Today we put our hands in the dough and make some braided breadsticks that are really delicious. The recipe is not difficult, so you have no excuses not to try it. These are leavened breadsticks that are perfect as a bread substitute and also great for a quick snack or a snack. Also lovely to bring to the table when you have guests.
Other must-try breadstick recipes:
- Difficulty: Medium
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Braided Breadsticks
To prepare the dough for these braided breadsticks, I used dry yeast, but you can easily replace it with fresh yeast; in this case, use about 15 g. By clicking HERE you will find an article explaining how to calculate the correspondence between the two types of yeast.
- 4 3/4 cups all-purpose flour
- 1 1/2 cups water
- 1 tsp dry yeast
- 1 tsp sugar
- 1 1/2 tsp salt
- 2 1/2 tbsps extra virgin olive oil
- sesame and poppy seeds (optional)
Tools
To prepare the dough for these breadsticks, you can use a stand mixer (as I did) or you can knead by hand by working the ingredients first in a bowl and then on the countertop.
- Stand mixer
- Hand whisk
- 1 Bowl large
- Rolling pin
- Pizza cutter wheel
- Brush
- 2 Baking sheets
Preparation of the Braided Breadsticks
Pour the flour into the bowl of the stand mixer, add the yeast and sugar, and mix with a small hand whisk.
Then add warm water and start kneading with the dough hook.
When the mixture has compacted, also add the oil and salt. Continue working with the hook until the dough is well combined.
Transfer it to the lightly floured countertop, knead it a bit with your hands, and shape it into a ball.
Place it in a large bowl, cover with plastic wrap, and let it rise until doubled in volume in a warm place away from drafts. The rising time greatly depends on the room temperature and can vary from two to four hours.
After the rising time, transfer the dough to the lightly floured countertop and roll it out with a rolling pin to form a large rectangle.
Using a pizza cutter, cut into strips about 1/2 inch wide.
At this point, take each strip and fold it in half.
Then twist the two parts together and seal at the ends.
Arrange the braided breadsticks on a baking sheet lined with parchment paper and brush them with oil. You will need two sheets, so you will have to bake them in two batches.
If you like, you can also sprinkle them with sesame or poppy seeds. However, I have noticed that these seeds do not stick well after baking.
Bake the braided breadsticks in a preheated static oven at 390°F for about 20 minutes. Take them out and let them cool slightly (if you can) before serving. Enjoy! Paola
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