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
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.
CRISPY BREADSTICKS
Provided by Food Network Kitchen
Time 22m
Yield 4 servings
Number Of Ingredients 0
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
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
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
CRUNCHY PARMESAN-HERB BREADSTICKS
Make and share this Crunchy Parmesan-Herb Breadsticks recipe from Food.com.
Provided by BamaBelle30
Categories Yeast Breads
Time 2h35m
Yield 24 breadsticks
Number Of Ingredients 9
Steps:
- In a medium mixing bow stir together 3/4 cup of the flour, the 1/3 cup Parmesan cheese, the yeast, and Italian seasoning. Add the 3/4 cup warm water and the oil to dry mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, sir in as much of the remaining flour as you can.
- Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape into a ball. Place dough in a lightly greased bowl, turning once to grease the surface. Cover; let rise in a warm place until double in size (45 to 60 minutes).
- Punch dough down. Turn out onto a lightly floured surface. Divide into 4 portions. Divide each portion into 6 pieces. Cover; let rest for 10 minutes. Grease baking sheets. To shape breadsticks, roll each piece into an 8-inch-long rope. Place ropes 2 inches apart on prepared baking sheets. Cover; let rise in a warm place until nearly double in size (about 30 minutes).
- Stir together egg white and the 1 tablespoon water; brush on breadsticks. Sprinkle with additional Parmesan cheese. Bake in a 375 F oven for 10 minutes. Reduce oven temperature to 300°F Bake for 20 to 25 minutes more or until golden and crisp. Transfer to wire racks; cool completely.
Nutrition Facts : Calories 50.5, Fat 1.1, SaturatedFat 0.3, Cholesterol 1.2, Sodium 24, Carbohydrate 8.1, Fiber 0.3, Sugar 0.1, Protein 1.9
BREAD CRUST BREADSTICKS
Celebrate food scraps with these crunchy breadsticks made from dressed-up bread crusts left over from your stuffing prep. Snack on them while you finish your holiday checklist or serve them to your guests as a pre-dinner nibble.
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- Drizzle the oil over the crusts in a large bowl. Add 1/2 teaspoon salt and a few grinds of pepper and toss gently until the crusts are evenly coated in the oil. Add the Parmesan and thyme and toss gently to combine. Spread the crusts out in an even layer on 2 baking sheets. Sprinkle any unstuck cheese and thyme over the crusts.
- Bake, tossing about halfway, until the crusts are deep golden and crunchy, about 20 minutes. Let cool on the baking sheets. Store at room temperature in an airtight container for up to 2 days.
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CRUNCHY BREADSTICKS | RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 1 hr 15 mins
- In a large bowl, combine the yeast, sugar and 1 cup lukewarm water (105 degrees to 115 degrees ). Let stand for 5 minutes until bubbly.
- Stir 1 1/2 cups flour, 2 tablespoons olive oil and the table salt into the yeast mixture. Stir together with a wooden spoon or beat with an electric mixer until the dough is shiny and elastic, 3 to 5 minutes. Add the remaining 1 cup flour and mix until incorporated. Turn the dough out onto a lightly floured work surface, cover with an inverted bowl and let stand for 15 minutes. On the lightly floured work surface, knead the dough until smooth and springy, 5 to 10 minutes. Place the dough in a large bowl, cover with plastic wrap and let rise until puffy, about 45 minutes.
- Preheat the oven to 350 degrees . Drizzle the remaining 4 tablespoons olive oil over 2 baking sheets. Divide the dough into 4 equal pieces, then cut each piece again into 4 equal pieces to make a total of 16 pieces. On a lightly floured work surface, using floured hands, stretch and roll each piece of dough into a 15-inch-long breadstick. Place the breadsticks about 1/2 inch apart on the prepared baking sheets. Roll the breadsticks in the olive oil on the baking sheets to coat and sprinkle with the coarse salt. Bake until golden and crisp, about 30 minutes. Transfer the baking sheets to a rack and let the breadsticks cool completely.
