Best 8 Crunchy Breadsticks Recipes

BREADSTICKS (GRISSINI) RECIPE

Steps:

• Using a mixer fitted with the dough hook, mix all ingredient on low speed until well combined, 2-3 minutes. Increase mixer speed to medium-low and mix for another 5 minutes. Cover bowl with plastic wrap and let sit for one hour at room temperature.
• Preheat oven to 375F/190C. Line two baking sheets with parchment paper.
• Divide dough into 24 pieces, each weighing about 25g. Roll each piece into a log that is roughly 25cm long (or 30cm if you like them extra thin) and ½-1 cm wide, depending on how thick you want them. Keep in mind that they will expand during baking. Place on prepared baking sheets, allowing sufficient space between each stick. If you like, brush them with oil or water and sprinkle with Parmesan cheese or sesame seeds.
• Bake for 20-25 minutes or until light golden and crisp. While the first batch is baking, cover the other baking sheet with plastic wrap until it's ready to go into the oven.
• Allow breadsticks to completely cool on a wire rack. They will keep in an airtight container for up to 5 days.

CRUNCHY BREADSTICKS

Steps:

• In a food processor, combine the flour, baking powder, salt and shortening; cover and process until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball., Transfer to a floured surface. Roll dough into a 10x8-in. rectangle. Cut into sixteen 10x1/2-in. strips. Twist each strip 4 times and place on baking sheets. Brush with oil. Combine coarse salt and thyme; sprinkle over breadsticks. , Bake at 350° until golden brown and crisp, 18-20 minutes. Cool on a wire rack.

BREAD CRUST BREADSTICKS

Steps:

• Preheat the oven to 350 degrees F.
• Drizzle the oil over the crusts in a large bowl. Add 1/2 teaspoon salt and a few grinds of pepper and toss gently until the crusts are evenly coated in the oil. Add the Parmesan and thyme and toss gently to combine. Spread the crusts out in an even layer on 2 baking sheets. Sprinkle any unstuck cheese and thyme over the crusts.
• Bake, tossing about halfway, until the crusts are deep golden and crunchy, about 20 minutes. Let cool on the baking sheets. Store at room temperature in an airtight container for up to 2 days.

CRISPY BREADSTICKS

Steps:

• Mix 2 tablespoons olive oil, 1 teaspoon each fennel seeds, poppy seeds and sesame seeds, and 1/2 teaspoon each salt and pepper. Roll out an 11-ounce package refrigerated breadstick dough into a 16-by-8-inch rectangle. Cut into twelve 16-inch strips and twist into breadsticks. Brush with the oil mixture. Place on 2 parchment-lined baking sheets and bake in a 400 degrees F oven until golden, about 12 minutes.

KIM'S GARLIC BREADSTICKS

Steps:

• Dissolve yeast and sugar in 1/4 cup warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 15 minutes. Add flour, 1 1/4 cup warm water, 2 tablespoons softened butter, and 1 tablespoon salt; knead until dough is well mixed and soft, about 3 minutes.
• Roll dough into a 2-foot log. Cut into 16 equal pieces, about 1 1/2 inches wide. Knead each piece and shape into a 6-inch breadstick. Arrange breadsticks on a baking sheet; let rise for about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Mix 3 tablespoons melted butter and garlic powder together in a bowl; brush onto breadsticks.
• Bake breadsticks in the preheated oven until golden brown, about 15 minutes. Immediately brush with remaining melted butter mixture; sprinkle with 1/2 teaspoon kosher salt.

BREADSTICKS

Steps:

• Dissolve 1 1/2 teaspoons sugar and yeast in 1/2 cup warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Beat flour, oil, egg, salt, remaining sugar, and remaining warm water into yeast mixture until smooth, adding more flour if needed to form a soft dough. Turn dough onto a floured work surface; knead until smooth and elastic, 6 to 8 minutes.
• Place dough in a greased bowl, turning once to cover completely with oil. Cover bowl with a damp towel and place in a warm area until dough is doubled in size, about 40 minutes.
• Grease a baking sheet.
• Punch dough down and turn onto a floured work surface. Divide dough into 18 pieces and shape each into a 6-inch rope. Arrange dough pieces on the prepared baking sheet about 2 inches apart; cover with a towel or plastic wrap and let rise until doubled in size, about 25 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Remove cover from dough.
• Bake in the preheated oven until golden brown, 10 to 12 minutes.
• Whisk butter and garlic salt together in a bowl; brush over each breadstick. Sprinkle Parmesan cheese over each.

BEST CRUNCHY BREADSTICKS

Steps:

• Mix beer, water, and yeast- let sit until bubbles (about 10 minutes).
• In a large bowl, mix flour, salt, olive oil, and seeds. Combine with yeast mix with an electric mixer with a dough hook or knead by hand until smooth. DON'T OVERMIX! If dough is sticky add a little flour.
• Place in oiled bowl and let rise in a warm place until doubled in size (about 1 hour).
• Preheat over to 425. Cover cookie sheet with wax or parchment paper and grease with cooking spray.
• Flatten dough with rolling pin to 1" thick and cut into 1/2" thick strips.
• Whisk cream and egg together, then brush over sticks.
• Bake for 15-20 minutes.

CRISPY THIN BREADSTICKS

Steps:

• Cut loaf lengthwise into 8 pieces. Cut each piece in half making 16 breadsticks. (Can be cut into 32 pieces for very thin breadsticks.).
• Roll and stretch each piece of dough to 15 inches in length. Place large sprayed baking sheets.
• Brush breadsticks with butter. Sprinkle with Garlic Bread Sprinkle.
• Cover with plastic wrap. Let rise for 30 minutes.
• Remove wrap and bake at 375°F 12-15 minutes or until brown and crispy.