Breadsticks are elongated pieces of bread shaped into 8 to 10-inch logs. They are soft with a chewy texture inside. While the breadsticks are still warm, they are brushed on top with a buttery garlic-parmesan cheese sauce. You can prepare the topping with the ingredients of your choice. The breadsticks can also be served plain without any topping. I love to accompany these delicious breadsticks with my favorite pasta dish, soup or salad.
To save on food preparation time, I usually prepare a large batch of baked breadsticks, place them in zip lock plastic bags, and store them in the freezer for future use. They are great as an appetizer or as a snack along with a dipping sauce.
Mixing the Dry Ingredients!
In a small bowl, add 1 cup of all-purpose flour, 2½ tablespoons of sugar, 1½ teaspoons of lite salt, 1 teaspoon of garlic powder, and one packet of instant dry yeast (about 2¼ teaspoons). Using a whisk, stir until well blended.
NOTE: If using regular salt, decrease quantity to 1 teaspoon.
Preparing the Dough with a Stand Mixer and Dough Hook!
Add the dry ingredients into mixing bowl, and pour 1½ cups of warm water with a temperature measuring between 105 to 110°F.
NOTE: The dry ingredients that was mixed earlier already contains 1 cup of flour.
Pour 4 tablespoons of melted unsalted butter.
Mix the ingredients until well blended, using the lowest speed, which is usually the first notch.
We can now add the remaining flour one cup at a time. This is the second cup of flour and mix until the flour is well blended before adding the third cup and fourth cup. Continue mixing until the dough holds together.
NOTE: For this recipe, you will need 4 cups of flour.
Kneading the Dough!
Once the dough is formed, it is time to knead the dough for 5 to 8 minutes.
The dough will be ready when there is barely any excess dough stuck to the bottom and sides of mixing bowl.
The dough has a smooth texture. If you press down on the dough, and it bounces back that means the dough is ready. Remove dough from hook.
Proofing the Dough!
Place dough on countertop and shape the dough into a ball.
Lightly grease a large mixing bowl with olive oil and transfer dough into bowl. Flip the dough several times to coat both sides of dough with olive oil. Cover bowl with a clean kitchen towel, and proof for 1 to 2 hours or until the dough doubles in size.
Cutting the Dough into Equal Parts!
The dough has doubled in size. Press down gently with the palm of your hand to deflate it, and place onto a clean surface lightly floured.
You can barely see the flour on the countertop. Carefully cut the dough in half, using a dough cutter and set aside the other half of the dough.
Pat and shape one half of dough into a rectangle, measuring 9 x 6 inches. Cut dough into 6 equal parts if you can. Lift each part and set aside. Repeat this process for the other half of dough.
Rolling the Dough into 8 to 9-inch Logs!
Grab one piece of dough and place on countertop without any flour. Roll each piece into 8 to 9-inch logs. If the dough becomes too sticky to handle, then add a small amount of flour to the surface.
NOTE: The dough will roll better if you barely have any flour on the surface of countertop.
Apply even pressure, starting in the center, and rolling outward to create the length of the log. They don’t have to be shaped perfectly. Repeat this process with the remaining dough pieces.
As you form each one, place them 1 inch apart on a baking pan lined with parchment paper. Cover baking pan with a clean kitchen towel to avoid drying out the dough and place on top of stove for 15 to 20 minutes to rise before baking. Preheat oven to 400°F. This recipe will yield 12 breadsticks.
Topping for Breadsticks!
You can prepare the topping while the breadsticks are rising or baking. In a small bowl, pour 4 tablespoons salted melted butter, ½ teaspoon dry basil, 1 tablespoon grated parmesan cheese, and 1 tablespoon of garlic paste. Stir until well blended. You can also adjust the quantity, add or omit any ingredients to suit your taste.
NOTE: If you do not have garlic paste, which is very salty, you can substitute with 1 large minced garlic clove and add salt according to your taste.
Baking the Breadsticks.
Bake at 400°F for 18 to 20 minutes or until they become golden.
