I'm starting to think that these breadsticks have actual magical powers. Seriously. These puppies have helped me make instantaneous friends at church functions when I'm the new girl and made sad people happy. My friend Natalie, who used to work as my secretary (when I was an apartment manager; I'm not cool enough to actually have a personal secretary), loved these breadsticks; I'm pretty sure she only put up with the mind-numbing inanity of the world of apartment managing because there was a reasonable guarantee that she would get breadsticks on a semi-regular basis.I can't take all the credit. Or any of it, really. This is my friend Lisa's recipe. But I use it for everything--pocket sandwiches (like Hot Pockets, only not gross), breakfast pocket sandwiches, pizza crust, pizza pockets, whatever. I actually have this recipe printed out, laminated, and hung on the inside of one of my cupboard doors. One major advantage is that this dough is very, very forgiving, so a it's great yeast dough to start with if you're a yeast dough virgin.
Breadsticks
print recipe text only
1 1/2 c. warm (105-115 degrees) water
1 Tbsp. sugar
1 Tbsp. yeast
1/2 tsp. salt
3-4 1/2 c. flour
In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.
Add salt and stir. Add 1 1/2 c. flour and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.
Spray a glass or metal bowl with cooking spray and place dough in the bowl.
Cover and allow to rise for 45 minutes or until doubled in bulk.
Remove from bowl and place on a lightly-floured surface. Spray a baking sheet with cooking spray. Roll into a rectangle and cut into 12 strips with a pizza cutter.
Roll out each piece of dough into a snake and then drape over your forefinger and twist the dough. Place on baking sheet and repeat with remaining 11 pieces of dough. Try to space them evenly, but it's okay if they're close; pulling apart hot bread is one of life's greatest pleasures!
Cover pan and allow dough to rise for another 30 minutes. Look how fat and happy they are...
When there's about 15 minutes to go, preheat your oven to 425. When done rising, bake for 10-12 minutes or until golden brown. Rub some butter on top of the breadsticks (just put a ziploc bag on your hand, grab some softened butter, and have at it) and sprinkle with garlic bread seasoning or the powdery Parmesan cheese in a can and garlic salt.
Or you could sprinkle them with cinnamon sugar. I did that once. It was awesome.
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Mmmm...I love these breadsticks. Sometimes, before I twist them up, I spread on the butter and sprinkle on seasonings so it's all twisted up and cooked into the middle too. I really must try them with cinnamon sugar too, that sounds so yummy!
I'm not one to generally shamelessly plug my own blog, but I was just raving about The Daily Bite on my blog when I came over and saw your poll and had to laugh out loud (I know you through a friend). If you want to check out my rave, it's here: www.thewimmerfamily.blogspot.com
I'm totally going to make these breadsticks, by the way!
Erin, you're so cute. Thanks for the shout-out! Kate and I both love Marcy so any friend of hers is a friend of ours! Your family is darling by the way!
Lisa rocks! I'll be forever in her debt for her breadstick and pizza dough recipe. I use it all the time!
I usually only comment on my wife's stuff, apprently she's made these before, but they look way good...
Wow, it is great to be famous. And yes, these breadsticks are truly the best. They are a sure-fire way to impress people. And it is really yummy to sprinkle shredded Mozzarella over the dough before you cut them into strips. Then you twist them up with the cheese. It doesn't get any better than that.
Erin, feel free to shamelessly plug your blog anytime! :) You're awesome! :)
looks so yummy! i tried out a breadstick recipe not that long ago and it did NOT turn out very yummy. i'm excited to try this one.
your blog is just lovely. one I'm sure I'll check in on!
thanks for sharing all you do!
I tried these last night and they were wonderful. Thanks for the recipe!
I found your blog from a babycenter post and I LOVE it. I already tried the creamy lemon bars and they were delicious. I didn't put two and two together until today and realize that this is lemonade... cool.
thanks for the good recipes.
-bethany (betnotbe)
Hey, Bethany! :) I'm glad you found us! And yeah, those lemon bars are pure evil. Evil, evil Sara.
These look so good! They look like Pizza Factory Breadsticks! I can't wait to try this recipe out!
So, I made these breadsticks tonight and boy, were they delicious! I used wheat flour (that was all I had) and they turned out heavenly. Huge hit.
Taco Chicken last night, breadsticks tonight, and I think I'll do the tomato soup tomorrow night!
