I have a cookbook of recipes my mom collected over the years, which includes a recipe for “chewy breadsticks”. I was hosting a spaghetti dinner party once, and my mom suggested I make those. I don’t know if I did something wrong, but the end result was definitely chewy, borderline like eating cardboard. They didn’t have any of the fluffy, bready goodness we associate with breadsticks, most likely thanks to pizza delivery places and Olive Garden. It was a disaster
These breadsticks are a much better balance. They are not the airy, fluffy breadsticks many of us are accustomed to eating. They definitely are slightly crispy and chewy, but they still are soft enough to soak up any delicious saucy remains on your plate after a pasta meal. And even better, they are really quick to make. You can make these in the same amount of time it takes to whip up a quick pizza or pasta dinner at home. No planning ahead for hours of rising time. Hooray!
Quick, Chewy Breadsticks (Makes about 16 breadsticks)
1 ½ cups warm water (about 110 degrees F)
2 tablespoons sugar
1 tablespoon instant yeast
1 tablespoon olive oil
½ teaspoon salt
3 ½ – 4 cups white whole wheat flour
¼ cup olive oil
½ – 1 teaspoon garlic powder, per taste preference
¼ cup grated parmesan cheese
1. In the bowl of a stand mixer, combine water, sugar, yeast, olive oil, and salt. Gradually mix in flour until a soft dough forms. Let dough rest and raise for 10 minutes.
2. On a lightly floured surface, roll dough into a large rectangle/square, about 16×16 inches. (See note below). Lightly brush dough with olive oil. You may not need all of it. Sprinkle with garlic powder and parmesan cheese.
3. Cut dough into 1 inch strips. Fold each strip in half (making the strip shorter, not skinnier). Gently twist each strip a few times to make it look pretty. Place on a baking sheet lightly coated with cooking spray. Let raise for 15-20 minutes.
4. Preheat oven to 400. Bake for 18-20 minutes, or until golden brown.
Nutritional Information (Amount per breadstick):
Protein: 5 g
Fat: 5 g
Saturated Fat: 1 g
Cholesterol: 1 mg
Carbohydrates: 24 g
Fiber: 3 g
Sodium: 102 mg
Recipe notes: I frequently cut this recipe in half with great results. You can use as much whole wheat flour as you want. I’ve done all whole wheat and half. Both taste good. I definitely let this be a softer dough than if I’m making loaves of bread. You can always knead in a little extra flour when you are rolling it out. My dough is usually a little more of a rectangle shape. I like to get as many breadsticks as I can out of this. To compensate, I kind of stretch the breadsticks as I twist to make them a little longer. Go easy on the olive oil. A little really can go a long way. At most you will use ¼ cup, but you could probably get away with only 2 tablespoons. We like garlicky bread, so I generously sprinkle the garlic powder. It can be a little strong, so be warned.
Source: adapted from Let’s Dish Recipes
Low iodine adjustment: Use non-iodized salt. Skip sprinkling with parmesan cheese.
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