1 ½teaspoonskosher saltif using table salt just use 1 teaspoon
Garlic Seasoning
½cupbuttermelted
1teaspoonkosher salt
1 ½teaspoonsgarlic powderor to taste
½teaspoonoreganooptional
Instructions
Breadsticks
Melt the butter. Set aside to let cool to at least 110°F.
Add ½ cup of the warm water, the packet of yeast, and 1 teaspoon of the sugar together in a small bowl. Whisk to blend and set aside about 5 minutes or until foamy.
Pour the yeast mixture into a large bowl of a stand mixer fitted with the paddle attachment.
Add the remaining water, sugar, and about 1 ½ cups of the flour.
Beat on medium speed until the mixture forms a smooth batter.
Add the cooled melted butter, the remaining salt, and about a cup more of the flour.
Continue to beat on low speed until a soft, sticky dough is formed. Switch to the dough hook.
On low speed add a little of the remaining flour and knead with the dough hook, adding more flour, until the dough is smooth and elastic (see tips). You may need a bit more flour than called for in the recipe - especially if you used cup measure rather than weighing it.
Form the dough into a smooth ball.
Butter a large bowl and transfer the dough to it. Turn the ball of dough over so it is buttered on all sides.
Cover with plastic wrap or a clean tea towel and set in a warm place to rise until doubled. This will take an hour to an hour and a half.
You can stop at this point, cover with plastic wrap, and refrigerate overnight. Begin again about 1 hour before dinner to have fresh breadsticks with dinner.
Shaping
After the dough has risen punch it down.
I like to weigh it and divide into 12 equal pieces.
Let the pieces rest about 10 minutes - it makes them easier to roll.
Roll each piece into an 8-10 inch rope and place them on a parchment covered cookie sheet.
Lightly brush with melted butter.
Cover with plastic wrap or a clean tea towel and let rise in a warm place until almost doubled - 30 minutes to an hour.
Baking
Melt the remaining butter.
Mix the salt, garlic powder, and oregano in a small bowl and set aside.
Preheat the oven to 400°F.
Brush the breadsticks with melted butter and sprinkle with garlic powder mixture.
Place in the oven.
After 5 minutes brush with butter and sprinkle with garlic powder mixture and return to the oven for about 8 to 10 more minutes, or until done and golden brown.
Remove from oven. Brush generously with remaining butter and sprinkle with garlic powder mixture.
Serve warm.
Notes
Expert Tip: Make sure all ingredients are comfortably warm - about 110F. Use an instant read thermometer if you aren't sure.
Weighing the flour will give you the best results - sometimes 16 ounces of flour can be 3 cups and sometimes 3 ½ depending on a lot of variables.
You can use bread flour if you prefer.
When dough is smooth and elastic it will feel similar to your earlobe if you pinch it. It will also "pull back" if you stretch it away from the main ball of dough.
I removed 3 tablespoons of all-purpose flour and substituted it with 3 tablespoons of gluten flour for a chewier texture.
Sprinkle the bread sticks with a little Parmesan cheese when you brush them with butter the last time.
The easiest ( and best) way to divide the dough evenly is to weigh it. Divide it into 12 2-ounce pieces. Since they are all the same size they will bake more evenly.
I like the flavor of butter in these but you can use olive oil for a more traditional flavor if you prefer.