I'm lovin' your recipes!
Yum, these were so good and incredibly easy to make. The seasoning was really good, too. I usually just do garlic salt and parmesean cheese, but I really like the added herbs.
A few questions. Are you using Bread Flour? Is there a good reason not to let the dough rise in a metal bowl and also do you mean to add 3-4 more cups of flour in the recipe for a total of 4.5 to 5.5 cups? All the recipes I have tried have been great. Thanks for the wonderful site.
Hi, Leah! Hopefully I'll answer all your questions. I just use regular, all-purpose flour and you'll want a *total* of 3.5-4.5 c. of flour. I just say a metal or glass bowl because they retain heat better, so you'll get a better rise, but with this dough, you can use just about anything because it's so forgiving. Hope that helps! :)
OK, I must have done it right, because they turned out amazing. I have told most of the moms in our playgroup about this site. The food is wonderful. Keep up the good work and recipes. Is there a way to request something or a recipie? If so I have been looking for YEARS for a good Sourdough starter... I would love to know any secrets.
These are awesome! I made them this weekend when my in-laws came over and they went FAST!
I love your blog! I made these tonight and the seasoning was SUPER good, but I must have done something wrong with the yeast or something because they didn't rise nearly as big as yours did, and they tasted a bit yeasty as well. Any ideas about what I might have done wrong? I'd love to hear!
Veaters (I'm guessing that's not your first name! :) )--
Yeast can be tricky! I can't say for sure what the problem was, but I've noticed that yeasty taste sometimes when I'm initially activating the yeast with the water and let it go a little (or a lot... ;) ) too long. Is your yeast fresh? That could explain the problems rising and the yeasty taste, too.
I've mentioned it before, but I really like to use bread machine yeast because it's less moody than regular yeast and it puffs up better with less effort on my part.
Anyway, hope that helped! If you try them again, let us know how they worked out! :)
I made these tonight along with guiltless alfredo. Thank you so much! My hubby loved it. I used bread flour and instant yeast and they turned out great. Next time I will have to try them with the seasonings.....
I was perfectly happy with my old breadsticks until I tasted these. They are AWESOME! Especially with the Garlic Bread Seasoning. I made them with half whole-wheat flour this last time and, although not quite as light and fluffy, they were still very good. Thanks for the fantastic recipe!
Tried 'em. Loved 'em. Will make 'em again. I love the cinnamon sugar suggestion! The garlic seasoning you suggested was good, too. Thanks!
These are great! I used the recipe to make coiled bread sticks for my son's birthday party; they were called a "basket of coiled snakes". A huge hit!
I used this recipe for pizza crust and it was great! Now I'm making breadsticks and realized that there's no kneading involved. Is that right?
Wow...these look awesome!! Just stumbled across your site from a random link to the stuffed pizza rolls, and I gotta say, you've got a LOT of quality recipes!! I'm waiting for the oven to heat up to put in the breadsticks I just twisted up myself, mmmMMM!! I followed your dough recipe to the T and everything went as planned. Just wanted to say thanks...from a new reader...and what appears to be the only guy reading this site, lol ;)
I had to update... So, I finished the stix and if you want to know if I thought they were delicious, all I can tell you is I just ate four of them...almost at once I think. Will definitely be making these again, but next time I might take Lisa's suggestion of sprinkling some Mozz over the raw dough...that sounds dangerous!!
These are great!!! I think what made them so wonderful was the garlic bread seasoning (which I also used your recipe for!!). Thank you!!!
I hope you don't mind, but I posted about them on my blog!
http://tinyurl.com/kkwxtw
I don't remember how I came across a link to your blog but have made a handfull of your recipes and think you both are amazing!! Everything I've made has turned out de-lish. I read your 'about me''s and nearly cried recognizing I was not the only Western Girl living a transplant life here in Louisiana, ha ha. I recently posted this breadstick recipe on my blog (along with many praises to your site) hope that's okay :)
Seriously! You two can't make anything "meh". Everything I've made from here is stinking great! I love love the pizza bites! Keep it up!
Are there any special directions for doing it into pizza dough?
Katie--Check out our pizza tutorial at:
http://www.ourbestbites.com/2008/06/cooking-class-pizza-101.html
Basically, you only do the first rise before topping your pizza and baking it.
Hope that helps! :)
Another quick question...is the recipe for just one pizza's worth of dough?
