Breadsticks

We often collaborate on dinner with our neighbors. It's wonderful; it motivates both of us to cook, we make great dinners, we get to hang out together, and everyone wins! I often bring breadsticks because I have a great recipe, and they are almost always the first thing to go. Her oldest daughter loves them and would eat them all if we would let her. We also use them to bribe her second daughter, a picky eater, to eat her dinner. Last time I made them, I tried something a little different. First, I divided the dough and then let them rise a second time so they would look more uniform (in the past, they've always been misshapen because I am terrible at rolling them out!). Second, I baked them on the pizza stone instead of a baking pan. What a difference! I am using my stone more and more often because I love the results. Crusts are crisper and have a better color, and the interiors are soft and delicious. If you don't have a pizza stone, I seriously recommend getting one; it is definitely for more than just pizza!



I use this dough recipe quite often; we make pizza at our house several times a month, and this is the go to recipe. A while ago, I tried it out as breadsticks and was really pleased with the results! And it makes the perfect amount for dinner with our friends. There are never leftovers, and everyone gets as much as they need.

For dough
Adapted from Favorites cookbook

Printable Recipe

3-3 1/2 cups flour
1 tablespoon instant yeast
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons honey
1 cup warm water

For breadsticks

cooking spray, or melted butter
herbes de Provence
grated Parmesan cheese
cornmeal


Add two cups of flour and the rest of the dough ingredients to a mixer bowl fitted with a dough hook. (Note: if you are using dry active yeast, you should proof the yeast in 1/4 cup of the water until it is bubbly.) Mix until it's smooth; gradually add the rest of the flour to form a soft dough. Form the dough into a ball and let it rise in a greased bowl until doubled, about 40 minutes. Divide into 10-12 equal pieces and form into balls. Let rise an additional 30 minutes and preheat oven (with pizza stone, if using) to 425.. Shape into breadsticks and spray with cooking spray (or brush with butter). Sprinkle herbs (I always use herbes de Provence) and parmesan cheese (fresh is best, but canned works too). You can use whatever toppings you want.


If you are using a pizza stone, sprinkle cornmeal on your peel and place several breadsticks on top. Slide them gently onto the stone and bake for 12-15 minutes, until the breadsticks are a nice golden brown. Remove to a cooling rack and bake the remaining breadsticks in the same way.If you are not using a pizza stone, bake the breadsticks on a baking pan for about the same time, 12-15 minutes. They will not get as golden brown, but should brown a little.