Wondering How to Make Homemade Breadsticks?
This recipe is so delicious, easy and much healthier than the kinds at the store that we used to buy. My kids love them so much there are never any left. Kent and I might eat just a few, too. And a way to make it even healthier would be to use this soaked bread recipe.
NOTE: These can be made ahead for large groups by only partially baking them, then when the main dish is done, get that out of the oven, cover it well to keep warm, then pop these back in just a few minutes to heat back up and get them golden brown. 🙂
Homemade Breadsticks
Yield 18 six inch breadsticks
Ingredients
- 2 teaspoons active dry yeast
- 1/4 cup raw honey (preferably organic & local)
- 1 cup warm (filtered) water (let these 3 ingredients set together until yeast dissolves, then add the rest)
- 2 Tablespoons organic butter, softened
- 1 egg (preferably from a local farm with pasture-fed chickens)
- 3 1/2 cups organic flour – I use part whole-wheat that I grind myself for more nutrition, and part unbleached, unbromated white flour – adjust amounts according to your taste, I do a little more than half whole-wheat. (Warning: my friend just made these and used all whole-wheat flour and didn't like the taste. Start out with a smaller amount of whole-wheat flour and work up to more as you see how everyone likes them.)
- 1/2 teaspoons sea salt
For the top:
- Melted butter
- Garlic, chopped small, or about 1 teaspoon of garlic powder
- Sea salt
- Shredded cheese
- Dip them in this homemade ranch!
Instructions
I make it in my Bosch and can make many batches at once. Add in the ingredients in the order listed, and knead for about 10 minutes.
***Added note: when it's first kneading and the ingredients get mixed in well, feel the dough and if it feels dry, add a few drops of water. If it feels sticky, add a little more flour. If you're not sure, err on the side of the dough being a little sticky, because you can always use floured hands later when you're shaping the bread sticks and work a little more in that way.
When dough is done mixing, grab small balls of dough and make into whatever shape breadsticks you'd like – traditional, twists, etc. Let rise a while, you'll know when they're ready to bake – between 1 and 3 hours, depending on the temperature in your kitchen. Bake at 400* for 10-12 minutes or until golden. Brush on melted butter with a little garlic powder or fresh minced garlic.
Also you could make cheesy bread sticks. Just spread out a ball of dough onto a buttered cookie sheet, flatten so it's not too thick in any one area (even separate into two cookie sheets if you want them more thin, because they'll rise up some), let rise again, and bake. Spread on melted butter, sprinkle with crushed garlic or garlic powder, and sprinkle shredded cheese all over it, and bake again 'til it's melted. Then slice with a pizza cutter.
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KitchenKop says
May 10, 2010 at 1:19 PMLeslie, they freeze GREAT! I just did it a couple weeks ago. Here’s how:
Partially bake them, about half the time, and then freeze on a cookie sheet. After they’re frozen, move to a big baggie so you can use your cookie sheets for something else. The day you’re serving them pull out of the freezer that morning. About 10 minutes before you eat, brush with butter or garlic butter, and then bake until golden – they come out perfect!
Kelly
Leslie says
May 10, 2010 at 11:20 AMKelly,
I just bought your real food party planner and this recipe was in there. I’m intereted in making these for an upcoming party and was wondering if you know whether they freeze well? And if so, when should I freeze them. as dough or as cooked? Thanks!
Rebecca K says
March 18, 2009 at 1:11 PMI just made these breadsticks last night for our family’s supper. They were yummy! I made them in my Bosch and kneaded them for about 6-7 minutes. The flour I used was 2 3/4 c. Prairie Gold whole wheat freshly ground, 1/4 c. of a high fiber supplement I use (Golden Fields Fiber from Swanson) and 1/2 c. unbleached flour. They turned out delicious! The garlic butter on top (w/ 2 tbsp Parmesan) was definitely the cream on the cake. Thanks for the great recipe! It’s being added to my collection.