The Chef

Restaurants

Meals

Drinks

Restaurants›Orange Bowl›Breadsticks & Sauce Recipe

Breadsticks & Sauce Recipe

Name: Orange Bowls Breadsticks & Sauce Recipe
Cook time: 2 h
Total time: 2 h
Yield: 6 servings
Cuisine: Italian
Ingredients: 3 cups all-purpose flour; 2 tsp active dry yeast; 1 tbsp granulated sugar; 1 tsp fine sea salt; 1 cups warm water; 1 cups warm whole milk; 3 tbsp unsalted butter (melted); 1 tbsp olive oil (for bowl + brushing); 1 each egg (large, for egg wash); 1 tsp coarse sea salt or flaky salt (optional, finishing); 1 tsp dried Italian seasoning or dried oregano; 1 tsp garlic powder (optional); 1 tbsp extra-virgin olive oil; 1 each yellow onion (finely minced); 3 each garlic (cloves, minced); 1 cups crushed tomatoes (canned, 28 oz); 2 tbsp tomato paste; 1 tsp dried oregano; 1 tsp dried basil; 1 tsp granulated sugar (to balance acidity); 1 tsp salt; 0.5 tsp black pepper (freshly ground); 0.25 tsp red pepper flakes (optional); 2 tbsp fresh parsley or basil (finely chopped, optional)

Inspired by Orange Bowl

Time2h

Serves6

Breakfast basket w/ side of tomato sauce (size 6 or 12)

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Frequently paired with

The best thing to pair and share with Breadsticks & Sauce

Selected to serve

Spiced Rum

Spiced simple syrup, apple cider, apple sauce

spiced · sweet · tangy

Open pairing →

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Breadsticks (makes 6 or 12)

3 cups 00 bread flour

2 tsp Active dry yeast

1 tbsp granulated sugar

1 tsp fine sea salt

1 cups warm water

1 cups warm whole milk

3 tbsp unsalted butter (melted)

1 tbsp olive oil (for bowl + brushing)

1 each egg (large, for egg wash)

1 tsp coarse sea salt or flaky salt (optional, finishing)

1 tsp dried Italian seasoning or dried oregano

1 tsp garlic powder (optional)

Tomato Dipping Sauce (yields ~1½ cups, enough for 6–12 breadsticks)

1 tbsp extra-virgin olive oil

1 each yellow onion (finely minced)

3 each garlic (cloves, minced)

1 cups crushed tomatoes (canned, 28 oz)

2 tbsp tomato paste

1 tsp Dried oregano

1 tsp dried basil

1 tsp granulated sugar (to balance acidity)

1 tsp Celtic sea salt

1/2 tsp black pepper (freshly ground)

1/4 tsp red pepper flakes (optional)

2 tbsp fresh parsley or basil (finely chopped, optional)

Method

Breadsticks (makes 6 or 12)

Activate yeast and make dough

In a small bowl, combine warm water (about 105–115°F / 40–46°C), warm milk, sugar and yeast. Stir and let sit 5–8 minutes until foamy. In a large mixing bowl or stand mixer bowl, whisk together flour and salt. Add the foamy yeast mixture, melted butter, and 1 tablespoon olive oil to the flour. Using a dough hook on low (or a wooden spoon), mix until a shaggy dough forms, then knead 6–8 minutes until smooth and elastic. If the dough is too sticky, add up to 2 tablespoons more flour; if too dry, add 1 tablespoon warm water.

First rise

Lightly oil a large bowl with 1 tablespoon olive oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free place until doubled, about 60–90 minutes depending on room temperature.

Shape breadsticks

Punch down dough to release air. Turn onto a lightly floured surface. For 6 larger breadsticks: divide into 6 equal pieces (~each about 110–120 g). For 12 smaller breadsticks: divide into 12 equal pieces (~55–60 g). Roll each piece into a 8–10 inch rope, tapering the ends slightly if you like. Place shaped sticks on a parchment-lined baking sheet 1–2 inches apart (they will puff).

Second rise and finish

Cover the shaped breadsticks with lightly oiled plastic or a clean towel and let rise 20–30 minutes until puffy. Preheat oven to 400°F (200°C) about 15 minutes before baking. Whisk the egg with 1 teaspoon water to make an egg wash and brush each stick. Sprinkle garlic powder and dried Italian seasoning evenly, then a light pinch of coarse sea salt or flaky salt over the tops.

Bake

Bake in the preheated oven for 12–15 minutes for the larger 6-piece batch, or 9–12 minutes for the 12-piece batch, until golden brown on top and bottom and the internal temperature reaches ~190°F (88°C). Rotate the sheet once halfway through baking for even color.

Finish

Remove from oven and immediately brush with a little melted butter (optional) for shine and richness. Let cool 5 minutes on the baking sheet, then transfer to a wire rack. Serve warm with the tomato dipping sauce.

Tomato Dipping Sauce

Sauté aromatics

Heat 1 tablespoon extra-virgin olive oil in a medium saucepan over medium heat. Add the finely minced onion and a pinch of salt and cook, stirring occasionally, until soft and translucent, 5–6 minutes. Add minced garlic and cook 30–60 seconds until fragrant; do not brown.

Build sauce

Stir in the tomato paste and cook 1 minute to deepen flavor. Add the crushed tomatoes (about 1¼–1½ cups). Stir to combine. Add dried oregano, dried basil, sugar, salt, black pepper, and red pepper flakes if using.

Simmer

Bring sauce to a gentle simmer, then reduce heat to low. Simmer, uncovered, 12–20 minutes to thicken slightly and allow flavors to meld, stirring occasionally. Taste and adjust salt, sugar or pepper as needed.

Finish and serve

Stir in chopped fresh parsley or basil if using. If you prefer a smoother dipping sauce, use an immersion blender for a few seconds or let cool slightly and pulse in a blender to desired consistency. Transfer to a small warmed bowl and serve alongside warm breadsticks.