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Bountiful Italian Breadsticks

Once you make warm, fluffy breadsticks at home, you’ll never reach for them in the supermarket again (unless you’re in a pinch). Breadsticks are an ideal companion for pasta, soup, and salad. You can season them 101 ways. This recipe is a simple garlic blend.
You’ll need about 2 ½ hours for this dish. The good news is that most of that time is allowing your bread to rise.

Ingredients

  • 1 cup lukewarm water
  • 2 tbsp dry yeast
  • 1 tsp clover honey
  • 3 cups flour
  • 1 tsp salt
  • 3 tbsp olive oil
  • 3 tbsp salted butter, melted
  • ½ tsp garlic
  • 1 tsp Italian seasoning blend
  • 1 tsp sea salt flakes

Instructions

  • Put the yeast, sugar, and water into a small mixing bowl.
  • Stir well. The mixture will start bubbling in a few minutes.
  • In a separate mixing bowl, place your flour and salt.
  • Add the yeast water to the flour along with the olive oil.
  • Mix with a spatula until there are no bits of dry flour
  • Knead the dough on a clean, flat surface for about 7 minutes until the dough is smooth.
  • Return the ball to the mixing bowl.
  • Cover the bowl with plastic wrap.
  • Leave at room temperature to rise until it doubles in size (about an hour)
  • Take out the ball and flatten it into a rectangle measuring 9”x12.”
  • Try to keep the thickness of the dough as even as possible
  • Use a pizza cutter and divide the dough into 12 equal-sized pieces
  • Line a baking sheet with parchment paper
  • Place the sticks about 1-inch apart
  • Preheat your oven to 400F
  • Cover the baking sheet with plastic wrap
  • Allow the dough to rise again for 45 minutes until it’s doubled in size.
  • While you wait, you can melt the butter and spices together.
  • Brush each breadstick with the butter
  • Bake for 15 minutes (they’ll be golden brown). You can cook a little longer for extra crunch.
  • Serve warm or cold.

Notes

Tips: You can store the breadsticks in the refrigerator in an air-tight bag (you can also use cling wrap). They’re pretty good until day three. If you want to freeze them, wrap them individually and transfer them into a freezer-safe container. The shelf life is 3 months.