Description
Homemade sheet pan breadsticks combine crispy edges with a tender center, showcasing simplicity and flavor. Bakers can easily craft these golden, herb-infused delights that complement meals and satisfy hungry guests.
Ingredients
Scale
- 3.75 cups (900 ml) all-purpose flour
- 1.5 cups (360 ml) warm water (105°- 115°F)
- 0.33 cup (80 ml) melted butter
- 1 tbsp (15 ml) yeast
- 2 tbsps (30 ml) granulated sugar
- 1 tsp (5 ml) salt
- 0.5 cup (50 g) Parmesan cheese, finely grated
- 1 tsp (5 ml) garlic salt
- 1.5 tsps (7.5 ml) Italian seasoning
Instructions
- Yeast Activation: Whisk lukewarm water, active dry yeast, granulated sugar, and salt in a mixing bowl. Let the mixture develop a frothy texture for 7-10 minutes, indicating active fermentation.
- Dough Formation: Integrate all-purpose flour into the yeast mixture using a stand mixer with a dough hook. Knead until the dough becomes smooth, elastic, and cleanly separates from the bowl’s sides.
- First Rise: Relocate the dough to an oil-coated bowl, cover with a kitchen towel, and position in a warm environment. Allow the dough to expand and double in volume over 40-50 minutes.
- Preparation and Seasoning: Center the oven rack at 375°F (190°C). Line a rimmed half-sheet pan with parchment paper, brushing generously with half the melted unsalted butter. Stretch the risen dough evenly across the pan, ensuring uniform thickness.
- Final Touches and Resting: Drizzle remaining melted butter over the dough. Generously distribute Parmesan cheese, granulated garlic salt, and dried Italian herb blend across the surface. Let the dough rest and slightly rise for 10-15 minutes at room temperature.
- Cutting and Baking: Slice the dough into uniform breadstick strips using a pizza cutter. Bake in the preheated oven for 16-22 minutes, rotating the pan midway, until the breadsticks achieve a golden-brown crispness around the edges.
Notes
- Yeast Activation Critical: Precise water temperature ensures proper yeast blooming; too hot or cold kills or slows yeast development, affecting dough rise and texture.
- Dough Kneading Technique: Consistent mixer kneading develops gluten structure, creating soft, stretchy breadsticks with perfect chewy consistency.
- Resting Temperature Matters: Warm, draft-free environment accelerates dough rising, helping breadsticks achieve optimal volume and lightness.
- Butter and Seasoning Distribution: Even butter brushing and seasoning spread guarantees uniform flavor and golden-brown crispy edges on every breadstick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snacks, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 13
- Calories: 190
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 15 mg