Italian Breadsticks
Made from a basic Italian bread dough, these breadsticks can be flavored with caraway seeds, Parmesan cheese, or plain ol’ Kosher salt.
Since they are stretched, rather than rolled, the shape of these breadsticks is rather rustic and irregular. The result is a crispy, crunchy breadstick that is hard to stop eating.
Serve with a bowl of hot soup, a crisp Caesar’s Salad, or individual dipping bowls of marinara sauce.
Ingredients
2 cups lukewarm water (85 to 95°F)
2 1/4 teaspoons active dry yeast
4 cups unbleached bread flour
1 teaspoons Kosher salt
1 tablespoon olive oil
Optional toppings:
caraway seeds
fresh Parmesan cheese slivers
Kosher salt
Instructions
Measure the water into a large bowl. Sprinkle the yeast over the water and whisk until dissolved. Stir in the salt and 2 cups of the flour. Stir briskly until smooth, about 2 minutes. Using a wooden spoon or bread dough tool, stir in the remaining 2 cups flour and mix for about 2 minutes longer, until the dough pulls away from the sides of the bowl and the flour is fully incorporated.
The dough will be wet and sticky. You can stop mixing when the dough forms a ball and sticks together. The sides of the bowl should be relatively clean. If the dough seems too sticky, stir in an additional 1/4 to 1/2 cup of flour.
Cover the bowl with plastic wrap, and let the dough rise in a warm place until doubled in volume, 30 to 45 minutes. I usually just set my bowl in front of the fireplace.
Preheat oven to 500°F. Spray your hands with cooking spray (such as Pam), then gather up a handful of dough. Roughly shape breadsticks by stretching the handful of dough in to a thin stick, about 8 inches long. Place on a greased baking sheet or one lined with a Silpat® baking mat. I like to sprinkle kosher salt on the baking sheet so the bottom of the sticks are salty too.
Repeat until the baking sheet is full (about 6 breadsticks). Brush with olive oil, then sprinkle with caraway seeds, fresh Parmesan cheese slivers, or Kosher salt. Set aside to rest for about 10 minutes.
Reduce oven heat to 450°F. Bake breadsticks for 15 to 20 minutes, or until golden brown. Transfer to wire rack to cool and repeat the process for another batch of breadsticks.