Quick Breadsticks

Recipe by Frank Tegethoff
Not Yet Reviewed

If your meal calls for quick, dippable breadsticks (let’s say soup, stew, or just a container of hummus), these breadsticks, made with our Crisp & Airy Focaccia Mix, come together in about an hour, start to finish. Bake them for longer if you love crisp, crunchy breadsticks, or less if you like them soft and pillowy. For extra flavor and texture, brush them with olive oil and top with your favorite seed or spice right before baking.

 

Prep
20 mins
Bake
25 to 35 mins
Total
1 hr 15 mins
Yield
24 breadsticks
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Mix Tips
Quick Breadsticks - select to zoom
Quick Breadsticks - select to zoom
Quick Breadsticks - select to zoom

Instructions

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  1. Preheat the oven to 400°F with racks in the upper and lower third. Line 2 baking sheets with parchment or lightly grease.

  2. In the bowl of a stand mixer fitted with the dough hook, combine the mix, yeast, rosemary packet, water, and olive oil. Knead the dough for 5 minutes at medium speed; the dough will become soft and slightly tacky. (If mixing by hand, combine the ingredients in a large bowl before transferring the mixture to a clean work surface. Knead by hand for 8 to 10 minutes, until the dough becomes soft and slightly tacky.) 

  3. Divide the dough into 24 equal pieces (30g to 35g each) and cover to prevent them from drying out as you work. Use the palms of your hand to gently roll each piece from the center outwards into a 12" log about 1/4" to 1/2" wide. Transfer the logs to the prepared baking sheets, leaving about 3/4" between each of them. Cover the dough and allow it to rise for 20 minutes at room temperature. 

  4. Bake for 25 minutes for soft, chewy breadsticks or up to 35 minutes for crisp, crunchy breadsticks, rotating the pans roughly every 10 minutes. Cool the breadsticks on the baking sheets for 5 minutes before transferring to a rack to cool completely.

  5. Storage information: Store leftover breadsticks in an airtight container at room temperature for up to 1 day. 

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