Large Breadstick Recipe
Make Large Breadstick Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Topping / Finish
Method
Dough
- 1
Activate yeast and combine liquids
In a medium bowl, combine warm water (about 105–115°F / 40–46°C), warm milk, sugar and instant yeast. Stir gently and let sit 5–7 minutes until foamy. If no foam appears, the yeast may be inactive; start again with fresh yeast.
- 2
Mix dry ingredients
In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), whisk together all-purpose flour and salt.
- 3
Form dough
Pour the foamy yeast mixture and 3 tablespoons melted butter into the flour mixture. Add 1 tablespoon olive oil. Mix on low speed until the dough comes together, then increase to medium and knead 6–8 minutes until smooth, elastic and slightly tacky. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes.
- 4
First rise
Lightly oil a clean bowl with 1 tablespoon olive oil. Place the dough in the bowl, turning once to coat the surface. Cover loosely with plastic wrap or a damp kitchen towel and let rise in a warm draft-free place until doubled, about 60–75 minutes.
Shaping & Second Rise
- 5
Deflate and shape
Punch down the risen dough to release air. Turn onto a lightly floured surface and gently press into a rectangle roughly 10 x 8 inches. Starting at a short side, roll the dough tightly into a long log, sealing the seam with your fingers. For a single large breadstick, roll to about 12–14 inches long; for two medium-large sticks, divide and roll accordingly.
- 6
Place on baking sheet
Transfer the rolled breadstick(s) to a parchment-lined or lightly oiled baking sheet, seam-side down. If making a single large stick, gently curve into a crescent if it’s too long for your sheet. Cover loosely and let rise again until puffy, about 30–40 minutes.
Bake & Finish
- 7
Preheat and prepare topping
While the dough finishes its second rise, preheat the oven to 400°F (200°C). In a small bowl, combine 2 tablespoons melted butter with the minced garlic and dried Italian seasoning. If using, stir in crushed red pepper flakes.
- 8
Brush and score
Just before baking, brush the risen breadstick generously with about half of the garlic butter mixture. Using a sharp knife or lame, make 3–4 shallow diagonal slashes across the top to help expansion and create a rustic look. Sprinkle grated Parmesan evenly over the top and a light pinch of coarse salt.
- 9
Bake
Bake in the preheated oven for 18–25 minutes, rotating the pan halfway through, until the crust is golden brown and the internal temperature registers about 190–200°F (88–93°C). Baking time depends on thickness—thicker logs need the longer end of the range.
- 10