French Bread Sticks
My family loves a cozy pasta night, but what elevates it from good to great is a batch of homemade French bread. Whether I serve it as a classic loaf or cut them into fun, dippable breadsticks, it’s the perfect side dish. Here’s how to create this delicious, versatile treat that’s ideal for pairing with pasta or serving as a sweet dessert. No matter the occasion, this simple dough can be adapted for a perfect finish.
Ingredients are as follows:
1 1/4 C warm water
2 tsp. sugar
1 (1/4 oz or 7 grams) package yeast
1 Tbsp. butter, softened
1 tsp. salt
3-4 C flour
*optional
melted butter
garlic powder
salt
Directions:
Preheat oven to 375 degrees; grease a cookie sheet.
Place the warm water, sugar and yeast into a bowl; let proof for five minutes.
In another bowl, mix 3 cups of flour, salt and butter together.
Pour in the yeast mixture.
Mix until the dough comes together and it doesn’t stick when you touch it; gradually add the last cup of flour if needed. Knead for five minutes.
Place in a greased bowl and cover with plastic wrap.
Allow to rise for about an hour; until doubled in size.
Roll out (on a floured surface) into a 12 x 20 inch rectangle.
Cut in half lengthways and then into individual sticks; place onto cookie sheet. Cover with a towel and let rise for another 20-30 minutes.
Bake for 13-15 minutes; until golden brown.
Brush on some melted butter, then sprinkle on garlic powder and salt.
Take a bite and enjoy!
French Bread Sticks
Ingredients
- 1 1/4 C warm water
- 2 tsp. sugar
- 1 1/4 oz or 7 grams package yeast
- 1 Tbsp. butter softened
- 1 tsp. salt
- 3-4 C flour
- *optional
- melted butter
- garlic powder
- salt
Instructions
- Preheat oven to 375 degrees; grease a cookie sheet.
- Place the warm water, sugar and yeast into a bowl; let proof for five minutes.
- In another bowl, mix 3 cups of flour, salt and butter together.
- Pour in the yeast mixture.
- Mix until the dough comes together and it doesn’t stick when you touch it; gradually add the last cup of flour if needed. Knead for five minutes.
- Place in a greased bowl and cover with plastic wrap.
- Allow to rise for about an hour; until doubled in size.
- Roll out (on a floured surface) into a 12 x 20 inch rectangle.
- Cut in half lengthways and then into individual sticks; place onto cookie sheet. Cover with a towel and let rise for another 20-30 minutes.
- Bake for 13-15 minutes; until golden brown.
- Brush on some melted butter, then sprinkle on garlic powder and salt.
- Take a bite and enjoy!
Why breadsticks are the ultimate dippers!
French breadsticks are the perfect size for dipping into your favorite pasta sauce. The smaller size gives them a better crust-to-crumb ratio, which means more surface area to swirl around in a bowl of marinara or soak up a creamy alfredo. The single-serving format also makes them easy for kids to handle and a mess-free addition to any family meal.
Two delicious variations: Savory and sweet
Savory garlic breadsticks for pasta night
- For the buttery, savory topping: Melt 1/4 cup of unsalted butter and brush it generously over your baked breadsticks.
- Sprinkle on the seasonings: Finish with a light dusting of garlic powder and a pinch of coarse sea salt while the butter is still warm.
- The result: The flavor is a classic complement to any pasta dish, from a rich Bolognese to a simple pasta primavera.
Sweet cinnamon-sugar breadsticks for dessert
- For the dessert glaze: After baking, brush your warm breadsticks with melted butter.
- The sweet finish: Sprinkle with a mix of cinnamon and sugar.
- The result: These are a fantastic, simple alternative to cinnamon rolls and a satisfying treat to finish a meal.
A traditional French loaf: For a tear-and-share style, shape the dough into a single large loaf. Just before baking, score the top with a few diagonal slashes to allow for expansion and a perfect, crispy crust, allow to rise an additional 20-30 minutes. Bake for 35-40 minutes; until golden brown.
Frequently asked questions:
Q: Can I use this recipe for a different type of bread?
A: Yes, this dough can be used for dinner rolls, a larger round boule, or a decorative pain d’épi (wheat sheaf bread). Adjust baking times accordingly for different sizes.
A: Yes, this dough can be used for dinner rolls, a larger round boule, or a decorative pain d’épi (wheat sheaf bread). Adjust baking times accordingly for different sizes.
Q: How do I get a softer crust?
A: For a softer crust, reduce the baking time slightly and cover the bread with a cloth or plastic wrap immediately after taking it out of the oven to trap steam.
A: For a softer crust, reduce the baking time slightly and cover the bread with a cloth or plastic wrap immediately after taking it out of the oven to trap steam.
Q: Can I prepare the dough ahead of time?
A: You can prepare the dough and let it do its final proof in the refrigerator overnight. This cold proofing can also enhance the flavor and result in a better texture.
A: You can prepare the dough and let it do its final proof in the refrigerator overnight. This cold proofing can also enhance the flavor and result in a better texture.
