Today, I am excited to share with all of you what I will call “Amazing Breadsticks Recipe,” which was so graciously shared with me by a valued reader, Vera C. I am always delighted to read about the cooking experiences of my readers, so I was thrilled to read the following heartwarming comment from Vera: “I want to share an amazing breadsticks recipe with you, and I hope you will share it on your blog with everyone else as well. When you posted your recipe for Creamy Alfredo Sauce I knew I had to make my favorite bread sticks, and some Zuppa Toscana Soup to go with it. Oh my, was it delicious! :)” Vera, I made your recipe and wholeheartedly agree! I admire your thoughtfulness; thank you very much for sharing this gem of a recipe with me.
Folks, they are simply divine! Everyone loved them from the first time I’ve made the recipe. The bread has a distinctively different taste from breadsticks made with the French Bread Recipe. They are pillow soft and so delicious! While it would go marvelously with any main course, it tastes especially scrumptious with Homemade Creamy Alfredo Sauce and Zuppa Toscana Soup, just as Vera confirms. I have made this recipe several more times, and each time it turned perfectly, without fail. With the request from Vera, we would like to share this fantastic recipe for you to enjoy as well! Bon Appetite!
Ingredients:
2 Tbsp. (30 ml) – organic sugar
3/4 tsp. (7 g) – dry yeast
1 cup (237 ml) + 1 tbsp. (15 ml) – warm water
3 cups (360 g) – unbleached bread flour
1 ½ tsp. (7 ml) – salt
¼ cup (½ stick or 55 g) – unsalted butter (room temperature)
3 tbsp. (45 g) – butter (melted)
Garlic powder or salt
Instructions:
1. Dissolve sugar and yeast in warm water. Let the mixture ferment for 15 minutes (until it becomes foamy on top).
2. Combine flour, butter, and salt in a large bowl. Using paddle attachment, mix the butter and flour or until the butter is well incorporated (about 5 minutes).
3. Switch the paddle for the dough hook attachment. With the mixer running, pour in the water/yeast mixture into the flour, and knead for about 10 minutes.
4. Transfer the dough to a large bowl and cover with plastic wrap. Poke about 6 holes in the plastic wrap, cover with clean cloth and let the dough proof for 1 ½ hours in a warm place or until it doubles in size.
5. Once the dough has proofed, measure out 2-ounce portions and roll the dough on a flour dusted surface to form breadsticks, about 8 inches long.
6. Place breadsticks dough on baking sheets lined with parchment paper. Cover with a towel and let them rise for 1 hour.
7. Preheat the oven to 400 F (205 C). Bake breadsticks for 15 minutes or until golden brown.
8. Remove from the oven, and immediately brush each breadstick with melted butter and sprinkle with garlic salt or garlic powder.
If you make this Amazing Breadsticks Recipe, please share a picture with me on Snapchat, Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! ?
- 2 Tbsp. 30 ml – organic sugar
- 3/4 tsp. 7 g - dry yeast
- 1 cup 237 ml + 1 tbsp. (15 ml) - warm water
- 3 cups 360 g – unbleached bread flour
- 1 ½ tsp. 7 ml - salt
- ¼ cup ½ stick or 55 g – unsalted butter (room temperature)
- 3 tbsp. 45 g - butter (melted)
- Garlic powder or salt
- Dissolve sugar and yeast in warm water. Let the mixture ferment for 15 minutes (until it becomes foamy on top).
- Combine flour, butter, and salt in a large bowl. Using paddle attachment, mix the butter and flour or until the butter is well incorporated (about 5 minutes).
- Switch the paddle for the dough hook attachment. With the mixer running, pour in the water/yeast mixture into the flour, and knead for about 10 minutes.
- Transfer the dough to a large bowl and cover with plastic wrap. Poke about 6 holes in the plastic wrap, cover with clean cloth and let the dough proof for 1 ½ hours in a warm place or until it doubles in size.
- Once the dough has proofed, measure out 2-ounce portions and roll the dough on a flour dusted surface to form breadsticks, about 8 inches long.
