Breadsticks Recipe

Activate yeast

Combine warm water, sugar and active dry yeast in a small bowl. Stir gently and let sit 5–7 minutes until foamy and fragrant. If mixture doesn't foam, discard and use fresh yeast.

Mix dough

In a large bowl whisk together 2 1/2 cups all-purpose flour and 1 tsp salt. Make a well, add the foamy yeast mixture and 1½ tablespoons olive oil. Stir with a wooden spoon or dough hook until a shaggy dough forms. Add up to 2 more tablespoons flour if dough is very sticky; it should be soft and slightly tacky but not sticky to fingers.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or knead 4–5 minutes in a stand mixer on medium with dough hook). Shape into a ball.

First rise

Lightly oil a clean bowl with remaining 1/2 tbsp olive oil, place dough ball seam-side down, cover with plastic wrap or a damp towel and let rise in a warm draft-free place 45–60 minutes, until roughly doubled in size.

Shape breadsticks

Preheat oven to 425°F (220°C). Line a baking sheet with parchment and lightly dust with 1–2 tbs cornmeal or semolina (optional). Punch dough down and turn onto a lightly floured surface. Divide dough into 12 equal pieces (about 1.5 ounces each). Roll each piece into a 6–8 inch thin stick, tapering slightly at ends, and place on prepared baking sheet spaced 1 inch apart.

Prepare garlic butter

In a small saucepan or microwave-safe bowl melt 3 tbs unsalted butter. Stir in minced garlic, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp dried parsley, and 1/2 tsp crushed red pepper flakes (if using). Warm gently 30–60 seconds to bloom the herbs and soften the garlic, then remove from heat.

Brush and sprinkle

Brush each formed breadstick with about half of the garlic butter mixture (reserve remaining butter for after baking). Sprinkle evenly with 3 tbs grated Parmesan and a light pinch of coarse or flaky sea salt (total about 1 tsp across all sticks).

Bake

Bake in the preheated 425°F (220°C) oven for 10–12 minutes, rotating the pan once halfway through, until breadsticks are golden brown on top and sound hollow when tapped.

Finish and serve

Immediately after removing from oven, brush the warm breadsticks with the reserved garlic butter to give a glossy finish and extra flavor. Transfer to a wire rack to cool 2–3 minutes. Serve warm with marinara or pizza sauce for dipping, if desired.