Breadsticks Recipe

Bloom yeast

In a medium bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit until foamy, about 5–8 minutes. If mixture does not foam, discard and start with fresh yeast.

Mix dry ingredients

In a large bowl (or the bowl of a stand mixer fitted with a dough hook), whisk together the all-purpose flour and fine sea salt.

Combine and knead

Add the foamy yeast mixture and 2 tablespoons olive oil to the flour. Stir with a wooden spoon until a shaggy dough forms. Turn dough out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic, or knead in the stand mixer on low speed for 5 minutes. If dough is sticky, add up to 2 tablespoons additional flour, 1 tablespoon at a time.

First rise

Lightly oil a clean bowl, place the kneaded dough inside, and turn to coat with oil. Cover with plastic wrap or a damp kitchen towel and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.

Deflate and divide

Punch down the risen dough to release air. Turn onto a lightly floured work surface and divide into 12 equal pieces (for standard breadstick size) using a bench scraper or knife. For longer/thinner sticks, divide into 14–16 pieces.

Roll into sticks

Roll each piece between your palms or on the counter into a 6–8 inch log, tapering the ends slightly if desired. Place the shaped sticks on a parchment-lined baking sheet about 1 inch apart to allow for expansion.

Second proof

Cover the shaped breadsticks loosely with plastic wrap or a damp towel and let them proof at room temperature until puffy, about 20–30 minutes (they should increase noticeably but not double). Meanwhile, preheat oven to 400°F (200°C).

Prepare topping

In a small bowl, mix the melted butter with the minced garlic (or garlic powder). Stir in half of the grated Parmesan and the dried Italian seasoning.

Brush and top

Gently brush each breadstick with the garlic-butter mixture, reserving about 1 teaspoon to brush immediately after baking. Sprinkle the remaining Parmesan, the coarse salt, and optional seeds evenly over the tops.

Bake

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

Finish

Remove from oven and immediately brush with the reserved garlic-butter. If desired, sprinkle a pinch more grated Parmesan and a light dusting of Italian seasoning. Let cool on a wire rack for 5 minutes before serving.