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Everything Breadsticks

Everything Breadsticks


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Simple, tasty homemade breadsticks with "everything" flavored seeds. Adapted from The Bread Baker's Apprentice.MORE+LESS-

Updated November 10, 2014

1 3/4

cups Gold Medal™ unbleached all-purpose flour

1 1/4

teaspoon active dry yeast

1 1/2

tablespoon olive oil

Topping breadstick of your choice (poppy seeds, sesame seeds, cheese, etc.)

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  • 1

    In the bowl of a stand mixer, combine flour and salt. Make a well in the center and pour in warm water, sugar and yeast, and let stand until foamy, about 5 minutes.

  • 2

    Then, pour in olive oil, mix until just combined and then knead with the dough hook attachment or by hand on a lightly floured counter for about 5 minutes, until dough is smooth and elastic.

  • 3

    Place dough in a bowl lightly covered in olive oil, roll the dough around to cover it in oil, cover the bowl with plastic wrap or a tea towel and let dough rise until doubled, about 1 1/2 hours.

  • 4

    Once dough is risen, preheat oven to desired temperature (300°F to 325°F for hard, crunchy breadsticks; 400°F to 425°F for soft, chewy breadsticks). Using a rolling pin, roll out dough into a rectangle shape to desired thickness.

  • 5

    Using a pizza cutter, slice dough into breadstick shapes (see photo above for example). If you want toppings, lightly spray the breadsticks with water and sprinkle with toppings. You can leave the breadsticks as is (which is what I did), or you can stretch out the breadsticks to make them longer, or twist them into shapes.

  • 6

    Once shaped, place them on a baking stone or parchment paper-lined baking sheet and bake until crispy (if desired) or just until golden brown (if you want soft breadsticks).

  • 7

    Allow to cool 5 minutes before eating.

No nutrition information available for this recipe

More About This Recipe

  • If you haven’t had the pleasure of baking yourself a batch of homemade breadsticks, now is the time.

    Not only is it insanely easy, they’re immensely more flavorful and delicious than the ones wrapped up between the dinner rolls at restaurants.

    When I first planned to make these Everything Breadsticks, they were supposed to be those long, round, soft breadsticks, the kind that almost melt in your mouth after they’re pulled straight from the oven. Instead, I ended up with a unique batch of semi-long, flat, crunchy-soft breadsticks. It’s not that I’m disappointed, but the experiment didn’t really turn out as planned.

    Still, they are mighty tasty. There’s a hint of crunch and chew in every bite, and the seeded topping gives it almost a bagel-y, rye bread-like flavor. Hard to explain, I know. You’ll just have to try them for yourself to understand what I mean.

    If you’re not into the whole “everything” seeded/semi-long/flat/crunchy-soft version of breadsticks, you can make them round, soft and covered in garlic salt or cheese – like those at a certain popular Italian restaurant. This recipe is flexible like that.

    Just bear in mind: even if they don’t turn out the way you initially wanted them to, they still might be perfect for you – as is the case with most things in life.

    Stephanie (aka Girl versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!


Overnight Everything Bagel Breadsticks

The bagel freak in me is going a teensy bit insane today, guys.

Sarah 101: I have a huge freaking thing for bagels. Don’t ask me how many I consume on a weekly basis. I’d rather not calculate huge numbers this early in the day.

I’d really just rather be eating about 10 everything bagel breadsticks.

These are literally just about the most convenient carb fix I can think of currently. They are made OVERNIGHT, they’re no-knead! Basically there’s like no work involved, guys. The best kinda carbs.

Really all ya gotta do is do a bit of planning ahead cause you’re gonna make the entire dough the night before and then let ‘er sit on the counter all night. As it sits it’ll ferment (I knooooow, I hate that word too) and form the most amazing flavors. It’s worth every second.

Then we gotta add MORE cause we are totally making our own everything bagel seasoning today, friends. It’s just sesame seeds, poppyseeds, garlic powder, onion powder, salt, and pepper. I am betting you have all of these sitting in your spice cabinet.

Also, I go heavy on seasoning these little breadstick guys. It’s so so good.

^^^ Lookit’ that TEXTURE inside. You will end up eating wayyyy too many of these.


