Breadsticks

Ingredients

2 C. warm tap Water

1 TBSP Yeast

1 TBSP Sugar

4 TBSP unsalted Butter, melted

2 tsp Salt

5 C. Flour (not exact measurement, it will depend)

For the topping:

4 TBSP unsalted Butter, melted

½ tsp Salt

1 tsp Garlic Powder

1 tsp Italian Seasoning

Instructions

Just like anything doughy – it’s easiest if you have a stand mixer, but you can totally do all of this by hand or with a spoon. We’re just going to pretend you have a mixer. If you don’t have one, pretend I didn’t say that. 🙂

In the bowl of a stand mixer, combine the water, yeast and sugar. Let it sit until the yeast gets all foamy. Since you’re just standing around waiting, this is an excellent time to contemplate the universe.

Add the melted butter and salt. 

Make sure your mixer has the dough hook locked in place and start mixing. 

Add the flour slowly.

Because you don’t want to add too much and because adding it all at once with the mixer on is a recipe for a flour facial. Trust me, you don’t got time for that!

Once the dough is pulling away from the sides, increase speed and let it knead for five minutes or so. It’s good if the dough is still sort of sticky, but not shiny or slimey. 

Remove the dough to a lightly oiled bowl and cover with plastic wrap. Rest in a warm place until doubled in size, about an hour, then roll out into a rectangle. Not too thick or thin. 

Use a pizza cutter, yay, and run it down the long center of the rectangle to divide the dough in half. Then cut the pieces into breadstick size rectangles. 

Put on a greased cookie sheet and bake at 400˚F for 10-15 minutes or until golden brown. Combine the topping ingredients and brush each breadstick with buttery goodness.