Italian Style Breadsticks

Recently, I decided to attempt making breadsticks for a little Friday night gathering we were having at our house. I had never made breadsticks before — actually, I’ve really never enjoyed them… But, I was tired of the regular crackers and snacking foods that typically accompany get-togethers. This would be our first party in our new home and entertaining really isn’t about the host as much as it is about the guests. That’s my philosophy anyway. If you’ve ever been to one of our parties, you’ll know that we don’t hold back when it comes to entertaining. I also knew that Rob would love some little breadsticks so, here’s how my first attempt at making breadsticks went.

Breadstick preparation

I gathered my ingredients (it’s always best to make sure you have everything for the recipe before getting started) and set out a medium glass bowl. I was nervous. It’s one thing to try out a new recipe on Rob (sorry babe) but trying out a new recipe on unsuspecting guests is another.

I combined the dry ingredients and then added 2 tbsp of oil just until blended. Once combined, I added the water very slowly while mixing until a rough and sticky ball formed.

I coated the sides of a large glass bowl with olive oil and placed the dough ball into it, turning to coat well. By coating all sides of the dough with oil, it helps to prevent it from drying while rising. I covered the bowl with plastic wrap and set it on my counter to rise. It was a hot humid Boston day – a perfect bread rising kind of day!

Optimal yeast growth happens at around 37 degrees Celsius (98.6 degrees Fahrenheit), but dough will rise at any room temperature. As the temperature rises, the yeast becomes more active, which is why you’ll sometimes see recipes call over overnight rests in the fridge, where activity slows or stops. (Cooking Stack Exchange).

After the bread doubled in size (yeah! I felt so domestic) I punched down the mound of dough in the bowl. This helped to remove some of the gas formed by the yeast during rising and redistributed the yeast cells, sugar and moisture. I gave the dough a good knead, re-covered the bowl with plastic wrap and placed it in the refrigerator for several hours while I did some pre-party house cleaning.

By mid-afternoon, the dough had once again doubled in size. I divided the dough into several small sections and rolled it out over a floured surface. Then, I sprinkled the dough with Italian Bread Crumbs (just because), sliced it into long thin strips and formed my first ever twisted breadsticks. Wow! I was really doing this.

A new keeper recipe!

When Rob arrived home from work, he saw the baked breadsticks on the table and asked where I bought them as he bit the end off one saying, “Mmm these are good.” I knew immediately that this was a keeper recipe & decided to share it here. Simple and delicious!

I hope you enjoy this recipe as much as we did. By the way, my Italian Style Breadsticks were a total hit at our party; imagine a bunch of young professionals making small talk over a delicious Italian spread. We enjoyed pizza, an antipasto platter, chicken with Boursin wrapped in prosciutto, and of course my Italian Breadsticks . Yum  yum.

Yield: 40 breadsticks

Italian Style Breadsticks

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Ingredients

• 3 cups flour, all purpose, and more as needed
• 2 tsp yeast, active dry
• 2 tsp himalayan salt
• 1 tsp sugar
• 2 tsp olive oil, and more as needed
• 3 tbsp bread crumbs, italian

Instructions

1. Combine the flour, yeast, salt and sugar in medium bowl. Add 2 tablespoons oil and mix until roughly combined. Slowly add 1 cup water while stirring continuously until mixture forms a rough and sticky ball.
2. Coat large glass bowl with olive oil and transfer the dough into it, turning to coat well. Cover with plastic wrap and let it rise in a warm place until about double in size, about 1 hour.
3. Punch down, forcing out the air and knead for about 3 minutes. Reshape the dough into a ball, return it to the bowl, cover and let rise in the refrigerator for several hours or up to overnight.
4. Heat the oven to 400 degrees F. Lightly grease two baking sheets with olive oil or cover with parchment paper.
5. Cut the dough into 3 pieces; keep the remaining 2 pieces covered while you work with the first. On a well-floured surface, roll a piece of dough out as thinly as possible into a large rectangle about 8 inches long. Sprinkle dough with Italian seasoning. Use a sharp knife, slice the dough into roughly 1/4-inch wide breadsticks. Ensure slices are not too thick - smaller is best.
6. Once you've cut each strip, twist to create twisted rods. Transfer to the baking sheets, spaced apart, and brush with olive oil. Bake until crisp and golden, 10 to 20 minutes. Cool completely and serve.

Notes

Breadsticks will keep in an airtight container for up to 1 week. Adapted from Dinner at Tiffani's