Oh. My. Gosh. You will not even believe how good these breadtwists are. I didn’t believe it myself, when I saw them on my friend Alyssa’s blog. I thought, “Okay, they’re breadsticks… one of my least favorite forms of bread. How great can they be?” And then she brought one to me to try, and my mind was blown! I had to make them for myself, and once I did… well, let’s just say that I’ve made them three times in less than a week. Not only are they simple and quick to throw together, they are amazingly delicious. I think I’m going to have to start following Alyssa’s advice and only make half the batch, because they are completely irresistible. I love that they’re so soft and heavenly, but the ends are crisp and chewy. They are head and shoulders above any breadsticks I’ve made previously. They have earned their way onto our dinner rotation, at least weekly. Try them!
adapted from The Recipe Critic
1½ cups warm water
2 Tbsp. sugar
1 Tbsp. yeast
3½ cups flour
1 tsp salt
4 T butter, melted
1-2 T minced fresh garlic, or 1/2 teaspoon garlic powder
grated parmesan cheese
Preheat oven to 400. In the bowl of a stand mixer, or a large mixing bowl, combine warm water, sugar and yeast, and let sit for five minutes, until the yeast is bubbly. Add the flour and salt, and mix this until a smooth dough forms. Let rise for 10 minutes. Combine the melted butter with the garlic.
Roll out the dough into a large square on a floured surface. Brush with three tablespoons of the garlic butter mixture, and sprinkle with parmesan cheese. Fold the dough over onto itself, so the buttered sides are touching. Cut the dough into one inch strips using a pizza cutter. Twist the one inch strips of dough and place on a cookie sheet. Let rest for 10-15 minutes.
Bake at 400 degrees for 15-20 minutes or until golden brown. Immediately after baking brush with remaining garlic butter and sprinkle with parmesan cheese. Serve warm and enjoy!
Oh wow, those look like the perfect breadsticks. Next time we have an Italian night, these are going on the menu.
Can't wait to try these! Can I make a request? Would it be possible to add a "print" button for your recipes so I don't have to copy and paste them into pages? Thanks for all the delicious recipes!
Awe, these look like the perfect splurge-movie night food!!! I love breadsticks!
That's a great idea, Natalie! Except that I'm too technologically stupid to know how to do it. I'll do some intense googling and see if I can figure it out!
Okay, so I'm a liiiittle confused about a few things here… hopefully you can help me out a bit.
1. When we first roll the dough, how thick will it be… an inch, half inch?
2. When we fold the dough over onto itself, is the butter on the inside or outside (sounds like a stupid question, but for those that aren't avid bakers, please!)
3. When you're in the process of letting them rise, is 25 (first 10, then 15) minutes really only how long to let them rise? Wouldn't the result taste "yeasty"?
4. With the amount within the ingredients, how many breadsticks does your recipe end up making?
Sorry, I know I probably sound like a pain for asking these questions, but your bread sticks look really delicious, but I don't want to end up with a parma-yeasty bread that no one will enjoy.
P.s. I don't know why it said "Anonymous said" when I preview-posted this comment… but my email is Shanibani6@aol.com
P.P.S. I think I answered number 2, because I'm a dork and should've just read what I wrote… but yea, could you answer the rest please 😀 thank you!
I'm happy to answer questions, Shannon! The thing about these breadsticks is that you can kind of just do it by feel. You don't have to be exact.
1. I usually roll my dough out to be about 1/2 inch thick.
2. The buttery sides should touch, with the butter on the inside.
3. Yes, 25 minutes is (surprisingly) enough time to let them rise. I was skeptical myself, but they are light and airy and fantastic with such a short rise time!
4. As far as yield, I'm not sure exactly… I just randomly cut the dough into one inch strips. I think it's usually around 12-15 breadsticks, but it really depends on how long you rolled your piece of dough out to be. If you roll it out into a square shape, you'll have less breadsticks, but they will be longer. If you roll it out into a rectangular shape, you'll have more breadsticks, but they'll be shorter. Does that make sense?
Hope that helps!
Thank you for replying so quickly. I really want to make these for dinner tomorrow night with homemade pizza sandwiches…. they look delicious. By chance, do you know of a good marinara sauce to go with these?
P.S. The answers are perfect so thank you, very much. 😀 😀 😀
I've been using my recipe for quick pizza sauce (http://www.thebakerupstairs.com/2011/08/pizza-delicious-pizza.html) to dip them in, and I think it's a good combo! I like that I can customize the sauce depending on my mood… sometimes I add more garlic, sometimes more basil or oregano or whatever I'm digging that day. It's always yummy though!
I'm fixing to put these in the oven, but just FYI I used my mixer for the whole process (didn't knead by hand) and it rook another 1 1/2 cups flour to make it "smooth" when I first mixed it up….
Am I able to make these with out a mixer and mix it by hand?
okay after I reopen the strips to twist after cutting them, my bread tears and stretches out like crazy and they turn out really skinny and deformed lol… Am I just deformed myself? …cause I'd love to see a video of the twisting process haha
I would love to give them a try… they look amazing! Just one question about the ingredient list, when you 4 T butter melted and 1-2 T minced garlic… what do you mean by T (capital T)? I don't thing it's either tablespoon or teaspoon and I am not familiar with that measurement! Thanks a lot!!!!!
Big T is for tablespoon.
These look amazing! I have everything to make them and I should make them right now!
so….this is bread machine or instant yeast right? not active dry?
Beautiful bread, can't wait to try it! What kind of yeast (…instant or…) and flour (all-purpose or bread flour) did you use?
I use active dry yeast and all purpose flour. I'm sure it would work with either.
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