Bread Sticks Recipe

All-purpose flour: The base of our dough, providing structure and texture.

Sugar: Adds a touch of sweetness and helps activate the yeast.

Salt: Enhances the flavor of the bread sticks.

Active dry yeast: A leavening agent that helps the dough rise and become airy.

Warm water: Activates the yeast and brings the dough together.

Olive oil: Adds richness and helps create a tender crumb.

When kneading the dough, ensure you use the heel of your hand to push the dough away from you, then fold it back over itself and give it a quarter turn. This technique helps develop the gluten structure, making the bread sticks light and chewy. If the dough feels too sticky, sprinkle a little flour on your work surface, but be careful not to add too much, as this can make the bread sticks dense.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making the bread sticks healthier.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used to achieve a similar texture.

• sugar - Substitute with honey: Honey adds a natural sweetness and moisture to the dough.

• sugar - Substitute with maple syrup: Maple syrup provides a unique flavor and natural sweetness.

• salt - Substitute with sea salt: Sea salt can enhance the flavor with its mineral content.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture and can provide a different mouthfeel.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly into the dry ingredients and may speed up the rising process.

• active dry yeast - Substitute with fresh yeast: Fresh yeast can be used for a more traditional flavor and texture.

• warm water - Substitute with milk: Milk can add richness and a softer texture to the bread sticks.

• warm water - Substitute with buttermilk: Buttermilk adds a slight tanginess and tenderizes the dough.

• olive oil - Substitute with canola oil: Canola oil is a neutral-flavored oil that can be used if olive oil is unavailable.

• olive oil - Substitute with melted butter: Melted butter adds a rich flavor and can make the bread sticks more tender.

• Allow the bread sticks to cool completely at room temperature. This prevents condensation and sogginess when stored.
• For short-term storage, place the bread sticks in an airtight container or a resealable plastic bag. Store them at room temperature for up to 2 days.
• To extend their freshness, wrap each bread stick individually in plastic wrap or aluminum foil. Then, place them in a resealable plastic bag or airtight container.
• For freezing, first wrap each bread stick tightly in plastic wrap. This helps to prevent freezer burn.
• Place the wrapped bread sticks in a single layer on a baking sheet and freeze for about 1-2 hours. This step ensures they don't stick together.
• Once frozen, transfer the bread sticks to a resealable freezer bag or an airtight container. Label with the date and store in the freezer for up to 3 months.
• To reheat, preheat your oven to 350°F (175°C). Place the frozen bread sticks on a baking sheet and bake for 10-15 minutes, or until warmed through and crispy.
• Alternatively, you can microwave the frozen bread sticks for about 20-30 seconds, though this method may result in a softer texture.
• If you prefer a crispier texture after microwaving, finish by placing the bread sticks under the broiler for 1-2 minutes, watching closely to avoid burning.

• Preheat your oven to 350°F (175°C). Wrap the bread sticks in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10-15 minutes until they are warm and slightly crispy.

• Use a toaster oven for a quick reheat. Set it to 350°F (175°C) and place the bread sticks directly on the rack or on a small baking tray. Heat for 5-7 minutes, checking frequently to avoid over-browning.

• For a microwave option, wrap the bread sticks in a damp paper towel and place them on a microwave-safe plate. Heat on medium power for 20-30 seconds. Be cautious as this method can make them a bit chewy.

• If you have an air fryer, preheat it to 320°F (160°C). Place the bread sticks in the basket in a single layer. Heat for 3-5 minutes, shaking the basket halfway through to ensure even reheating.

• For a stovetop method, heat a non-stick skillet over medium heat. Lightly brush the bread sticks with olive oil and place them in the skillet. Heat for 2-3 minutes on each side until they are warm and slightly crispy.

• Mixing bowl: A large bowl used to combine the dry and wet ingredients together.

• Measuring cups: Used to measure out the flour, sugar, and water accurately.

• Measuring spoons: Used to measure out the salt, sugar, and yeast precisely.

• Wooden spoon: Useful for mixing the ingredients until a dough forms.

• Clean surface: A flat area where you can knead the dough until it becomes smooth and elastic.

• Knife: Used to divide the dough into 12 equal pieces.

• Baking sheet: A flat sheet where you place the dough sticks for baking.

• Parchment paper: Lining the baking sheet to prevent the dough sticks from sticking.

• Oven: Preheated to 375°F (190°C) for baking the bread sticks.

• Cooling rack: A rack where you let the bread sticks cool slightly before serving.

Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the process.

Use a stand mixer: A stand mixer can quickly combine and knead the dough, saving you effort and time.

Warm water trick: Use slightly warmer water to help the yeast activate faster.

Divide dough efficiently: Use a bench scraper to quickly divide the dough into equal pieces.

Line baking sheet: Prepare your baking sheet with parchment paper before you start shaping the bread sticks.

Set a timer: Use a timer to keep track of baking time and avoid overcooking.