Breadsticks Recipe

Proof yeast

In a small bowl, combine warm water (105–115°F / 40–46°C), granulated sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy. If mixture doesn't foam, the yeast may be inactive — start over with fresh yeast.

In a large mixing bowl (or stand mixer fitted with a dough hook), whisk together the all-purpose flour and salt. Make a well in the center.

Pour the foamy yeast mixture, melted butter (3 tbs), and olive oil into the well. Mix until a shaggy dough forms. If using a stand mixer, mix on low for 2–3 minutes until combined; then increase to medium and knead 4–6 minutes until dough is smooth, elastic, and slightly tacky. If kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes.

Form dough into a ball. Lightly oil a clean bowl, place the dough inside, turning to coat with oil. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free place for 60–75 minutes, or until doubled in size.

Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper or lightly oil them.

Punch down the risen dough and turn it onto a lightly floured surface. Divide the dough into 2 equal portions. Working with one portion at a time, roll each portion into a roughly 12x8-inch rectangle, about 1/2-inch thick.

Using a bench scraper or sharp knife, cut each rectangle into 12 strips (approx. 1-inch wide) to yield about 24 breadsticks total. If you prefer thinner or thicker sticks, adjust cutting. Optionally, for twisted breadsticks, take each strip and gently stretch, then twist once or twice before placing on the baking sheet.

Place breadsticks evenly on prepared baking sheets, leaving space between. Cover loosely with a clean kitchen towel and allow to rest 10–15 minutes while oven finishes preheating (this gives a slight second rise).

Bake in the preheated oven for 10–14 minutes, rotating pans halfway through, until breadsticks are golden brown on top and sound hollow when tapped.

While the breadsticks bake, combine melted butter (3 tbs) and minced garlic in a small bowl. Stir to combine. If you prefer a milder garlic flavor, let the butter sit for a few minutes to mellow.

When breadsticks come out of the oven, immediately brush each generously with the garlic butter. Sprinkle with dried parsley, grated Parmesan (if using), and a light dusting of coarse sea salt. Transfer to a cooling rack or serving platter.

Serve warm with the signature marinara sauce on the side.

In a medium saucepan over medium heat, warm 1 tbs olive oil. Add 2 tsp minced garlic and sauté 30–45 seconds until fragrant but not browned.

Add crushed tomatoes and tomato paste; stir until combined. Bring to a gentle simmer, then reduce heat to low.

Stir in dried oregano, dried basil, sugar (if using), salt, and black pepper. Simmer uncovered for 12–15 minutes, stirring occasionally, until slightly thickened and flavors meld.

Taste and adjust seasoning. Stir in fresh basil leaves just before serving, or reserve them for garnish. Keep warm and serve in a small bowl alongside the breadsticks.