SOURDOUGH BREADSTICKS
Wonderful with soups, salads or your favorite pasta dish. The Pizza Sticks make a great snack! This recipe makes a soft flavorful breadstick. I make in my Kitchen Aid however it can easily be made by hand. The amount of flour required will vary with the consistency of the starter and the additions that are added, i.e. pepparoni.
Provided by Galley Wench
Categories Breads
Time 1h30m
Yield 10-12 Bread Sticks
Number Of Ingredients 14
Steps:
- Blend together the dry ingredients in mixing bowl; make a well in the center.
- Pour in sourdough starter and olive oil and mix on low; adding additional water and flour as needed.
- Optional: Add 1/2 cup grated parmesan cheese.
- Knead for approximately 6-8 minutes until dough is smooth and elastic.
- NOTE: For Pizza Bread Sticks: Add pepparoni and grated parmesan cheese once the flour has been incorporated (approximately 3 minutes after kneading started).
- Remove from bowl and form into a ball and place in a bowl that has been sprayed with non-stick cooking spray, turning once to coat the top.
- Loosely cover with plastic wrap and let rise in a warm draft-free place until doubled in bulk, about 1 1/2 - 2 hours (depending on your starter and the temperature of your kitchen).
- Turn dough onto floured work surface and gently pull (do not roll) into a rectangle approximately 16 x 8 x 1/2 inches.
- Using a pizza cutter, cut dough into 10-12 pieces.
- For Pizza Breadsticks; Cut each stick slightly wider, place mozzarella sticks in the center of the dough and fold over to totally encase the cheese with dough. (See Note Below).
- Place sticks 2 inches apart on pizza peel (or back of pizza pan) covered with parchment paper.
- Cover with a damp towel and allow to rise until doubled, about 45 minutes(this will vary depending on your sourdough starter and kitchen temperature).
- Place baking stone in oven and preheat to 375 degrees F.
- Bruh tops of dough with olive oil and sprinkle with preferred topping.
- Bake for 12-15 minutes until bottoms are light brown.
- Serve warm.
- Note: If you plan to freeze or serve later, bake plain,;cool on wire rack and store in plastic ziplock bag. Just before serving, brush tops with butter or olive oil and sprinkle on preferred topping and pop into a hot oven for a couple minutes.
Nutrition Facts : Calories 185.6, Fat 7.8, SaturatedFat 3.1, Cholesterol 15.3, Sodium 414.9, Carbohydrate 19.8, Fiber 0.7, Sugar 0.3, Protein 8.6
BREADSTICKS
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or aluminum foil.
- Roll the pizza dough out on a lightly floured surface into a long, thin strip. The dough should be about 4-inches wide, 14-inches long, and less than 1/8-inch thick. Brush the surface of the dough with the oil. Sprinkle with the Parmesan, thyme, and red pepper flakes. Using a pizza cutter, slice the dough into 1/4-inch strips. Place on the prepared baking sheets. The strips can be laid straight or curved into designs. You can also twist 2 strips together. Leave 1/2-inch space between breadsticks.
- Alternately, roll out the dough very thinly and pass through the fettucine cutter of a pasta machine.
- Bake until browned and crispy, 10 to 15 minutes.
- In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
- In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).
- Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).
- Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
- In a small saucepan, combine the garlic cloves and olive oil and bring to a simmer. Reduce the heat and simmer until the garlic begins to turn brown, 10 to 15 minutes. (Do not let the garlic get too brown or the oil will have a bitter taste.)
- Remove from the heat and cool to room temperature. Add the red pepper flakes and infuse for at least 2 hours to allow the flavors to blend. Refrigerate in a covered container for up to 2 weeks.
PERFECT SOURDOUGH BREAD STICKS
These sourdough bread sticks can be made to fit any meal by topping them with different spices. They make a beautiful and tasty addition to soups and salads and are easily frozen to keep around for any time.
