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Nutrition Facts
Serving Size 1 breadsticks 48g Recipe makes 16 breadsticks)
Calories 113
Calories from Fat 19		(17%)
Amount Per Serving		%DV
	Total Fat 2.1g	3%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 1.3g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 228mg		9%
Potassium 38mg		1%
Total Carbohydrate 20.0g		6%
	Dietary Fiber 0.8g	3%
	Sugars 0.3g
Protein 3.0g		6%
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Recipe #104017 | 35 min | 20 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: evelyn/athens
Nov 15, 2004

Easy to make and the flavour can't be beat. Enjoy with your next Italian-inspired meal, and not just. Prep time does not include rising time.

16 breadsticks (change servings and units)

Ingredients

Dough

1 teaspoon sugar
1 1/2 teaspoons active dry yeast
1 1/4 cups water, warm
1 tablespoon olive oil
1 1/2 teaspoons salt
3 1/4 cups white bread flour

Topping

1 tablespoon garlic, minced
1 tablespoon olive oil
1 tablespoon fresh rosemary, chopped
2 tablespoons parmesan cheese, grated

Directions

1
Dissolve sugar in warm water in large bowl; sprinkle in yeast; let stand 10 minutes, then stir well.
2
Stir in oil, salt, and 3 cups flour; beat with wooden spoon or electric mixer until smooth and elastic; if necessary, add more flour to make a soft dough which leaves sides of bowl; turn out onto floured board; gather up into a ball.
3
Knead dough, adding more flour as necessary until smooth and no longer sticky (8-10 minutes); place in lightly greased bowl; turn dough to grease top; cover with greased waxed paper and tea towel; let rise in warm place until doubled (approximately 45-60 minutes); punch down dough and turn out onto lightly floured board; let rest for 10 minutes; roll out dough to 16" x 8" rectangle; combine topping ingredients; spread mixture evenly over surface; cut dough into 16, 1-inch strips; pick up each strip by ends and twist in opposing directions; place on greased baking sheet.
4
Preheat oven to 425F and set rack in middle of oven.
5
Bake for 13-15 minutes, or until golden.

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Featured Reviews for This Recipe

From: Candice Hibbs

On Apr 12, 2009

very nice, I used brown sugar instead of white sugar, gives the dough a bit more of a sweet taste. also instead of 1 tbs garlic because my husband isnt a huge fan I just used one clove and a dash of Mrs dash garlic plus seasoning. Very good, will make it again

1 person found this review helpful

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From: Hazelruthe

On Dec 31, 2008

These were fantastic! The best bread sticks I've ever made and I can't wait to make them again. Great recipe! Thank you! Cathy

1 person found this review helpful

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From: Chef #320096

On Jun 3, 2006

Very good breadsticks, not too sweet and just salty enough with a great texture. I find it makes too many for a meal so last time I made them I baked half as the recipe says then I turned the oven down to 325 and baked the rest just until baked but not brown. I let them cool then froze right away. Now we've got breadsticks that just need 5 min in a 450 oven next time.

4 people found this review helpful

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From: ellie_

On Jan 9, 2005

Delicious and easy to make bread sticks! I didn't have all of the topping ingredients so I just used garlic and olive oil for wonderful garlicy breadsticks. I think this would be great with other herbs for the topping and can't wait to experiment depending on the main dish. Just a suggestion for those with kids that like helping in the kithchen these would be fun and easy for kids to help make. Thanks for sharing another keeper recipe!

4 people found this review helpful

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