Easy Breadsticks

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:

1. 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.
2. 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.)
3. Transfer the dough to a lightly greased large bowl, cover, and let rise in a warm place until doubled in size, about 45 minutes.
4. Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
5. 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.
6. Bake for 15 to 17 minutes or until golden brown.

For the Topping:

1. While the breadsticks are baking, in a small bowl, whisk together the butter, salt, and garlic powder.
2. 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.