Breadsticks
Posted On 27 November 2019
Ingredients
- 1 cup plus 2 tablespoons warm water
- 1.5 teaspoons instant yeast
- 1 teaspoon dried oregano (optional)
- 16 ounces bread flour
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted (or ~7 teaspoons olive oil [I like using garlic-infused olive oil])
- 1.75 teaspoons salt
Topping
- 2 tablespoons melted butter
- 0.5 teaspoons kosher salt
- 0.25 teaspoons garlic powder
- Cheese (optional)
Instructions
- In the bowl of a mixer add the water, yeast, and oregano (if using oregano).
- Add the flour, sugar, butter (or olive oil), and salt.
- Start on low to mix then increase to medium and knead for 7-8 minutes.
- Put dough in a lightly oiled bowl, cover with plastic wrap, and let rest in a warm place for 60-90 minutes or until doubled.
- Punch down, turn out onto a lightly floured surface, knead 7 or 8 times.
- Weigh and divide by 12 to figure out how much dough for each breadstick. Should be about 2 – 2.5 ounces each (55 – 70 grams).\
- Using a bench knife cut off each portion, roll out to 7-8 inches, and place on a parchment-lined baking sheet, 6 per sheet, leaving room for expansion.
- Cover lightly with oiled plastic wrap and let rise in a warm place for 45 – 60 minutes.
- Heat oven to 400°F (200°C).
- Bake for 12-14 minutes or until golden brown and internal temperature reaches 190°F (90°C).
- Brush with melted butter and sprinkle salt and garlic mixture over. Add cheese if desired. (I like letting them cool a bit then adding cheese and broiling at 400°F (200°C) for a minute to melt the cheese.)
- Serve warm.