Ingredients
- 1 1⁄2 cups warm water
- 1 packet active dry yeast
- 2 Tablespoons sugar
- 3 1⁄2 cups all-purpose flour, add more or less as needed
- 2 Tablespoons unsalted butter, melted
- 1 Tablespoon salt
Butter topping
- 4 tbsp butter
- 1-2 teaspoons garlic powder
- 1 teaspoon salt
Method
- Dissolve the sugar and yeast in warm water and allow the yeast to activate.
- Combine the flour, salt in your mixing bowl. Add the yeast mixture along with the melted butter to the flour. Mix with the paddle attachment until fully combined.
- Knead dough for a few minutes just until dough is smooth in consistency. Do not over knead!
- Remove the dough carefully from the mixing bowl and spray the inside of the bowl with non-stick spray. Return the dough to the bowl, cover with plastic wrap and allow to proof for 45 to 60 minutes.
- Preheat your oven to 400 F.
- After the dough has rested and risen, divide it into 16 pieces and roll into your breadsticks. Place on a greased cookie sheet.
- Once the oven has preheated, place the cookie sheet in oven and bake breadsticks in the upper middle area of your oven for 6-7 minutes.
- While breadsticks are cooking, microwave butter and add garlic powder and salt.
- Remove the breadsticks from the oven and brush them with half the butter mixture. Then continue to bake for 5-8 more minutes.
- After removing breadsticks from oven, immediately brush the other half of the butter on the sticks.
- Allow to cool for a few minutes before eating.
Good to Know
You can decide if you want to make more than 16 or less than 16 breadsticks. I've tried both long and skinny and short and squat (ala-Olive Garden). The both are good. The long and skinny get a bit crispier.