Garlic Breadsticks

Garlic Breadsticks remind me of the unlimited basket of breadsticks served at Olive Garden. I have eaten a countless number of those, and I have even been known to take the leftovers home for later! I love dipping garlic breadsticks in soups and sauces, and there is nothing better than a garlicky breadstick to have alongside my Classic Fettuccini Alfredo. Plus, these breadsticks are pretty simple to make!


Allergens

Tasty homemade braided breadsticks and grazed with melted garlic butter and regular butter and baked for 30 minutes.

Thank you for stopping by today, we have a lovely recipe here for BRAIDED BREADSTICKS that is lovely on its own or with a bowl of soup, stew or chili. I will share a couple of links to our recipe if you wish to make your own today.

Dinner for two anyone, a delicious bowl of cream of turkey soup.

Chicken chili is served with taco’s or freshly made bread.

Now how good is that!

We have so many delicious and very tasty recipes you can make for any occasion just click the link to yours today.

Homemade braided breadsticks. So tasty and ready to eat. Dinner is ready, turkey soup and braided breadsticks.

Thank you so much for stopping by and I’m so glad you read our blog and watched our short video tutorial, please leave us a message before you go and don’t forget to print our recipe. So from our kitchen to yours, stay safe and God Bless! Bonita, RMHussey Productions and Team.

Thank you for stopping by, Bonita, RMHussey Productions and Team.


I usually split the dough into pieces and shape each one individually into a strip, however there is another trick if you prefer: lightly flour the work surface and shape the dough into a square, about 25*25 cm. Cut the dough into 1cm-wide (or thinner) strips. You can roll each strip with your fingertips for a rustic look or just leave it as is.

When shaping the strips, their size and how long or thick they are is totally up to you. I like them a bit thicker than the very thin Italian ones, but this recipe will work for either. Still, I suggest not making them thicker than 1cm. If you choose to make them very thin, you’ll need to bake them for less time than the recipe suggests, just until they’re golden.

Make sure the strips of dough are as equal as possible in size so that they bake evenly.

For Parmesan breadsticks reduce the salt by half and add 3 tablespoons freshly grated Parmesan cheese.


Combine the water, yeast, and roughly 1/3 of the flour in the bowl of your stand mixer. Stir to combine, and set aside until it is bubbly, about 10 minutes. Add the remaining flour and the instant potatoes, and knead with the dough hook until the dough is smooth and elastic. Add the salt, oil, and seeds, and continue kneading until the seeds are well distributed. Form the dough into a ball and drizzle with a bit of olive oil. Return it to the bowl, cover the bowl with plastic wrap, and set aside until it has doubled in size, about an hour. Flour your work surface and have 3 baking sheets ready. Preheat the oven to 275 degrees.

Turn the dough out onto your work surface and knead by hand very briefly, then form it into a rough square. Roll it to approximately 11 x 20 inches. With a pastry cutter or pizza cutter (or a knife, but a rolling cutter is easier) trim the edges so they're straight. You'll use those scraps as well. After trimming, my rectangle of dough was about 9 x 18 inches. Cut the dough into 9-inch long strips, about the thickness of a pencil, and place them on baking sheets, leaving a little room between each so they can expand a little during baking. You will need about 3 baking sheets to fit them all. You can twist the breadsticks, or leave them straight. When you're done with all of the uniformly-shaped breadsticks, cut the scraps as well, combining smaller pieces if needed.

Bake at 275 degrees for one hour, rotating the pans and moving them to different racks as needed for even cooking. After an hour, they should be dry and crisp a sample should snap in half and be completely dry in the center. If they haven't browned to your liking, raise the heat to 325 and bake for another 4-7 minutes, watching carefully to make sure they don't over-brown.

Let the breadsticks cool completely on racks, then leave them out for several hours or overnight before you store them in any sort of closed container—any residual moisture can make them soft. Alternatively, store cooled breadsticks in bakery bags that "breathe," so there's no chance of dampness.


