Breadsticks Recipe

Activate yeast and mix

In a medium bowl combine warm water (about 105–115°F / 40–46°C), sugar and instant yeast. Stir and let sit 5 minutes until foamy. In a large bowl whisk together flour and salt. Add yeast mixture and olive oil to the flour. Stir until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook on medium for 4–5 minutes). If dough is sticky, sprinkle up to 2 tablespoons additional flour, adding sparingly.

First rise

Lightly oil a large bowl. Place dough in the bowl, turn to coat with oil, 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.

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper or lightly grease. Punch down risen dough and turn onto a lightly floured surface. Divide dough into 20 equal pieces (about 1.5–2 oz each) for standard breadsticks.

Roll each piece into a 8–9 inch thin stick (about 1/2 inch to 3/4 inch thick depending on preference). Place sticks on prepared baking sheets leaving about 1 inch between each. Cover loosely with plastic wrap or a towel and let proof 20–25 minutes until slightly puffy.

While breadsticks proof, make garlic butter. In a small saucepan or microwave-safe bowl melt unsalted butter over low heat. Remove from heat and stir in minced garlic, chopped parsley, salt and black pepper. Let sit 5 minutes to infuse. Reserve about 1/4 cup of the garlic butter warmed for serving if you want an extra sauce.

If using egg wash: beat the egg with 1 teaspoon water. Brush the tops of the proofed sticks lightly with egg wash to promote a golden sheen. Brush half of the garlic butter over the tops of the sticks evenly (reserve the rest for after baking and for one side sauce).

Evenly sprinkle the grated Parmesan and Asiago cheeses over the brushed breadsticks, pressing lightly so cheese adheres.

Bake in the preheated 425°F (220°C) oven for 10–13 minutes, rotating pans halfway, until breadsticks are golden and cheese is melted and slightly browned at the edges. Bake time will vary slightly with thickness.

Remove from oven and immediately brush with remaining warm garlic butter for shine and flavor. Transfer to a cooling rack for 2–3 minutes.

Optionally sprinkle an extra pinch of grated Parmesan and a light dusting of chopped parsley for presentation.

Warm marinara and extra garlic butter gently before serving. Place warmed marinara, ranch dressing, and extra garlic butter in small ramekins for dipping.

Arrange breadsticks on a serving platter with the three side sauces. Serve immediately while warm.