Large Bread Stick Recipe
Make Large Bread Stick Recipe in just 2h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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.
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.
Dough (makes 8 large bread sticks)
Topping & Finish
Method
Dough (makes 8 large bread sticks)
- 1
Activate yeast and combine liquids
In a large mixing bowl, combine warm water (about 105–115°F / 40–46°C), warm milk, sugar, and instant yeast. Stir briefly and let sit 5 minutes until foamy. If mixture doesn't foam, yeast may be inactive—start over with fresh yeast.
- 2
Mix dough
To the yeast mixture add melted butter, egg, and 2 tablespoons of olive oil; whisk briefly to combine. Add 3 cups of flour and the salt; stir with a wooden spoon or dough hook on low speed until combined. Continue adding remaining flour, 1/2 cup at a time, mixing until a soft, slightly tacky dough forms. You may not need every bit of flour — dough should be pliable and slightly sticky but pull away from bowl sides.
- 3
Knead
Turn dough onto a lightly floured surface and knead by hand for 8–10 minutes until smooth and elastic. Alternatively, knead with a stand mixer and dough hook on medium-low for 6–8 minutes. The dough should be smooth, spring back when pressed, and slightly tacky but not sticky.
- 4
First rise
Lightly oil a large bowl with remaining olive oil. Place dough in the bowl, turning once to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.
- 5
Shape bread sticks
Punch the dough down to release air. Turn onto a lightly floured surface and divide into 8 equal pieces (about 150–170 g / each). Working with one piece at a time, flatten slightly and roll into a long stick about 12–14 inches (30–35 cm) long and roughly 1–1.5 inches (2.5–4 cm) in diameter. Place shaped sticks on a parchment-lined baking sheet, leaving 1–1.5 inches between them for slight expansion.
- 6
Second rise
Cover shaped sticks loosely with lightly greased plastic wrap or a damp towel and let rise until puffy, about 30–40 minutes. Meanwhile, preheat oven to 400°F (200°C).
Topping & Finish
- 7
Prepare garlic butter
In a small bowl combine 3 tablespoons melted butter and the minced garlic. Reserve about 1 tablespoon of the melted butter mixture for brushing after baking.
- 8
Brush before baking
Just before baking, gently brush the tops of the risen bread sticks with about half of the garlic-butter mixture. Sprinkle each stick lightly with a pinch of salt and a small pinch of dried oregano, if using.
- 9
Bake
Bake in the preheated 400°F (200°C) oven on the middle rack for 15–18 minutes, or until golden brown and the internal temperature reaches about 190–200°F (88–93°C). Baking time can vary by oven and stick thickness; rotate pan halfway through if your oven has hot spots.
- 10
Finish and serve
Remove bread sticks from oven and immediately brush with the reserved garlic-butter. While warm, sprinkle with grated Parmesan and chopped fresh parsley. Taste and finish with a light dusting of flaky sea salt as desired. Serve warm.
More from Leonidas Chocolate & French Cafe
Was this page helpful?
Help improve this recipe for others.