Best Easy Italian Breadsticks Recipes

SOFT ITALIAN BREADSTICKS

Steps:

• In bread machine pan, place the water, butter, salt, flour, sugar, Italian seasoning, garlic powder and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed). , When cycle is completed, turn dough onto a lightly floured surface; divide in half. Cut each portion into 12 pieces; roll each into a 4-in. to 6-in. rope. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 20 minutes. , Bake at 350° for 15-18 minutes or until golden brown. Immediately brush with butter; sprinkle with Parmesan cheese. Serve warm.

BREADSTICK RECIPE

Steps:

• In a small bowl, mix the water, yeast and sugar until just combined. Cover with saran wrap and let sit for 5 minutes, or until it begins to foam.
• In large bowl, combine 1 cup flour and salt. Stir in yeast mixture and olive oil and begin to knead by hand or using a dough hook. Add 1/2 cup flour at a time until the dough is smooth, but not sticky. Cover the bowl with saran wrap and allow the dough to rise for 15 minutes.
• Preheat the oven to 400°F. Line two baking sheets with parchment paper or a silicone mat.
• Lightly flour the counter or a breadboard and roll out into a rectangle. Use a pizza cutter to cut into 16 pieces. Leave long or twist the ends and then place the breadsticks on baking sheets.
• Melt 4 Tablespoons butter and stir in garlic powder, Italian seasoning, parsley flakes and Parmesan cheese. Brush over the tops of the breadsticks.
• Bake 12 to 15 minutes, or until the bottom of the breadsticks are lightly browned. Brush any leftover butter over the top when they come out of the oven.

ITALIAN BREADSTICKS

Steps:

• Spray cookie sheets with the cooking spray. In a large bowl, place the yeast. In a 1-quart saucepan, heat the water over medium heat until warm and an instant-read thermometer reads 105°F to 115°F. Pour water over yeast; stir until yeast is dissolved. Stir in the sugar, 1 teaspoon salt, 1/4 cup oil and 1 cup of the flour. Beat with an electric mixer on medium speed until smooth. With a wooden spoon, stir in enough of the remaining flour, about 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough maybe slightly sticky).
• Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. If dough is sticky, lightly flour your hands. Shape dough into a uniform roll that's 10 inches long. Cut roll crosswise into 32 equal parts. Roll each part into a pencil-like rope, 8 inches long for thick breadsticks or 10 inches long for thin breadsticks. Place 1 inch apart on cookie sheets. Brush with 2 tablespoons oil. Lightly spray sheets of plastic wrap with cooking spray; cover dough loosely with the plastic wrap, sprayed side down. Let rise in a warm place 20 minutes.
• Place an egg separator over a small bowl. Crack open the egg, letting the yolk fall into the center of the separator and the egg white slip through the slots into the bowl. Cover and refrigerate egg yolk up to 4 days to use in another recipe.
• Move the oven rack to the middle position of the oven. Heat the oven to 350°F. In a small bowl, beat the egg white and 1 tablespoon water slightly with a fork or wire whisk. Brush mixture over breadsticks, using a pastry brush; sprinkle with coarse salt. Bake 1 cookie sheet at a time 20 to 25 minutes or until breadsticks are golden brown. Remove from cookie sheets to cooling rack. Serve warm or cooled.

SOFT ITALIAN BREADSTICKS

Steps:

• Place the sugar in a large mixing bowl, and add the warm water and yeast. Set aside for 5 minutes, or until the yeast has dissolved and looks foamy.
• Add 3 cups of bread flour, the olive oil, and the salt, and mix on low speed until a stiff dough forms. (If the dough seems sticky, add up to 3/4 cup additional flour (1/4 cup at a time), until it pulls cleanly away from the sides of the bowl.)
• Knead until dough is smooth and elastic, about 10 minutes.
• Mist the bowl with non-stick spray, place the dough inside, and cover with plastic wrap.
• Allow the dough to rise for 30 minutes.
• Divide the dough into 16 equal portions, and shape each one into a rope (about 6 inches long), placing them on a parchment-lined baking sheet.
• Mist a sheet of plastic wrap with non-stick spray, place it loosely over the unbaked breadsticks, and allow them to rise for 30 minutes.
• Preheat the oven to 350 degrees F, and lightly brush the breadsticks with egg wash.
• Bake the breadsticks for 12 to 14 minutes, or until just beginning to turn golden at the tips.
• Stir the melted butter, salt, garlic powder, and Italian seasoning together, and brush the mixture over the warm breadsticks.

EASY ITALIAN BREADSTICKS

Steps:

• In a small bowl, combine the first five ingredients. Gradually add milk, tossing with a fork until dough forms a ball. Turn onto a lightly floured surface; knead 8-10 times., Roll dough into a 14x10-in. rectangle. Cut in half lengthwise; cut each half widthwise into 1-in. strips. Place butter in a shallow bowl. Dip each strip into butter; twist two to three times., Place 1 in. apart on greased baking sheets. Sprinkle with cheese and garlic salt. Bake at 450° for 8-10 minutes or until golden brown. Serve warm.