Wednesday, May 20, 2009

World's Best Breadsticks

Ryan the 3L (of TSLRF fame and whom I've known since I was knee high to a duck) came into town to visit family and crashed at my place this weekend. As far as I'm concerned any excuse to cook is a good excuse to cook, and old friends are one of the best excuses. We did a ton of stuff and I'm sure I'll do a couple posts about it, but I think the best of the cooking was a new recipe I found for bread sticks.

The dough was pretty simple (compared to double-rise bread dough anyway) and they only had to rise for 15 minutes (more if you had more time). Even with proofing the yeast, you can make these in 30-35 minutes no problem. Once they came out of the oven, I brushed them with garlic salt and Italian herb mix and they were just awesome.

One trick I have learned is placing a small oven safe pan with water into the oven as soon as you start to preheat, and keeping it in clear through your cooking. This technique is used with baguettes generally, and gives the bread sticks a nice crisp crust without drying out the middle.

1 cup warm water (between 110-115 degrees)
3 tablespoons brown sugar
2.5 teaspoons of yeast
1/4 cup oil
1 teaspoon salt
3 cups of bread flour

Mix brown sugar and warm water until sugar is dissolved, add yeast and allow to proof at least 5 minutes or until foamy (I like to say it should look like the foam on a latte). Add salt and oil and mix in flour, adding 1 cup at a time. Roll out on floured surface until it's about 10x12. Using a sharp knife or pizza cutter, cut into approx. 3/4 inch strips (I like them about 5-6 inches long, but it's personal preference). Give each stick a twist and place on a baking sheet to rise in a warm place for at least 15 minutes.

Preheat oven to 375 while dough is rising, for crispy crust place half-full oven safe pan unto oven rock below or even with where bread sticks will bake.

Once bread sticks have risen (15-25 minutes) place in oven for 10-12 minutes. When done, remove from oven and baste with melted butter. Sprinkle sticks liberally with garlic salt and your choice of Italian herbs. Serve hot with your choice of dipping sauce!


  1. Those look pretty darn yummy. Dip them in some warm Alfredo and it would be a good appetizer or even a meal. b

  2. you can spray the inside walls of your oven with water. its the steam that you are after. it will make a nice crust on the outside and a nice chewy inside of the bread. the same technique is essential to baking sourdough. the more steam you can produce in the first 5-10 min in the oven the better


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