Katie--it depends on how thinly you roll the dough/like your pizza. I would say it makes 1 thicker-crusted pizza or two crusts that are on the thin side.
I made these tonight with the Tortellini Sausage recipe and we loved both the soup and breadsticks. My husband said, 'this is a keeper!' before he had swallowed his first bite of breadstick. I might recommend that you clarify the 3.5 to 4.5 cups of flour *total* in this recipe. I figured it out by watching the consistency of the dough, but it was a little confusing (although you did specify in the comments, I notice). And it would also be extra helpful if you mentioned that when you drape the 'snake' of dough over your finger, you mean in half. I was glad you had photos, as that clarified! I'm not trying to be a complainer! I'm forever grateful for your delicious recipes. I refer to your website all the time on my blog and mention it to all my friends. Haven't ever come across a bummer of a recipe!! They're all keepers!! Thanks!!
if I wanted to make the dough in my bread machine, do you know how much flour I would use? I wonder if it'd work still! seems like it should...anyone tried it? https://www.blogger.com/captcha?type=IMAGE&captchaKey=1s3jr4vkxt9dothanks!:)
Lance, Missy & Amp--I have no idea, lol! :) I have had nothing but big, fat failure from my bread machine, so I'm no hope whatsoever. If I had to GUESS, though, 3 1/2 c. total seems to be a good, safe amount.
ok, I was the one w/ the question on the breadmaker. I did it, and they were AWESOME. thanks! I used 3 1/2 cups of flour, and just put it on the dough cycle. after I followed the directions to let them rise, etc. yum, yum, yum!:)
Thanks so much for coming back with a report!
These look delicious. I've made different roll recipes but never breadsticks! I have two questions:
In the recipe you don't mention kneading the dough. Does this recipe not require kneading?
Also, the recipe says, "add flour and mix well." For best results, is this with a mixer, or by hand?
Thank you and many thanks also for your wonderful blog! I've tried several recipes with great success.
This is probably so simple, but I'm confused about the rolling/twisting technique. When you say roll it out like a snake do you mean into a long tube/cylinder shape and then twist? From your picture I don't think that what I'm thinking would make them look the way yours do? Any help would be appreciated, I'm making them for my sons bday party on Fri. My email is emily@gleukos.com.
Emily, sorry to confuse you- it's totally my bad! Kate does mean to roll them in a cylinder shape before twisting, but I snapped these pictures the last time I made them and I completely forgot that step! The good news is that it doesn't really matter, they will still taste great either way, but I do think they look a little prettier if you roll them into a round shape before you twist them.
Wow these are the best. I made them last friday for my family and then again lastnight for a family dinner and everyone loved them. And it is such an easy recipe. Thanks so much for you wonderful recipes.
I saw these on 320 Sycamore and knew I had to make them! They look wonderful! Thanks for the recipe!
Wow, thank you so much for this recipe. I made the dough and used it for the cheesy garlic bread sticks, cin-sugar sticks for a dessert and strombollis. The dough is so light and fuffy and full of goodness. I have found my new go to recipe for all things to do with pizza or bread sticks!
Thank You so much for the recipe. I was craving for bread stick (don't ask me why. No I am not pregnant since it is impossible for me to do so and I hope my wife isn't haha) and decided to google for recipe. I found your website and bake the bread stick over the weekend. It was a hit... everybody in the house loves it. We eat the bread stick with spaghetti marinara sauce. I have one question though... Did you guys have hard time rolling the dough? Mine was so persistent and keeps wanting to go back to its original shape.
Hi, Hendra! My guess is that you probably added a touch too much flour--sometimes they're hard to roll out and they kind of bounce back like that.
Anyway, try adding a bit less flour next time and see if that helps! I'm glad you found us and hope you stick around! :)
Thank You Kate for the tips! My wife begs for more so I will make some more this weekend with less flour and let you know what is the outcome.
I am also planning to make the chicken-bacon stuffed pizza rolls once I get the dough sorted out :D.
Okay, I must just be completely blind, but I can't find the directions anywhere on the site for turning these into hot sandwiches. Can you point me in the right direction?
Hi, Katie! Here's the link to the hot sandwiches:
http://www.ourbestbites.com/2009/07/kids-week-homemade-hot-pockets.html
I just wanted to let you know that I totally believe that your dough DOES have magical powers. My husband actually said (as he wolfed down his 4th slice of pizza) that it was one of the greatest moments of his life! And he's like one of the pickiest eaters I know. I am so in love with this dough I could marry it (I know- too much, right? But that is how much I love this recipe).
