Breadsticks & Sauce recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›CorkScrew BBQ›Breadsticks & Sauce Recipe

Breadsticks & Sauce Recipe

Inspired by CorkScrew BBQ
Time1h 25m
Serves6

Breakfast basket w/ side of tomato sauce (size 6 or 12)

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Ingredients

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Breadsticks (makes 12)

Tomato Dipping Sauce (about 1.5 cups)

Method

Breadsticks (makes 12)

  1. 1

    Activate and mix dough

    In a large mixing bowl, combine warm water and warm milk (about 105–115°F). Stir in sugar and instant yeast. Let sit 5 minutes until foamy. Add olive oil, salt, and about half the flour. Mix until combined, then add remaining flour and knead by hand or with a dough hook for 6–8 minutes until smooth and slightly elastic. Dough should be soft and slightly tacky; add up to 1–2 tbs more flour if excessively sticky.

  2. 2

    First rise

    Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot for 45–60 minutes, until roughly doubled in size.

  3. 3

    Shape breadsticks

    Punch down the dough gently to deflate. Turn onto a lightly floured surface and divide into 12 equal pieces (for size 6, divide into 6 pieces and adjust baking time slightly). Roll each piece into a 7–8 inch rope and place on a parchment-lined baking sheet spaced about 1 inch apart. For a twisted breadstick, roll two ropes and twist together.

  4. 4

    Second rise and preheat

    Cover the shaped breadsticks loosely with a towel and let rest 15–20 minutes for a short second rise. Meanwhile preheat the oven to 400°F (205°C).

  5. 5

    Top and bake

    Brush the tops of each breadstick with melted butter. Sprinkle garlic powder and dried parsley evenly, and optionally a pinch of coarse sea salt. Bake on the middle rack for 12–15 minutes, until golden brown. For larger (size 6) breadsticks bake 15–18 minutes, watching so they don't over-brown.

  6. 6

    Finish

    Remove from oven and brush once more with remaining melted butter. Let cool 5 minutes on a wire rack before serving alongside the sauce.

Tomato Dipping Sauce (about 1.5 cups)

  1. 7

    Sauté aromatics

    Heat 1 tablespoon extra-virgin olive oil in a medium saucepan over medium heat. Add the minced onion and sauté 4–5 minutes until softened and translucent. Add minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

  2. 8

    Build the sauce

    Stir in the tomato paste and cook 1 minute to deepen flavor. Add the crushed tomatoes, dried oregano, dried basil, sugar, red pepper flakes, salt, and black pepper. Stir to combine.

  3. 9

    Simmer

    Bring the sauce to a gentle simmer, then reduce heat to low. Add the 1/4 cup water if the sauce seems too thick. Simmer uncovered for 12–15 minutes, stirring occasionally, until slightly thickened and flavors meld. Taste and adjust seasoning.

  4. 10

    Finish

    Stir in chopped fresh basil (if using) and remove from heat. If a smoother dipping texture is desired, use an immersion blender briefly to slightly puree the sauce, or leave rustic. Keep warm until ready to serve.

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