Recipes for "breadsticks"

Dissolve 1 1/2 teaspoons sugar and yeast in 1/2 cup warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.

Beat flour, oil, egg, salt, remaining sugar, and remaining warm water into yeast mixture until smooth, adding more flour if needed to form a soft dough. Turn dough onto a floured work surface; knead until smooth and elastic, 6 to 8 minutes.

Place dough in a greased bowl, turning once to cover completely with oil. Cover bowl with a damp towel and place in a warm area until dough is doubled in size, about 40 minutes.

Grease a baking sheet.

Punch dough down and turn onto a floured work surface. Divide dough into 18 pieces and shape each into a 6-inch rope. Arrange dough pieces on the prepared baking sheet about 2 inches apart; cover with a towel or plastic wrap and let rise until doubled in size, about 25 minutes.

Preheat oven to 400 degrees F (200 degrees C). Remove cover from dough.

Bake in the preheated oven until golden brown, 10 to 12 minutes.

Whisk butter and garlic salt together in a bowl; brush over each breadstick. Sprinkle Parmesan cheese over each.

Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.

Mix together flour, yogurt, and 1 teaspoon everything bagel seasoning until just combined. Pour dough out onto lightly floured surface and knead until smooth, about 5 minutes, adding more flour as needed to keep dough from sticking.

Roll dough out into a 9x11-inch rectangle. Cut dough in half horizontally, then cut dough into 1-inch wide strips. Place strips onto the prepared baking sheets about 1 inch apart.

Beat egg with water in a small bowl until combined. Lightly brush the tops of each breadstick with the egg wash. Sprinkle breadsticks with additional everything bagel seasoning.

Place baking sheets into the preheated oven and bake until breadsticks are puffed and lightly browned, 15 to 20 minutes.

Mix 2 tablespoons sugar with warm water until dissolved. Add yeast and let sit until foamy, 5 to 10 minutes.

Meanwhile, mix together remaining 1 tablespoon sugar, flour, and salt in a large bowl. Combine sourdough starter and egg yolk in a separate bowl. Whisk egg white lightly in a small bowl and reserve in the refrigerator.

Pour yeast and sourdough mixtures over flour mixture. Mix with a wooden spoon until dough starts to form. Turn out onto a work surface and knead into a smooth ball.

Spray the inside of the bowl with cooking spray. Return dough to the bowl and cover with a cloth. Let rise for 1 hour.

Punch down dough and divide into 12 portions. Roll out into small balls; shape into 3- to 4-inch-long sticks. Divide breadsticks between 2 greased or nonstick pans. Cover with cloths and let rest for 45 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Bake in the preheated oven until light brown, 15 to 20 minutes. Remove 1 pan at a time and brush tops with beaten egg white. Continue baking until medium brown, 5 to 10 minutes more.

Preheat the oven to 400 degrees F (200 degrees C).  Brush oil evenly along bottom and sides of a bread loaf pan.

Remove crescent dough from the can and slice the whole roll of dough in half lengthwise. Place dough, cut sides down, into prepared pan, pressing it down slightly. Top dough evenly with chicken and drizzle evenly with Buffalo sauce. Sprinkle cheese evenly over the top.

Bake in the preheated oven until bubbly and golden brown around the edges, 15 to 18 minutes. Carefully remove loaf from the pan onto a cutting board  and slice across the loaf into 8 pieces. Sprinkle with green onions, and serve with ranch dressing.

Gather all ingredients.

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper and set aside.

Roll out pizza dough into an approximate 8 x 12-inch rectangle and place on prepared baking sheet.

Pre-bake pizza dough for 10 minutes.

Mix butter, Italian seasoning, and garlic powder in a small bowl until well combined.

Brush pizza dough with butter mixture and top with Mozzarella cheese.

Return to the oven and bake until cheese is melted and edges of dough have started to brown, 6 to 10 more minutes.

Cut into slices and serve at once.

Preheat the oven to 375 degrees F (190 degrees C). Line a sheet pan with parchment paper.

