As I was reviewing this post before republishing, I noticed the original publication date: December 2008. I wrote this recipe over 14 years ago. I was newly remarried, had preteen children at home, and kept store-bought dough in freezer. That last note may be most shocking part of it all. Regardless, I still like and use this recipe when I want some breadsticks with a meal.
About a year and a half ago, I shared a very easy breadstick recipe. It is a quick to make recipe that can be made using store bought pizza or bread dough. However, on a recent cold and rainy day, I forgot to defrost dough to make breadsticks. And, as it was cold and rainy outside, I didn’t want to go to the store to buy bread to accompany homemade chicken soup. So, I decided to try my hand at making homemade breadsticks.
These breadsticks were fairly different than my other recipe. Obviously, they took longer to make, about an hour and a half. Also, these breadsticks were softer and rose more. In fact, my kids used them as tiny subrolls for mini meatball subs the next night. Having made both types of breadsticks, I can’t say that I favor one more than the other. However, I would use each recipe for different purposes. If I wanted a breadstick with more crunch that could be served with marinara sauce for dipping, I would make Mary Kate’s Breadsticks. If I wanted a tender breadstick that would be served with an infused oil, I would make From Scratch Breadsticks.
No matter which you choose, you do have one similar result- fresh, hot breadsticks.
- 1 cup warm water
- 2-1/4 tsp. dry active yeast
- 3 Tb. sugar
- 1-1/2 Tb. canola oil
- 1 egg white
- 1/2 tsp. salt
- 2-1/2 (or more) cups flour
- 1/3 cup parmesan cheese, grated
- In a warmed stand mixer bowl, combine water, yeast, and 1 tablespoon sugar.
- Let stand for 5 minutes.
- Add remaining sugar, egg white, oil, salt, and 1 cup flour, and mix well, using dough hook.
- When combined add another 1-1/4 cups flour, and mix for 1 minute.
- Add more flour, 1/4 cup at a time, until dough is soft and clings to the hook.
- Turn mixer to speed 4, and mix for 4 minutes.
- Remove dough from mixing bowl, and place in a greased bowl.
- Flip dough, so that both sides are coated with oil.
- Cover with a towel, and allow to rise for 40 minutes, or until doubled in size.
- Punch down dough.
- Divide dough into 3 sections, and divide each section into 6 pieces.
- Roll each section into a rope approximately 6 inches long.
- Place on a greased baking sheet.
- Cover with a towel, and allow to rise for 25 minutes.
- Preheat oven to 400.
- Brush the tops of breadsticks with water, and sprinkle with cheese.
- Bake for 10-12 minutes, or until golden brown.
- When working with yeast, it is a good idea to warm your mixing bowl. Simply rinse bowl with hot water immediately before adding ingredients.
- You can make this recipe without a stand mixer. In place of 4 minutes of mixing, the dough must be kneaded for 8-10 minutes.
- If you’re seeking a warm place for your dough to rise, try your oven. Preheat the oven at 350 for 2 minutes, turn the oven off, and place the dough inside. This will create a nice warm environment in which your dough will rise nicely.