Breadsticks, Individual Recipe

Activate yeast (if desired)

If using active-dry yeast instead of instant, dissolve 2 tsp active-dry yeast and 1 tbs sugar in 1 cup warm water (105–115°F / 40–46°C). Let sit 5–10 minutes until foamy. If using instant yeast, skip this step and add yeast directly to flour in step 3.

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, whisk together 3 cups all-purpose flour, 2 tsp instant yeast, 1 tbs granulated sugar, and 1 tsp fine salt until evenly combined.

Warm 1 cup water and 1 cup whole milk together until about 100–110°F (warm to the touch). If you activated yeast separately, use the water portion from that step and add the milk warmed to the same temp.

With the mixer on low (or using a wooden spoon), pour the warm water/milk mixture and 2 tbs melted butter into the dry ingredients. Mix until a rough shaggy dough forms. If using stand mixer, increase speed to medium and knead 4–6 minutes until the dough is smooth, elastic, and slightly tacky. If kneading by hand, turn onto a lightly floured surface and knead about 8–10 minutes adding up to 1–2 tbs extra flour only if the dough is too sticky.

Lightly coat a clean bowl with 1 tbs olive oil. Place the dough in the bowl, turning once so all sides are oiled. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

After the dough has doubled, gently deflate it on a lightly floured surface. Divide the dough into 5 equal pieces (about 90–100 g / each depending on flour weight).

Roll each piece into a rough ball then shape into a long stick about 8–10 inches (20–25 cm) long and roughly 3/4 inch (2 cm) in diameter. To shape, press each ball into an oval, fold the long edges toward the center, seal seam, then roll under your palm to elongate into a stick. Place sticks on a parchment-lined baking sheet leaving 1–2 inches between them.

Cover loosely with lightly oiled plastic wrap or a damp towel and let the sticks rise for a second time until puffy, about 25–35 minutes. Meanwhile preheat the oven to 400°F (200°C) about 10 minutes before the end of the second rise.

Just before baking, brush each stick lightly with 1 tbs melted butter (reserve a little for after baking) mixed with 1 tsp minced garlic. Sprinkle 2 tbs grated Parmesan evenly across all sticks, then lightly sprinkle 1 tsp coarse sea salt and 1 tsp dried Italian seasoning (or chopped parsley) over them.

Place the baking sheet on the middle rack of the preheated 400°F (200°C) oven. Bake for 12–15 minutes, rotating the pan halfway through, until the breadsticks are golden brown on top and sound hollow when tapped.

Remove from oven and immediately brush again with any remaining melted butter. If you prefer a stronger garlic flavor, mix the leftover butter with another 1/2 tsp minced garlic and brush while hot. Let the breadsticks cool on the sheet for 5 minutes, then transfer to a wire rack.

Serve warm. Breadsticks are best the day they are made but can be stored in an airtight container at room temperature for 1–2 days and warmed in a 350°F (175°C) oven for 5–7 minutes before serving.