The breadsticks have a beautiful golden color. They are ready.
Brushing the Breadsticks with the Buttery, Garlic-Parmesan Cheese Sauce!
While they are still warm, brush each breadstick with the buttery garlic-parmesan cheese sauce. They look so appetizing.
NOTE: You can also serve the breadsticks plain or create your own sauce with the ingredients of your choice.
Look how soft and fluffy the breadsticks look inside!
Delicious Soft Breadsticks!
These breadsticks are served warm with your favorite pasta dish, soup or salad. They can also be served as an appetizer along with a dipping sauce.
Click on the button below to watch my YouTube Video on How to Prepare Breadsticks!
Recipe and Nutritional Facts!
Nutritional information is provided as a courtesy and is approximate only. Please refer to our Nutritional Facts Disclaimer for more information.
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Breadsticks (Palitos de Pan)
- Prep Time: 2 Hours 15 Minutes
- Cook Time: 20 Minutes
- Total Time: 2 hours 35 minutes
- Yield: 12 Breadsticks 1x
Description
Breadsticks are elongated pieces of soft bread shaped into 9-inch logs with a chewy texture inside and topped with a buttery-garlic sauce.
Ingredients
- 4 cups all-purpose flour
- 2½ tablespoons of sugar
- 1½ teaspoons of lite salt
- 1 teaspoon of garlic powder
- 1 packet Instant dry yeast (about 2¼ teaspoons)
- 1½ cups of warm water, with a temperature measuring between 105 to 110°F
- 4 tablespoons melted unsalted butter
Breadsticks Topping
- 4 tablespoons salted melted butter
- ½ teaspoon dry basil
- 1 tablespoon grated parmesan cheese
- 1 tablespoon garlic paste
Instructions
- In a small bowl, add the following dry ingredients: 1 cup of flour, sugar, lite salt, garlic powder and instant dry yeast. Using a whisk, mix until well blended.
- Set up Stand Mixer. Transfer the dry ingredient mixture into mixing bowl of Stand Mixer. Pour warm water and melted unsalted butter. Stir well with dough hook at the lowest setting.
- Add the remaining flour one cup at a time after each cup is well blended, using the lowest setting.
- Once the dough is formed, knead the dough for 5 to 8 minutes.
- Place dough on countertop and shape dough into a ball.
- Transfer dough into a large slightly greased (olive oil) bowl. Flip dough several times to coat both sides with oil. Cover with a clean kitchen towel and proof for 1 to 2 hours or until the dough doubles in size.
- When the dough has doubled in size, press down gently with the palm of your hand to deflate it, and place onto a clean surface lightly floured. You can barely see the flour on the countertop.
- Carefully cut the dough in half, using a dough cutter. Shape each half into a rectangle, measuring 9 x 6 inches. Cut each half into 6 equal parts (strips) if you can.
- Roll each part into 9-inch logs. Apply even pressure, starting in the center, and rolling outward to create the length of the log. They don’t have to be shaped perfectly.
- Place them 1 inch apart on a baking pan lined with parchment paper. Repeat this process with the remaining pieces of dough.
- Cover baking pan with a clean kitchen towel to avoid drying out the dough, and place on top of stove for 15 to 20 minutes to rise before baking.
- Preheat oven to 400°F and bake for 18 to 20 minutes or until they are golden.
- Prepare the breadsticks topping in a mixing bowl when the breadsticks are baking.
- Remove breadsticks from oven, and brush on top of each one with the buttery garlic-parmesan cheese sauce while they are still warm.
Notes
For this recipe, I will be using a Stand Mixer with a dough hook to form and knead the dough, using the lowest setting. However, you can mix all the ingredients with a spoon to form the dough and then knead the dough by hand.
If you do not have garlic paste, then you can substitute with 1 large minced garlic along with salt, according to taste. The garlic paste already contains a lot of salt.
Proofing time can vary with room or oven temperature.
- Category: Breads
- Method: Baked
- Cuisine: Italian
Keywords: Breadsticks, Palitos de Pan
