It’s funny. Before having my *real* food epiphanies, I was never much of a baker, let alone someone to cook much of anything other than Ramen Noodles. Sad, but true. Now that I am “in the know” about real food and healthy living, it’s hard to peel me out from the kitchen! Baking has become one of my favorite things to do. Isn’t it amazing to see just a few simple ingredients morph into a tasty, however nourishing something good for our bodies?
One of my latest creations that I am ready to share is a recipe for super simple, tasty, and quite nourishing breadsticks. If you’ve ever made pizza dough, then the process of making these bread sticks might seem familiar. This recipe is actually derived from a pizza dough recipe, but instead of stretching it into large – pizza-friendly rounds. You will then roll the dough into logs and bake them like long, skinny loaves.
Tender and soft on the inside but crunchy on the outside, these breadsticks have an irresistible texture and a full-bodied flavor thanks to a generous brushing of olive oil and a coating of spices and herbs.
Tips from us;
- If your bread sticks are soft, they are best enjoyed the same day; if crispy, they will keep for up to 3 days in a paper bag at room temperature or can be frozen for up to 1 month.
- Personally, We like softer bread sticks, so my total bake time was around 10 minutes. If you want crispy bread sticks, you might bake up to 14-15 minutes total
- You can dip these bread stick with Blue Cheese Dip, Homemade Hummus, Almond Pesto Dips, Classic Guacamole and also Eggs In Hell.
- 3¾ cups bread flour (plus more for kneading/work station)
- 2 teaspoons sea salt
- ¼ teaspoon active dry yeast
- 1½ cups warm (105 F) water
- For the topping: Olive oil, herbs, and spices of your choosing
In a large bowl, whisk the dry ingredients together to combine. Add the water and mix with a wooden spoon to incorporate. As the mixture becomes cohesive, switch to kneading by hand, using floured hands if needed. Knead for 2-3 minutes by hand, removing any clumps from the mixture.
Place the dough in a large, oiled bowl and cover with plastic. Let the mixture sit on the counter for at least 6 hours, up to 24 hours. The dough will rise to double its size in less than 6 hours, the added fermentation will help the flavors develop more.
Gently deflate the dough using an oiled hand (the dough might be a bit sticky). Reform into a ball and turn onto a lightly floured work surface. Divide the dough into four equal portions, then divide those portions into 4 portions each, so you’ll end up with 16 small portions of dough.
Form each portion into a ball, then roll or stretch each ball into a long, skinny log, about 8″ to 10″ long. Use more flour on your work surface as needed to roll. Place the logs on a parchment-lined baking sheet and cover with plastic. Let proof for about 30 minutes. Near the end of your proofing period, preheat the oven to 400 F.
Uncover the bread sticks (they will have puffed up a bit) and brush with olive oil, salt and the seasonings of your choice. Here, I used a generous sprinkling of herbs and some coarse sea salt.
Bake for about 8 minutes, then rotate the pan. Bake for 3-6 more minutes, or until the edges are crisped to your liking. Remove, let cool briefly on the sheet, then transfer to a wire rack to cool before serving.