Breadstick Dough

by Our Best Bites

1 1/2 c. warm (105-115 degrees) water
1 Tbsp. sugar
1 Tbsp. yeast
1/2 tsp. salt
3-4 1/2 c. flour

Directions: In a large bowl (the bowl of your mixer, if you have one), combine water,
sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly. Add salt and stir. Add
1 1/2 c. flour and mix well. Gradually add more flour (usually between 1.5 - 2.5 cups,
depending on your elevation and your humidity) until dough starts to pull away from the
sides of the bowl and it barely sticks to your finger. Spray a glass or metal bowl with
cooking spray and place dough in the bowl. Cover and allow to rise for 45 minutes or until
doubled in bulk.

(This is where I stop and use the dough to make the stromboli but here’s the rest of the
recipe for the breadsticks.)

Remove from bowl and place on a lightly-floured surface. Spray a baking sheet with cooking
spray. Roll into a rectangle and cut into 12 strips with a pizza cutter. Roll out each piece
of dough into a snake and then drape over your forefinger and twist the dough. Place on
baking sheet and repeat with remaining 11 pieces of dough. Try to space them evenly, but
it’s okay if they’re close. Cover pan and allow dough to rise for another 30 minutes. When
there’s about 15 minutes to go, preheat your oven to 425. When done rising, bake for 10-
12 minutes or until golden brown. Rub some butter on top of the breadsticks and sprinkle
with the powdery Parmesan cheese in a can and garlic salt.