Breadsticks

The tender, chewy breadsticks are brushed with garlic butter and spinkled with parmesan for the proper addition to any meal.

garlic and parmesan Breadsticks in a dish

Taste: These breadsticks are buttery and frivolously garlicky, with a golden crust and tender heart. Each chew is stuffed with melt-in-your-mouth goodness.
Ability Degree: That is the proper beginner-friendly yeast dough recipe that’s simple to observe and forgiving.
Serving: Tastes nice with pasta, pizza, salads, and soup.
Freezing: Bake ‘em and freeze ‘em for as much as 6 months for fast breadstick goodness that tastes nice with any meal.

salt, oil , parmesan , flour , water , garlic , butter , sugar , yeast with labels to make Breadsticks

Simple Breadstick Components

Dough: Making dough for breadsticks is tremendous simple! For finest outcomes, ensure the yeast isn’t expired, and whisk the flour before measuring it. You should use your favourite gluten-free flour mix for this recipe, too, simply observe the conversions on the bundle.
Cheese: Parmesan cheese provides salty taste and makes a crispy topping. Swap it to your favourite shredded cheese and place the baking sheet beneath the broiler for about 30 seconds to make sure the cheese is frivolously browned and melted.

Favourite Variations

Customise breadsticks to match the menu!

Doing a shrimp boil? Add some Cajun spice to the melted butter in Step 7. Or add in a teaspoon of garlic powder. Make a hearty lasagna soup with Italian seasoning breadsticks for sopping up all that juicy broth. Strive a enjoyable everything bagel seasoning that the youngsters will love.

dry ingredients in a bowl to make Breadsticks

adding wet ingredients to dry ingredients to make Breadsticks

The best way to Make Breadsticks

Combine dry substances in a bowl (see recipe under) and stir in water and oil.
Slowly add remaining flour to create a ball that isn’t sticky, and let the dough rise.
Divide the dough and form into logs. Cowl and let rise once more.
Brush with melted butter and garlic earlier than baking till golden brown.
Prime with butter and sprinkle with parmesan.

cutting and shaping Breadsticks dough on a cutting board

Breadsticks on a sheet pan before baking

Greatest Solution to Retailer Breadsticks

Retailer breadsticks at room temperature in a zippered bag at room temperature for as much as 5 days.
Freeze them on a sheet pan earlier than transferring them to a zippered bag for as much as 3 months. Thaw at room temperature.
Leftover tacky breadsticks could be baked into rustic croutons for homemade panzanella salad, or to high a comforting bowl of tomato bisque. Merely minimize breadsticks into bite-sized items and bake at 350°F till absolutely dried.

Delish Dips for Breadsticks

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These comfortable and fluffy breadsticks are comprised of a easy yeast dough, brushed with garlic butter, and sprinkled with Parmesan cheese for the proper tacky facet.

Prep Time 15 minutes

Prepare dinner Time 30 minutes

Rise Time 35 minutes

Complete Time 1 hour 20 minutes

Prepare dinner ModeForestall your display from going darkish

In a big bowl mix 1 cup of flour, on the spot yeast, sugar, and salt.
Stir within the heat water and olive oil.
Step by step add the remaining 1 ½ cups flour, mixing till the dough is not sticky and kinds right into a ball. You might want so as to add as much as an extra ½ cup of flour.
Switch dough to an oiled bowl. Cowl and let rise for 20 minutes.
On a frivolously floured floor divide dough into 10 equal items. Roll every bit right into a log about 7 inches lengthy. Switch to a parchment-lined pan and frivolously cowl with a dish towel.
Preheat oven to 400°F whereas letting the dough rise (about quarter-hour).
Soften 3 tablespoons of butter. In a small bowl, mix the melted butter and garlic. Brush over breadsticks.
Bake for 12-14 minutes, or till breadsticks are golden. Take away from oven.
Soften the remaining butter and brush over the breadsticks. Sprinkle with Parmesan cheese. Serve heat.

Hold breadsticks contemporary by storing them in a zippered bag at room temperature for as much as 5 days.
For longer storage, freeze them on a baking sheet first, then transfer to a zippered bag for as much as 3 months. Thaw at room temperature earlier than serving.

Diet data supplied is an estimate and can differ based mostly on cooking strategies and types of substances used.

Course Bread, Facet Dish

Delicacies American

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