Homemade Breadsticks Recipe

Preparation of the dough In the bowl of a mixer, place the flour and make a well. Pour water, yeast, oil, and sugar into the well. On one edge of the well, add the salt. Turn on the mixer with the dough hook and mix at low speed (1) until the dough is well combined, soft, and elastic. This should take about 5 minutes.

Let it rest. Place the dough in a lightly oiled bowl, brush with oil, cover with plastic wrap, and let it rest for 1 hour and 30 minutes in a draught-free area. The dough should double in size.

Cooking After this time, preheat your oven to 180°C, prepare two trays and line them with baking paper. Punch down the dough with your fist, place it on a lightly floured work surface, and roll it out into a rectangle about 20 cm by 35 cm. With the longest side facing you, cut strips of about 1.5 cm. Slightly roll the strips of dough onto themselves to form ropes.

Place the breadsticks on the trays as you go, and bake at 180 °C for about 35 minutes. When the breadsticks are golden brown and crispy, let them cool on a rack. The breadsticks keep well for about 8 days in a metal container; if they have softened, reheat in a preheated oven at 180 °C for 5 minutes before serving.

Variation ideas: Parmesan variation: add 150 g of grated Parmesan cheese to the flour. Garlic and oregano variation: add 2 tablespoons of dried oregano and 1 tablespoon of garlic powder to the flour.

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