This quick easy breadstick recipe makes irresistible crispy breadsticks you can customise with your favorite seeds or herbs. They're perfect as a snack or served with your cheese or charcuterie board. The recipe yields 16-20 long breadsticks.Recipe update: the recipe has been originally published in December 2020 and updated today.
Prep Time10 minutesmins
Cook Time20 minutesmins
Proofing time1 hourhr
Total Time1 hourhr30 minutesmins
Course: Appetizers, Bread
Cuisine: Italian
Keyword: Breadsticks
Servings: 18servings
Calories: 77kcal
Author: Katia
Ingredients
2 cups(250 grams)bread flour or all-purpose
1teaspoonfine salt (or ¾ tsp if using parmesan cheese)
1teaspooninstant yeast (or active dry yeast)
½ cup + 1 Tbsp(135 ml)lukewarm water*
¼ cup(60 ml)olive oil or extra virgin olive oil
2-3 Tbspseeds (poppy seeds, sesame, or chia seeds)(optional)
Instructions
Place flour, yeast, salt in a bowl and mix them thoroughly with a whisk. If using parmesan cheese or garlic powder, add them now.
Stir in water and olive oil, mix well with a spatula (keep in mind if you might an extra touch of water is using cheese or if using whole grain flour). Transfer the dough to a lightly floured surface and knead until smooth, it will take about 1 or 2 minutes (the dough should be pliable and easy to work with).
Place the dough on parchment-lined baking sheet and using your fingers gently flatten it into a rectangle (it should be approx 11 x 7 inches).
Brush liberally with olive oil (or melted butter) sprinkle with seeds, cover loosely with plastic wrap, and let it rise for about 1 hour in a warm place.
After this rest, preheat the oven to 400°F/205°C and line 2 baking sheets with parchment paper.
With a pizza cutter cut the dough crosswise into ½ inch strips. Grab each strip at the end and pull it gently until longer and thinner, then place it on the baking sheet. It's ok it they look uneven and bubbly, however, try not to make them too thin otherwise all the thinner sections will burn easily in the oven.
Baking time may vary from 15 to 20 minutes, it depends on their size and on the oven. Bake for 15 minutes and then check if they're already golden and crusty. You might want to bake them for 5 minutes longer. In my oven it takes 20 minutes .
Notes
Lukewarm water means only mildly warm, it's neither hot nor cold.Freezable: after kneading, you can freeze the dough in an airtight freezer bag. Defrost completely, then let the dough puff up a again before proceeding with shaping and baking.