Best Bread Sticks Recipes

SUPER FLUFFY BREAD STICKS

Steps:

• 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 container 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 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 2 tablespoons melted butter; top with garlic salt.

PERFECT SOURDOUGH BREAD STICKS

Steps:

• Mix 2 tablespoons sugar with water until dissolved. Add yeast and let sit until foamy, 5 to 10 minutes.
• Meanwhile, mix remaining sugar, flour, and salt in a large mixing bowl. Combine sourdough starter and egg yolk in a separate bowl. Whisk egg white lightly and reserve in the refrigerator.
• Pour yeast and sourdough mixtures over the flour mixture. Mix with a wooden spoon until dough starts to form and all dry ingredients are incorporated. Turn out onto a work surface and knead into a smooth ball.
• Spray the inside of the bowl with cooking spray. Place dough in 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 bread sticks 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 egg white. Continue baking until medium brown, 5 to 10 minutes more.

TOASTED MARSHMALLOW, CHARRED BREAD, AND BANANA STICKS WITH CHOCOLATE FONDUE

Steps:

• Make the chocolate fondue: Place chocolate in a heatproof bowl. Bring cream to a simmer in a medium saucepan set over a campfire or on a medium-high grill; pour over chocolate. Let stand for 5 minutes. Whisk until smooth. Whisk in bourbon.
• Make the skewers: Thread bread, bananas, and marshmallows onto 8 skewers. Toast over campfire. Serve with chocolate fondue for dipping.

PAULA'S BREAD STICKS

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start. Spray two baking sheets with cooking spray.
• Preheat oven to 375 degrees F (190 degrees C). When dough cycle is complete, remove dough to a lightly oiled surface. Divide dough up into 18 pieces. Roll each piece on an oiled board, from center of piece to the outside edges to form bread sticks. Place bread sticks at least 1 inch apart on the prepared pans.
• Bake in preheated oven for 10 to 15 minutes, until golden. Remove to a wire rack to cool.

WITCH'S FINGER BREAD STICKS WITH MAPLE MUSTARD DIP

Steps:

• For dough:
• Stir together water, sugar, and yeast in the bowl of an electric mixer fitted with a paddle attachment until sugar is dissolved; let stand until yeast bubbles, about 5 minutes.
• Beat in 1 cup of flour on low speed until combined.
• Clean dough from paddle, then attach dough hook. Add 1 1/2 teaspoons salt and 2 1/2 cups flour to mixture and beat until dough pulls away from the side of the bowl, about 3 minutes. (If dough is too sticky, add enough of 1/2 cup remaining flour, 1 tablespoon at a time, until dough is no longer sticky.)
• Oil a large bowl and transfer dough to bowl, then turn dough over to coat it with oil. Cover bowl with a dry towel, then let dough rise in a draft-free place at warm room temperature until it is double in size, about 1 hour.
• For fingers:
• While dough is rising, place green food coloring in a small bowl, and using a paintbrush, paint one side of the almond slices or the rounded side of the peanut halves.
• Heat oven to 450°F with rack in middle. Line 2 large baking sheets with parchment paper.
• Divide dough into quarters. Work with 1 piece at a time, and keep remaining dough covered.
• Roll one quarter into a 12-inch log, then cut it into 12 (1-inch) pieces.
• Dust work surface with additional flour, if necessary, to facilitate rolling. Roll and stretch each piece into a craggy 5-inch "finger." Transfer fingers to baking sheets and let stand at warm room temperature, loosely covered with a smooth kitchen towel, until fingers are slightly puffed, 15 minutes.
• Pinch top of fingers to look like knuckles, then lightly score each knuckle with a sharp knife.
• Brush fingers with egg wash, then press on nails. With cleaned paintbrush, dab a little red color around the cuticles. Sprinkle fingers all over with pretzel or coarse sea salt.
• Bake fingers until deep golden, about 15 minutes (form more fingers while first batch is baking). Transfer to a rack to cool.
• Repeat forming and baking in batches with remaining dough.
• For dip:
• Whisk together mayonnaise, mustard, and maple syrup until combined. Refrigerate until ready to use.

GARLIC CHEESE BREAD STICKS

Steps:

• Set an oven rack on the bottom position and preheat the oven to 450 degrees F.
• Melt the butter in a pan with the garlic and bring to a simmer. Brush the garlic butter over the bread, lay slices of the mozzarella on top and sprinkle with the chopped parsley.
• Put the bread onto a baking sheet and cook on the bottom rack for about 10 minutes.

