Large Breadstick Recipe

Combine warm water (about 105–115°F / 40–46°C), sugar and instant yeast in a large mixing bowl. Stir briefly and let sit for 5 minutes until foamy. If mixture does not foam, the yeast may be inactive—start over with fresh yeast.

Add olive oil, 2 cups of the flour and the salt to the yeast mixture. Stir with a wooden spoon or dough hook on low speed until a shaggy dough forms.

Gradually add remaining flour, 1/2 cup at a time, mixing until the dough pulls away from the bowl but is still slightly sticky. You may not need all the flour depending on humidity—aim for a soft, pliable dough.

Turn dough onto a lightly floured surface and knead for 6–8 minutes by hand (or 4–5 minutes with a stand mixer and dough hook) until smooth, elastic, and slightly tacky. Add a teaspoon of flour at a time only if dough is unmanageably sticky.

Lightly oil a large bowl, place the dough inside, turn to coat with oil, and cover with plastic wrap or a damp towel. Let rise in a warm draft-free place for 60–75 minutes, or until doubled in size.

Punch down the dough to release air. Turn out onto a lightly floured surface and divide into 2 equal pieces for two large breadsticks (or 4 for oversized but shorter sticks). Shape each piece into a long cylinder about 18–22 inches (45–55 cm) long and 1.5–2 inches (4–5 cm) thick, tapering the ends slightly if desired.

Place shaped breadsticks on a parchment-lined baking sheet, spacing at least 3 inches apart. Cover loosely with plastic wrap or a damp towel and let rest for 20–30 minutes to puff slightly while you preheat the oven.

While the shaped breadsticks are resting, preheat the oven to 425°F (220°C). Position a rack in the center of the oven.

Prepare garlic butter

Melt unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Add minced garlic and stir for 30–45 seconds off the heat to release aroma without browning the garlic. Remove from heat and stir in half of the grated Parmesan (reserve the rest for topping), dried Italian seasoning, freshly ground black pepper, and optional red pepper flakes.

Brush the tops and sides of each breadstick generously with half of the garlic-butter mixture. Sprinkle the reserved grated Parmesan and coarse sea salt evenly over the breadsticks.

Bake in the preheated oven for 14–18 minutes, rotating the pan halfway through, until the breadsticks are deep golden brown on top and sound hollow when tapped. Baking time will vary with thickness—larger sticks may take toward the upper end of the range.

Remove breadsticks from the oven and immediately brush with the remaining garlic-butter for a glossy, flavorful finish. If desired, sprinkle additional Parmesan and a pinch more flaky salt.

Let cool on the baking sheet for 5 minutes, then transfer to a wire rack for another 5–10 minutes before slicing or serving. Serve warm.