Homemade Breadsticks
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5
48 reviews
Excellent
Homemade Breadsticks
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These Homemade Breadsticks use a yeast-leavened dough enriched with olive oil and optional garlic powder for flavor. The dough is kneaded until smooth and elastic, then shaped into slender sticks. After baking, the breadsticks are brushed with a garlic and herb butter mixture and optionally sprinkled with Parmesan cheese. They feature a slightly chewy texture and a flavorful buttery topping, making them an ideal side or snack.
Description
This recipe guides you through making breadsticks from scratch with active dry yeast activated in warm water and sugar. Adding olive oil, salt, and optional garlic powder creates a dough that is kneaded until elastic. Flour amount is adjusted for a tacky-yet-manageable dough consistency. Once the dough is ready, it’s portioned and shaped into sticks before a final rise and baking until golden.
After baking, breadsticks are coated with melted butter mixed with salt, garlic powder, and dried parsley. Parmesan cheese is sprinkled on top optionally for extra flavor. The result is breadsticks with a soft interior and flavorful crust, enhanced by herb and garlic notes.
These breadsticks are suitable as an accompaniment to soups, salads, or pasta dishes. They keep best stored at room temperature in an airtight container for up to three days and reheat well in either oven or microwave for serving.
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Ingredients
- ¾ cup water 40-46C, warmed to 105-115F
- 2 ¼ teaspoons active dry yeast
- 1 ½ Tablespoons granulated sugar divided
- 2 Tablespoons olive oil plus additional for greasing bowl
- 1 teaspoon table salt
- ¼ garlic powder optional, for garlic breadsticks, heaping teaspoon
- 2 ⅓ cups bread flour divided, plus additional as needed
Topping
- 3 Tablespoons butter melted, unsalted
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- 1 teaspoon parsley dried
- Parmesan Cheese for sprinkling, optional, grated
Instructions
- Combine warm water and yeast in a large bowl. Add a pinch of your granulated sugar (about 1 teaspoon) and stir. Let sit until yeast has bloomed and there is a foamy cap on top of the water (5-10 minutes).
- Once yeast has bloomed, add remaining sugar, olive oil, salt, garlic powder (if using) and approximately half of the bread flour (approximately 1 cup/125g, but you can just eyeball this). Stir until completely combined using a wooden spoon or spatula.
- Gradually add remaining flour as needed (you may not need all of the flour called for, or you may need a bit extra, go by feel following the cues that follow) until the dough clings to itself and pulls away from the sides of the bowl as you stir. The dough will be slightly tacky but not so sticky that it isn’t manageable (video above provides visual if needed)
- Transfer dough to a clean, lightly floured surface and knead with your hands until the dough is smooth and elastic (about 5 minutes). If the dough is too sticky, lightly dust it with additional flour.
- Lightly grease a large bowl with olive oil and transfer dough to prepared bowl. Turn the dough to coat lightly with the oil. Cover bowl with plastic wrap or a clean towel and place in a warm spot to rise until doubled in size (about 45-60 minutes).
- Once dough has risen, gently deflate with your hands and transfer to a clean, lightly floured surface. Divide into 9 even pieces and form each into a 6-7” (15-18cm) rope.
- Place on a parchment paper lined baking sheet, spacing ropes at least 2” (5cm) apart. Cover with plastic wrap or a clean towel and let rise until increased in size by 50% (about 20 minutes). While dough is rising, preheat oven to 400F (205C).
- Once breadsticks have risen, uncover and transfer to 400F (205C) oven. Bake for 10-13 minutes or until they are just beginning to turn a light golden brown. You may prepare the topping while the breadsticks are baking or immediately after they come out of the oven.
Topping
- Whisk together melted butter, salt, garlic powder, and parsley until well-combined.
- Use a pastry brush to lightly brush butter mixture over each warm breadstick. If desired, sprinkle with grated parmesan cheese.
- Serve warm.
Equipments used:
Notes
- Bread flour gives a slightly chewier texture; all-purpose flour can be substituted.
- Store leftover breadsticks in an airtight container at room temperature for up to 3 days.
- Rewarm breadsticks in the oven or microwave before serving to refresh texture.
Nutrition Information
Show Details
Serving
1breadstick
Calories
196kcal
(10%)
Carbohydrates
27g
(9%)
Protein
5g
(10%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
10mg
(3%)
Sodium
327mg
(14%)
Potassium
64mg
(1%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
117IU
(2%)
Vitamin C
1mg
(1%)
Calcium
8mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9breadsticks
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Serving | 1breadstick | |
| Calories | 196kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 10mg | 3% |
| Sodium | 327mg | 14% |
| Potassium | 64mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 117IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
48 reviews
Excellent
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