- Place breadsticks dough on baking sheets lined with parchment paper. Cover with a towel and let them rise for 1 hour.
- Preheat the oven to 400 F (205 C). Bake breadsticks for 15 minutes or until golden brown.
- Remove from the oven, and immediately brush each breadstick with melted butter and sprinkle with garlic salt or garlic powder.
- Enjoy!
See what I mean? 😀 Serve with warm Creamy Alfredo Sauce and Zuppa Toscana Soup.
Looking for more bread recipes? Here are some to choose from:
HOMEMADE FRENCH BREAD
GARLIC DINNER ROLLS
HOMEMADE RYE BREAD
Kitchen items I used in making this recipe:
(If you need any of these items, simply click on the picture to order. Thank you for your support!)
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Maria
April 28, 2017 at 4:13 pmLooks so good, you can eat the screen. I’ll be making this recipe as soon as I get bread flour. Thanks for amazing recipe!
valya'stasteofhome.com
April 28, 2017 at 10:59 pmI know, sometimes I wish that could be possible, lol. Thank you and would love to hear your review!
Tonya
April 28, 2017 at 5:53 pmThese bread sticks look sooooo beautiful and delicious! You did an amazing job with producing such Amazing pictures! Thank you Vera and Valya for sharing your talents and jewels! I will be making these tomorrow!
valya'stasteofhome.com
April 28, 2017 at 11:03 pmYou are very welcome Tonya! Let me know how it turns out for you. Enjoy!
Ksenya
April 29, 2017 at 5:51 pmThank you for the recipe. Made them for today’s dinner. Ended up with little more than I thought. Will freeze them for next time :-)))
valya'stasteofhome.com
April 29, 2017 at 7:15 pmYou are very welcome! I hope you liked them.
Mitch B
April 30, 2017 at 4:33 amSo did you use all purpose flour as written, or bread flour as in your picture? Thanks for the post…
valya'stasteofhome.com
April 30, 2017 at 7:56 pmI used bread flour showed on the picture. Thank you for catching that, it’s fixed.
Olga
May 9, 2017 at 4:52 amHi,valya,i made the bread stick’s yesterday,everyoñe liked them,by the time I came home from work,theywere gone,i only got a chance to try 1 1/2 small one’s before I went to work. Thanks for the recipe. Do have a recipe for buns??
valya'stasteofhome.com
May 9, 2017 at 10:16 amLOL, that happens to a lot! At least you got to try some 😉 I will post hamburger buns recipe sometime soon since grilling season already. Thanks for trying out my recipe and your amazing review!
Kristina
May 25, 2017 at 7:10 amCan i use regular flour for this recipe?
valya'stasteofhome.com
May 25, 2017 at 7:06 pmI’ve always used bread flour to make these breadsticks. I don’t think they will turn out as soft. But if you try using regular flour, let me know how it turns out for you.
Kristina
May 26, 2017 at 5:26 amSo i made them yesterday with all purposw flour, they turned out very soft! We loved them, thank you!
valya'stasteofhome.com
May 26, 2017 at 10:41 amThat’s awesome! Thank you for experimenting this recipe with a different kind of flour and leaving your feedback, other readers may have the same question. I really appreciate it 🙂
Barbara
June 6, 2017 at 6:38 pmCan you use rapid rise yeast? If so, when would you add it and when would you add the warm water/sugar? Thank you
valya'stasteofhome.com
June 6, 2017 at 8:33 pmHi Barbara. I would use rapid rise yeast the same as the ones I used, except skip the main rising step. I hope this helps.
Barbara
June 6, 2017 at 9:16 pmI’m sorry to sound stupid – but do you mean skip the fermenting of the yeast (15 minutes) or the actual rising as noted in step 4? Thanks again
valya'stasteofhome.com
June 7, 2017 at 11:11 amNot step 4, but skip step 1. Thanks for asking.
