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    You are in: Home / Recipes / Crisp Rosemary Breadsticks Recipe
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    Crisp Rosemary Breadsticks

    Crisp Rosemary Breadsticks. Photo by JuliannaEP

    1/1 Photo of Crisp Rosemary Breadsticks

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    30 mins

    1 hr 5 mins

    Keolani's Note:

    These are long, thin, hard breadsticks that we love. I usually like to put them on the table standing up in a crock just to make things interesting.

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    Breadst ...

    Units: US | Metric


    1. 1
      In a large bowl, sprinkle yeast and sugar over warm water; let stand until foamy, about 5 minute.
    2. 2
      Add lemon zest, salt, rosemary, 2 T. oil, and 1 1/2 cups flour.
    3. 3
      Beat with a heavy spoon or an electric mixer until dough is glossy and stretching 3-5 minute.
    4. 4
      Mix in about 1 cup more flour, or enough to make a soft dough.
    5. 5
      To knead by hand, scrape dough onto a lightly floured board and knead until smooth and springy, about 10 minute adding more flour as needed to prevent sticking.
    6. 6
      To knead with a dough hook, beat dough on high speed until it pulls cleanly from sides of bowl and is springy 5-7 minute. If dough is sticky, add flour 1 T. at a time.
    7. 7
      Turn dough out onto a generously floured board.
    8. 8
      Pat into a 6-inch square.
    9. 9
      Brush dough with remaining oil, loosely cover with plastic wrap, and let rise until puffy, about 45 minute.
    10. 10
      Grease 3 large baking sheets.
    11. 11
      Gently rub with 2 T flour.
    12. 12
      With a sharp knife, cut dough lengthwise into quarters.
    13. 13
      Working with one quarter at a time, cut it lenghtwise into 8 equal pieces.
    14. 14
      Stretch one piece to about 15 inches long; place on a baking sheet.
    15. 15
      Repeat with remaining breadsticks, spacing them about 1/2 inches apart.
    16. 16
      Bake in a 350 degree oven 20-25 minute or until golden brown. Rotate baking sheets after 10 minute.
    17. 17
      Cool on rack.
    18. 18
      If you can't cook them all at once, dough can be refrigerated.

    Ratings & Reviews:

    • on August 23, 2008


      Fantastic Recipe! This is now a regular on my baking rotation! For a fantastic variation, follow the recipe but do not add lemon zest, instead add some dried crushed jalapeno or chili pepper & a healthy handfull of your favorite grated cheese right after the first bit of flour is mixed in.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 22, 2006


      I had given up on breadsticks because they always turn out bland -- the lemon zest in this recipe completely solves the problem, without giving the sticks a lemony taste. I rolled them in grated aged gouda and toasted sesame seeds. Incredible! Thanks for posting this great recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 16, 2012


      Really easy to make! Before I cut the rectangles into strips, I brushed the dough with a little olive oil and sprinkled fresh parmesan cheese (press it down a little). I twisted the strips so they looked pretty when the breadsticks toasted up, and they are just beautiful (my picture is posted). I not only rotated the pans while baking, but flipped the breadsticks over so only one side didn't brown.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Crisp Rosemary Breadsticks

    Serving Size: 1 (603 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 45.8
    Calories from Fat 9
    Total Fat 1.1 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 73.2 mg
    Total Carbohydrate 7.7 g
    Dietary Fiber 0.3 g
    Sugars 0.1 g
    Protein 1.1 g

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