Awesome breadsticks! Made this once as thin bread sticks to serve with nice salsa.Below recipe is copied and pasted from the original website just in case this disappears:
1. I used normal flour because I couldn’t find strong flour. It still tastes nice.
2. I put the dough in the fridge overnight. It hardens up, but if you knead it again, it’ll soften right up again.
- 2 tablespoons granulated sugar
- 3/4 teaspoon active dry yeast
- 1 cup plus 1 tablespoon warm
- water (105 to 115 degrees F)
- 16 ounces bread flour (3 cups)
- 1 1/2 teaspoons salt
- 1/4 cup (1/2 stick) butter, softened
- On top:
- 2 tablespoons butter, melted
- 1/2 teaspoon garlic salt
Dissolve the sugar and yeast in the warm water in a small
bowl or measuring cup and let the mixture sit for 5 minutes,
or until it becomes foamy on top.
Combine the flour and salt in a large bowl. Use the paddle
attachment on a stand mixer to mix the softened butter into
the flour. If you don’t have a stand mixer, use a mixing spoon
to combine the butter with the flour. When the yeast mixture
is foamy, pour it into the flour mixture and use a dough hook
on your mixture to combine the ingredients and knead the
dough for approximately 10 minutes. If you don’t have a stand
mixer, combine the ingredients and then knead the dough
by hand on a countertop for 10 minutes.
Place the dough in
a covered container and let it sit for 1 to 1 1/2 hours, until it
doubles in size. When the dough has doubled, measure out 2-ounce portions
and roll the dough between your hands or on a countertop
to form sticks that are 7 inches long. Place the dough
on parchment paper-lined baking sheets, cover and set aside
for 1 to 1 1/2 hours, or until the dough doubles in size once
Preheat the oven to 400 degrees F.
Bake the breadsticks for 12 minutes, or until golden brown.
When the breadsticks come out of the oven, immediately
brush each one with melted butter and sprinkle with a little