Ingredients

The following ingredients have 18 Servings
  • 1 cup warm water
  • 2 teaspoons instant or active dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 to 2 1/4 cups all-purpose or bread flour
  • 2 tablespoons melted butter or olive oil
  • 1 tablespoon garlic herb seasoning (see note)
  • 1 1/2 to 2 cups shredded mozzarella cheese
  • 1/2 cup shredded Parmesan cheese

Instruction

  • Preheat the oven to 425 degrees. Place a baking stone on a rack in the lower third of the oven. If you don't have a baking stone, use an over turned half sheet pan (if neither options are available, bake the breadsticks on the lowest rack in the oven). Allow the baking stone/baking sheet to heat at 425 degrees for at least 15-20 minutes before baking the breadsticks.
  • In a large bowl, stir together the warm water, yeast and sugar. Let sit for 3-4 minutes until foamy.
  • Add the salt and flour and stir together until the dough forms a shaggy ball. It should be soft and slightly sticky but not overly wet.
  • Knead the dough (right in the bowl) 15-20 times, greasing your hands or adding additional flour a tablespoon at a time, if needed. Don't over flour the dough; it should be soft and pliable.
  • Knead and pat the dough one final time into a ball, cover the bowl, and let the dough rise for 15-20 minutes until noticeably puffy.
  • Lightly grease a half sheet pan with nonstick cooking spray (or brush with melted butter).
  • Grab the dough from the bowl and stretch it out just a bit into a thick rectangle before placing on the sheet pan. Press the dough evenly into a large rectangle in the bottom of the sheet pan. (If the dough springs back or doesn't press out evenly, leave the dough alone and let it rest for 10-15 minutes to relax the gluten and then continue pressing it into a large rectangle.)
  • Brush the dough with the two tablespoons melted butter or olive oil. Sprinkle with the garlic herb seasonings.
  • Sprinkle the mozzarella cheese evenly over the top of the dough followed by the Parmesan cheese.
  • Bake immediately or let the dough rest for 10-15 minutes for slightly puffier breadsticks.
  • Place the sheet pan of breadsticks directly on the preheated pizza stone or over turned baking sheet, and bake for 15-17 minutes until the breadsticks are golden and the cheese is bubbly.
  • Cut the breadsticks in half lengthwise (the long way) and then cut into strips for about 18 breadsticks total.