Olga
June 17, 2017 at 7:46 amI made this yesterday with regular flour. And they didn’t turn out great at all. They didnt rise well and they didn’t turn golden at all when cooking, just remained white. I even cooked it a lil longer and tried broiling it, but underneath it turned golden.
I wonder if there was a mistake with only 3/4 of a teaspoon of yeast? That seems too little. Is that a mistake? And did you mix the sugar with water first and then mix in the yeast and let it sit that long? That part is a little confusing.
valya'stasteofhome.com
June 17, 2017 at 3:29 pmI’ve always used bread flour to make these breadsticks. And the 3/4 tsp. of dry active yeast is the correct amount. It’s hard for me to tell what went wrong with out actually seeing entire possess. Is your oven working properly? I would recommend to check oven bake elements, they may be burned out. Otherwise try using bread flour next time you make them. I hope this helps.
Olga
June 23, 2017 at 8:27 amI think it was the yeast part that went wrong. The amount of yeast didn’t seem enough and it didnt bubble. That makes it sound like the yeast wasnt good, but I bought it new.
valya'stasteofhome.com
June 23, 2017 at 1:43 pmI get dry active east at Costco and keep it in the freezer the whole time. You never know how long yeast have been seating on the shelf at the grocery store.
jessica
September 11, 2017 at 11:20 amWould you recommend using the bread making machine for mixing and rising the dough? Thanks
www.valyastasteofhome.com
September 11, 2017 at 3:51 pmYes, it’s ok to use a breadmaker machine to make these breadsticks. Enjoy!
Dr Martin Huang
April 12, 2018 at 2:22 amLovely photos you have there!
The recipe looks pretty easy to make! and it’s straightforward!
www.valyastasteofhome.com
April 12, 2018 at 11:11 amThank you! Hope you enjoy it! 🙂
Katanahamon
December 24, 2018 at 9:09 amThis is a wonderful recipe! You can use olive oil and also get amazing results. The technique of working the fat into the flour first makes it wonderfully soft!
Valya of Valya's Taste of Home
December 24, 2018 at 12:03 pmThank you! 🙂
Inna
February 7, 2019 at 8:59 amHi Valya,
Just stumbled upon this post while looking for some bread recipe to go with borscht that I’ll be making for lunch today. These breadsticks look AMAZING!! I really wanna give them a try but I don’t have a scale to measure out the 2oz. Is it still possible to make these without a scale?
Valya of Valya's Taste of Home
February 7, 2019 at 10:58 amYes, totally! Measured out dough will not change the taste, just makes it even looking bread. You can just eyeball it 😉
Inna
February 15, 2019 at 8:41 pmHello Valya! ????
We ran out of bread and I decided to bake these breadsticks. Now the bread is proofing (its 9pm) and it needs another 2 hours before I can bake them.. (didnt realize it takes over 3 hours total) and I dont feel like staying up til midnight to bake them. Can I just let it proof til the morning? ????
Valya of Valya's Taste of Home
February 15, 2019 at 8:58 pmHi Inna! Place the dough into the fridge in a large bowl (because the dough will rise slowly in the fridge so it has enough room to expand) covered (so it doesn’t dry out) and then shape and bake them in the morning.
If the bread is already proofing then you don’t need another 3 hours to get them done. Let them proof in the warm oven for 30 minutes that will speed up the process. Then baking shouldn’t take very long either. You should have them done in no more than an hour! I hope that helps. 🙂
Natali
March 16, 2019 at 6:57 pmI made these last night per my daughter’s request and they turned out fantastic!! Soft and garlicky delicious breadsticks. The recipe was very easy to follow (followed to a T); didn’t even use my stand mixer, just did everything by hand, was still easy. I didn’t notice the unbleached “bread” flour and used regular unbleached flour and couldn’t see a difference, it still turned out very good. Homemade breadsticks will definitely be on REPEAT. I urge everyone to try this winner recipe
Valya of Valya's Taste of Home
March 16, 2019 at 8:37 pmThank you for coming back and leaving an amazing review! 🙂