Ingredients
- 1 cup plus 2 tablespoons (250 grams) warm water, (about 100-110°F*): Activates the yeast. Ensure it’s not too hot, or it could kill the yeast.
- 1 1/2 teaspoons instant yeast: Helps the dough rise quickly for light and airy breadsticks.
- 2 tablespoons (25 grams) granulated sugar: Feeds the yeast and enhances browning.
- 3 tablespoons (42 grams) unsalted butter, (melted): Adds richness to the dough.
- 1 3/4 teaspoons salt: Balances the sweetness and brings out the flavor.
- 3 cups (381 grams) bread flour, (plus more as needed**): Provides structure and chew. Can substitute with all-purpose flour if needed, but expect a slightly different texture.
- 2 tablespoons (28 grams) unsalted butter, (melted): For brushing on the baked breadsticks, adding flavor and sheen.
- 1/2 teaspoon kosher salt: Enhances flavor when sprinkled on top.
- 1/4 teaspoon garlic powder: Infuses the breadsticks with aromatic garlic flavor.
How to Make It
Step 1: Prepare the Baking Sheets
Line two baking sheets with parchment paper to prevent sticking and set aside for easy access.
Step 2: Mix the Dough
In a stand mixer with a dough hook, combine warm water, yeast, sugar, melted butter, and salt. Slowly add the flour on low speed, then increase to medium. Knead for 10-15 minutes until the dough is tacky and elastic. Add a tablespoon of flour if the dough sticks excessively.
Step 3: First Rise
Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place until doubled, about 1 to 1 1/2 hours. A warmer spot speeds up this process.
Step 4: Shape the Dough
Divide the risen dough into 12 equal portions (roughly 57 grams each). Roll each piece into an 8-inch log and place them on the prepared baking sheets, spacing them 2 inches apart. Cover and let them rise again until doubled, which takes another 1 to 1 1/2 hours.