Provided by Devils Cook
Categories Bread Yeast Bread Recipes
Time 2h35m
Yield 12
Number Of Ingredients 8
Steps:
- Mix 2 tablespoons sugar with water until dissolved. Add yeast and let sit until foamy, 5 to 10 minutes.
- Meanwhile, mix remaining sugar, flour, and salt in a large mixing bowl. Combine sourdough starter and egg yolk in a separate bowl. Whisk egg white lightly and reserve in the refrigerator.
- Pour yeast and sourdough mixtures over the flour mixture. Mix with a wooden spoon until dough starts to form and all dry ingredients are incorporated. Turn out onto a work surface and knead into a smooth ball.
- Spray the inside of the bowl with cooking spray. Place dough in the bowl and cover with a cloth. Let rise for 1 hour.
- Punch down dough and divide into 12 portions. Roll out into small balls; shape into 3- to 4-inch-long sticks. Divide bread sticks between 2 greased or nonstick pans. Cover with cloths and let rest for 45 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until light brown, 15 to 20 minutes. Remove 1 pan at a time and brush tops with egg white. Continue baking until medium brown, 5 to 10 minutes more.
Nutrition Facts : Calories 200.1 calories, Carbohydrate 40.9 g, Cholesterol 13.8 mg, Fat 0.9 g, Fiber 1.6 g, Protein 6.3 g, SaturatedFat 0.2 g, Sodium 205.3 mg, Sugar 3.7 g
ALMOST-FAMOUS BREADSTICKS
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 16 breadsticks
Number Of Ingredients 9
Steps:
- Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.
- Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.
- Preheat the oven to 400 degrees. Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.
BREAD STICKS
Soft bread sticks from frozen dinner roll dough. These are similar to what many restaurants serve.
Provided by Andrew Chin
Categories Appetizers and Snacks Cheese
Time 57m
Yield 12
Number Of Ingredients 5
Steps:
- Lightly grease one large baking sheet.
- Divide each roll in half. Roll dough between hands to make a 4-inch long stick. Place sticks on the prepared baking sheet. Brush lightly with egg white or melted butter or margarine. Sprinkle with garlic salt. Sprinkle with parmesan cheese or sesame seeds. Cover and allow to rise until doubled in size, about 30 minutes.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 12 minutes or until golden brown. Do not overbake as these burn easily on the bottom.
Nutrition Facts : Calories 196.5 calories, Carbohydrate 15.3 g, Cholesterol 1.5 mg, Fat 13 g, Fiber 0.2 g, Protein 3.7 g, SaturatedFat 3 g, Sodium 815.8 mg, Sugar 2.7 g
BREADSTICKS
These taste soooo close to Olive Garden® breadsticks! So delicious! Goes well with pizza, pasta, and soup!
Provided by Kandilynn
Categories Bread Yeast Bread Recipes
Time 1h35m
Yield 18
Number Of Ingredients 10
Steps:
- Dissolve 1 1/2 teaspoons sugar and yeast in 1/2 cup warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
- Beat flour, oil, egg, salt, remaining sugar, and remaining warm water into yeast mixture until smooth, adding more flour if needed to form a soft dough. Turn dough onto a floured work surface; knead until smooth and elastic, 6 to 8 minutes.
- Place dough in a greased bowl, turning once to cover completely with oil. Cover bowl with a damp towel and place in a warm area until dough is doubled in size, about 40 minutes.
- Grease a baking sheet.
- Punch dough down and turn onto a floured work surface. Divide dough into 18 pieces and shape each into a 6-inch rope. Arrange dough pieces on the prepared baking sheet about 2 inches apart; cover with a towel or plastic wrap and let rise until doubled in size, about 25 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Remove cover from dough.
- Bake in the preheated oven until golden brown, 10 to 12 minutes.
- Whisk butter and garlic salt together in a bowl; brush over each breadstick. Sprinkle Parmesan cheese over each.
