Breadsticks Recipe

In a large mixing bowl, whisk together 3 1/2 cups all-purpose flour, 2 tsp instant yeast, 1 tbsp granulated sugar, and 1 tsp salt so ingredients are evenly distributed.

Warm 1 1/4 cups water to about 105–115°F (warm to the touch). Combine warm water with 2 tbsp olive oil in a measuring cup.

Make a well in the dry ingredients and pour in the warm water and oil mixture plus 1 tbsp melted butter. Stir with a wooden spoon or dough hook until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly tacky. If using a stand mixer, knead 4–5 minutes on medium speed with a dough hook.

Place the dough in a lightly oiled bowl, cover tightly with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 60–75 minutes.

After the dough has doubled, gently punch it down to release gas. Turn it onto a lightly floured surface and divide into 12 equal pieces (about 2.5–3 oz each) for standard breadsticks or 8 for larger sticks.

Roll each piece into a 7–9 inch rope, tapered slightly at the ends, and place them spaced about 1 inch apart on a parchment-lined baking sheet or a lightly greased baking pan.

Cover the shaped breadsticks loosely with plastic wrap or a clean kitchen towel and let them rise for 20–30 minutes until puffy but not fully doubled.

Preheat the oven to 400°F (200°C) while the breadsticks finish proofing.

Bake the breadsticks in the preheated oven for 12–15 minutes, rotating the pan halfway through, until they are golden brown on top and sound hollow when tapped on the bottom.

While the breadsticks bake, melt 3 tbsp unsalted butter in a small saucepan over low heat. Add 2 tsp minced garlic and cook gently for 30–45 seconds until fragrant (do not brown). Remove from heat and stir in 1 tsp dried parsley.

As soon as the breadsticks come out of the oven, brush each generously with the garlic butter mixture.

Sprinkle 2 tbsp grated Parmesan and 1/4 tsp coarse sea salt evenly over the brushed breadsticks while the butter is still hot so the cheese sticks.

If desired, for an extra garlic finish, drizzle up to 1 oz extra garlic sauce over the breadsticks or serve it on the side for dipping.

Arrange Sauces

Place the provided sauces in small serving bowls: 3 oz garlic sauce, 1/2 cup Alfredo sauce, 1/2 cup cheddar cheese sauce, 2 tbsp garlic butter sauce (if separate), and 1/2 cup nacho cheese sauce. Warm the Alfredo, cheddar, and nacho cheese sauces gently in a small saucepan or microwave in 20-second bursts until slightly warmed but not boiling (about 30–60 seconds total).

For a combined-flavor dip: in a shallow bowl combine 2 tbsp Alfredo, 2 tbsp cheddar cheese sauce, and 1 tbsp garlic sauce to make a creamy blended dip. Alternatively, keep each sauce separate for guests to choose.

Serve the warm breadsticks on a platter with the bowls of sauces. Provide small ramekins so each diner can mix sauces (for example, garlic sauce + Alfredo, or cheddar + nacho cheese) to achieve the flavor combinations described in the menu note.