I know that a food blog celebrating an anniversary without cake is blasphemy, but hear me out. This blog wouldn’t exist if it weren’t for these breadsticks. These breadsticks are one of the first things I remember baking with my mom. They are the breadsticks I made during college and were collectively snarfed by my roommates and me while we gossiped about boys. They are the breadsticks that repeatedly earned recipe requests at all the potlucks Noel and I attended when we were first married. And today, they are the breadsticks I make when I’m scrambling to make dinner and I realize I forgot to plan a side dish for the soup.

These breadsticks are a staple in our kitchen. They’re easy to make, but dinner guests would never guess. There’s a fast, crispy version that can be on your table in 30 minutes and a soft, puffy version that requires only a little over an hour. I’ve even substituted whole wheat flour for half of the all-purpose flour and still loved them.  You don’t have to be a professional chef or have all the time in the world to make these. You can make them with children screaming, with finals looming, and even on a quiet Wednesday, just because. The world needs more recipes like that. We’re just simple folk who believe good food doesn’t have to be complicated which is why we’re sharing this with you on our blogoversary. 

Thanks for dropping by our blog, reading our stories, and trying our recipes as we find our voice. Feel free to leave comments, subscribe by email on our sidebar or follow us on Facebook, Pinterest, or Twitter.  And of course, keep coming back to see what new recipes we’ve whipped up or what crazy discussion we’ve started about food. Welcome to the club.

Best Breadsticks

  • 1 TBSP yeast
  • 1 TBSP honey or sugar
  • 1 1/2 C lukewarm water
  • 1 TBSP milk
  • 1 tsp salt
  • 4-4 1/2 C flour
  • Butter, melted or olive oil
  • Toppings (grated cheese, salt, garlic powder, parsley, etc)
  1. Preheat oven to 400º
  2. Mix yeast and honey/sugar in water. Let sit until foamy.
  3. Add milk and salt. Gradually add flour until the dough forms a ball; you can do this by hand or in a stand mixer.
  4. For crispy breadsticks: Roll out the dough on a lightly floured surface to about a 1/4″ thickness. Brush the top with olive oil or melted butter. Sprinkle with cheese and desired spices. Cut the dough with a knife or pizza cutter. Transfer the strips to a baking sheet. For a fancier look, twist the breadsticks. For fluffy breadsticks: Pinch a piece off the ball of dough. Roll between your fingers to make a cigar shape. Place on a baking sheet. For a fancier look, roll the pieces thinner and twist two pieces together. Once you’ve done this with all the dough, cover with plastic wrap or a damp tea towel and allow to rest for 30 minutes. the dough will puff slightly. Brush the tops with olive oil or melted butter and sprinkle with cheese and desired seasonings. 
  5. Bake for 10-15 minutes or until golden brown.

Written by Admin

2 Comments

Zuppa Toscana | The Dirty Dish Club

[…] But my superhuman patience reserves are quite shallow and have almost reached alarm ringing lows, which is why we had Zuppa Toscana for dinner tonight. While the cream base of this soup would technically kick it out of any healthy category, it does have substance and cold fighting properties. The warm, garlicky onion broth with a kick of spice is good for sore throats and congested noses and you have no doubt heard the virtues of kale sung before. The sausage is always a strong lure for our kids and even though there’s no guarantee the kids will touch the kale, I like to tell myself that surely some of its goodness leeched into the broth . . .  For GI happiness, we have been taking the Low-FODMAP route lately using garlic and onion powder and the soup is still as delicious as the version made with fresh garlic and onions. Most of you are most familiar with this soup because of the Olive Garden, but I must warn you, the homemade version is, not surprisingly, at least 100 times better. There are many versions of this soup circulating the interwebs, but if you’re looking for a rich, spicy version, look no further. I strongly advise serving it with our breadsticks. […]

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