Mix 1 cup flour and Greek yogurt together in a medium bowl until a shaggy dough forms. Transfer to a surface dusted with more self-rising flour, and knead for 8 to 10 minutes. Continue adding flour as needed if the dough is too sticky.

Using a rolling pin, shape the dough into a thick 8x10-inch rectangle. Cut 8 even strips from the dough, molding into long logs if needed. Move to the prepared sheet pan.

Brush the dough with olive oil and sprinkle with garlic salt.

Bake in the preheated oven until lightly browned, 16 to 18 minutes. Garnish with Parmesan cheese and parsley, if desired. Serve warm.

Line 2 baking sheets with parchment paper.

Roll each dough piece into an 8-inch stick, and place on the prepared baking sheets. Brush sticks with about half of the melted butter. Let rise in a warm place (80 to 85 degrees F (26 to 29 degrees C)), free from drafts, for 30 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Bake breadsticks in the preheated oven until breadseticks are lightly golden, about 10 minutes, rotating pan halfway through. Brush with remaining melted butter, and sprinkle with garlic salt. Serve warm.

In a large bowl, stir the water and honey. Sprinkle yeast on top and let sit for 5 minutes until it dissolves and bubbles up. Add the melted butter and salt and stir.

Simply Recipes / Nick Evans

Add the flour and use a spoon to stir until it forms a rough ball. Transfer the dough to a clean counter surface and knead by hand for 8 to 10 minutes until it’s smooth and shiny.

Do the windowpane test: pinch the dough with your fingers and slowly stretch it to create “a windowpane.” If light can pass through it without tearing, it’s ready. It means enough gluten has formed and the dough is ready. If the dough tears, continue kneading for a minute longer, then check again.

If at any point the dough sticks to the counter and your hands, add more flour, 1 tablespoon at a time.

You can make the dough in a stand mixer with the dough hook attachment. Knead it for 5 to 6 minutes on medium-low speed until it passes the windowpane test.

Grease the same large bowl with olive oil. Add the dough and turn in the bowl to coat with some oil. Cover the bowl loosely with plastic wrap. Let it sit in a warm place for 1 1/2 hours, until the dough doubles in size.

Meanwhile, lightly spray a baking sheet with nonstick cooking spray. Set it aside.

Simply Recipes / Nick Evans

Simply Recipes / Nick Evans

Punch the dough down with your fist and transfer it onto your counter. Divide it into 12 even pieces. I prefer to weigh them to ensure even sizing—about 57 grams each.

Roll each breadstick against the counter until it is 6 to 7 inches long and smooth. Transfer them onto the prepared baking sheet. Cover it loosely with plastic wrap and let rise for 20 minutes while you preheat the oven.

Simply Recipes / Nick Evans

Simply Recipes / Nick Evans

Set a rack in the center and one in the bottom third. Bring 4 cups of water to a boil. You’ll need it to bake the breadsticks.

3 minutes before you bake the breadsticks, pour the 4 cups of boiling water into an oven-safe 8- or 9-inch baking pan and place it on the bottom rack. This will create steam in the oven while the breadsticks bake.

Bake the breadsticks for 14 minutes, turning the baking sheet once halfway through.

Simply Recipes / Nick Evans

In a small bowl, combine the melted butter, parsley, and garlic powder. As soon as breadsticks come out of the oven, brush them with it.

Simply Recipes / Nick Evans

Simply Recipes / Nick Evans

Allow the breadsticks to cool slightly, then serve warm.

Leftovers reheat well. Pop them in a 325˚F oven for just a few minutes until warmed through. In a pinch you can also microwave them for 15 to 20 seconds.

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Simply Recipes / Nick Evans

Fit your food processor with a steel blade. Place the bread flour, yeast, sugar, salt, Italian seasoning, garlic, 1/4 cup grated Parmesan and softened butter in the processor; pulse to blend. Stir together hot water, milk and egg. Start the processor and slowly pour in the milk mixture into the feed tube until a ball forms around the blade. Run for 30 seconds to knead. Remove dough from processor and knead briefly by hand. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough, and turn it out onto a lightly floured surface. Roll the dough into a 10x12 inch rectangle. Use a knife or pizza cutter to slice the dough lengthwise into ten strips, and then cut these strips in half. Brush tops of strips with 2 tablespoons melted butter, and sprinkle with 1/4 cup Parmesan cheese. Cover, and let rise until nearly double, about 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).