And your blog is seriously the best out there. Keep it up!
Wow! These are the best homemade breadsticks I have ever had! I normally don't care for homemade and just make Hubby stop at fazoli's on his way home from work :o) But I did mess these up in a good way, I put on a full stick of melted butter then the Garlic salt with parsley before I cooked them, when I was waiting for them to rise I checked back on here and saw my error. but they came out awesome with a nice crisp of butter on the bottom just like Fazoli's and Olive Garden! Definitely doing it that way everytime!
So - after making the pizza rolls I decided to try using this dough for cinnamon rolls. When I rolled it out I spread it with butter and sprinkled (generously) with brown sugar and cinnamon sugar. Then I rolled it up jelly-roll style and cut off about 2 inch slices which I put in a baking dish spiral side up. I sprinkled a little more brown sugar on top and then baked for 15 minutes. They were yummy!!! Thanks!
Hey, I'd love to try these out but I was wondering how well the dough keeps in the fridge? There's no way I could make them all at once unless I had people over and it's always easier to make doughs and such a head of time for quick prepares. Thanks a lot!
I finally tried it both ways, butter and garlic before and after cooking, we def prefer before! The Garlic roasts and browns looking pretty and tasting great! I used Lawry's garlic salt with parsley.
And the previous poster, I made the dough, let it rise once, then put it in the fridge over night, the next day around noon it had risen nicely in the fridge, I rolled it out and had it ready for the pan in less than 10 min then just let it rise the 30 minutes while I cleaned up and heated the oven. It worked nicely!
I have tried a lot of recipes for pizza dough and this is by far the best.
Fist time I have made breadsticks though and they were Out of this World! this is my new go-to recipe.
These were super yummy. Thanks for sharing.
Quick question. When it says: "sprinkle with garlic bread seasoning or the powdery Parmesan cheese in a can and garlic salt", does that mean, sprinkle the garlic seasoning AND garlic salt? Or do you just add the garlic salt if you're using only the Parmesan cheese?
Hope that makes sense.
Sheri--No, that totally makes sense. You'd only use the garlic salt and parmesan if you're not using the garlic bread seasoning.
Hope that helps!!
I just made these breadsticks tonight! I'd never made breadsticks before. I didn't read the comments first and didn't understand the directions for twisting them- I twisted them alright but ended up with foot long bread sticks because I didn't fold them in half first :oD I brushed mine with olive oil and butter sprinkled with kosher salt, pepper, rosemary and garlic powder before baking. They were a *tiny* bit flat I think because the pastry brush squashed 'em, next time I'll brush them before letting them rise the second time. All in all, these bread sticks are wonderful. Soft, fluffy, and incredibly tasty thanks to the seasoning on top. I should've sprinkled cinnamon and sugar on top some!
Originally I was going to make the pizza this afternoon but then lacking groceries just did the breadsticks with marinara for dinner. They took way longer then I thought, almost two hours, which of course a little math of the recipe could have told me but they were SOOOOO WORTH THE WAIT! Thank you! This is our third best bites recipe and we love them all!!!!
I made this dough again, using half for breadsticks one night (which were of course wonderful) and stuck the other half in the fridge. I made the other half of the dough into pizza two nights later. I was a bit worried about the texture since it had been in the fridge so long, and forgot to poke the crust with a fork before baking it prior to adding toppings, so it was pretty ugly after I chipped off the giant bubble that was the surface. But you know what? It was the BEST pizza I've ever made! The crust was fantastic. I've been looking for the perfect pizza crust recipe for years, and this is it. I'd imagine it's great fresh, but I think sitting in the fridge really helped it. I know you can freeze dough, but usually recipes say to freeze it before it rises- do you think it would work to let it rise in the fridge for 2 days, then pop it in the freezer so all I'd have to do is let it thaw before using? I'm not good at anticipating 2 days in advance when we'll want pizza!
This is an excellent pizza dough recipe! :) I had never attempted to make home made pizza dough solo before (I had helped my mom make some in the past) but this recipe looked pretty simple, so I decided to try it. The hubby and I both really, really liked it! It is definitely a dough recipe I'm gonna keep around! :)I want to try this dough as breadsticks one of these days...they sound delish as well! :)
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