Small Breadstick Recipe

Activate yeast (if needed)

If your instant yeast is older or you prefer to proof, stir 1 tsp sugar into the warm water (about 100–110°F / 38–43°C). Sprinkle the 1 tsp yeast over the water, let sit 5–7 minutes until foamy. If it foams, proceed; if not, discard and use fresh yeast. (Note: instant yeast can be mixed directly into dry ingredients if desired.)

In a large mixing bowl, combine 2.5 cups all-purpose flour and 1 tsp fine salt. Whisk to distribute evenly.

Add the yeast (either directly if instant or the proofed mixture) and 2 tablespoons olive oil to the flour. Stir with a wooden spoon or dough hook until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 6–8 minutes by hand (or 4–5 minutes in a stand mixer with a dough hook) until smooth, elastic, and slightly tacky. Add small additional pinches of flour if the dough is excessively sticky, but keep it slightly tacky for tender breadsticks.

Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover loosely with plastic wrap or a damp towel and let rise in a warm draft-free spot for 45–60 minutes, or until roughly doubled in size.

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

Punch the risen dough down gently to deflate. Transfer to a lightly floured work surface and divide into 12 equal pieces for small breadsticks (each piece will be about 1 ounce / 28 g).

Roll each piece into a 6–7 inch (15–18 cm) thin rope by rolling between your hands or on the work surface. Taper the ends slightly so they look like classic breadsticks. Place each breadstick on the prepared baking sheet, leaving about 1 inch (2.5 cm) between sticks for slight expansion.

Lightly brush the tops of the breadsticks with a small amount of the melted butter (reserve the rest for later). If you prefer a shinier finish, use an egg wash (1 beaten egg + 1 tsp water) instead of butter.

Bake in the preheated oven for 12–14 minutes, or until the breadsticks are golden brown on top and sound hollow when tapped. Baking time may vary slightly by oven and thickness; watch closely after 10 minutes.

Remove from the oven and transfer the breadsticks to a wire rack for finishing.

While the breadsticks bake, combine the remaining 2 tablespoons melted butter with 2 tsp minced garlic in a small bowl. Stir to blend.

Once the breadsticks are on the wire rack, brush them generously with the garlic butter mixture so it soaks into the warm breadsticks.

Immediately sprinkle the 3 tablespoons grated Parmesan cheese evenly over the breadsticks, followed by 1 teaspoon dried Italian herb blend, 1/2 teaspoon coarse sea salt (or to taste), and 1/4 teaspoon cracked black pepper. The residual heat will help the cheese adhere and slightly melt.

Let the breadsticks rest 2–3 minutes to set, then transfer to a serving platter.

Serve warm as a lunch appetizer alongside marinara, a herbed olive oil dip, or salad. Store any cooled leftovers in an airtight container at room temperature for up to 2 days; reheat briefly in a 350°F (175°C) oven to refresh.