Large Breadsticks Recipe

Activate and combine

In a large bowl or the bowl of a stand mixer, whisk together 2 1/2 cups of the flour, the instant yeast, sugar, and salt. In a separate measuring cup combine the warm water (about 105–115°F / 40–46°C) and warm milk. Add the warm liquids and the olive oil to the dry ingredients.

Mix to form a shaggy dough

Using a dough hook on low speed (or a wooden spoon), mix until ingredients are incorporated and a shaggy, slightly sticky dough forms, about 2–3 minutes. Add the softened butter and continue mixing.

Knead

Gradually add the remaining ~3 1/2 cups of flour (or until dough pulls away from the bowl and is smooth but still slightly tacky). Knead on medium-low speed for 6–8 minutes by mixer, or 8–10 minutes by hand on a lightly floured surface, until the dough is elastic and passes a gentle windowpane test.

First rise

Lightly oil a large bowl, place the dough inside, turning to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm draft-free place until doubled, about 1 to 1 1/2 hours.

Shape into large breadsticks

Punch down the dough gently to release air. Turn onto a lightly floured surface and divide dough into 12 equal pieces (about 110–125 g each depending on final weight). Roll each piece into a tight log about 12–14 inches long and 3/4–1 inch thick (adjust length for desired 'large' size). Place sticks on 2 parchment-lined baking sheets, spaced 1–2 inches apart.

Second rise

Cover loosely with lightly oiled plastic wrap or a kitchen towel and let rise again until puffy, 30–40 minutes. Meanwhile, preheat oven to 400°F (200°C) with a rack in the center.

Prepare butter-garlic topping

While the sticks are rising, whisk together the melted butter and minced garlic in a small bowl. Reserve about 1 tablespoon of the butter mixture for brushing after baking.

Brush and season

Brush the tops of the risen breadsticks generously with most of the garlic-butter mixture. Sprinkle evenly with grated Parmesan, dried Italian seasoning, cracked black pepper, and the coarse sea salt.

Bake

Bake in the preheated 400°F (200°C) oven for 14–18 minutes, rotating pans halfway through, until the breadsticks are golden brown on top and sound hollow when tapped on the bottom. Baking time will vary slightly depending on thickness — thicker sticks may need an extra 2–4 minutes.

Finish

Remove from oven and immediately brush with the reserved tablespoon of garlic-butter. If using, sprinkle chopped fresh parsley over the hot sticks for color.

Transfer breadsticks to a wire rack for a few minutes to set. Serve warm with marinara or pizza sauce for dipping, if desired.