Thursday, May 5, 2016

Homemade Breadsticks

I have a confession to make: I'm a known "carbaholic." I love all things bread, and homemade bread (or should I say, breadsticks), is definitely the way to my heart. These breadsticks are the perfect mate to your favorite pasta dish. And guess what?! They are soft, chewy, and are practically fool-proof. Not to really enjoy shaping out the breadsticks; It's a great way to get the kids involved in the kitchen!

1 cup of warm water

2 tsp of active dry yeast

2 Tablespoons of sugar

2 1/2 cups of all propose flour

1 Tablespoon of vital wheat gluten

2 Tablespoons of olive oil

1 tsp plus 1/4 tsp of salt

melted coconut oil (may sub for butter)

garlic powder

1. Sprinkle the yeast into your warm water. Stir. Add in your sugar. Stir, again. Set this mixture aside and allow the yeast to "bloom" or become foamy (about 5 minutes). Meanwhile, prepare your dry ingredients.

2. Into a large mixing bowl, add in your flour and vital wheat gluten. Mix well.

3. Once your yeast and water mixture has become foamy, add that into your dry ingredients along with 2 Tablespoons of olive oil. Using a spatula or wooden spoon, mix for about 30 seconds and then add in your salt. Mix for 1 minute more.

4. Place your dough onto a lightly floured surface, and quickly knead your dough for 2-3 minutes until it forms a nice, smooth ball. Use additional flour as needed but overall, dough should remain slightly tacky.

5. Place dough into a well oiled mixing bowl, cover with kitchen towel, and place in a warm, draft-free place until it has doubled in size (about an hour).

6. Place your dough onto a lightly floured surface and gently deflate it by giving it a few light punches or simply using the fold-over method a few times.

7. Roll out the dough into a 24-inch long log. Cut into 12 equal sized pieces and gently roll out each piece of dough into 8-inch long breadsticks.

8. Place formed breadsticks, 1-inch apart, onto a large baking sheet fitted with some parchment paper. Cover with kitchen towel and allow them to rise until doubled in size (about 45 minutes to an hour).


9. Carefully brush the tops of the breadsticks with some melted coconut oil and then with some garlic powder. Bake for 15 minutes, or until breadsticks turn slightly golden brown. Serve immediately!

-These taste best eaten same day.

-May reheat in microwave for 10 seconds a piece.

-Add 3 Tablespoons of Bakers Special Dry milk to your dry mix if you have it! Otherwise, follow directions as written.

-Do not rush bread making! Make sure dough has properly risen before moving onto next step.

-There is such a thing as "over-proofing." In other words, don't let your dough rise for too long or it will result in heavy, brick-hard breadsticks.

-If it's a warm day, your bread may rise faster. Check your dough after 30 minutes to ensure you don't over-proof. If it's cold, it may take you longer than an hour for your dough to rise.


  1. Hi,
    Just wanted to say that I Love... everything you make.
    In this recipe is there any substitute for vital wheat gluten, since back here in sri lanka we dont actually have those, itll be great if there is a substitute because I want to try it out, looks

  2. Thank you so much for the kind words! Unfortunately, there is no substitute for vital wheat gluten. You can try leaving it out in the recipe if you'd like. :)

  3. OMG I've try it and it's just soooooo goOd.

  4. Hello I love the bread sticks and my family is always asking me to make them. They are delicious. My question is can you freeze them if so can you tell me how to do it.
    Thank you


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