Breadsticks, Party Pack Recipe

Activate and combine

In a large mixing bowl or the bowl of a stand mixer, combine warm water (about 105-115°F / 40-46°C) with granulated sugar and instant yeast. Stir gently and let sit 3–5 minutes until the surface is slightly foamy, indicating yeast activation.

Make dough

Add 2 tablespoons olive oil, 2 teaspoons kosher salt, and 3 cups of the flour to the yeast mixture. Using a wooden spoon or dough hook on low speed, mix to incorporate. Continue adding the remaining flour 1 cup at a time until a shaggy dough forms. If using a mixer, switch to medium speed and knead 6–8 minutes until the dough is smooth and elastic. If kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes.

Adjust hydration if needed

The dough should be soft, slightly tacky but not overly sticky. If dough is too sticky, add up to 1/4 cup more flour; if too dry, add up to 2 tablespoons additional warm water.

First rise

Lightly oil a large clean bowl with olive oil. Place the dough in the bowl, turn to coat, cover tightly with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Shape breadsticks

Punch the risen dough down to release gas. Turn onto a lightly floured surface and divide the dough into 25 equal pieces (each piece will be about 2–2.5 ounces). Roll each piece into a tight log about 8–10 inches long and about 1/2 inch to 3/4 inch thick. Place shaped sticks on parchment-lined baking sheets lightly dusted with cornmeal or flour, leaving about 1 inch between sticks. For a party pack presentation you can fit 8–10 per sheet depending on sheet size; use multiple sheets as needed.

Second rise

Cover the shaped sticks loosely with lightly oiled plastic wrap or a clean kitchen towel and let rest for 20–30 minutes until slightly puffy (they will not double). Meanwhile preheat the oven to 400°F (205°C).

Prepare garlic butter

While dough is proofing the second time, combine the melted butter, minced garlic, and remaining 4 tablespoons olive oil in a small bowl. Stir in half of the chopped parsley and set aside.

Brush and sprinkle

Just before baking, brush each breadstick generously with about half of the garlic-butter mixture. If you like, sprinkle seeds (sesame or poppy) on some sticks and leave others plain. Sprinkle about two-thirds of the grated Parmesan lightly over the sticks and finish with a light pinch of coarse salt on each stick.

Bake

Bake in the preheated 400°F (205°C) oven for 12–15 minutes, rotating sheets front-to-back halfway through, until the breadsticks are golden brown at the edges and sound hollow when tapped. Smaller or thinner sticks may take 10–12 minutes; thicker ones may need up to 16 minutes.

Finish and garnish

Remove the breadsticks from the oven and place on wire racks. Immediately brush with the remaining garlic-butter mixture to add shine and extra flavor. While still warm, sprinkle the remaining Parmesan and remaining chopped parsley over the sticks so it adheres to the butter. Taste one and add an extra pinch of flaky sea salt to any that need it.

Cool and store

Let cool 10–15 minutes before serving. For make-ahead: once fully cooled, store in an airtight container for up to 2 days at room temperature or freeze in a single layer in a zip-top bag for up to 1 month. Reheat at 350°F (175°C) for 6–8 minutes from thawed or 10–12 minutes from frozen.

Arrange breadsticks on platters for serving. Provide small bowls of marinara, garlic butter, or ranch for dipping as desired. Yields 25 breadsticks.