In an effort to move my entire recipe collection to this blog, here is a short and sweet post of a recipe for breadsticks that we use often in our house.
This recipe was given to me by one of the Home Economics teachers at our school, about 15 years ago. I love it because it is simple and quick to make since students would make this during a cooking class, so it’s the perfect side for a weeknight meal.
I’ve modified the recipe over the years, firstly to include cheese, and secondly to be made in a stand mixer. If you omit the cheese, you get soft breadsticks similar to those from the Olive Garden (another reason why I love these!).
There are a few variations you could make to this basic recipe.
- Switch up the cheeses
- Swap seasonings
- Go au naturel
Switch up the cheeses
You can definitely use any cheese you have on hand for this, but a strong-flavored cheese is best. If you’re going to use a marble, mild cheddar or mozzarella, I recommend adding a small amount of parmesan to the mix to heighten the flavor.
Garlic powder is a definite must, in my opinion, but you could also try an Italian seasoning, or adding a bit of cayenne for a spicy kick. You could even try a dessert version, by replacing the cheese and garlic powder with brown sugar and cinnamon.
Go au naturel
These breadsticks are also great without cheese. Simply roll out the dough, slice into 12, twist and bake. Brush with butter and garlic once they’re baked.
The perfect accompaniment
These cheesy breadsticks are a great addition to a warm soup like this Roasted Red Pepper and Tomato Soup or this Sausage and White Bean Soup. You can also serve them alongside any salad with any of these five dressings. Let’s not forget the option of sopping up a thick pasta sauce like this Easy Alfredo or Slow Cooker Marinara.
- 3/4 cup hot water
- 1 tsp sugar
- 2 tsp dry active yeast
- 1/2 tsp salt
- 2 cups all-purpose flour or 1 cup whole wheat + 1 cup all-purpose
- 2 tbsp olive oil
- 1/4 cup softened butter
- garlic powder
- 2 cups old cheddar
- 1/4 cup melted butter
In the bowl of your mixer, combine hot water, sugar and yeast.
Cover with a kitchentowel and let sit for 10 minutes.
Add the salt, flourand oil.
Using the dough hook attachment, combine until the dough forms a ball and pulls away from the side of the bowl. Gradually add more flour, one tbsp at a time, if the dough is too sticky.
Remove from the bowl and knead a few times to make a uniform ball.
Roll out the ball into a rectangle shape. I like to do this on a silicone baking mat, so that it doesn’t stick and as a guide for the size.
Spread the rectangle with the ¼ cup of softened butter, then dust lightly with garlic powder.
Evenly sprinkle the cheese to cover the rectangle.
Roll up the rectangle, using the long side, like you would to make cinnamon buns.
Press down on the roll slightly, squishing the cheese into the dough.
Fold the roll in half, and roll out into a rectangle shape again.
Cut into 12 strips.
Twist the strips and place on a parchment covered baking sheet.
Bake at 350 for 15-20 minutes.
Brush baked breadsticks with melted butter and sprinkle with garlic powder and salt.