Breadsticks & Sauce Recipe
Breakfast basket w/ side of tomato sauce (size 6 or 12)
Was this page helpful?
Help improve this recipe for others.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Breadsticks (makes 6 or 12)
Tomato Dipping Sauce (yields ~1.5 cups)
Method
Breadsticks (makes 6 or 12)
- 1
Prepare dough
In a large mixing bowl or the bowl of a stand mixer, combine 1 cup warm water (about 105–115°F / 40–46°C), 1/2 cup warm milk, 2 tsp instant yeast and 1 tbsp granulated sugar. Stir and let sit 5 minutes until foamy. Add 3 cups all-purpose flour and 1 tsp fine salt. Add 2 tbsp melted unsalted butter and 1 tbsp olive oil. Using a dough hook on low-medium speed or a wooden spoon, mix until a rough dough forms, about 2–3 minutes.
- 2
Knead
Knead the dough on medium speed 5–7 minutes in the stand mixer or by hand on a floured surface for 8–10 minutes, until smooth and elastic and slightly tacky but not sticky. If dough is too sticky, add up to 2 tbsp flour, a tablespoon at a time.
- 3
- 4
Prepare for shaping
After the dough has doubled, gently deflate it on a lightly floured surface. For a 6-piece basket, divide dough into 6 equal pieces (approximately larger portions); for 12, divide into 12 equal pieces. Shape each piece into a tight log about 8–10 inches long for 6-piece or 6–8 inches for 12-piece, rolling to form tapered ends if desired.
- 5
Second rise and egg wash
Place shaped sticks on a parchment-lined baking sheet about 1 inch apart. Cover loosely with lightly greased plastic or a clean towel and let rise 20–30 minutes until slightly puffy. Preheat oven to 425°F (220°C) while they rise. In a small bowl, beat 1 large egg with 1 tsp water to make egg wash.
- 6
Bake
Brush the risen sticks lightly with egg wash. Sprinkle each with a pinch of flaky salt (use the 1 tsp coarse sea salt total), 1 tsp dried Italian seasoning (sprinkle evenly across sticks) and optionally 2 tbsp grated Parmesan. Bake in the preheated oven 10–14 minutes, rotating the pan halfway, until golden brown on top and bottom and internal temperature reaches ~200°F (93°C). For thinner sticks (12-piece) bake 9–11 minutes.
- 7
Tomato Dipping Sauce (yields ~1.5 cups)
- 8
Sauté aromatics
Heat 1 tbsp extra-virgin olive oil in a medium saucepan over medium heat. Add 1/2 small finely diced yellow onion and sauté 4–6 minutes until translucent. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant, stirring to avoid burning.
- 9
Simmer sauce
Stir in 1 tbsp tomato paste and cook 1 minute to deepen flavor. Add 1 can crushed tomatoes (28 oz) and stir to combine. Season with 1 tsp dried basil, 1/2 tsp dried oregano, 1/2 tsp sugar, 3/4 tsp salt, 1/4 tsp black pepper and 1/4 tsp red pepper flakes (optional). Bring to a gentle simmer.
- 10
Reduce and finish
Lower heat to maintain a gentle simmer and cook, uncovered or partially covered, 15–20 minutes, stirring occasionally, until slightly thickened and flavors meld. Taste and adjust seasoning—add more salt or a pinch more sugar if necessary. Stir in torn fresh basil leaves (about 6) at the end for brightness.
- 11
Serve
Transfer sauce to a small warmed ramekin or bowl. Keep warm until serving alongside breadsticks. Refrigerate leftovers in an airtight container up to 4 days.