So Mom, if you’re reading this… I may have snuck in to your house and stole away with your breadstick recipe. It might still be here, in my purse, ready to give back to you. Just in case it’s missing. 
I am a self-declared breadstick connoisseur. I sample breadsticks at pretty much every restaurant we visit. I’ve been known to make an entire meal of just breadsticks. What can I say? I <3 them!
Years ago my Mom made some fantastic breadsticks. A-m-a-z-i-n-g. She gave me the recipe at the time. Unfortunately, I lost my copy (go figure) and hers’ went AWOL as well. Recently though, it was found!! I’m posting it here so that we never have this predicament again.
Garlic Parmesan Breadsticks
Source: Unknown magazine
Ingredients
- 1 tablespoon active dry yeast
- 1 1/2 cups warm water (110 – 115 F)
- 2 tablespoons sugar
- 3/4 cup butter or margarine, melted, divided
- 1/2 teaspoon salt
- 4 1/2 cup all-purpose flour
- garlic salt
- grated Parmesan cheese
- Marinara or spaghetti sauce, warmed, optional
In a mixing bowl, dissolve yeast in water. Add sugar; let stand for 5 minutes. Add 1/2 cup butter, salt, and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Knead 6 – 8 minutes by hand (or 4 – 6 minutes with a Kitchen Aid mixer). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled. Punch dough down.
To make basic breadsticks turn onto a lightly floured surface; roll into a 24″ x 10″ rectangle. Cut dough in half lengthwise, then in to 5″ x 1″ strips. Twist each strip and place 2″ apart on greased baking sheets. Brush strips with remaining butter; sprinkle with garlic salt and Parmesan cheese. Cover and let rise in a warm place until doubled.
Bake at 350 F for 20 minutes or until golden brown. Remove from pans to wire racks. If desired, serve with marinara or spaghetti sauce for dipping.
Yield: 4 dozen.
Variations:
to come!