/> Everything Bagel Bites />

1/6th of recipe (3 bites): 115 calories , 1.5g total fat (0.5g sat fat) , 352mg sodium , 17.5g carbs , 3g fiber , 1.5g sugars , 6g protein

Green Plan SmartPoints® value 3*
Blue Plan (Freestyle&trade) SmartPoints® value 3*
Purple Plan SmartPoints® value 3*

Prep: 15 minutes
Cook: 15 minutes

Ingredients:

1 cup roughly chopped cauliflower or 3/4 cup cauliflower rice

3/4 cup fat-free plain Greek yogurt

1 tbsp. whipped butter, room temperature

1 tbsp. everything bagel seasoning blend (like the kind by Trader Joe&rsquos)

2 tbsp. egg whites (about 1 large egg&rsquos worth) or fat-free liquid egg substitute

Optional toppings: reduced-fat/light cream cheese, additional whipped butter

Directions:

Preheat oven to 450 degrees. Spray a baking sheet with nonstick spray.

Pulse cauliflower in a food processor until reduced to the consistency of coarse breadcrumbs. (Even if you begin with cauliflower rice, don&rsquot skip this step!)

Place cauliflower crumbs in a large microwave-safe bowl cover and microwave for 2 minutes. Uncover and stir. Re-cover and microwave for another 2 minutes, or until hot and soft.

Transfer to a fine-mesh strainer to drain and cool, about 10 minutes.

Using a clean dish towel (or paper towels), firmly press out as much liquid as possible.

Return cauliflower crumbs to the large bowl. Add all remaining ingredients except seasoning and egg whites/substitute. Thoroughly mix.

Fold in 1 tsp. seasoning. Evenly form into 18 balls (about 1 1/2 tbsp. each), and place on the baking sheet, evenly spaced.

Brush the tops with egg whites/substitute. Evenly sprinkle with remaining 2 tsp. seasoning.

Bake until tops are golden brown and insides are cooked through, 8 - 10 minutes.


Tips for making these Garlic breadsticks:

  • To get the right temperature of water, let your tap water run all the way on the hot side for about a minute. If the water is too cold, your dough won’t rise.
  • Sometimes it’s hard to use a pizza cutter on the breadsticks that are touching the edge of the pan. If that’s the case for you, feel free to use some kitchen scissors to cut where the pizza cutter can’t reach.
  • Fresh shredded Parmesan cheese is my favorite, but you could also use the grated Parmesan cheese that comes in a container.
  • Feel free to use fresh herbs to sprinkle on top – they taste delicious!


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Katherine Baker

Step 1

Place 1/4 cup warm (not boiling) water in a mixing bowl with yeast and allow to bloom for about 5 minutes.

Step 2

Add flour, 2 tablespoons of softened butter or oil, all of the sugar, and 1 tablespoon of salt.

Step 3

Add an additional 1 1/4 cups warm (not boiling) water and mix the dough with an electric stand mixer using the bread hook (or a wooden spoon, your hands, and a lot of will power) until a slightly sticky dough forms. This will take about 5 minutes for a mixer, and about 10-12 if done by hand.

Step 4

Transfer the dough to a floured surface and knead until soft, about 4 minutes.

Step 5

Roll out the dough into a long log, about an inch in diameter.

Step 6

Using a sharp knife, cut the dough into 16 equal pieces, roughly 1 1/2 inch long each. This is easiest if you begin by halving the dough, then continuing to halve each of those pieces until you have 16 equal pieces.

Step 7

Cover your dough with a clean dish cloth or moistened paper towel and allow the breadsticks to rise for about 45 minutes to an hour.

Step 8

At the end of the rising time, preheat your oven to 400° F.

Step 9

While the oven is preheating, chop the garlic and soften the remaining 3 tablespoons butter (if using).

Step 10

In a small bowl, combine remaining 3 tablespoons of butter or olive oil. Combine remaining teaspoon of salt, minced garlic or dried garlic powder, and oregano in a separate small bowel.

Step 11

Use a brush or a small spoon to lightly and evenly coat each of the breadsticks with the melted butter or olive oil.

Step 12

Bake breadsticks for 15-20 minutes, until breadsticks are a light golden hue.

Step 13

Remove the breadsticks from the oven, brush with remaining melted butter or olive oil, and sprinkle generously with salt, garlic, and oregano mixture.



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