Nutrition Facts : Calories 142.9 calories, Carbohydrate 14.9 g, Cholesterol 24.9 mg, Fat 8.2 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 3.9 g, Sodium 173 mg, Sugar 2.9 g
SUPER FLUFFY BREAD STICKS
Just as good if not better than the Olive Garden's®! We absolutely love these! Fun to make and eat!
Provided by luckoftheIrish
Categories Bread Yeast Bread Recipes
Time 2h35m
Yield 8
Number Of Ingredients 9
Steps:
- Dissolve sugar and yeast in 1 cup plus 1 tablespoon warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
- Combine flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix 2 tablespoons butter into flour mixture until incorporated. Pour yeast mixture into flour mixture and knead dough using the dough hook attachment until smooth and elastic, about 10 minutes.
- Place dough in a container and cover container with a towel or plastic wrap; let stand until doubled in size, 1 to 1 1/2 hours.
- Line a baking sheet with parchment paper.
- Divide dough into 2-ounce portions and roll into 7-inch long sticks. Arrange sticks on the prepared baking sheet; cover with plastic wrap and let stand until dough doubles in size, 1 to 1 1/2 hours.
- Preheat oven to 400 degrees F (200 degrees C). Remove plastic wrap from dough.
- Bake in the preheated oven until breadsticks are golden brown, 10 to 12 minutes. Brush each breadstick using 2 tablespoons melted butter; top with garlic salt.
Nutrition Facts : Calories 249.7 calories, Carbohydrate 40.6 g, Cholesterol 15.3 mg, Fat 6.6 g, Fiber 1.3 g, Protein 6.4 g, SaturatedFat 3.8 g, Sodium 592.3 mg, Sugar 3.3 g
EASY SOFT BREADSTICKS
Make and share this Easy Soft Breadsticks recipe from Food.com.
Provided by MizzNezz
Categories Quick Breads
Time 26m
Yield 1 dozen
Number Of Ingredients 7
Steps:
- Mix flour, sugar, baking powder and salt.
- Slowly add milk to form a soft dough.
- Knead on a floured surface 4 times.
- Roll into 10 inch by 5 inch rectangle.
- Cut into 12 sticks.
- Put butter in 13x9 baking dish.
- Roll breadsticks in butter.
- Sprinkle with sesame seeds.
- Bake at 425° for 16 minutes, or until golden.
BEST CRUNCHY BREADSTICKS
These are a fantastic, light, crunchy, melt-in-your-mouth breadstick. I always serve them at dinner parties or showers.
Provided by mrsteacher22
Categories Yeast Breads
Time 1h50m
Yield 15-20 sticks
Number Of Ingredients 9
Steps:
- Mix beer, water, and yeast- let sit until bubbles (about 10 minutes).
- In a large bowl, mix flour, salt, olive oil, and seeds. Combine with yeast mix with an electric mixer with a dough hook or knead by hand until smooth. DON'T OVERMIX! If dough is sticky add a little flour.
- Place in oiled bowl and let rise in a warm place until doubled in size (about 1 hour).
- Preheat over to 425. Cover cookie sheet with wax or parchment paper and grease with cooking spray.
- Flatten dough with rolling pin to 1" thick and cut into 1/2" thick strips.
- Whisk cream and egg together, then brush over sticks.
- Bake for 15-20 minutes.
Nutrition Facts : Calories 177.8, Fat 9.3, SaturatedFat 2, Cholesterol 19.5, Sodium 123.8, Carbohydrate 19.6, Fiber 0.8, Sugar 0.1, Protein 3.3
THE ULTIMATE BREADSTICKS
I did it! I finally found the recipe for the absolute best breadsticks. This recipe makes big, beautiful breadsticks and lots of them too. I experimented with the original recipe and made several adjustments and made many variations as well. The recipe can easily be halved, but you might as well make them all and freeze what you don't use (we never have to do this though, they all get gobbled up).
Provided by lisar
Categories Breads
Time 2h15m
Yield 32 huge breadsticks
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in 1 cup of water with sugar.
- Let stand 5 minutes.
