Am I right?
Well...these are the number one breadstick in our house!
The bottoms get crisp, yet they are still chewy on top.
They have replaced our favorite Cheddar Bay Biscuits as a side! (GASP)!
Seriously. I kind of made these by accident.
The dough really isn't supposed to sit long, well I made it up and left it out while my daughter had dance class.
This resulted in the crisper, a bit denser breadstick, instead of the fluffy kind you might be more familiar with making, (such as the Olive Garden kind).
These are a cinch to whip up.
So easy, that we actually made them twice in one week.
Yes, it is true. And the hubs is already asking me when I am going to make them again?
Soon. Probably very, very soon!
I made them for a side when we had chili the other night instead of cornbread.
It was amazing. I didn't miss the cornbread at all.
And I always have cornbread with my chili. Always.
I sprinkle the tops with garlic salt before baking, but you don't have to. We just love garlic. A lot.
They are just as delicious with just butter. Yum. Anything with butter is tasty, right?
This recipe makes about 14-16 breadsticks, depending on how wide you make them.
There is seriously no way you could eat just one of these bad boys.
I make the dough up and let it rest while I prep the other food for our meal and then toss them in the oven 20 minutes before everything is supposed to be done.
They come out perfect every time!
Crisp & Chewy Breadsticks
by
Prep Time: 15 min
Cook Time: 20 min
Ingredients (14-16 breadsticks)
- 1 1/2 cups warm water
- 1 tablespoon yeast
- 2 tablespoons sugar
- 3 1/2 cups flour
- 1 teaspoon salt
- 1/2 cup butter
- garlic salt
Instructions
Add the yeast and sugar to the warm water in a large mixing bowl.
Let set a few minutes until the yeast is starting to get bubbly.
Combine the flour and salt and mix into the yeast mixture.
Mix well for about a minute.
Then cover with plastic wrap or a clean towel and let sit for 20 minutes or until it starts to puff up and looks airy.
Preheat the oven 475.
Place the butter on a baking sheet with edges and let melt in the preheating oven.
Roll out the dough into a large rectangle on a floured counter.
Cut the dough into even strips.
Fold each strip in half and twist.
Remove the baking sheet and the butter (before it starts to burn) and rolls the twisted breadstick in the butter to coat it.
Lay side by side.
Sprinkle the tops with garlic salt, if desired.
Bake for 20 minutes, until bottoms are golden brown.
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