These breadsticks were a family staple growing up. I’ve finally figured out how not to destroy the yeast when cooking, so now it’s a staple in our house, too. They’re incredibly easy to make and require very few ingredients. You can play around with the seasonings you have on-hand to change up the flavors of these breadsticks.
The recipe I’m sharing with you deviates slightly from my mom’s recipe, but it’s simply because I rarely ever have malted milk on hand. In this recipe, instead of calling for warm water and malted milk, I simplify with whole milk. I’m sure any other milk will do, we’re just a whole milk family.
I use a hook mixer for the entire thing. If you don’t have a stand mixer like this (or a Bosch), you can get away with mixing by hand.
Mom’s Best-Ever Breadsticks
Makes 1 11×17 jelly roll pan
- 1 Tbs. yeast
- 1 1/2 cups warm milk
- 1 Tbs. honey
- 2 tsp. salt
- 4-4 1/2 cups flour
Warm the milk to slightly warmer than room temperature (like 90-100 degrees). Add yeast and allow to bloom, 5 minutes. Add honey.
In a separate bowl, mix together salt and flour. Slowly incorporate with the yeast mixture. Mix only until flour is barely incorporated. DO NOT OVERMIX.
Remove dough from the bowl, knead to incorporate the last bit of flour and roll out to fit the jelly roll pan.
- 2 Tbs. melted butter
- garlic salt
- parmesan cheese
Place dough onto a greased pan, cut in 1″ strips with a pizza cutter. Sprinkle butter and desired toppings (see above for ideas). Spray stretch wrap with non-stick spray and cover the breadsticks. Let raise for 2-3 hours.
Bake at 450º for 12 minutes. Serve.
Add some chipotle powder for a kick. Serve with your favorite soup, marinara sauce or salad.