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Wednesday, April 13, 2011


I love this recipe. It's so versatile. Our favorite thing to go along with any pasta dish is breadsticks. I love these breadsticks because they are tender, buttery and have the perfect touch of garlic salt and cheese. I know people rave and rave about Olive Garden's breadsticsk....blah....these top those by far. My mom made these for us growing up and we each got 3 (8 people in our fam and 24 breadsticks per batch) - now that I have my own little family, we can eat pretty much the whole pan (not that we should - but we usually do).

This breadstick recipe works great for pizza crust - or a rolled out type bread topped with cheese and cut into sticks. Try it out!

Printable Version
From Diana K.
1 1/2 cups warm water
2 Tbsp white sugar
1 Tbsp instant yeast (I use SAF brand instant yeast)
1/2 tsp salt
3 - 3 1/2 cups all-purpose flour
Butter/Olive Oil/Garlic Salt/Parmesan or Asiago Cheese/Parsley

In mixing bowl add warm water, sugar and instant yeast. Let sit for 3 minutes or so until sugar and yeast are softened. Since it's instant yeast there is really no need to let it proof like regular yeast (if all you have is regular yeast - let it sit for 10 minutes or so until it's slightly bubbly).

Add salt and flour and knead in mixer for 3 minutes or by hand for 8-10 minutes. You want the dough to pull away from the sides of the bowl or counter (just don't over flour the dough or they turn out a little dry and chewy. You'll know the dough is floured well when it pulls from the sides and still has a slight tacky touch to it.

Place dough on lightly floured counter top or bread board and cover with a clean towel and let it rest for 10 minutes.

To make breadsticks:
Roll dough out into a rectangle shape the size of a large cookie sheet. Cut into 24 sticks with a pizza cuter. Melt 3-4 Tbsp butter and pour and evenly spread on cookie sheet. Dip each breadstick on both sides in the butter and twist. Sprinkle with garlic salt, Parmesan/asiago cheese, and parsley. Bake in preheated 400 degree oven for 12-15 minutes or until golden brown.

To make mini-size or regular-size pizza crust:
For mini: divide dough evenly into 6 sections and roll out into round pizza crust. For regular size crust: divide dough into 2 sections and roll into square or circle - place on silicone baking mat (this is one kitchen gadget you are sure to love) and bake on cookie sheet, or on a pizza pan/stone. Drizzle with olive oil and spread evenly coating the crust and then sprinkle with garlic salt. Bake in preheated 425 degree oven for 10 minutes. Add pizza toppings of choice and bake extra 10 minutes.

Regular Size Pizza (rectangle style)
To make Cheesy Bread:
Make the same as the pizza crust except after you do the first baking put a layer of freshly grated Parmesan cheese, mozzarella cheese, and a sprinkle of Italian seasoning or basil and garlic salt. Bake 5-8 more minutes until cheese is melted and bread is browned.


  1. I am SO going to try these. I tried the cheese cake cupcakes and another recipe that you posted. They are all SO SO good! Thanks for sharing all your yummy things!

  2. yummy, my mouth is watering. Can we come over for dinner?!

  3. YUM. YUM. YUM. these look delish!

  4. I got this recipe from you forever ago, and they totally rocked our world! YUM!!! ;)

  5. Ok, so I have a question for you about this recipe. I make it using a Bosch mixer, which I think you use as well. Every time I make the dough, it just sticks around the center of the mixer, and won't knead. I have to scrape it down a zillion times, and it takes forever. Does it do that to you as well? My Bosch is super old, so I don't know if that has anything to do with it.

  6. Tracey,
    That sometimes happens to me too, but usually it doesn't. I think since this doesn't make a lot of dough it can be tricky in a big mixing bowl. But usually adding a little more flour and mixing on high speed helps bring it down from the center of the bowl and helps it mix better. When I take it out of the bowl though it's still somewhat sticky, but I can still roll it out on a floured counter without them sticking. I hope that helps. Let me know....and I hope it's easier next time. :)

  7. I made these for my first time over the weekend. Oh my, they were yummy! Thanks for sharing your awesome recipe.

  8. So glad you liked them, Marie! We love to make these! They go way back! My mom them for us a lot as kids, and we have 8 people in the fam. She'd make 24 we'd each get 3. :)