Soft Bread Sticks
If you've ever enjoyed soft bread sticks at Pizza Hut, you'll recognize these. The best part is, you can have them on the table in under 90 minute, with just about 10 minutes of actual "hands-on" time. These are wonderful served with marinara sauce (as they are in restaurants), or dipped in your favorite flavored olive oil.
- 1 1/2 cups lukewarm water
- 3 tablespoons olive oil, plus additional for drizzling
- 1 1/4 teaspoons salt
- 3 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 tablespoon instant yeast
- 4 teaspoons Pizza Dough Flavor, optional
- Pizza seasoning or Italian seasoning, to sprinkle on top
Directions
|
|
|
|
|
|
|
|
|
5) While the dough is rising, preheat the oven to 375°F. |
|
|
|
7) Bake the bread till it's a very light golden brown, about 25 minutes. |
|
8) Remove it from the oven, and carefully lift it out of the pan onto a rack. |
|
|
|
|
|
11) Remove them from the oven, and serve warm, or at room temperature. |
|
Yield: about 3 dozen bread sticks. |
Recipe summary
- Hands-on time:
- 10 mins. to 15 mins.
- Baking time:
- 25 mins. to 25 mins.
- Total time:
- 1 hrs 35 mins. to 1 hrs 40 mins.
- Yield:
- 3 dozen bread sticks
-
-
- Recipe comments (15) »
Tips from our bakers
- For REALLY soft bread sticks, bake the bread, cut it into strips, and serve immediately; don't bake further.
| Nutrition Facts | |
|---|---|
|
Serving Size 1 stick, 24g
Servings Per Batch 36 |
|
| Amount Per Serving | |
| Calories 56 | Calories from Fat 15 |
| Daily Value* | |
| Total Fat | 2g |
| Saturated Fat | 0g |
| Trans Fat | 0g |
| Cholesterol | 0g |
| Sodium | 105mg |
| Total Carbohydrate | 9g |
| Dietary Fiber | 0g |
| Sugars | 0g |
| Protein | 2g |
| * The nutrition information provided for each recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information. | |
Reviews
02/04/2010
I can only bring up 10 comments on these breadsticks. It says there are 14. I tried opening a new page with ALL comments and still only 10 comments.
Thanks for letting us know about the broken link. I've let the web team know, who will have this fixed in no time! Molly @ KAF
01/29/2010
These breadsticks ar awesome and so easy!! They are so light and redolent of olive oil and not like heavy rockets from pizza places. I would definetly recommend these, but be warned it is way to easy to eat far too many!! I wasn't able to get 3 dozen out of it, but that's not such a big deal. Great recipe!
06/08/2009
My kids are telling everyone that I make better breadsticks than Olive Garden!!
06/08/2009
06/06/2009
I honestly didn't believe that it would be so easy or turn out so well. I used parchment which I oiled and served the breadsticks with pesto, tapenade and sun dried tomato dips. My guests loved it. Thank you so much for a wonderful recipe.
05/21/2009
Loved this recipe. Made it & took them to a BBQ with great results & gave them the recipe too. I also loved your Ciabatta. I would like you to keep on sending me any bread recipes. Thank you, Owen K
Congratulations, Owen, on making treats for yourself and for your friends. Check the recipe page and the blog pages for new recipes and inspiration. Happy Baking! Irene at KAF
05/21/2009
I love bread sticks and these are fabulous. I used a garlic flavored olive oil to drizzle over the top before adding the Italian seasoning and sprinkling with a little coarse groud salt! Whooeee!
05/21/2009
These are great. I made them on a large pizza pan, put on italian sesoning, and sprinkled with garlic powder. I put my oven on warm for a couple of minutes, turned it off and let the sticks rise in the warm oven. After rising, I baked them as in recipe but the last 2 minutes, I sprinkled on some Italian cheese and put on broil until the cheese melted.
05/20/2009
As with all of the other King Arthur recipes that I've tried, this one is wonderful! My husband loves them. A local restaurant serves their bread with small dishes of italian seasoning, minced garlic, grated parmesan cheese, and a cruet of olive oil. Diners can mix a dipping sauce suited to their personal preferences. Great idea with these bread sticks!
05/20/2009
Great recipe . Could you use whole wheat or rye flour to get a variety. If so what else might be needed. Thank you
You could replace SOME of the white flour with whole grain. Start with 1/4 the amount of flour in the recipe and work up to half the flour. If you are pleased with the results, continue to experiment and add more flour. Keep track of your adjustments! Irene at KAF

Bookmark/share
this recipe