EQUIPMENT
- Stand mixer
- Mixing Bowls
- Rimmed baking sheet
- Parchment paper
- Pastry or basting brush
INGREDIENTS
For the Dough:
- 1 cup warm water (105°F -110°F) (240ml)
- 1 (0.25-oz.) packet active dry yeast (2¼ teaspoons/7g)
- 2 tablespoons sugar (25 g)
- 2½ cups all-purpose flour divided (180g)
- 3 tablespoons oil or melted butter
- 1 teaspoon salt
For the Topping:
- 2 tablespoons unsalted butter melted
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 1 tablespoon grated parmesan
DIRECTIONS
For the Dough:
- In the mixing bowl of a stand mixer fitted with a dough hook attachment, whisk together 1 cup warm water, yeast, and sugar. Let stand until foamy, about 5 minutes.
- To the yeast mixture, add 2 cups flour, and oil or butter. Beat on low speed until combined, about 1 minute. Slowly add the remaining ½ cup flour along with the salt. Increase the speed to medium and knead until a smooth and elastic dough is formed, about 6 minutes. (The dough will be slightly tacky but shouldn’t stick to a clean finger when tapped.)
- Transfer the dough to a lightly greased large bowl, cover, and let rise in a warm place until doubled in size, about 45 minutes.
- Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
- Punch down the risen dough. On a lightly floured surface, divide the dough into 12 equal pieces. Roll each piece into a 9-inch rope and place on the prepared baking sheet about 2 inches apart. Cover and let rise in a warm place until visibly puffed, about 30 minutes.
- Bake for 15 to 17 minutes or until golden brown.
For the Topping:
- While the breadsticks are baking, in a small bowl, whisk together the butter, salt, and garlic powder.
- Brush the butter mixture over hot breadsticks immediately when they come out of the oven. Sprinkle with parmesan. Best if served warmed. Breadsticks can also be cooled and frozen in a freezer container for up to 1 month.