Best Breadsticks With Sourdough Yeast Option Too Recipes
PERFECT SOURDOUGH BREAD STICKS
These sourdough bread sticks can be made to fit any meal by topping them with different spices. They make a beautiful and tasty addition to soups and salads and are easily frozen to keep around for any time.
Provided by Devils Cook
Categories Bread Yeast Bread Recipes
Time 2h35m
Yield 12
Number Of Ingredients 8
Steps:
- Mix 2 tablespoons sugar with water until dissolved. Add yeast and let sit until foamy, 5 to 10 minutes.
- Meanwhile, mix remaining sugar, flour, and salt in a large mixing bowl. Combine sourdough starter and egg yolk in a separate bowl. Whisk egg white lightly and reserve in the refrigerator.
- Pour yeast and sourdough mixtures over the flour mixture. Mix with a wooden spoon until dough starts to form and all dry ingredients are incorporated. Turn out onto a work surface and knead into a smooth ball.
- Spray the inside of the bowl with cooking spray. Place dough in the bowl and cover with a cloth. Let rise for 1 hour.
- Punch down dough and divide into 12 portions. Roll out into small balls; shape into 3- to 4-inch-long sticks. Divide bread sticks between 2 greased or nonstick pans. Cover with cloths and let rest for 45 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until light brown, 15 to 20 minutes. Remove 1 pan at a time and brush tops with egg white. Continue baking until medium brown, 5 to 10 minutes more.
Nutrition Facts : Calories 200.1 calories, Carbohydrate 40.9 g, Cholesterol 13.8 mg, Fat 0.9 g, Fiber 1.6 g, Protein 6.3 g, SaturatedFat 0.2 g, Sodium 205.3 mg, Sugar 3.7 g
BREADSTICKS WITH SOURDOUGH (YEAST OPTION TOO)
Just breadsticks with a very good flavor. My wife likes 'em unglazed or with garlic butter topping - either way. I enjoy breads made with both buttermilk and sourdough. No sourdough? No problem. A few pinches of yeast in a mixture of flour and water and 6 hours later you have a flavorful base to the recipe. This dough is designed to be a little stiff. Feel free to add a couple of additional tablespoons of buttermilk if desired.
Provided by Red_Apple_Guy
Categories Yeast Breads
Time 2h45m
Yield 16 breadsticks, 8 serving(s)
Number Of Ingredients 8
Steps:
- If using sourdough, refresh your starter with equal weights flour and water. you'll need 182 g of starter.
- If using a poolish sponge, mix 91 g water with 91 g flour and add 1/8 teaspoon of yeast. Allow to double in volume at room temperature 6 to 9 hours.
- Mix sponge with buttermilk and add the dough ingredients.
- Knead by hand for about 8 minutes and rest for 15 minutes covered.
- Stretch dough into a rectangle and tri-fold letter style top to bottom, side to side. Cover and rest 15 minutes.
- Stretch and fold and cover in a straight-sided clear container until doubled in volume about 30 more minutes or a little longer.
- Roll out dough into a rectangle 6" by 12" and slice into 16 strips 8" long.
- Twist and place on parchment paper.
- cover and proof for 30 minutes as oven preheats to 400°F.
- Bake for 7 minutes, rotate pan and bake 5 to 7 minutes longer until 200F internally and lightly browned.
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