These delicious Breadsticks are perfect with pretty much any meal!
Is there any meal, soup, snack, or dip that isn’t made so much better with breadsticks? I don’t think so! Well, maybe you don’t need breadsticks when you’re serving sandwiches (though I have to say, I don’t think there’s such a thing as too much bread), but pretty much everything else is elevated when accompanied by a warm, buttery, golden breadstick.
And history supports my opinion! While the true origin of breadsticks is not exactly known, some foodie historians attribute their invention to Antonio Brunero, a baker in Turin, Italy, in the mid-17th century. Legend has it that the court physician instructed Brunero to create a type of bread without crumb to feed the reigning monarch, Vittorio Amedeo II, who apparently had some digestive issues. This is the most popular story of the origin of the breadstick, but some scholars also believe it was developed years earlier to feed the people of Piedmont during a plague.
One thing we can glean from the history of breadsticks is that once they appeared, their popularity soared throughout the centuries to this very day (hello, Olive Garden’s famous breadsticks!). One reason is that they really are very simple to make. Our recipe will be very familiar to seasoned bakers, but it is also the perfect way for beginners to see how easy it can be to make homemade bread(sticks!). When the yeast-sugar-water mix begins to froth, you’ll know it’s active and ready to be mixed with the olive oil, salt, and flour to form your dough. Then knead, rise, punch, portion, and roll, and they’re ready to bake. Easy as pie (or bread!). The other reason breadsticks are so popular is the obvious one: their texture and taste. Soft and fluffy with the perfect chew, and wonderfully savory topped with butter infused with garlic powder. So delicious.
Kneading dough
Some people find kneading dough relaxing (me!), and others find it a bit intimidating, especially the first time. But it’s an essential step in making sure the breadsticks come out perfectly, and after you do it once, you’ll be a pro. Kneading, which basically means pushing the ball of dough away from you with the heels of your hands, folding it over, turning it, and repeating the process, allows air to get incorporated into the dough to ensure a soft texture. Kneading is also the key to the gluten developing and producing that delightful chewiness. How do you know when your dough has been kneaded enough? Easy! The dough will start out a bit sticky (in baking lingo, this is called tacky), but after three to five minutes of kneading, it will become smooth and supple, and then you’ll know it’s ready to rise!
How do I store leftovers?
Once the breadsticks are cooled completely, place them in an airtight bag (be sure to squeeze out all of the excess air), and they can be stored at room temperature for 1 day or in the refrigerator for up to 5 days. To freeze leftover breadsticks, place them on a baking sheet and flash-freeze them for an hour; then place them in a freezer-safe bag (again, squeeze out the excess air) or wrap them individually in plastic wrap, and they will keep in the freezer for up to 3 months.
Serving suggestions
You don’t need me to tell you that breadsticks are the perfect accompaniment to all things pasta. We love them with Rigatoni Bolognese, Chicken Marsala Pasta, and this cheesy Easy Brie Pasta—basically anything with a yummy sauce that requires sopping up with a breadstick. But breadsticks can be the star of the show when your agenda is delectable dipping. They are amazing dipped in Homemade Basil Pesto (with a side of Turkey Pesto Meatballs), Mexican Soup (and, also, The Best Queso Ever for double-dipping!), or one of my favorites, Chimichurri (though this Argentinean condiment famously served with meat might also require a Grilled Filet Mignon).
Breadsticks
Ingredients
- 1 1/2 cups warm water about 105°F
- 1 tablespoon instant yeast
- 1 1/2 tablespoons granulated sugar
- 2 tablespoons olive oil
- 3/4 teaspoon salt
- 3 1/2 cups all-purpose flour plus extra if needed
- 2 tablespoons melted unsalted butter for topping
- 1/2 teaspoon garlic powder for topping
Instructions
- In a large bowl, combine warm water, instant yeast, and granulated sugar. Let sit for 5 minutes until frothy.
- Add olive oil and salt. Gradually mix in all-purpose flour until a soft, slightly tacky dough forms. Add a little more flour if needed.
- Transfer the dough to a lightly floured surface and knead for 3-5 minutes until it becomes smooth and elastic. Cover it with a clean tea towel and let it rise in a warm location for approximately 20 minutes until puffy.
- Punch down the dough, divide it into 15 portions, and shape each portion into a log that is 7 inches long.
- Place them on a parchment-lined baking sheet about 1 inch apart. Preheat the oven to 400°F and bake for 13-17 minutes until lightly golden. Mix 2 tablespoons melted butter with 1/2 teaspoon garlic powder and brush over the hot breadsticks. Serve warm.
Leave a Comment