- Add the rest of the ingredients except the butter.
- Stir into dough and knead until smooth and elastic and slightly sticky (I use a heavy- duty mixer).
- Place in greased bowl, cover and let rise until double, about 1 hour.
- Punch down. Divide dough in half.
- Roll one half dough out into a 12 x 18 inch rectangle on a floured surface.
- Brush with melted butter.
- Cut dough in half vertically, and then cut horizontally into 8 strips (16 bread sticks from one half of dough).
- Repeat this same step with other half of dough. You should have 32 bread sticks all together.
- Now at this point you can do the following variations:.
- Cheesy Bread Sticks: Press buttered side down of breadstick in freshly grated Parmesan cheese. Twist bread stick multiple times and lay out on parchment lined cookie sheets. (I do about 8 to a pan-parchment necessary so the cheese won't stick to the pan). Cover and let rise 30 minutes or until double in bulk and then bake. After baking, brush with remaining melted garlic butter.
- Garlic Butter Bread Sticks: Twist bread sticks that have already been spread with garlic butter mixture. Place on greased baking sheet and let rise 30 minutes. After baking, brush again with melted garlic butter.
- Herb & Cheese Breadsticks: Use plain melted butter to spread on dough, then sprinkle bread sticks with Parmesan cheese and Salad Supreme. Place on sprayed baking sheets and let rise 30 minutes before baking. Brush again with remaining melted butter after baking.
- Pizza Breadsticks: Let buttered bread sticks rise on parchment lined baking sheets 30 minutes. Spread with pizza sauce and place pepperoni on top. The last 5 minutes of baking add shredded cheese.
- Cinnamon Sugar Breadsticks: Dip bread sticks in 1 stick melted of butter (skip the brush with melted butter step). Roll in a mixture of 2 cups brown sugar and about 1 Tbsp cinnamon (might need more sugar mixture depending on how much you use). Twist and let rise on parchment lined baking sheets. Bake.
- *Spray pans or use parchment paper and cover lightly while rising.
- **Let bread sticks rise 30 minutes before baking.
- ***Note all bread sticks will be cooked 15 to 18 minutes at 350° or until lightly browned.
Nutrition Facts : Calories 159.7, Fat 4.9, SaturatedFat 2.1, Cholesterol 7.6, Sodium 245, Carbohydrate 24.9, Fiber 1.1, Sugar 0.9, Protein 3.6
BREADSTICKS WITH SOURDOUGH (YEAST OPTION TOO)
Just breadsticks with a very good flavor. My wife likes 'em unglazed or with garlic butter topping - either way. I enjoy breads made with both buttermilk and sourdough. No sourdough? No problem. A few pinches of yeast in a mixture of flour and water and 6 hours later you have a flavorful base to the recipe. This dough is designed to be a little stiff. Feel free to add a couple of additional tablespoons of buttermilk if desired.
Provided by Red_Apple_Guy
Categories Yeast Breads
Time 2h45m
Yield 16 breadsticks, 8 serving(s)
Number Of Ingredients 8
Steps:
- If using sourdough, refresh your starter with equal weights flour and water. you'll need 182 g of starter.
- If using a poolish sponge, mix 91 g water with 91 g flour and add 1/8 teaspoon of yeast. Allow to double in volume at room temperature 6 to 9 hours.
- Mix sponge with buttermilk and add the dough ingredients.
- Knead by hand for about 8 minutes and rest for 15 minutes covered.
- Stretch dough into a rectangle and tri-fold letter style top to bottom, side to side. Cover and rest 15 minutes.
- Stretch and fold and cover in a straight-sided clear container until doubled in volume about 30 more minutes or a little longer.
- Roll out dough into a rectangle 6" by 12" and slice into 16 strips 8" long.
- Twist and place on parchment paper.
- cover and proof for 30 minutes as oven preheats to 400°F.
- Bake for 7 minutes, rotate pan and bake 5 to 7 minutes longer until 200F internally and lightly browned.
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