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Jump to recipeThese chewy breadsticks are so quick and easy! With hardly any rising time, they come together super fast. The perfect, dippable, complement to your meal.
Are you often caught like me at meal time trying to come up with quick sides to go with your dinner? I’m not what you would call a ‘meal planner’. I plot a general menu in my mind for the upcoming week before grocery shopping. Planning main dishes is one thing, but I usually end up just picking up a variety of what looks good in the produce section and figure it’ll work itself out.
After all, I’ve always got pasta and rice on hand, and my easy reference bread recipes hanging inside my spice cupboard. I’ll tell ya what…these quick chewy breadsticks have come to the rescue more than once.
A Yeast Bread Recipe Done in Under an Hour
It really is amazing that these breadsticks can be made so quickly. There’s no real rising time required, just a 10-15 minute rest for the dough before forming. Now, an optional 20-30 minute rise will lighten your breadsticks a bit. But, frankly, I usually forego this, or just give it 15 minutes or so.
That’s just one change I’ve made to the original recipe. It’s a fantastic recipe, but the tweaks I’ve made make it more user friendly for me.
Aside from making the second rest time optional, I form the breadsticks differently. The original recipe calls for patting the dough out into a rectangle and cutting strips, then twisting the strips to form your breadsticks.
Works fine, but I found that I prefer the lazy man’s method. I cut the dough into equal pieces and then roll them in my hands (think PlayDough) into ‘snakes’.
You do what works for you.
The real secret here is that you butter your baking sheet thoroughly (I use my baking stone). This makes for the most delicious crust. I also brush some butter on top of the baked breadsticks for more flavor.
You can season these babies however you like. I usually stick to simple salt and garlic, but think of all the herbal possibilities! Rosemary would be delightful. Basil, mmmm. Oregano, yummy!
Chewy Breadsticks
I like to serve these chewy breadsticks with all kinds of dishes:
Lasagna Bolognese with Bechamel
Any kind of soup, like creamy chicken, wild rice, or lasagna soup
Just ask yourself, is it dip-able? These breadsticks are just begging to be dragged through something saucy.
What are your meal time rescues when it comes to side dishes?
Ingredients
- 3/4 cup warm water
- 1 1/2 tsp yeast
- 1 Tbsp sugar
- 1 3/4 cup flour
- 1/2 tsp salt
- 2 Tblsp softened butter
- Seasoning of choice: salt, garlic, herbs, parmesan cheese, etc.
Instructions
- Mix all ingredients except butter in mixer
- Mix for 3 minutes
- Cover bowl with towel and let dough rest for 10-15 minutes
- Spread about 1 Tbsp softened butter on baking sheet (or stone)
- Cut dough into 8 equal pieces and use hands to roll into sticks
- Lay breadsticks on buttered pan
- Cover with a towel and let dough rest for another 20-30 minutes (optional)
- Bake at 375 for 15-20 minutes, or until breadsticks are golden brown
- Remove from oven and immediately brush with about 1 Tblsp of softened butter and sprinkle with seasonings of choice
I have the bread cheat sheet printed from your website hanging in my cupboard, and this recipe and the pancakes are made often in my home! I love how quick these are when I forgot to make a side, or decided I want to dip something in my soup.
Yay! So glad you like them. They are super quick!
These were so good! I didn’t love the seasoning I used on them, but still ate like 4 of them because the bread itself was just so dang good! Thank you!
So glad you liked them! The chewiness is my favorite thing, too!!
Help! These taste really good, and were quick & easy. This is the second time I made this recipe & they were chewier the 1st time. I may have used bread flour then, I used AP this time. Could that be the difference?
It definitely could be. I believe bread flour has more gluten, which I believe would make them chewier. Maybe also try mixing a few extra minutes to develop more gluten as well. Good luck!!