Breadsticks, Family Pack Recipe

Activate and combine

In a large mixing bowl or the bowl of a stand mixer, whisk together the warm water (about 105–115°F / 40–46°C), warm milk, sugar and instant yeast. Let sit 5 minutes until foamy. If it does not foam, yeast may be inactive—replace and retry.

Mix dry ingredients

Whisk the flour and salt together in a separate bowl. Reserve 1/4 cup of flour if you need to adjust dough consistency later.

Form dough

Add the melted butter, egg, and olive oil (optional) to the foamy yeast mixture and stir to combine. Gradually add the flour-salt mixture, mixing with a wooden spoon or low-speed stand mixer (dough hook) until it comes together into a shaggy dough.

Knead

Knead the dough on a lightly floured surface for about 8–10 minutes by hand, or 5–6 minutes in a stand mixer on medium-low, until smooth, elastic and slightly tacky but not sticky. If too wet, add up to the reserved flour 1 tablespoon at a time.

First rise

Lightly oil a large bowl, place the dough inside and turn to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free area until doubled in size, about 60–75 minutes.

After the dough has doubled, punch it down gently to deflate. Turn it out onto a lightly floured surface and divide into 10 equal pieces (each roughly 3.5–4 oz / 100–115 g). Let pieces rest 5 minutes to relax the gluten.

Working with one piece at a time, flatten slightly and roll into a log about 10–12 inches (25–30 cm) long and about 3/4 inch (2 cm) thick. Place each shaped breadstick on a baking sheet lined with parchment, leaving 1–1.5 inches (2.5–4 cm) between sticks. Repeat with remaining pieces.

Cover the shaped breadsticks loosely with lightly oiled plastic wrap or a clean towel and let proof at room temperature until puffy and nearly doubled, about 30–40 minutes.

Preheat

Preheat the oven to 400°F (200°C) while the breadsticks are proofing. Position a rack in the center of the oven.

Prepare topping

Combine the 3 tablespoons melted butter with the minced garlic and 1 teaspoon dried parsley (reserve 1 teaspoon parsley for finishing). Set aside. Put the grated Parmesan in a small bowl.

Brush and bake: When proofed, gently brush the tops of the breadsticks with about half of the garlic-butter mixture. Sprinkle each with a little grated Parmesan and a light pinch of coarse sea salt. Bake on the center rack for 12–15 minutes, until the breadsticks are golden brown on top and sound hollow when tapped.

Finish: Remove breadsticks from the oven and immediately brush with the remaining garlic-butter. Sprinkle with the remaining dried parsley and additional Parmesan to taste. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack for 10 minutes before serving.