CAYENNE CORN BREAD STICKS

Steps:

• Preheat oven to 425°F. Brush cast-iron corn stick molds with vegetable oil and place in oven. Mix yellow cornmeal, unbleached flour, dark brown sugar, baking powder, salt, baking soda and cayenne pepper in large bowl. Whisk 1 1/4 cups buttermilk, butter and egg in small bowl. Mix into dry ingredients. Stir in grated cheddar cheese. Add more buttermilk if necessary to thin to just pourable consistency. Fill corn stick molds with batter. Bake corn sticks until tester inserted into centers comes out clean, about 20 minutes. Cool in pans 10 minutes. Using tip of small sharp knife, gently lift corn sticks from molds. Serve warm.

ITALIAN CHEESE BREAD STICKS

Steps:

• 1. In a large bowl, combine 2 cups flour, yeast sugar and salt. Add water and oil to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough.
• 2. Turn onto a floured surface; knead for 1-2 minutes or until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 20 minutes.
• 3. While dough is rising combine the remaining ingredient EXCEPT for mozzarella cheese.
• 4. Punch dough down; place on a greased 12-inch pizza pan and pat into a 12-inch circle. Brush with salad dressing and sprinkle seasoning mixture mozzarella cheese.
• 5. Bake at 450 degrees for 15 minutes or until golden brown. Cut into sticks and serve warm.

FAIL-PROOF PIZZA DOUGH & CHEESY GARLIC BREAD STICKS RECIPE - (4/5)

Steps:

• PIZZA DOUGH: In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5 to 10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half the flour and mix. Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn't stick to your hands. Once you reach this stage, turn the mixer on high to knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! That seems to be the magical number. The dough should be smooth and easy to work with and the bowl should be clean! Lightly grease the bowl & the dough so it doesn't dry out, cover with plastic wrap and let it rise 1to 2 hours. CHEESY GARLIC BREAD STICKS: Preheat oven to 500°F with pizza stone inside. Mix butter and garlic in a small bowl and set aside. Spread pizza dough out into a 12-inch circle on parchment paper. (This makes it easier to transfer to the pizza stone.) Spread the butter and garlic mixture over dough and top with parmesan and mozzarella cheeses. Top with a light sprinkling of salt and pepper, if desired. Bake 9 to 10 minutes or until bubbly and golden. Remove from oven and cool 1 to 2 minutes before cutting. Serve hot, with marinara.

BREAD STICKS

Steps:

• Lightly grease one large baking sheet.
• Divide each roll in half. Roll dough between hands to make a 4-inch long stick. Place sticks on the prepared baking sheet. Brush lightly with egg white or melted butter or margarine. Sprinkle with garlic salt. Sprinkle with parmesan cheese or sesame seeds. Cover and allow to rise until doubled in size, about 30 minutes.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 12 minutes or until golden brown. Do not overbake as these burn easily on the bottom.

BACON WRAPPED SESAME BREAD STICKS

Steps:

• 1. gather ingredients. mix goat cheese and jam together in a small mixing bowl
• 2. spread goat cheese mixture on breadsticks. wrap 2 ready made bacon strips around breadsticks
• 3. bake bacon wrapped bread sticks in a 350 degree oven for 5 minutes or until bacon is crispy
• 4. remove from oven and drizzle with syrup. top with pecans. enjoy!

BANANA BREAD STICKS

Steps:

• Preheat oven to 350°F If you've decided to use them, roast your nuts for 7-10 minutes. Remove and cool.
• Grease two medium loaf pans.
• Mash the bananas and set aside.
• Chop the nuts (I used macadamia nuts), set aside.
• Put the flour, baking powder and baking soda in your food processor and mix to incorporate. Put in a large bowl.
• Put the brown sugar and oil in the bowl of the food processor and combine. Add the eggs or egg replacer. Process until combined. Add the vanilla and give it a couple more pulses. Add the mashed banana.
• Pulse once to combine.
• Add the chopped nuts to the flour mixture and mix them to coat.
• Add the wet ingredients to the dry until just combined. Don't over mix.
• Divide between the two loaf pans.
• Bake for 1 hour or until the loaves are done.
• I found 40 minutes was sufficient, but it may vary for different ovens. I used a wooden kabob stick to test my loaves. Once the stick came out clean I removed the loaves from the oven.
• Turn the stove temperature down to 200°F.
• Cool the banana bread in the loaf pans for about 15 minutes then turn them out onto metal racks and cool.
• Make sure they are cold before you cut them as they will fall apart.
• Using a serrated knife, cut each loaf in about 1 inch slices, then cut the slices in half so they resemble a biscotti cookie.
• I placed them cut side down on a metal cookie sheet covered with parchment paper. Bake for at least another hour. I found that more time is needed. Be patient it might take a while.
• The slices should be hard and crunchy when finished. Store in a tightly covered container. I'm going to glaze these with chocolate. :0).

