Classic Quick Breadsticks Recipes

BEST EVER BREADSTICKS

Steps:

• Combine 1-1/2 cups flour, yeast, sugar and salt. In a small saucepan, heat milk, 1/4 cup water and butter to 120°-130°. Add to dry ingredients; beat on medium speed just until moistened. Stir in enough remaining flour to form a stiff dough., Turn dough onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes., Punch down dough. Pinch off golf ball-sized pieces. On a lightly floured surface, shape each into a 6-in. rope. Place on greased baking sheets 1 in. apart. Cover and let rise for 15 minutes., Preheat oven to 400°. Beat egg white and remaining water; brush over breadsticks. Sprinkle with coarse salt. Bake until golden, about 10 minutes. Remove from pans to wire racks to cool.

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.

QUICK SOFT BREADSTICKS

Steps:

• Make dough using your favorite method- bread machine, mixer or by hand.
• Roll out into a 10x12 inch rectangle.
• Cut into strips about 3/4 inch wide.
• Give each strip a twist and place on a greased cookie sheet.
• Let rise for at least 20 minutes or more if you have time.
• Bake at 375 for 10-15 minutes.
• Brush with butter and sprinkle with garlic salt and parmesan cheese.

QUICK AND EASY GARLIC BREADSTICKS

Steps:

• Measure your flour, salt, garlic powder, parsley, and baking powder into a big bowl. Stir the dry ingredients together so that they are evenly distributed throughout the flour. Now, pour in the milk. Stir with a big spoon until you have a ball of dough that leaves the sides of the bowl. You may have to dust the ball of dough with a little flour if it seems sticky to you. Gently knead the ball of dough right there in the bowl 5 or 6 times. Now place your dough on the counter. You may use a piece of waxed paper under the dough if you like. Using a rolling pin roll out the dough to a rectangular shape. If the edges become uneven, use your hands to reshape into a rectangle. It doesn't have to be perfect. You are aiming for a rectangle that will fi into a 9- by 13-inch pan. When you get the dough the right size, set it aside.
• Meanwhile, place the margarine in the 9- by 13-inch pan and place the pan in a 425F oven to melt the margarine. When the margarine is melted, carefully remove the pan from the oven, so as not to burn yourself. Sprinkle the second teaspoon of garlic powder and the 1/2 teaspoon of salt into the pan. You do not have to use the extra salt. Now, very carefully, lay your rectangle of dough into the pan, over top of the margarine. Next cut the rectangle into narrow strips. One method of doing this is to cut the dough in half, then cut each half again, quartering the dough, and then cut each quarter into narrow strips. The margarine will creep up between the strips. This is normal. It is what gives these bread sticks their texture. After cutting your strips, place the pan in the oven, still at 425F, and bake them for 20 minutes. They will be browned and crispy when they are done.
• The parsley is simply for decoration. It makes the bread sticks look more gourmet, but it adds little to the flavor or the texture. Leave it out if you don't have any, or are running low. If desired, you may sprinkle the bread sticks with a little bit of parmesan cheese before or after baking. This tastes good, but once again, is optional.

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.

QUICK BREADSTICKS

Steps:

• Heat oven to 350 degrees. In a food processor, pulse flour, salt, and baking powder. Add shortening, and pulse until mixture resembles coarse meal. With machine running, gradually add between 1/2 and 3/4 cup cold water, until dough comes together.
• Transfer dough to a lightly floured surface. Roll into an 8-by-10-inch sheet, 1/4 inch thick. Cut lengthwise into 1/4-inch-wide strips.
• Using your hands, roll strips back and forth in flour so they form tubular sticks. The strips will lengthen to about 16 when rolled. Place sticks on a baking sheet, pressing ends onto the sheet to keep them straight. Bake for 13 to 15 minutes, until firm and cooked through. Transfer to a wire rack to cool. Store in an airtight container.

CLASSIC QUICK STICKS

Steps:

• Heat 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 very lightly floured work surface. Shape dough into a smooth rectangle, about 4 by 6 inches. Roll out dough to an 8-by-10-inch sheet, 1/4 inch thick. Cut dough lengthwise into 1/8-inch-wide strips.
• Using your hands, gently roll each strip back and forth into 16-inch-long sticks. For a twisted version, grab each end of the dough, strip with your fingers and carefully stretch and twist the strip in opposite directions. Arrange the sticks on 2 baking sheets, side by side but not touching. If salting, brush each stick lightly with olive oil, and sprinkle with sea salt. Press ends onto baking sheet to keep sticks straight while they bake. Bake until firm and cooked through, 14 to 18 minutes. Transfer sticks to a wire rack to cool.