Easy Homemade Breadsticks
User Reviews
5
Easy Homemade Breadsticks
Description
This recipe produces homemade breadsticks by first activating yeast in warm water with sugar and then mixing with flour, salt, and oil to form a dough. The dough is kneaded until it pulls away from the bowl and is slightly sticky. It undergoes two rises: the first in a greased bowl until doubled in size, and the second after the dough is shaped into 9-inch ropes on a cookie sheet. Baking after the second rise creates breadsticks with a soft interior and crisp exterior.
The breadsticks can be customized with variations such as garlic butter topping, cheese, or cinnamon sugar coatings, and accommodate dietary needs with gluten-free or vegan substitutions. The recipe advises how to freeze both dough and baked breadsticks for convenience.
Serving suggestions include using breadsticks as a side with soups, salads, or pasta dishes. The recipe offers practical freezing instructions to maintain freshness and options to alter toppings for different flavor profiles.
Notes include detailed steps for freezing dough and baked breadsticks, plus flavor variations like garlic butter, cheese, little Caesars style, and cinnamon sugar coatings, providing flexibility for different occasions and preferences.
Ingredients
- 1 1/3 cups water warm
- 1 1/2 teaspoons active dry yeast
- 2 Tablespoons granulated sugar
- 3 - 3 1/4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 3 Tablespoons neutral cooking oil or melted butter, generic cooking oil
- butter , for brushing on rolls
Instructions
- Proof Yeast: Add warm water, yeast and sugar to the bowl of a stand mixer and stir gently. Rest for 5 minutes. The yeast should lightly foam on top. If it doesn't, the yeast may not be fresh. (If using Instant Yeast, skip this step and add the yeast, water and sugar with the rest of the ingredients).
- Add 1 1/2 cups flour, salt and vegetable oil then mix on medium speed to combine.
- Knead: Add another 1 1/2 cups flour. The dough should pull away from the sides of the bowl but still be very slightly sticky to the touch. Add remaining 1/4 cup of flour, only if needed. Knead mixture for 5-7 minutes.
- First Rise: Transfer dough to a large, greased bowl and cover with a dish towel. Allow to rest and rise until double in size, about 1.5 hours.
- Shape Breadsticks: Once risen, punch dough down and divide into 12 equal parts. Roll each piece of dough into a 9-inch rope and transfer to a greased cookie sheet.
- Second Rise: Cover with a dish towel and rise again for 1 hour.
- Bake breadsticks at 425 degrees F for 10-12 minutes. Remove from oven, brush tops with butter, and transfer to a wire cooling rack. Enjoy!
- Store leftover breadsticks in an airtight container on the counter for a day or two, or freeze them.
Notes
- Freeze breadstick dough after first rise by flash freezing shaped breadsticks on a sheet, then storing in freezer bags for up to 3 months.
- Freeze baked breadsticks once cooled in an airtight bag for up to 2 months.
- Gluten-free flour substitutions are possible but will affect texture slightly.
- The recipe is naturally vegan if using vegan oil and butter substitutes.
- For garlic butter topping, mix garlic powder with butter and spread over warm breadsticks.
- Cheesy breadsticks can be made by topping with shredded cheese before baking.
- Sweet breadsticks can be made by brushing with butter and sprinkling cinnamon sugar before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12breadsticks
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Calories | 163kcal | 8% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Sodium | 293mg | 12% |
| Potassium | 40mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 0.001mg | 0% |
| Calcium | 6mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
