Bread Sticks (10) Recipe

Activate and mix dough

In a large mixing bowl, whisk together 1 cup warm water, 1/2 cup warm milk, 1 tablespoon sugar and 2 teaspoons instant yeast. Let sit 5 minutes until foamy. Add 3 cups all-purpose flour and 1 teaspoon salt. Pour in 3 tablespoons melted butter and 2 tablespoons olive oil. Stir with a wooden spoon or dough hook until a shaggy dough forms.

Knead

Turn dough out onto a lightly floured surface and knead 7–8 minutes until smooth and elastic (or knead 5–6 minutes on medium speed with a stand mixer and dough hook). Dough should be slightly tacky but not sticky; add up to 2 tablespoons flour if necessary.

First rise

Lightly oil a clean bowl with 1 teaspoon olive oil, place the dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Shape sticks

Punch dough down gently and turn onto a lightly floured surface. Divide the dough into 10 equal pieces (use a kitchen scale for uniformity; each piece will weigh roughly 60–70 g). Roll each piece into a 7–9 inch log about 1 inch thick, tapering slightly at the ends if desired. Place sticks on a parchment-lined baking sheet about 1 inch apart.

Second rise

Cover the shaped sticks loosely with lightly greased plastic wrap or a damp towel and let rest 20–30 minutes until puffy (they will not double but should noticeably puff). Meanwhile preheat oven to 400°F (200°C).

Egg wash and season

Whisk the egg with 1 tablespoon water to make an egg wash. Brush each stick lightly with egg wash. Sprinkle evenly with 1 teaspoon garlic powder, 1 teaspoon dried parsley (or Italian seasoning), and 2 tablespoons grated Parmesan (if using).

Bake

Bake in the preheated 400°F (200°C) oven for 12–15 minutes, rotating the pan halfway through, until golden brown on top and the bottom sounds hollow when tapped. Baking time may vary slightly depending on oven and thickness of sticks.

Finish

When done, immediately brush the hot sticks with remaining melted butter (reserve about 1 tablespoon from the melted amount). Let cool 5 minutes on the baking sheet, then transfer to a wire rack. Serve warm with dipping sauce.

While sticks are rising or baking, combine 1 cup marinara sauce, 1/4 teaspoon red pepper flakes, 1 teaspoon extra-virgin olive oil, 1 tablespoon chopped basil (if using), and 1/8 teaspoon salt in a small saucepan. Warm over low heat for 5–8 minutes until heated through, stirring occasionally. Keep warm until serving.