Ingredients
Equipment
Method
- Combine warm water, yeast, and olive oil inside a large mixing bowl thoroughly.
- Add flour and salt while mixing into soft slightly sticky dough carefully together.
- Knead dough until smooth elastic texture forms without dry patches remaining anywhere visible.
- Cover dough and let it rise until doubled beautifully in size and softness.
- Roll dough flat and cut evenly into long breadstick strips using cutter carefully.
- Arrange strips onto baking sheet and brush tops using melted butter generously everywhere.
- Sprinkle garlic powder and parmesan evenly before baking until golden crisp around edges.
Notes
Bake slightly less for softer chewy breadsticks or longer for crispier edges and crunch. Freeze cooled breadsticks tightly wrapped for quick dinners later anytime. Handle risen dough gently to maintain airy texture while shaping strips evenly. Add Italian herbs, cheddar cheese, or chili flakes for flavor customization. Store leftovers covered at room temperature for three days safely.