CORN FLAKE GARLIC BREAD STICKS

Steps:

• 1. Preheat oven to 450 degrees.
• 2. Cut biscuits in half, shape into 6 inch sticks by rolling with palms of your hands.
• 3. One at a time, dip the sticks into the milk, then roll in the crushed corn flakes. Sprinkle each stick with garlic salt. Place on a baking sheet that has been buttered (about 1-inch apart).
• 4. Bake for about 7-10 minutes.

BACON WRAPPED BREAD STICKS

Steps:

• Preheat Oven to 375 degrees.
• In a small bowl, combine Cheese and all spices, return to shaker jar. Shake jar well before each use.
• I use a broiler pan with a rack and line the bottom of the pan with aluminum foil, you can use a cookie sheet also if you don't have a pan with a rack, it just might take longer to get the bacon crispy.
• Take a slice of bacon and gently squeeze up and down to stretch without breaking or separating it. Start wrapping at the top end of a bread stick and wrap completely to the bottom end. Be careful, the bread sticks are crispy and will break if you are not gentle. Lay wrapped bread stick so it is perpendicular on the rack (if you place it parallel, it will fall through when cooking). Continue until you have filled the rack, leaving about 1/4 inch gap between each bread stick. Sprinkle each bread stick generously with Cheese mixture. Bake at 375 for 20-30 minutes or until bacon is cooked. When bacon is done, remove from oven and sprinkle with additional cheese mixture. Let stand 5 minutes to cool and let the cheese set. Using tongs, transfer to serving platter. When completely cooled, cover with aluminum foil. (If you cover when warm, steam will build up and make them mushy.).
• You can serve these cold, but if you'd like you can also heat them up in a 375 degree oven for about 5-10 minutes. Remove the foil if reheating.
• Notes:
• 1. I buy store brand regular sliced bacon (the cheaper the better). for a party, I go to SAMS Club and buy the cheap bacon in bulk.
• 2. Check your bread sticks carefully when you purchase them -- often some are broken and you'll need as many whole sticks as you can get. If any are broken you'll need to buy additional packages to have enough to use a pound of bacon, which is 16 slices. I love the Garlic Flavored ones, but this is also great with the Rosemary Flavored, Sesame Seed and Plain ones.
• 3. Cut Garlic Powder in half if using the Garlic Flavored Bread sticks. Cut Rosemary in half if using the Rosemary Flavored Sticks.
• 4. Omit the Cayenne if you don't want that little bite.
• 5. If you are only making 16 sticks, you'll have plenty of the cheese mix leftover and it is great on pasta!
• 6. I love prosciutto and thought these would be wonderful made with it -- however it won't work because there is not enough fat to keep the prosciutto stuck to the bread stick. It shrinks when baked and splits and makes a big messy looking thing. If you want to use prosciutto, I'd suggest dipping the bread sticks in an egg wash before wrapping. Also, prosciutto is much more expensive than bacon.

FAIL-PROOF PIZZA DOUGH AND CHEESY GARLIC BREAD STICKS

Steps:

• First for the pizza dough. In a large bowl, stir the yeast and sugar into the warm water. Leave it to stand for approximately 10 minutes or until the mix begins to foam.
• Add to the mixture the salt, olive oil and half of the flour and give it a good mix.
• Gradually add in the remaining flour and mix it in until you have a dough that is a bit tacky but doesn't stick to your hands.
• Knead the dough for 6 minutes. Your arms may well start hurting but do persist!
• When needed, place dough in a greased bowl and cover it. Leave it to rise for between 1-2 hours. It can then be used as and when you need it.
• Next for the breadsticks. Mix the garlic and butter in a bowl and leave for later.
• Spread the dough (half of what you made earlier) into a 12 inch circle on a baking sheet lined with greaseproof paper.
• Spread the butter and garlic on top of the dough and then sprinkle on the parmesan and mozzarella. Season with salt and pepper.
• Bake in an oven pre-heated to 260C for 10 minutes. When removed from the oven leave to cool for 2 minutes. Then cut into thin strips to resemble breadsticks.

