Party Bread Sticks Recipes

BREAD STICKS

Steps:

• Lightly grease one large baking sheet.
• Divide each roll in half. Roll dough between hands to make a 4-inch long stick. Place sticks on the prepared baking sheet. Brush lightly with egg white or melted butter or margarine. Sprinkle with garlic salt. Sprinkle with parmesan cheese or sesame seeds. Cover and allow to rise until doubled in size, about 30 minutes.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 12 minutes or until golden brown. Do not overbake as these burn easily on the bottom.

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.

CLASSIC QUICK BREADSTICKS

Steps:

• Preheat the oven to 350 degrees. In the bowl of a food processor, pulse flour, salt, and baking powder to combine. Add shortening, and pulse until mixture resembles coarse meal. With the machine running, gradually add between 1/2 and 3/4 cup ice water until dough comes together, about 1 minute.
• Transfer dough to a lightly floured surface. Form dough into a smooth rectangle, about 4 by 6 inches, with your fingers. Then roll out dough into an 8-by-10-inch sheet, 1/4 inch thick. Cut dough lengthwise into 1/4-inch-wide strips.
• Using your hands, gently roll each strip back and forth into 16-inch-long sticks. For the twisted version, grab each end of dough strip with your fingers, and carefully stretch and twist strip in opposite directions. Arrange sticks on two baking sheets, side by side but not touching. If salting, brush each stick lightly with olive oil, and sprinkle with salt. Press the ends onto the baking sheet to keep sticks straight while they cook. Bake until firm and cooked through, 14 to 18 minutes. Transfer sticks to a wire rack to cool.

ALMOST-FAMOUS BREADSTICKS

Steps:

• Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.
• Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.
• Preheat the oven to 400 degrees. Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.

BREAD STICKS

Steps:

• In a small bowl, dissolve the sugar and yeast in 1/4 cup warm (105 degrees) water. Let rest for 5 to 6 minutes until creamy.
• Place 5 1/2 cups flour and the salt in the bowl of an electric mixer fitted with the paddle attachment, and stir to combine. Make a well in the center of the flour mixture and add yeast mixture, oil, and 2 cups lukewarm water. Stir until the dough forms a ball. Turn the dough out onto a lightly floured surface, and knead until it is smooth and elastic, about 5 minutes, adding up to 1/2 cup flour if dough is too sticky. Place the dough in a large oiled bowl, and allow to rest in a warm place until doubled in size, about 1 hour.
• Heat oven to 375 degrees. Punch down dough, transfer to a lightly floured surface, and divide dough in half, keeping one half covered while working. Pat each half into a 1/2-inch-thick 6-by-12-inch rectangle.
• Sprinkle each rectangle of dough with 1 tablespoon salt or seeds, and cut each rectangle lengthwise into 12 strips (make each of them 12 by 1/2 inches). Lightly oil four baking sheets. (Alternatively, use two baking sheets, and keep half of dough covered with cloth while proceeding.)
• Pick up each piece of dough by the ends, and stretch to the length of the baking sheet. Place sticks 1 1/2 inches apart on baking sheets; bake until light golden brown, 20 to 22 minutes. Bread sticks will keep for several days stored in an airtight container.

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!

SESAME BREADSTICKS

Steps:

• Stir together water, yeast, and sugar in a medium bowl, and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.) Add oil, salt, and 1 cup flour and stir until a dough forms (it should be soft but not sticky), adding more flour a little at a time, if necessary.
• Turn out dough onto a lightly floured surface and knead until smooth and elastic, adding just enough flour to surface to keep dough from sticking, 8 to 10 minutes. Transfer dough to a lightly oiled bowl and turn to coat. Cover tightly with plastic wrap and let dough rise in a warm, draft-free place until doubled, about 1 hour.
• Preheat oven to 400°F with racks in upper and lower thirds. Oil 2 large baking sheets.
• Punch down dough, then roll out on a lightly floured surface with a lightly floured rolling pin into a 13-inch square. Lightly brush dough with water and sprinkle with sesame seeds, pressing to help them adhere. Cut dough into very thin strips (about 1/4-inch wide) with a pizza wheel or sharp knife.
• Divide strips between baking sheets, scattering them loosely in a free-form pattern (strips may overlap). Bake, switching position of sheets halfway through, until crisp and golden-brown in spots, 10 to 15 minutes (if breadsticks begin to get too dark in spots, cover area with foil.) Transfer to racks to cool, about 10 minutes.
• Do Ahead
• Breadsticks can be made up to 1 week ahead and kept in an airtight container at room temperature. Reheat if desired before serving.

SHEET PAN GARLIC BREADSTICKS RECIPE

Steps:

• In the bottom of your mixer (I used a KitchenAid mixer), mix together water, sugar, and yeast using your dough hook attachment. Let it rest for 5 minutes.
• Add in the salt and flour and mix until it's all incorporated. Mix on high speed for 5 minutes, then let dough sit and rest for 5 more minutes.
• Melt the butter and pour half into the bottom of a large baking sheet (I used a cookie sheet that was 17"x 10"x 1"). Spread the butter around the entire pan using a spatula.
• Place the bread dough in the center of the pan and let it sit for a few minutes.
• Spread the dough out (I just used my hands) to the edges of the pan. Pour the rest of the melted butter on top of the breadsticks and spread evenly using a spatula.
• Sprinkle your favorite seasonings on top. For this, anything goes - I use a combination of my favorite seasonings that I have in my pantry (garlic powder, oregano, thyme).
• Sprinkle your seasonings all over the butter, then top with some fresh shredded Parmesan.
• Using a pizza cutter, cut your dough into small breadsticks (doing this before they cook makes it so easy to cut up after they cook). I did rows of 3 x 12 and got 36 breadsticks. You can make these as long or short as you want.
• Stick these breadsticks in a preheated oven at 170 degrees and cook for about 8 minutes (they should rise about an inch during this time). Turn up your oven to 350 degrees (while your breadsticks are still in there - they will continue to bake while the oven preheats) and bake breadsticks for 12-15 more minutes or until they start to turn golden.
• Remove from oven and let cool for a few minutes, then follow the indentations using a pizza cutter to cut the breadsticks.