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Best Crunchy Breadsticks

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Ingredients

Adjust Servings:
1/2 cup beer, warm
1/2 cup warm water
1 1/2 teaspoons instant yeast
3 cups flour
3/4 teaspoon salt
1/2 cup extra virgin olive oil
3 tablespoons fennel seeds (optional)
1 egg
1/4 cup whipping cream

Nutritional information

177.8
Calories
83 g
Calories From Fat
9.3 g
Total Fat
2 g
Saturated Fat
19.5 mg
Cholesterol
123.8 mg
Sodium
19.6 g
Carbs
0.8 g
Dietary Fiber
0.1 g
Sugars
3.3 g
Protein
857g
Serving Size

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Best Crunchy Breadsticks

Features:
    Cuisine:

    Maybe I worked it too much, or it's just living in the humid Gulf Coast area, but these were nothing like you described. LOL, they were soft, with a slightly crisp crust, medium dense, and highly fragrant. NOT crunchy, NOT light. HOWEVER, they were still delicious!! One of my Roommates said that they were just the way breadsticks should be. :) They were all debating other things this recipe would be good for, and decided that it was perfect for pizza dough (one you roll out, not toss, though). I might have to try that. used the fennel seeds, which is what made these so fragrant. The entire kitchen smelled like Italian sausage. :) But the fennel flavor was not overpowering (a good thing, as one RM hates fennel). I am not sure what went wrong when I made these, but the flavor is still worth 4 stars! Thank you for posting, made for ZWT4.

    • 130 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Best Crunchy Breadsticks, These are a fantastic, light, crunchy, melt-in-your-mouth breadstick I always serve them at dinner parties or showers , Maybe I worked it too much, or it’s just living in the humid Gulf Coast area, but these were nothing like you described LOL, they were soft, with a slightly crisp crust, medium dense, and highly fragrant NOT crunchy, NOT light HOWEVER, they were still delicious!! One of my Roommates said that they were just the way breadsticks should be 🙂 They were all debating other things this recipe would be good for, and decided that it was perfect for pizza dough (one you roll out, not toss, though) I might have to try that used the fennel seeds, which is what made these so fragrant The entire kitchen smelled like Italian sausage 🙂 But the fennel flavor was not overpowering (a good thing, as one RM hates fennel) I am not sure what went wrong when I made these, but the flavor is still worth 4 stars! Thank you for posting, made for ZWT4 , These are a fantastic, light, crunchy, melt-in-your-mouth breadstick I always serve them at dinner parties or showers


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    Steps

    1
    Done

    Mix Beer, Water, and Yeast- Let Sit Until Bubbles (about 10 Minutes).

    2
    Done

    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.

    3
    Done

    Place in Oiled Bowl and Let Rise in a Warm Place Until Doubled in Size (about 1 Hour).

    4
    Done

    Preheat Over to 425. Cover Cookie Sheet With Wax or Parchment Paper and Grease With Cooking Spray.

    5
    Done

    Flatten Dough With Rolling Pin to 1" Thick and Cut Into 1/2" Thick Strips.

    6
    Done

    Whisk Cream and Egg Together, Then Brush Over Sticks.

    7
    Done

    Bake For 15-20 Minutes.

    Avatar Of Fernanda Stanton

    Fernanda Stanton

    Latin cuisine expert infusing her dishes with bold and authentic flavors.

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