STUFFED FOCACCIA BREAD STICKS

Steps:

• 1. For bread machine, place wet ingredients in bread pan, add yeast and dissolve, place dry ingredients in and use DOUGH ONLY cycle.
• 2. Take sausage out of casing and brown and break up as it is cooking. If it is too chunky after cooking, place in food processor and pulse till small crumbles. Dab excess oil off with a paper towel. Add just enough pasta sauce to make it moist, but NOT runny or soupy.
• 3. Grate Bruschetta Jack cheese. You could also use mozzarella or provolone or any flavorful Italian melting cheese.
• 4. Once dough has finish cycle, rested and risen, take out and roll into a log. Cut into 8 even amounts.
• 5. On a lightly floured surface roll dough out to a very thin rectangle shape, (approx. 8-10" by 6" wide, dough will stretch to tuck over and under) place cheese and sausage in center leaving room on each end and along sides. Stretch dough over stuffing and tuck in and roll into log. Seal both ends and tuck under. Place seam side down on parchment paper lined baking sheet, make sure to spray parchment paper with spray oil.
• 6. Repeat, and place each bread stick slightly apart, they will rise slightly while cooking.
• 7. Brush each with garlic infused olive oil, sprinkle on grated parmesan and red pepper flakes if desired. Lightly sprinkle with coarse sea salt.
• 8. Bake 400° for 23 minutes till light brown. Allow to rest for a few minutes before serving.

JUNIPER GRISSINI (LONG CRISPY BREAD STICKS)

Steps:

• In a large bowl, stir together water, 1/2 cup flour, honey and yeast; let sit until foamy, about 10 minutes.
• Stir in remaining 1 1/2 cups flour, olive oil, juniper berries, and salt; knead on a floured surface for form a smooth dough.
• Place dough in a lightly oiled bowl and cover; let sit until doubled in size, about 1 hour.
• Preheat oven to 425 degrees F; line 3 large baking sheets with parchment paper.
• Punch down dough and divide into 4 equal pieces.
• Roll each piece into a 6x10 inch rectangle; cut lengthwise into 1/2 inch strips.
• Arrange strips on prepared baking sheet and dust with cayenne pepper; let stand until they puff up, about 15 minutes.
• Bake until golden brown, about 15 minutes.
• Let cool and crisp before serving.

OLD MILL CORN BREAD, CORN MUFFINS, OR CORN STICKS RECIPE - (4.3/5)

Steps:

• 1. Mix meal and flour. 2. Add buttermilk and beaten egg. Add melted shortning. 3. Pour into sizzling hot greased pan, muffin, or corn stick pan. 4. Bake in hot (400) oven.

FOCCACIA BREAD STICKS-BREAD MACHINE RECIPE

Steps:

• 1. Melt butter on stove with garlic and salt.
• 2. For dough: Place wet ingredients into bread machine, add dry ingredients with yeast being the last thing you add, place it on top of flour. Run bread machine on "dough" cycle. When dough has finished rising, remove and pat into large cookie sheet. Let rise again. Then punch down with fingertips and make indentions in dough. Generously brush on garlic butter, and sprinkle on cheese and parsley. Bake 20 min. at 400°. Cut into strips.

BUTTERY BREAD STICKS

Steps:

• Place the margarine in a 9 x 13 rectangular pan and place in a 425 degree oven to melt the margarine.
• Meanwhile combine the flour, sugar, baking powder and salt in a large mixing bowl.
• Using a fork to stir, gradually mix in the milk. Add a little more milk if needed.
• Stir up the dough until it is cohesive and forms a soft ball. Coat the ball with flour if it seems sticky.
• Rip off a sheet of waxed paper and pat or roll the dough out on top of the wax paper. Make a roughly regtangular shape to fit the hot pan.
• Remove the hot pan from oven once margarine is melted. Gently place the large sheet of dough into the pan, overtop the hot margarine, being very careful not to burn yourself.
• Next, use a pizza cutter or sharp knife to cut the dough in thin strips, as well as down the middle if desired. The margagine will ooze up between the sticks. You may sprinkle Parmesan cheese on at this time if you like--or add garlic salt or garlic powder to the butter before adding the dough.
• Bake at 425 degrees for about 15 to 20 minutes. They will bake up golden brown, crunchy on the outside and soft in the center.