Benny's Breadsticks | 3* (served With 1 Marinara Sauce) Recipe
Now serving: Delicious, oven-fresh breadsticks. A savory new side you won’t want to miss!! (*Served with 1 Marinara Sauce)
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Ingredients
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Breadstick Dough
Topping and Finish
Marinara Sauce (Served with 1)
Method
Breadstick Dough
- 1
Activate yeast & combine liquids
In a large measuring cup or bowl, stir warm water (about 105–115°F / 40–46°C) with sugar and instant yeast. Let sit 3–5 minutes until foamy. Stir in 2 tbsp olive oil and 2 tbsp melted butter.
- 2
Mix dry ingredients
In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine 4 cups all-purpose flour and 1 tsp fine sea salt. Whisk briefly to aerate.
- 3
Form dough
With the mixer on low, pour the yeast mixture into the flour mixture. Mix until a shaggy dough forms, then increase speed to medium and knead 5–7 minutes until the dough is smooth, elastic, and slightly tacky. If mixing by hand, turn dough onto a lightly floured surface and knead 8–10 minutes.
- 4
First rise
Lightly oil a large bowl, place the dough in the bowl, turning to coat with oil. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free spot until doubled in size, about 60–75 minutes.
Shape and Bake
- 5
Preheat and prepare pan
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- 6
Divide and shape
Punch down the risen dough and turn onto a lightly floured surface. Divide dough into 12 equal pieces (for 3"–4" breadsticks each) or 10 pieces for slightly larger sticks. Roll each piece into a smooth log about 6–8 inches long and 1 inch thick. Place logs on the prepared baking sheet spaced about 1 inch apart.
- 7
Second rise
Cover shaped breadsticks loosely with a kitchen towel or lightly greased plastic wrap and let rise for 20–25 minutes until puffy but not doubled.
- 8
Bake
Brush the tops lightly with a little melted butter (reserve most for finishing). Optionally sprinkle with a pinch of coarse salt. Bake in the preheated oven for 12–14 minutes, rotating the pan halfway through, until the breadsticks are golden brown on top and bottom and sound hollow when tapped.
Topping and Finish
- 9
Garlic butter
While the breadsticks bake, combine 2 tbsp melted butter with 1 tsp minced garlic in a small bowl. Let sit briefly so garlic infuses the butter.
- 10
Brush and garnish
As soon as the breadsticks come out of the oven, brush them evenly with the garlic butter. Sprinkle each stick with grated Parmesan (about 3 tbsp total), dried parsley, and a light dusting of coarse/flaky sea salt. Serve warm.
Marinara Sauce (Served with 1)
- 11
Sauté aromatics
In a small saucepan, heat 1 tbsp olive oil over medium heat. Add 0.25 cup finely chopped onion and sauté 3–4 minutes until translucent. Add 1 minced garlic clove and cook 30–60 seconds until fragrant, taking care not to brown.
- 12
Simmer sauce
Add 14 oz canned crushed tomatoes, 0.5 tsp dried oregano, 0.5 tsp dried basil, 0.25 tsp sugar (optional), 0.5 tsp salt, and 0.25 tsp black pepper. Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer 10–12 minutes to meld flavors, stirring occasionally.
- 13
Adjust and serve
Taste and adjust seasoning (add more salt, sugar, or herbs to taste). Keep warm and serve one small bowl (about 1 cup) of marinara alongside the breadsticks for dipping.