Bake in preheated oven for 18 to 23 minutes, or until golden brown. Turn broiler on, and brush breadsticks with remaining melted butter and Parmesan cheese. Broil just until the cheese starts to turn light brown, about 2 to 3 minutes. Serve warm.

Dissolve sugar and yeast in 1 cup plus 1 tablespoon warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.

Combine flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix 2 tablespoons butter into flour mixture until incorporated. Pour yeast mixture into flour mixture and knead dough using the dough hook attachment until smooth and elastic, about 10 minutes.

Place dough in a container and cover with a towel or plastic wrap; let stand until doubled in size, 1 to 1 1/2 hours.

Line a baking sheet with parchment paper.

Divide dough into 2-ounce portions and roll into 7-inch long sticks. Arrange sticks on the prepared baking sheet; cover with plastic wrap and let stand until dough doubles in size, 1 to 1 1/2 hours.

Preheat the oven to 400 degrees F (200 degrees C). Remove plastic wrap from dough.

Bake in the preheated oven until breadsticks are golden brown, 10 to 12 minutes. Brush each breadstick using remaining 2 tablespoons melted butter; top with garlic salt.

Dissolve yeast and sugar in 1/4 cup warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 15 minutes. Add flour, 1 1/4 cup warm water, 2 tablespoons softened butter, and 1 tablespoon salt; knead until dough is well mixed and soft, about 3 minutes.

Roll dough into a 2-foot log. Cut into 16 equal pieces, about 1 1/2 inches wide. Knead each piece and shape into a 6-inch breadstick. Arrange breadsticks on a baking sheet; let rise for about 1 hour.

Preheat oven to 375 degrees F (190 degrees C).

Mix 3 tablespoons melted butter and garlic powder together in a bowl; brush onto breadsticks.

Bake breadsticks in the preheated oven until golden brown, about 15 minutes. Immediately brush with remaining melted butter mixture; sprinkle with 1/2 teaspoon kosher salt.

Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.

Stir Parmesan cheese, garlic powder, and basil together in a small bowl.

Place hot dog buns, cut-sides up, onto the prepared baking sheet. Spread margarine onto buns, then sprinkle Parmesan mixture over top.

Bake in the preheated oven until golden brown, about 10 minutes.

Preheat the oven to 450 degrees F (230 degrees C). Line baking pans with parchment paper.

Dissolve yeast and honey in warm water in the bowl of a stand mixer. Let sit until creamy, about 10 minutes.

Stir flour, Parmesan cheese, olive oil, 1 teaspoon Italian seasoning, and salt into the yeast mixture. Beat until smooth and the dough pulls away from the sides of the bowl. Let rest, about 5 minutes.

Turn dough onto a lightly floured surface and pinch off about 3 tablespoons. Roll into a log shape. Place on the prepared baking sheet. Repeat with remaining dough.

Bake in the preheated oven until just golden brown, 13 to 15 minutes.

While breadsticks are baking, mix butter, garlic salt, and remaining Italian seasoning together.

Brush butter mixture onto the breadsticks and continue to bake until golden brown, about 3 minutes more.

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Mix flour and yogurt together in a medium bowl until it forms a ball. Transfer to a lightly floured work surface and knead until smooth, adding more flour as necessary to keep dough from sticking, 2 to 3 minutes.

Divide dough into 8 equal portions. Roll into breadsticks approximately 6 inches long and place on the prepared baking sheet, slightly flattening them down. Brush with 1 tablespoon of the melted butter.

Combine remaining melted butter with Parmesan cheese and garlic salt. Keep warm and set aside.

Bake breadsticks in the preheated oven until lightly browned, 18 to 20 minutes. Immediately upon removing from oven, brush with garlic-Parmesan mixture and serve.