Crisp Rosemary Breadsticks

Submitted by Keolani

"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."

 

• Ready In: 1hr 35mins
• Ingredients: 9
• Yields: 32 Breadsticks

ingredients

• 2 1⁄2 teaspoons active dry yeast
• 1 teaspoon sugar
• 1 cup warm water (about 110 degrees f)
• 1 teaspoon grated lemon zest
• 1 teaspoon salt
• 1 1⁄2 teaspoons chopped fresh rosemary or 1 1/2 teaspoons crumbled dried rosemary
• 2 tablespoons olive oil
• 1 teaspoon olive oil
• 2 1⁄2 cups all-purpose flour

directions

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

Reviews

[wingzero_xxxg]

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.

 

[fluffernutter]

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.

 

[hartwig.therese]

These were pretty good! Makes quite a few sticks, so I used some leftover dough for a nice focaccia. Thanks for the recipe!

 

[JuliannaEP]

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.

 

[Kathy]

I made these this weekend with Tyler's Ultimate Spaghetti and Meatballs. Great! My husband said he felt so lucky to eat the way we do--Isn't that what cooking is all about?!! Thanks Keolani for the recipe!!