Easy Breadsticks Recipe
These homemade Easy Breadsticks are soft, fluffy, topped with herbed butter, and the perfect accompaniment with dinner! These can be a delicious snack at any time and are utterly addictive.
Ingredients
- 1¼ cups (300ml) warm water
- 3 tablespoon (42g) unsalted butter melted and cooled
- 2 tablespoon (25g) sugar
- 2¼ teaspoon active dry yeast or instant yeast
- 3½ cups (450g) bread flour (plus more if needed)
- 1½ teaspoon salt
For Topping
- 3 tablespoon (42g) unsalted butter melted
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ teaspoon salt
- ¼ teaspoon red chili flakes (optional)
Instructions
Making The Dough
- Add warm water, melted butter, sugar, and yeast in a stand mixer bowl. Whisk lightly and loosely cover the bowl with a clean kitchen towel. Allow the mixture to sit for 5-10 minutes or until it is foamy and bubbly.
- Add flour and salt, and mix on low speed with a dough hook attachment until everything comes together. Then, increase the speed to medium and beat until the dough comes together and pulls away from the sides of the bowl.
- If the dough seems too wet and does not come together, add more flour, one tablespoon at a time, until you have a workable dough. However, keep in mind that the dough should be soft and smooth.
- Keep the dough in the stand mixer and continue kneading the dough for 6-8 minutes. Alternatively, you can knead the dough by hand on a lightly floured surface for 6-8 minutes.
- After kneading, the dough should still be a little soft, and when you poke it with a finger, it should slowly bounce back.
Proofing The Dough
- Lightly grease a large bowl with oil or non-stick spray (I used the same stand mixer bowl I used to make the dough).
- Place the dough in the bowl and turn it around to coat all the sides with oil. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm place until doubled in size for about 1-1.5 hours.
Shaping and Proofing The Breadsticks
- Line two baking sheets with parchment paper or silicone mats and set them aside. You may need to bake the breadsticks in batches if you have only one baking sheet.
- Once the dough is ready, punch it down to release the air and divide it into 14 equal portions. Next, roll each piece into a log about 7-8 inches long using lightly floured hands.
- Place the rolled logs on prepared baking sheets and cover them loosely with a clean kitchen towel or plastic wrap. Allow them to rise for about 30 minutes.
Baking The Breadsticks
- Preheat the oven to 400°F (200°C). Bake the breadsticks for about 16-18 minutes or until golden brown.
Preparing The Topping
- Meanwhile, prepare the topping for the breadsticks. Melt the butter and add oregano, basil, salt, and red chili flakes; stir well.
- Remove the breadsticks from the oven and immediately brush them with butter and herb topping. Serve the breadsticks warm.
Storing Suggestions
- Store the leftover breadsticks at room temperature, tightly covered, for a day.
- You can also refrigerate them for up to 4 days.
- Before serving, reheat them in the oven for 4-5 minutes.
Notes
- Measuring: Measure all the ingredients beforehand and use a kitchen scale if you have one for the best results.
- Water: The water should be warm (about 110°F or 45°C) and not hot. Hot water will kill the yeast, and cold water will not activate the yeast.
- Yeast Proofing: The first step is yeast proofing by mixing water, sugar, butter, and yeast and allowing it to rest for 10 minutes. This mixture should be frothy and bubbly. If this does not happen to your mixture, the yeast is inactive, or the water is hot or cold.
- Salt: Always add salt with flour; otherwise, it may inactivate the yeast.
- Dough: The dough should be soft and well-hydrated for the super soft and fluffy breadsticks. So, after adding 3 cups of flour, add more flour if the dough is sticky and does not come together. However, add more flour, one tablespoon at a time, and avoid adding too much flour.
- Kneading: Kneading is vital in making breadsticks. Once the dough comes together, continue kneading the dough in a stand mixer for 6-8 minutes. Or, transfer the dough to a lightly floured surface and knead with your hands for 6-8 minutes.
Nutrition (Approximate Values)
Calories : 168kcalCarbohydrates : 25gProtein : 4gFat : 5gSaturated Fat : 3gPolyunsaturated Fat : 0.4gMonounsaturated Fat : 1gTrans Fat : 0.2gCholesterol : 13mgSodium : 293mgPotassium : 40mgFiber : 1gSugar : 2gVitamin A : 162IUVitamin C : 0.002mgCalcium : 8mgIron : 0.3mg
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