room temperature for at least 2 to 3 hours, then warm it up in a 300 F oven for 5 minutes.
- Baked Breadsticks can be frozen for up to 3 months, Allow the bread to cool completely before wrapping it in a double layer of plastic wrap, followed by another double layer of aluminum foil. Then, place it in an airtight freezer ziplock bag and freeze for up to 3 months: Thaw at room temperature for at least 2 to 3 hours, then warm it up in a 300 F oven for 5 minutes.
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5.0
60 reviews
Excellent
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