Greek Breadsticks Recipes

GREEK BREADSTICKS

Steps:

• Place artichokes and olives in a food processor; cover and pulse until finely chopped. Unfold 1 pastry sheet on a lightly floured surface; spread half of the cream cheese over half of pastry. Top with half of the artichoke mixture. Sprinkle with half of the Parmesan cheese. Fold plain half over filling; press gently to seal., Repeat with remaining pastry, cream cheese, artichoke mixture and Parmesan cheese. Whisk egg and water; brush over tops. Sprinkle with sesame seeds. Cut each rectangle into sixteen 3/4-in.-wide strips. Twist strips several times; place 2 in. apart on greased baking sheets., Bake at 400° for 12-14 minutes or until golden brown. Serve warm, with tzatziki sauce if desired.

HOW TO MAKE EASY SEMOLINA BREADSTICKS

Steps:

• Lightly grease a metal 18" x 13" pan with two tablespoons of olive oil and set aside.
• In the bowl of a stand mixer equipped with a bread hook, combine the two flours, yeast, salt, lukewarm water and two remaining tablespoons of olive oil. Process until the dough becomes smooth and elastic. The dough will be slightly sticky. Cover and let it rest for one hour.
• Scoop the batter into the greased pan and spread it nearly to the edges. If the dough is too sticky, oil your fingers - that will help. If the dough doesn't stretch easily, let it relax for a while before you try again.
• Using a pizza wheel, or a sharp knife, score the dough crosswise and lengthwise into strips, so as to make about 30 breadsticks (see photo below). These are rather big breadsticks; you can make them smaller, if you prefer. Once you are done with scoring, cover the pan and let the dough rise at room temperature for 45 minutes. The dough will become puffy.
• While the dough is rising, preheat the oven to 375°F. Mince the fresh herbs finely and set them aside.
• Drizzle the dough lightly with extra virgin olive oil, sprinkle with the fresh herbs and the seasoning and place in the middle rack of the oven. Bake until the breadsticks are lightly golden brown, about 25 minutes.
• Remove the pan from the oven. Let it cool slightly and then cut the dough along the score lines. Place the bread sticks back in the baking pan, this time turn them on their sides (see photo). Return the pan to the oven, and bake for 5-6 minutes for soft bread sticks, or 10 minutes (for crispier bread sticks). Serve warm, or at room temperature with your favorite dip.

KIM'S GARLIC BREADSTICKS

Steps:

• Dissolve yeast and sugar in 1/4 cup warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 15 minutes. Add flour, 1 1/4 cup warm water, 2 tablespoons softened butter, and 1 tablespoon salt; knead until dough is well mixed and soft, about 3 minutes.
• Roll dough into a 2-foot log. Cut into 16 equal pieces, about 1 1/2 inches wide. Knead each piece and shape into a 6-inch breadstick. Arrange breadsticks on a baking sheet; let rise for about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Mix 3 tablespoons melted butter and garlic powder together in a bowl; brush onto breadsticks.
• Bake breadsticks in the preheated oven until golden brown, about 15 minutes. Immediately brush with remaining melted butter mixture; sprinkle with 1/2 teaspoon kosher salt.

COPYCAT GARLIC BUTTER BREADSTICKS RECIPE BY TASTY

Steps:

• Add the warm water to a large bowl with the melted butter, sugar and yeast. Stir to help the yeast dissolve and let the mixture sit for 5 minutes, or until it becomes foamy on top.
• Add in the flour and salt (optional) to the yeast mixture. Use a mixing spoon to incorporate the wet and dry ingredients until it comes together into a sticky ball.
• Cover the dough with a towel and place in a warm part of your kitchen. Let rise for 1½ hours, or until it doubles in size.
• Remove the risen dough from the bowl and knead on the counter with extra flour until the dough becomes smooth on the surface and no longer sticky.
• Preheat the oven to 400°F/200°C.
• With a rolling pin, flatten the dough until it's about a 7x12 inch (18x30 cm) rectangle, and slice into 12 strips. If you don't have a rolling pin, you can cut the dough into 12 portions and roll each into 7 inch (18 cm) logs with your hands.
• Place the dough on parchment paper-lined baking sheets with cooking spray.
• Brush melted butter and sprinkle garlic salt on the dough.
• Bake the breadsticks for 15 minutes or until golden brown.
• When the breadsticks come out of the oven, serve immediately, or cool and store in the freezer for up to 6 months to eat at a later date.
• Enjoy!

BREADSTICKS

Steps:

• Dissolve 1 1/2 teaspoons sugar and yeast in 1/2 cup warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Beat flour, oil, egg, salt, remaining sugar, and remaining warm water into yeast mixture until smooth, adding more flour if needed to form a soft dough. Turn dough onto a floured work surface; knead until smooth and elastic, 6 to 8 minutes.
• Place dough in a greased bowl, turning once to cover completely with oil. Cover bowl with a damp towel and place in a warm area until dough is doubled in size, about 40 minutes.
• Grease a baking sheet.
• Punch dough down and turn onto a floured work surface. Divide dough into 18 pieces and shape each into a 6-inch rope. Arrange dough pieces on the prepared baking sheet about 2 inches apart; cover with a towel or plastic wrap and let rise until doubled in size, about 25 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Remove cover from dough.
• Bake in the preheated oven until golden brown, 10 to 12 minutes.
• Whisk butter and garlic salt together in a bowl; brush over each breadstick. Sprinkle Parmesan cheese over each.

4-INGREDIENT GLUTEN-FREE DOUGH BREADSTICKS RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• In a large bowl, mix together the yogurt, gluten-free flour blend, baking powder, and salt until a dough forms.
• Transfer the dough to a lightly-floured surface and flatten into an 8-inch (20-cm) disk.
• Cut the disk into 6 equal parts and roll each part into 8-inch (20-cm) logs.
• Transfer the logs to a parchment-lined baking sheet.
• In a small bowl, combine the oil and Italian seasoning. Use a pastry brush to brush the oil mixture over the breadsticks.
• Bake for 15 minutes, until the breadsticks are set and just starting to brown.
• Enjoy!

GREEK CARROT BREADSTICKS WITH SESAME SEEDS

Steps:

• Add the flours, baking powder, salt, paprika and turmeric to the bowl of a stand mixer and whisk until incorporated.
• Peel and grate the carrots and add them to the dry ingredients. Stir to distribute evenly.
• Add the wine, olive oil and sunflower oil to the dry ingredients. Using a dough hook, mix all the ingredients on low speed until the mixture comes together to form a ball. Cover the dough and let it rest for 15 minutes. The dough should feel lightly oily and be very easy to handle.
• Preheat the oven to 360°F.
• Divide the dough into quarters. Sprinkle the sesame seeds on a baking sheet and set it aside.
• Working with one of the four quarters of dough at a time, take a small piece of dough, about the size of a walnut, and roll it on a clean surface to form a rope about 10" long. Once each quarter of the dough is rolled into about 10 ropes, pick up each one and re-roll it gently on the sheet pan with the sesame seeds.
• Place the sticks on two parchment paper-lined sheet pans and bake for 25 minutes, or, until the bottoms of the breadsticks are lightly brown. Move to a rack and let them cool!