Name: Leonidas Chocolate & French Cafes Small Bread Stick Recipe
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16 servings
Ingredients: 3 cups all-purpose flour; 2 tsp instant yeast; 1 tsp granulated sugar; 1 tsp fine salt; 1 cups warm water; 0.5 cups warm whole milk; 3 tbs unsalted butter, melted; 1 unit large egg; 2 tbs unsalted butter, melted (for brushing); 1 tsp garlic powder; 1 tsp dried parsley (optional); 0.5 tsp coarse sea salt or flaky finishing salt (optional); 0.5 batch yield - small (8 sticks); 1 batch yield - standard (16 sticks); 2 batch yield - large (32 sticks)

Method

Dough (makes about 16 small bread sticks)

1
Activate yeast & combine liquids
In a measuring cup or small bowl, stir warm water (about 105–115°F / 40–46°C) with sugar and instant yeast. Let sit 5–7 minutes until foamy. In a separate bowl whisk together warm milk, melted butter and egg until combined.
2
Mix dry ingredients
In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl if mixing by hand), combine the flour and salt.
3
Form dough
With the mixer running on low, pour the foamy yeast mixture and the milk/butter/egg mixture into the dry ingredients. Mix until a shaggy dough forms, then increase speed to medium-low and knead 5–7 minutes until the dough is smooth, elastic and slightly tacky. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes.
4
First rise
Lightly oil a clean bowl, place the dough inside and turn to coat. Cover bowl with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 45–60 minutes.
5
Shape sticks
Punch down the risen dough to release air. Turn onto a lightly floured surface and divide into 16 equal pieces (about 1.25 oz / 35 g each) for small sticks. For alternate sizes: 8 pieces for larger sticks or 32 for smaller. Roll each piece into a 6–7 inch (15–18 cm) thin rope, tapering slightly at the ends if desired. Place shaped sticks on a parchment-lined baking sheet about 1 inch apart.
6
Second rise
Cover the shaped sticks loosely with plastic wrap or a damp kitchen towel and let them rest 20–30 minutes until puffy but not doubled.

Finish & Bake

7
Preheat oven
Preheat oven to 400°F (200°C) while the sticks undergo their second rise. Position rack in middle of oven.
8
Brush and season
Mix the 2 tbs melted butter with garlic powder. Just before baking, brush each stick lightly with the garlic-butter mixture. If using, sprinkle dried parsley and a light pinch of coarse sea salt on top for flavor and visual finish.
9
Bake
Bake the sticks in the preheated oven for 10–12 minutes, or until they are golden brown on the surface and sound hollow when tapped on the bottom. Baking time will vary slightly with size: smaller sticks 8–10 minutes, larger 12–14 minutes.
10
Final brush and cool
Remove the bread sticks from the oven and immediately brush with any remaining garlic-butter. Transfer to a wire rack and cool 5 minutes before serving so they set but remain warm.

Small Bread Stick Recipe

Ingredients

Dough (makes about 16 small bread sticks)

Finish & Topping

Size Options (scaling guide)

Method

Dough (makes about 16 small bread sticks)

Activate yeast & combine liquids

Mix dry ingredients

Form dough

First rise

Shape sticks

Second rise

Finish & Bake

Preheat oven

Brush and season

Bake

Final brush and cool

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