Crispy Thin Breadsticks Recipes

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CRUNCHY BREADSTICKS

These thin, crisp breadsticks created in our Test Kitchen add a bit of elegance to a holiday dinner. Each bite is perfectly seasoned with thyme and coarse salt.

Provided by Taste of Home

Time 40m

Yield 16 breadsticks.

Number Of Ingredients 8



Crunchy Breadsticks image

Steps:

  • In a food processor, combine the flour, baking powder, salt and shortening; cover and process until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball., Transfer to a floured surface. Roll dough into a 10x8-in. rectangle. Cut into sixteen 10x1/2-in. strips. Twist each strip 4 times and place on baking sheets. Brush with oil. Combine coarse salt and thyme; sprinkle over breadsticks. , Bake at 350° until golden brown and crisp, 18-20 minutes. Cool on a wire rack.

Nutrition Facts : Calories 78 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 156mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening
1/2 to 3/4 cup ice water
1 tablespoon olive oil
1/4 teaspoon coarse salt
1/4 teaspoon dried thyme

CRISPY BREADSTICKS

Provided by Food Network Kitchen

Time 22m

Yield 4 servings

Number Of Ingredients 0



Crispy Breadsticks image

Steps:

  • Mix 2 tablespoons olive oil, 1 teaspoon each fennel seeds, poppy seeds and sesame seeds, and 1/2 teaspoon each salt and pepper. Roll out an 11-ounce package refrigerated breadstick dough into a 16-by-8-inch rectangle. Cut into twelve 16-inch strips and twist into breadsticks. Brush with the oil mixture. Place on 2 parchment-lined baking sheets and bake in a 400 degrees F oven until golden, about 12 minutes.

CRISPY THIN BREADSTICKS

Long and thin, these breadsticks can be dipped or eaten as is for a fun food addition to your table. Full Recipe: http://rhodesbread.com/recipes/view/1607

Provided by Rhodes Bake-N-Serv

Categories     Quick Breads

Time 30m

Yield 16

Number Of Ingredients 3



Crispy Thin Breadsticks image

Steps:

  • Cut loaf lengthwise into 8 pieces. Cut each piece in half making 16 breadsticks. (Can be cut into 32 pieces for very thin breadsticks.).
  • Roll and stretch each piece of dough to 15 inches in length. Place large sprayed baking sheets.
  • Brush breadsticks with butter. Sprinkle with Garlic Bread Sprinkle.
  • Cover with plastic wrap. Let rise for 30 minutes.
  • Remove wrap and bake at 375°F 12-15 minutes or until brown and crispy.

Nutrition Facts : Calories 25.4, Fat 2.9, SaturatedFat 1.8, Cholesterol 7.6, Sodium 25.3

1 loaf rhodes bread dough, thawed but still cold
1/4 cup butter or 1/4 cup margarine, melted
garlic bread, sprinkle to taste

BREADSTICKS

Provided by Food Network

Categories     appetizer

Time 4h20m

Yield 4 servings

Number Of Ingredients 14



Breadsticks image

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.

6 ounces pizza dough, recipe follows, or use store bought
Chili Garlic Oil, recipe follows
1/4 cup grated Parmesan
2 tablespoons fresh thyme leaves
2 tablespoons red pepper flakes
1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water, 105 to 115 degrees F
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus additional for brushing
1 whole head garlic (about 2 1/2 ounces, cloves separated and peeled)
2 cups extra-virgin olive oil
1 tablespoon red pepper flakes

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



Super Fluffy Bread Sticks image

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

2 tablespoons white sugar
¾ teaspoon active dry yeast
1 cup warm water (105 to115 degrees F/40 to 45 degrees C)
1 tablespoon warm water (105 to115 degrees F/40 to 45 degrees C)
3 cups bread flour
1 ½ teaspoons salt
2 tablespoons butter, melted
2 tablespoons butter, melted
½ teaspoon garlic salt

CRISP ROSEMARY BREADSTICKS

These are long, thin, hard breadsticks that we love. I usually like to put them on the table standing up in a crock just to make things interesting.

Provided by Keolani

Categories     Breads

Time 1h35m

Yield 32 Breadsticks

Number Of Ingredients 9



Crisp Rosemary Breadsticks image

Steps:

  • In a large bowl, sprinkle yeast and sugar over warm water; let stand until foamy, about 5 minute.
  • Add lemon zest, salt, rosemary, 2 T. oil, and 1 1/2 cups flour.
  • Beat with a heavy spoon or an electric mixer until dough is glossy and stretching 3-5 minute.
  • Mix in about 1 cup more flour, or enough to make a soft dough.
  • To knead by hand, scrape dough onto a lightly floured board and knead until smooth and springy, about 10 minute adding more flour as needed to prevent sticking.
  • To knead with a dough hook, beat dough on high speed until it pulls cleanly from sides of bowl and is springy 5-7 minute. If dough is sticky, add flour 1 T. at a time.
  • Turn dough out onto a generously floured board.
  • Pat into a 6-inch square.
  • Brush dough with remaining oil, loosely cover with plastic wrap, and let rise until puffy, about 45 minute.
  • Grease 3 large baking sheets.
  • Gently rub with 2 T flour.
  • With a sharp knife, cut dough lengthwise into quarters.
  • Working with one quarter at a time, cut it lenghtwise into 8 equal pieces.
  • Stretch one piece to about 15 inches long; place on a baking sheet.
  • Repeat with remaining breadsticks, spacing them about 1/2 inches apart.
  • Bake in a 350 degree oven 20-25 minute or until golden brown. Rotate baking sheets after 10 minute.
  • Cool on rack.
  • If you can't cook them all at once, dough can be refrigerated.

Nutrition Facts : Calories 45.8, Fat 1.1, SaturatedFat 0.2, Sodium 73.3, Carbohydrate 7.7, Fiber 0.4, Sugar 0.2, Protein 1.1

2 1/2 teaspoons active dry yeast
1 teaspoon sugar
1 cup warm water (about 110 degrees f)
1 teaspoon grated lemon zest
1 teaspoon salt
1 1/2 teaspoons chopped fresh rosemary or 1 1/2 teaspoons crumbled dried rosemary
2 tablespoons olive oil
1 teaspoon olive oil
2 1/2 cups all-purpose flour

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