Homemade Breadsticks – Crunchy Italian Breadsticks

The Great British Bake Off Bakealong is back for another round of fun baking challenges hosted by Laura from Little House Big Alaska. I didn’t participate in the first week but when I saw that the second week called for breadsticks I was excited. I hadn’t made them in quite some time. The challenge wasn’t just breadsticks but crisp, crunchy homemade breadsticks like grissini.

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Homemade Breadsticks

Makes about 20 – I adapted this recipe from Secrets of a Jewish Baker

• 1 cup warm water
• 1/2 package yeast (1 heaping tsp)
• 1 TBS sugar
• 2 TBS olive oil
• 2 1/2 to 3 1/2 cups all purpose flour
• 1 1/2 tsp salt

Seasonings for the Breadsticks

• coarse salt
• garlic granules
• herbes de Provence

• In a bowl, or the bowl of a stand mixer add the water and sprinkle the yeast. Let stand for a few minutes to soften.
• Add the sugar, oil, 2 1/2 cups of the flour and salt.
• Stir or mix with the paddle until the dough comes away from the bowl adding more flour 1/4 cup at a time as needed.
• Turn out onto a lightly floured surface and knead until smooth and elastic or put on the dough hook and knead for 10 minutes. Dough should be soft but not sticky.
• Place dough into an oiled bowl, turn and let rise until doubled in volume – an hour to an hour and a half
• Preheat oven to 400

• Punch down down and shape into a rectangle. Let rest for 10 minutes.

• Roll out into a large rectangle about 1/4″ thick

• Cut into strips making sure they are at least 12″ long. (a pizza cutter works well for cutting the dough)
• If you are seasoning sprinkle on the salt, garlic granules or herbes de Provence and lightly press into the dough strips.
• Twist from each end and place on baking sheets.
• Bake in preheated oven for 20 minutes. You will need to turn the breadsticks over halfway through baking and switch racks if you are using two baking sheets.

• Cool on a wire rack.

How Were the Homemade Breadsticks?

They were quite yummy. I now had these delicious homemade breadsticks and had to decide what to serve with them. I saw some people in the Bakealong group mentioning lasagna or stew but I thought soup. But what kind did I want to make. I thought about what I had in the house and I finally decided upon Cream of Broccoli Soup.

I usually make it with a combination of broccoli and cauliflower but when I went into the freezer I happened upon packages of just broccoli so that is what I used! The crunchy breadsticks were a perfect accompaniment to the thick soup.

LetHopeGrow.org Pastry Mat

I also had the pleasure of using a new pastry mat while making these breadsticks. I have always wanted a pastry mat with measurements but somehow never got around to buying myself one. When lethopegrow.org offered to send me one I was pleased to accept and showcase it in a blog post. This is the company’s first offering and I have to say I found it very useful. I know when pie season comes around it is really going to come in handy!

What is especially wonderful is that with every purchase at lethopegrow.org a 100% of the profits will be donated to various supported charities. This mat would make a lovely gift for a new bride or any baker. Heck, I’ve been baking for more years than I care to count and I have never had one!  You can purchase the mat HERE. While there sign up for the newsletter so you can be informed of new products as they are introduced.

Homemade Breadsticks

• Author: Patty
• Prep Time: 1 hour 40 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours
• Yield: 20 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian

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Description

A crunchy breadstick flavored four ways; plain, salt, garlic and herbes de Provence

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Scale 1x2x3x

Ingredients

• 1 cup warm water
• 1/2 package yeast (1 heaping tsp)
• 1 TBS sugar
• 2 TBS olive oil
• 2 1/2 to 3 1/2 cups all purpose flour
• 1 1/2 tsp salt

Seasonings for the Breadsticks

• coarse salt
• garlic granules
• herbes de Provence

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Instructions

• In a bowl, or the bowl of a stand mixer add the water and sprinkle the yeast. Let stand for a few minutes to soften.
• Add the sugar, oil, 2 1/2 cups of the flour and salt.
• Stir or mix with the paddle until the dough comes away from the bowl adding more flour 1/4 cup at a time as needed.
• Turn out onto a lightly floured surface and knead until smooth and elastic or put on the dough hook and knead for 10 minutes. Dough should be soft but not sticky.
• Place dough into an oiled bowl, turn and let rise until doubled in volume – an hour to an hour and a half
• Preheat oven to 400
• Punch down down and shape into a rectangle. Let rest for 10 minutes.
• Roll out into a large rectangle about 1/4″ thick
• Cut into strips making sure they are at least 12″ long.
• If you are seasoning sprinkle on the salt, garlic granules or herbes de Provence and lightly press into the dough strips.
• Twist from each end and place on baking sheets.
• Bake in preheated oven for 20 minutes. You will need to turn the breadsticks over halfway through baking and switch racks if you are using two baking sheets.
• Cool on a wire rack.

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Notes

These should be very crunchy

Prep time includes rise time

Keywords: breadsticks, crunchy breadsticks, Italian breadsticks