Description
These homemade breadsticks are soft on the inside with a golden, crispy exterior, perfect as a snack or a side for your favorite meals. Made with simple pantry staples including all-purpose flour, yeast, and olive oil, these breadsticks come together with a delightful garlic powder optional twist, and finished with a buttery glaze for extra flavor.
Ingredients
Scale
Dry Ingredients
- 3 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon garlic powder (optional)
- 1 tablespoon sugar
- 1 packet (2 ¼ teaspoons) active dry yeast
Wet Ingredients
- 1 ¼ cups warm water (around 110°F / 43°C)
- 3 tablespoons olive oil
- 3 tablespoons melted butter (for brushing)
Instructions
- Activate Yeast: Combine warm water, sugar, and active dry yeast in a bowl. Stir gently and let it sit for 5-10 minutes until frothy, indicating that the yeast is active.
- Mix Dry Ingredients and Form Dough: In a large mixing bowl, combine the flour, salt, and optional garlic powder. Add the frothy yeast mixture and olive oil. Stir until a shaggy dough forms.
- Knead Dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth, elastic, and slightly tacky but not sticky.
- First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
- Shape Breadsticks: Punch down the dough and divide into even portions. Roll each piece into long, thin sticks on a parchment-lined baking sheet, leaving space for expansion.
- Second Rise: Cover the shaped breadsticks loosely with a cloth and let them rise for 30-45 minutes until puffy.
- Bake: Preheat oven to 400°F (200°C). Brush the tops with melted butter or olive oil. Bake for 12-15 minutes until golden brown.
- Finish: Remove from oven and brush again with melted butter. Sprinkle with herbs, parmesan, or garlic salt if desired.
Notes
- Make sure the water is warm but not hot to avoid killing the yeast.
- You can substitute garlic powder with onion powder or omit it for plain breadsticks.
- For a crispier crust, brush with olive oil instead of butter.
- Let breadsticks cool slightly before serving for best texture.
- Store leftover breadsticks in an airtight container for up to 2 days, reheat before serving.