GRISSINI BREADSTICKS: CRUNCHY ITALIAN BREADSTICKS RECIPE
From allourway.com
4.7/5 (35)Total Time 45 minsCategory Appetizer, BreadCalories 89 per serving
- In a large bowl, sprinkle yeast over warm water whisking until dissolved. Let stand 5-10 minutes until foam appears in the center. Now stir in the olive oil -- it won't incorporate but that's okay. Add the honey.
- Add the dry ingredients to the wet. You can use the stand mixer with the dough hook or you can knead by hand. If kneading by hand you may need to use an additional 2 Tablespoons of flour.
- Continue kneading for 10 minutes - the dough should be smooth. Let the dough rest for 5 minutes.
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- Add almond flour, parmesan cheese and eggs into food processor. Blend on high speed until ingredients are evenly combined. You may need to scrape the sides or bottom a few times with a spatula to make sure all the ingredients get blended. Your mixture will look crumbly but if you grab some and squeeze it together, it should stay together and resemble cookie dough consistency.
- Using a 1.5 tbsp cookie scoop, scoop packed balls of dough onto prepared baking pan. Squeeze the ball of dough between your palms a few times. Then roll the ball out on the parchment paper until it is 1/2 inch thick. Push finished breadstick to the side of the baking pan so you have enough room to continue to roll remaining breadsticks. Repeat with remaining dough. I recommend washing your hands halfway through because some of the dough will stick to your palms and it will get harder to roll. When you are finished, you can push the breadsticks to spread them out on the baking sheet, spacing them at least 1 inch apart.
- Bake breadsticks for about 18-20 minutes or until they breadsticks are medium brown in color and crunchy on the outside.
DOMINOS STYLE GARLIC BREADSTICKS - TWO WAYS - MY FOOD STORY
From myfoodstory.com
5/5 (10)Calories 320 per servingCategory Snacks & Appetizers
- Add all the ingredients into a mixing bowl. Mix and ensure it is well combined. Keep aside for later use.
- In a large bowl of a stand mixer or a mixing bowl (if kneading by hand), combine together flour, 2 tablespoons of the oregano seasoning, sugar and yeast. Add all the milk and begin to knead the dough using the dough hook attachment or by using your hands.
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- Using a mixer fitted with the dough hook, mix all ingredient on low speed until well combined, 2-3 minutes. Increase mixer speed to medium-low and mix for another 5 minutes. Cover bowl with plastic wrap and let sit for one hour at room temperature.
- Divide dough into 24 pieces, each weighing about 25g. Roll each piece into a log that is roughly 25cm long (or 30cm if you like them extra thin) and ½-1 cm wide, depending on how thick you want them. Keep in mind that they will expand during baking. Place on prepared baking sheets, allowing sufficient space between each stick. If you like, brush them with oil or water and sprinkle with Parmesan cheese or sesame seeds.
- Bake for 20-25 minutes or until light golden and crisp. While the first batch is baking, cover the other baking sheet with plastic wrap until it’s ready to go into the oven.
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4.6/5 (14)Total Time 1 hr 22 minsServings 36Calories 170 per serving
- Mix and knead the dough ingredients — by hand, mixer, or bread machine set on the dough cycle — to make a soft, supple dough.
- Add one to two additional tablespoons of water if you are in a drier climate., Divide the dough in half, cover with lightly greased plastic wrap, and let it rest and relax for 15 minutes (or for up to an hour or so; work it into your schedule as you see fit)., Working with one half of the dough at a time, pat or roll it into a 9" x 13" rectangle.
CRUNCHY VEGAN BREADSTICKS - LET'S EAT SMART
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Estimated Reading Time 1 min
- Add the warm water, butter and yeast to a large mixing bowl and mix using a wooden spoon until both the yeast and butter have dissolved.
- Add in the flour, oil and salt and mix to form a dough. Knead on a lightly floured surface for around 5 minutes until smooth.
- Preheat the oven to 190C | Gas mark 5. Line a baking tray with baking parchment and set aside.
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