Breadsticks Recipe

Warm the water to about 105–115°F (40–46°C). If you don’t have a thermometer, it should feel warm but not hot to the touch.

In a large mixing bowl, combine 1.25 cups warm water, 2 tsp instant dry yeast, and 1 tsp granulated sugar. Stir gently and let sit 5 minutes until foamy. If mixture doesn’t foam, yeast may be inactive—start with fresh yeast.

Add 3 tbs olive oil and 1 tsp fine sea salt to the yeast mixture and stir to combine.

Gradually add 3.5 cups all-purpose flour, one cup at a time, stirring with a wooden spoon or dough hook on low speed until a shaggy dough forms.

Turn dough out onto a lightly floured surface and knead by hand for 6–8 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium-low for 5–6 minutes. Add a tablespoon of flour if dough is too sticky, but avoid adding too much.

Form dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm draft-free spot until doubled in size, about 60–75 minutes.

Line a baking sheet with parchment paper or lightly oil a rimmed baking sheet. Preheat oven to 400°F (200°C) toward the end of the rise.

Punch down the risen dough gently to release air. Turn onto a lightly floured surface and divide the dough into 12 equal pieces (for standard breadstick size) or 16 for thinner sticks. Use a scale for precision if desired (each of 12 pieces ≈ 70 g).

Roll each piece into a 6–8 inch long rope, tapering the ends slightly. Place breadsticks on the prepared sheet spaced about 1 inch apart to allow for slight expansion.

Cover the shaped sticks loosely with a clean towel or lightly greased plastic and let rise 20–25 minutes until slightly puffy (they will not double).

While the sticks are rising, combine 3 tbs melted unsalted butter and 2 tsp minced garlic in a small bowl. Stir and set aside to let flavors meld.

Just before baking, brush the tops of the risen breadsticks lightly with about half of the garlic butter mixture to help them brown and hold toppings.

Sprinkle the brushed sticks with 1/4 cup grated Parmesan, 1 tsp dried Italian seasoning, and a light pinch of the coarse sea salt and freshly ground black pepper. If using seeds, sprinkle 1 tsp sesame or poppy seeds on a few sticks for variety.

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

Remove breadsticks from oven and immediately brush with remaining garlic butter for extra flavor and shine. If you prefer a stronger garlic flavor, brush twice—once before and once after baking.

Let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm.