Breadsticks Recipe

This recipe for homemade Breadsticks is a breeze to put together and the result is soft, light, and buttery. These breadsticks, which are brushed with butter and seasoned with garlic and parmesan, have a restaurant-quality flavor. They’re great as a side dish or even on their own.

A meal isn’t complete without some warm, buttery breadsticks. The golden crust and light, airy interior of these homemade breadsticks will have you craving more. Make these breadsticks at home and surprise your family with their restaurant quality. This is an easy-to-follow recipe that even seasoned bakers can master.

Ingredients for this dish

• Always make sure your yeast hasn’t passed its expiration date. If the yeast has passed its expiration date, you should replace it with fresh yeast.
• Granulated sugar; activating yeast by adding it to a mixture. It helps the dough keep its moisture and tenderness, enhances the flavor, and produces a golden crust.
• Flour Use all-purpose flour in this light and simple breadstick recipe.
• One teaspoon of salt may not seem like much, but it prevents the bread from being tasteless.
• Oil or melted butter enhances the dough’s flavor and texture.
• Parmesan cheese; grated parmesan cheese is preferable because it will adhere to the breadsticks more effectively after baking. The parmesan cheese on top of the bread adds such a delicious savory flavor.

MEASUREMENTS FOR THE INGREDIENTS

For the Dough:

• ▢1 cup warm water (105°F -110°F) (240ml)
• ▢1 (0.25-oz.) packet active dry yeast (2¼ teaspoons/7g)
• ▢2 tablespoons sugar (25 g)
• ▢2½ cups all-purpose flour divided (180g)
• ▢3 tablespoons oil or melted butter
• ▢1 teaspoon salt

For the Topping:

• ▢2 tablespoons unsalted butter melted
• ▢½ teaspoon salt
• ▢½ teaspoon garlic powder
• ▢1 tablespoon grated parmesan

MAKE YOUR OWN BREADSTICKS

1. Combine the yeast, sugar, and 1 cup of warm water in the bowl of a stand mixer fitted with the dough hook attachment. Wait about 5 minutes, or until foamy, before using.
2. Add 2 cups of flour and either oil or butter to the yeast mixture. Combine ingredients by beating on low speed. Sprinkle the remaining 1/2 cup of flour and the salt in gradually. Knead the dough at medium speed until it is smooth and elastic.
3. Place the dough in a large, lightly greased bowl, cover it, and let it rise in a warm place until it has doubled in size, about an hour.
4. After the dough has risen, punch it down. Cut the dough into 12 pieces on a lightly floured surface.
5. Make a 9-inch rope out of each piece and space them out on a baking sheet by about 2 inches. Leave in a warm place, covered, until it has puffed up. To achieve a golden brown color, bake for 15–17 minutes.
6. Mix the butter, salt, and garlic powder in a small bowl while the breadsticks bake.
7. As soon as the breadsticks come out of the oven, brush them with the butter mixture.
8. Serve with a sprinkling of grated parmesan.

Expert Advice on Preparing This Dish

• To make the topping even more appetizing, substitute one minced garlic clove and one tablespoon of minced parsley for the garlic powder.
• The dough’s rising time will vary based on the ambient temperature in your kitchen. The dough should rise between 75 and 78 degrees Fahrenheit. Breadstick dough can be kept warm in an unlit oven if the kitchen is particularly chilly. The time needed to rise will increase as the temperature drops.
• Keep any leftover dry yeast in the refrigerator in an airtight container if you’re using packaged yeast.
• Make sure you don’t overwork the dough by using an accurate flour measuring tool. The most frequent misstep is to use too much flour when making the breadsticks, which results in heavy bread. A scale is the most accurate tool for measuring flour. If you don’t have a measuring spoon, you can use a knife to level off your flour after you’ve spooned it into a measuring cup.
• The ideal water temperature for yeast is between 110 and 120 degrees Fahrenheit; the water at either extreme will kill the yeast.
• A breadstick topped with grated parmesan and served with a side of red sauce. As a side note, here are some more breadsticks.

FAQ

Is prepping this possible?

You can get the dough ready in advance! Each piece is then rolled into a 9-inch rope before being placed on a baking sheet lined with parchment paper, spaced about 2 inches apart, and refrigerated for up to 24 hours. This reduces the rising time and allows for maximum flavor development. Prepare as directed after bringing it to room temperature. Don’t rush into baking them if they haven’t risen yet.

What is the best way to keep leftovers?

These breadsticks taste best fresh from the oven and are still warm. If stored properly, however, they will remain edible for three days. You can reheat them in the oven at 400 degrees Fahrenheit for about 4 to 5 minutes, or until they are hot all the way through. Before serving, you can give them a second coat of butter and a sprinkling of parmesan.

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