Breadstick Sticks Recipe

Activate yeast

Combine warm water, warmed milk, sugar, and instant yeast in a large mixing bowl. Stir briefly and let sit 3–5 minutes until foamy. (If yeast does not foam, yeast may be inactive; start over with fresh yeast.)

Add olive oil and salt to the yeast mixture, then add 2 cups of flour and stir with a wooden spoon or dough hook on low speed until combined.

Gradually add remaining flour, 1/2 cup at a time, mixing until the dough comes together and pulls away from the bowl. Dough should be slightly tacky but not sticky. Use up to an additional 2–4 tbsp flour if necessary.

Turn dough out onto a lightly floured surface and knead by hand 6–8 minutes until smooth and elastic (or knead with a stand mixer and dough hook on medium for 4–5 minutes).

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp kitchen towel, and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease.

Punch down the risen dough and turn it onto a lightly floured surface. Divide dough into 12 equal pieces (about 2 ounces / 55 g each) for breadstick-size sticks.

Roll each piece into a 7–9 inch long thin stick, about 1/2 inch thick. For a rustic look, slightly stretch and twist some sticks. Place sticks on the prepared baking sheet, leaving a bit of space between each (they will not expand much).

Cover loosely with a clean towel and let proof 20–30 minutes until slightly puffy.

About 10 minutes before baking, combine melted butter, minced garlic, and half the chopped parsley in a small bowl.

Bake breadsticks in the preheated 400°F (200°C) oven for 12–15 minutes, until golden brown on top and bottom.

Remove breadsticks from oven and immediately brush liberally with the garlic-parsley butter. Sprinkle with grated Parmesan (if using) and a light pinch of coarse sea salt. Transfer to a basket or serving tray and allow to cool slightly before serving.

While dough is proofing or breadsticks are baking, make the sauce: heat 1 tsp olive oil in a small saucepan over medium-low heat. Add 1 tsp minced garlic and sauté 20–30 seconds until fragrant, do not brown.

Add tomato sauce and tomato paste, stir to combine. Add dried oregano, dried basil, sugar (if using), salt, and black pepper. Simmer gently 6–8 minutes to meld flavors, stirring occasionally. Taste and adjust seasoning.

Transfer sauce to a small serving bowl. If desired, stir in a teaspoon of fresh chopped parsley or a drizzle of olive oil before serving.