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Homemade Breadsticks

Homemade Breadsticks
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Homemade breadsticks are a simple and versatile snack or side dish featuring a perfect balance of soft interiors and crispy golden crusts. Made with everyday pantry staples, these breadsticks are easy to prepare, customizable with herbs, cheese, or garlic, and complement a wide range of meals from pasta to soups or enjoyed on their own.

Ingredients

Scale

Main Ingredients

  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1 cup warm water (about 110°F or 43°C)
  • 1 tablespoon sugar
  • 2 1/2 cups all-purpose flour (substitute with whole wheat or gluten-free flour blend as desired)
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder (optional)

For Brushing and Topping

  • 2 tablespoons butter, melted (for brushing)
  • Grated Parmesan cheese or dried herbs like rosemary, thyme, or oregano (optional)

Instructions

  1. Activate the Yeast: Combine warm water and sugar in a bowl, then sprinkle the active dry yeast on top. Let it sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active.
  2. Mix the Dough: In a large bowl, mix the flour, salt, and optional garlic powder. Gradually add the yeast mixture and olive oil, stirring until a shaggy dough forms.
  3. Knead Until Smooth: Turn the dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic, developing the gluten for a chewy texture.
  4. First Rise: Place the dough in an oiled bowl, cover with a clean towel, and let it rise in a warm spot for about 1 hour, or until doubled in size.
  5. Shape the Breadsticks: Punch down the dough and divide it into equal portions. Roll each portion into long thin sticks, keeping them uniform for even baking.
  6. Second Rise: Arrange the dough sticks on a parchment-lined baking sheet, leave space between each, cover loosely, and let rise for 20 to 30 minutes until slightly puffed.
  7. Bake to Perfection: Preheat the oven to 400°F (200°C). Bake the breadsticks for 12 to 15 minutes or until golden brown. Immediately after baking, brush with melted butter and sprinkle with cheese or herbs if desired.

Notes

  • Use warm water (around 110°F) to activate yeast without killing it.
  • Do not over-knead the dough; knead only until smooth and elastic.
  • Roll breadsticks evenly to ensure uniform baking.
  • Brush melted butter onto warm breadsticks to maximize flavor absorption.
  • Experiment with toppings like sesame seeds, coarse sea salt, or different herbs for variety.
  • Instant yeast can be used by mixing directly with flour and adjusting water slightly; no need to proof.
  • For crispier breadsticks, bake a few minutes longer and avoid covering to keep the crust dry.
  • Dough can be frozen after shaping and before the second rise; thaw and rise before baking.
  • Store leftover breadsticks at room temperature in an airtight container up to 2 days. Avoid refrigeration to prevent drying.
  • Reheat breadsticks in a 350°F (175°C) oven for 5 to 7 minutes for best texture.

Nutrition

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Find it online: https://ninagourmet.com/homemade-breadsticks/