Party Pack Of 25 Breadsticks Recipe

Activate & combine

In a large mixing bowl or the bowl of a stand mixer, combine warm water (about 105–115°F / 40–46°C), granulated sugar and instant dry yeast. Stir and let sit 5–7 minutes until foamy. If mixture doesn't foam, yeast may be inactive — start again with fresh yeast. Add olive oil and mix to combine.

Make dough

Add 6 cups of the flour and the salt to the yeast mixture. Using a dough hook or wooden spoon, mix until incorporated. Gradually add remaining flour 1/2 cup at a time until dough comes together and is slightly tacky but not sticky. Total flour used should be about 10 cups; adjust by +/- 1/4 cup if necessary.

Knead

Turn dough onto a lightly floured surface and knead by hand 8–10 minutes until smooth and elastic, or knead in a stand mixer with dough hook on medium-low for 6–8 minutes.

First rise

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

Divide & rest

Punch down the risen dough and turn it out onto a lightly floured surface. Divide dough into 25 equal portions (about 3.0–3.5 oz / roughly golf-ball to baseball size each). Let the pieces rest 5 minutes under a clean towel to relax the gluten for easier shaping.

Shape breadsticks

Take each portion and roll into a 10–12 inch rope using your palms, tapering slightly at the ends for a classic breadstick look. Place shaped sticks on 2-3 parchment-lined rimmed baking sheets, leaving 1–1.5 inches between sticks for expansion. For catering presentation, arrange sticks in rows so they can be transferred easily.

Final proof

Cover the baking sheets loosely with lightly greased plastic wrap or a damp towel and let rise in a warm spot until puffy, about 30–40 minutes (they should look slightly expanded but not fully doubled). Meanwhile preheat the oven (see next step).

Preheat oven

Preheat oven to 400°F (200°C). Position racks to allow even airflow; if using multiple sheets, rotate them between racks halfway through baking.

Bake

Just before baking, brush each breadstick lightly with 1–2 tablespoons of the melted butter reserved for topping (reserve remaining butter for after baking). Bake the sheets for 12–15 minutes, rotating halfway, until breadsticks are golden on top and bottom and sound hollow when tapped.

Garlic butter finish

While sticks are hot from the oven, brush them generously with the remaining melted butter mixed with minced garlic (mix together in a small bowl). Immediately sprinkle evenly with grated Parmesan, chopped parsley, coarse sea salt, and cracked black pepper if using. For an extra glossy finish, you can baste once more with any leftover butter mixture.

Cool & pack

Allow breadsticks to cool 5–10 minutes on wire racks. For catering, stack sticks gently in pans or catering trays lined with parchment so they retain warmth. These are best served within 3 hours of baking for optimal texture; if holding longer, cover loosely with foil.

Use a 15 oz container of marinara sauce. If using store-bought, transfer to a covered 15 oz catering cup. If you prefer warm sauce: warm 15 oz of marinara on the stovetop over low heat until heated through (about 5–8 minutes), stirring occasionally, then ladle into the 15 oz container. Label container 'Dippin\' Sauce' and pack alongside breadsticks. Garnish with a sprinkle of grated Parmesan and chopped parsley if desired.