Easy Breadsticks
User Reviews
5
Easy Breadsticks
Description
This recipe combines all-purpose or bread flour with instant dry yeast, sugar, kosher salt dissolved in warm water, and extra virgin olive oil. The dough is mixed in a stand mixer and kneaded for 7 to 10 minutes until elastic. After a one-hour rise, the dough is rolled into a rectangle, cut into narrow strips, and laid out on a baking sheet. Brushed with a blend of melted butter, garlic, dried parsley, oregano, kosher salt, and Parmesan cheese, the breadsticks undergo a final rise before baking.
The baking process yields breadsticks that have a soft interior crumb with a slightly crisp, golden crust. The herb butter topping infuses garlic and savory notes, while the Parmesan adds a mild umami flavor. These breadsticks complement Italian meals or can be a flavorful snack on their own.
Storage instructions in the notes include cooling completely before refrigerating or leaving at room temperature for a few days. They can be reheated in an oven or microwave to revive freshness. The dough can also be prepared in advance and refrigerated overnight before baking. Frozen baked breadsticks retain their texture when thawed and reheated properly.
Ingredients
- 625 g all-purpose flour or bread flour, 5 cups, spooned into measuring cup and leveled off with a knife
- 1 tablespoon granulated sugar
- 1 tablespoon instant dry yeast
- 2 teaspoons kosher salt
- 1-¾ cup water 110°F to 115 °F, warm
- ½ cup extra virgin olive oil , plus more for oiling the bowl
For Herb Butter:
- ½ cup butter , melted
- ¼ teaspoon kosher salt
- 6 garlic finely minced or 1 tablespoon granulated garlic, large
- 1 teaspoon parsley dried
- 2 teaspoons oregano dried
- 3 tablespoons Parmesan Cheese divided, grated
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.
Notes
- Cool breadsticks completely before storing in airtight containers at room temperature up to 2 days or refrigerated up to 5 days.
- Reheat by warming in a 350°F oven for 5-10 minutes or microwaving briefly per breadstick to regain freshness.
- Make ahead by preparing dough and cutting into strips, then refrigerate covered overnight before final rise, topping, and baking.
- Baked breadsticks freeze well for up to 3 months; wrap tightly and thaw at room temperature before reheating in a 300°F oven.
User Reviews
Overall Rating
5
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