Breadsticks
You will want to make these breadsticks again and again! They are beautifully golden brown on the outside and so fluffy on the inside. Dusted with parmesan after brushed with butter, you won't be able to get enough of them.
Servings 12 servings
Calories 154kcal
Equipment
- Stand mixer
- Mixing Bowls
- Rimmed baking sheet
- Parchment paper
- Pastry or basting brush
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 (300g)
- 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
Instructions
For the Dough:
- In the mixing bowl of a stand mixer fitted with a dough hook attachment, whisk together 1 cup warm water, yeast, and sugar. Let stand until foamy, about 5 minutes.
- To the yeast mixture, add 2 cups flour, and oil or butter. Beat on low speed until combined, about 1 minute. Slowly add the remaining ½ cup flour along with the salt. Increase the speed to medium and knead until a smooth and elastic dough is formed, about 6 minutes. (The dough will be slightly tacky but shouldn’t stick to a clean finger when tapped.)
- Transfer the dough to a lightly greased large bowl, cover, and let rise in a warm place until doubled in size, about 45 minutes.
- Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
- Punch down the risen dough. On a lightly floured surface, divide the dough into 12 equal pieces. Roll each piece into a 9-inch rope and place on the prepared baking sheet about 2 inches apart. Cover and let rise in a warm place until visibly puffed, about 30 minutes.
- Bake for 15 to 17 minutes or until golden brown.
For the Topping:
- While the breadsticks are baking, in a small bowl, whisk together the butter, salt, and garlic powder.
- Brush the butter mixture over hot breadsticks immediately when they come out of the oven. Sprinkle with parmesan. Best if served warmed. Breadsticks can also be cooled and frozen in a freezer container for up to 1 month.
Video
Notes
- For a little extra garnish, swap the garlic powder in the topping for a fresh minced garlic clove and add a tablespoon of minced parsley.
- The time it takes for your dough to rise depends on the temperature of your kitchen. The ideal temperature for dough rising is 75 to 78F. If your kitchen is cold, you can place your breadstick dough in an OFF oven with the light on. Lower temperatures will require more rising time.
- If you are using yeast from a container, be sure to store the additional yeast in an airtight container in the fridge, so it doesn’t go stale.
- Avoid adding too much flour to the dough by measuring your flour correctly! Adding too much flour to the breadsticks is the most common mistake and will lead to dense bread. The best way to measure flour is by using a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Make sure the water is between 110 to 120F as water that’s too hot will kill the yeast, and water not warm enough won’t activate the yeast.
Nutrition
Calories: 154kcal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 300mg | Potassium: 36mg | Fiber: 1g | Sugar: 2g | Vitamin A: 62IU | Vitamin C: 0.003mg | Calcium: 9mg | Iron: 1mg