Easy Breadsticks
These easy breadsticks are absolutely irresistible. Can you believe that they are done from start to finish in under an hour? They can be made either sweet or savory and they are delicious both ways.
Ingredients
- 1 ½ cups water
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 3 ½ cups (17.9 ounces) all-purpose flour see note
- 1 tablespoon instant yeast see note
- ¼ cup melted butter see note
- toppings: garlic salt, seasoning salt, cinnamon sugar, or parmesan cheese optional, see note
Instructions
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Spray 1 or 2 half sheet pans with cooking spray or line with parchment paper and set aside (see note). Heat water in the microwave on high for 30 seconds to 1 minute or on the stove until it is between 110 and 130 degrees F.
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Meanwhile in the bowl of a stand mixer with dough hook attachment add the sugar and salt. Add the heated water to the stand mixer. Then add half of the flour. Put the yeast on top of the flour, making sure that it does not directly touch the salt or the hot water.
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Turn on mixer and mix, adding white flour until the dough pulls away from the sides of the bowl and starts to pull away from the center. Stop adding flour at this point even if you have not added the full amount listed in the recipe. Then let the mixer mix for an additional six minutes.
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Spread a little oil on a clean countertop and divide the dough into twenty four pieces Roll each piece into a skinny long snake (about 10 to 11 inches long) and place on prepared baking sheet close together (see note). Repeat with remaining dough pieces.
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Brush breadsticks with melted butter and sprinkle on toppings of your choosing. Cover with light dishcloth and let rise while oven is preheating to 400 degrees F.
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Bake breadsticks in preheated oven for 15-20 minutes or until golden brown (see note).
Recipe Notes
1. I've also made these with half whole wheat flour. Since wheat flour tends to be a little "thirstier" than white flour, watch the dough closely as you are adding the flour so that you don't overflour it. When I measured I used 7 ounces of wheat flour and 10 ounces of white flour with the partial wheat batch.
2. I use the SAF brand of instant yeast that I buy in a large block and keep in the freezer in a sealed container.
3. You can also make this recipe dairy free by subbing oil for the butter. I usually don't use as much oil. Just brush on a few tablespoons of oil over the breadsticks before sprinkling the toppings.
4. These breadsticks can be made plain or with toppings, sweet or savory. You can also combine the toppings (like garlic or seasoning salt with parmesan cheese).
5. You can fit all of the breadsticks on one half sheet pan but they will touch and be quite crowded. This is the way I usually make them and I like that they are soft on the sides. If you want to make breadsticks that are crispy on all sides, use two baking sheets and leave a space in between each breadstick. They are really yummy that way too.
6. The baking time really depends on your preference. If you like them crispy, bake them a little longer. If you like them softer go for right around the 15 minute amount. That's usually what I go for.
7. INSTRUCTIONS FOR NO MIXER: If you don’t have a stand mixer, you can make these breadsticks by hand with a few changes. Stick with the amount of flour I suggest and then add a little more if it keeps sticking to your hands as you knead it. You can oil your hands a bit to help with that too. Knead the dough for 8-10 minutes by hand. Then let it rise in a large greased bowl until doubled. Then form the breadsticks and let them rise a second time until doubled before baking as directed in the recipe.
8. INSTRUCTIONS FOR FREEZING: After baking, cool the breadsticks completely, then place in gallon freezer bags and freeze. They are best if frozen immediately after baking.