Breadsticks & Sauce Recipe

Make the dough

In a large bowl or the bowl of a stand mixer, whisk together 1 cup warm water, 1 cup warm milk, 1 tbsp sugar and 2 tsp instant yeast. Let sit 5 minutes until foamy. If using an egg, beat it lightly and add to the liquid. Add 3 cups flour, 1 tsp salt and 3 tbsp melted butter to the bowl. Mix with a dough hook on low (or wooden spoon) until a shaggy dough forms, then increase speed to medium and knead 6–8 minutes until smooth and slightly tacky. If dough is too sticky, add flour 1 tbsp at a time; if too dry, add up to 2 tbsp water.

First rise

Lightly oil a clean bowl with about 1 tbsp olive oil. Place the dough in the bowl, turning once to coat. Cover with plastic wrap or a kitchen towel and let rise in a warm, draft-free spot until doubled, about 45–60 minutes.

Shape the 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 8–10 inch rope, tapering the ends slightly for a rustic look. Place ropes on a parchment-lined baking sheet about 1 inch apart. For uniform appearance, lightly brush with 1 tbsp olive oil.

Second rise and top

Cover the shaped breadsticks loosely with a kitchen towel or lightly greased plastic wrap and let rest 20–30 minutes until puffy. Preheat oven to 400°F (200°C) while dough rests. Just before baking, brush sticks with remaining melted butter (about 2 tbsp leftover) or olive oil and sprinkle with 1 tsp garlic powder, 1 tsp dried Italian seasoning and 1 tsp coarse salt, adjusting to taste.

Bake

Bake in the preheated oven for 12–15 minutes, or until golden brown on top and bottom. For larger size 6 sticks bake 14–18 minutes; for smaller quicker bake 10–12 minutes. Rotate the pan once halfway through for even browning.

Finish

Remove from oven and brush immediately with any reserved melted butter for shine. Transfer to a wire rack to cool briefly (5 minutes) before serving with sauce.

Sauté aromatics

In a medium saucepan, warm 2 tbsp extra-virgin olive oil over medium heat. Add the finely diced onion and sauté 5–7 minutes until translucent and starting to brown at the edges. Add 3 minced garlic cloves and cook 30–60 seconds until fragrant, stirring so the garlic doesn't burn.

Build the sauce

Stir in 1 tbsp tomato paste and cook 1 minute to deepen flavor. Pour in 28 oz crushed tomatoes and stir to combine. Add 1 tsp sugar, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, 1 tsp freshly ground black pepper and 1 tsp red pepper flakes if using. Reduce heat to low and simmer gently.

Simmer and adjust

Let the sauce simmer uncovered 15–20 minutes, stirring occasionally so it doesn't stick. If sauce is too thick for dipping, stir in up to 2 tbsp water to reach desired consistency. Taste and adjust salt, sugar or herbs as needed.

Finish and serve

Remove from heat and stir in fresh basil leaves (torn). For a smoother dipping sauce, use an immersion blender and pulse briefly to slightly puree, or leave chunky if preferred. Transfer to a small warmed bowl and serve alongside the breadsticks.