Small Breadsticks Recipe
Make Small Breadsticks Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Topping & finishing
Method
Dough
- 1
Activate yeast and combine liquids
Warm the water to about 105–115°F (40–46°C). Pour warm water into a medium bowl, sprinkle the sugar and instant yeast over the surface, stir briefly, and let sit 3–5 minutes until foamy. Add 1 tablespoon olive oil to the activated yeast.
- 2
Mix dry ingredients
In a large bowl or the bowl of a stand mixer, whisk together the flour and salt until evenly combined.
- 3
Form dough
Add the foamy yeast mixture and the remaining 1 tablespoon olive oil to the flour. Mix with a wooden spoon or with the dough hook on low speed until a shaggy dough forms, about 2 minutes. If dough feels very dry, add up to 1–2 tablespoons warm water; if too sticky, add up to 1–2 tablespoons flour.
- 4
Knead
Turn the dough out onto a lightly floured surface and knead by hand for 6–8 minutes until smooth and elastic, or knead with a stand mixer on medium speed for 4–6 minutes. The dough should be slightly tacky but not sticky. Shape into a ball and brush or rub the melted butter over the surface to keep it from drying.
- 5
First rise
Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let rise in a warm draft-free spot until doubled in size, about 45–60 minutes depending on temperature.
Shaping & topping
- 6
Preheat oven and prepare pans
Preheat the oven to 400°F (205°C). Line two baking sheets with parchment paper or lightly grease them.
- 7
Divide dough
Punch down the risen dough gently to deflate. Turn it out onto a lightly floured surface and divide into 24 equal pieces for small breadsticks (about 1 to 1 1/4 tablespoons each).
- 8
Shape breadsticks
Roll each piece between your palms or on the work surface into a thin stick about 5–6 inches long and 1/4 inch thick. Taper the ends slightly if desired for a classic breadstick look. Place shaped sticks on prepared baking sheets spaced about 1 inch apart.
- 9
Brush with oil and add seasonings
Combine the extra olive oil with the garlic powder and dried herbs in a small bowl. Lightly brush each breadstick with the oil mixture. Sprinkle coarse or flaky salt over some or all of the sticks and, if using, lightly sprinkle grated Parmesan on half of them for variety.
- 10
Optional short rise
For a slightly lighter texture, let the shaped breadsticks rest for 10–15 minutes at room temperature before baking. They will puff slightly.
Baking & finishing
- 11
Bake
Bake the breadsticks in the preheated 400°F (205°C) oven for 10–12 minutes, rotating the pans halfway through, until the sticks are golden brown at the edges and firm to the touch.
- 12
- 13
Serve and store
Serve warm or at room temperature. Store cooled breadsticks in an airtight container at room temperature for up to 2 days, or freeze cooled sticks in a freezer bag for up to 1 month. Reheat in a 350°F (175°C) oven for 5–7 minutes to refresh crispness.
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