Crispy Garlic Breadsticks Food

GARLIC-HERB BREADSTICKS

Steps:

• Put 3/4 cup warm water in a food processor. Sprinkle the yeast on top and let sit until foamy, about 5 minutes. Add the sugar and 1 teaspoon salt and pulse until dissolved. Add the flour, olive oil and 1 tablespoon butter and pulse until the dough forms a ball, about 1 minute. Continue to process with the motor running until smooth, about 2 more minutes.
• Line 2 baking sheets with parchment; brush with olive oil. Turn the dough out onto a floured surface. Divide into 12 equal pieces, then roll each piece into a 12- to-16-inch rope. Arrange the ropes 1 1/2 inches apart on the prepared baking sheets, rolling them to coat with the oil. Cover each baking sheet with a damp cloth and set aside in a warm place until the breadsticks double in size, 45 minutes to 1 hour.
• Preheat the oven to 400 degrees F. Put the remaining 3 tablespoons butter and the garlic in a microwave-safe bowl and microwave until melted, about 1 minute. Brush the breadsticks with the garlic butter; sprinkle with herbs and salt. Bake until golden, 15 to 20 minutes.

BREADSTICKS (GRISSINI) RECIPE

Steps:

• Using a mixer fitted with the dough hook, mix all ingredient on low speed until well combined, 2-3 minutes. Increase mixer speed to medium-low and mix for another 5 minutes. Cover bowl with plastic wrap and let sit for one hour at room temperature.
• Preheat oven to 375F/190C. Line two baking sheets with parchment paper.
• Divide dough into 24 pieces, each weighing about 25g. Roll each piece into a log that is roughly 25cm long (or 30cm if you like them extra thin) and ½-1 cm wide, depending on how thick you want them. Keep in mind that they will expand during baking. Place on prepared baking sheets, allowing sufficient space between each stick. If you like, brush them with oil or water and sprinkle with Parmesan cheese or sesame seeds.
• Bake for 20-25 minutes or until light golden and crisp. While the first batch is baking, cover the other baking sheet with plastic wrap until it's ready to go into the oven.
• Allow breadsticks to completely cool on a wire rack. They will keep in an airtight container for up to 5 days.

PARMESAN AND GARLIC BREADSTICKS

Steps:

• In a large mixing bowl, dissolve yeast in warm water and let it sit until bubbly, about 7-8 minutes.
• Add the milk, sugar, minced garlic, Italian seasoning, 3 tablespoons butter, salt, and 2 cups flour.
• Beat until smooth.
• Stir in 1/4 cup parmesan cheese and enough remaining flour to form a soft dough.
• Knead with bread hook for 7-8 minutes adding additional flour as needed.
• Turn onto a floured surface and knead about 10-15 times.
• Place in a greased bowl, turning once to grease top.
• Cover and let rise in a warm place until doubled, about 45 minutes.
• Punch the dough down and let it rest a couple of minutes.
• For thin bread sticks, divide into 36 pieces.
• (This is very versatile here. You can make them as small or as large as you want. I cut mine into 18 pieces for a larger breadstick).
• Shape each piece into a 6 inch rope.
• Place 2 inches apart on a greased baking sheet.
• Cover and let rise until doubled, about 25-35 minutes.
• Melt remaining butter and brush over the dough.
• Sprinkle with Parmesan cheese and garlic salt.
• Bake at 400 degrees for 8-10 minutes or until golden brown.
• Remove from pans to wire racks.

CRISPY BREADSTICKS

Steps:

• Mix 2 tablespoons olive oil, 1 teaspoon each fennel seeds, poppy seeds and sesame seeds, and 1/2 teaspoon each salt and pepper. Roll out an 11-ounce package refrigerated breadstick dough into a 16-by-8-inch rectangle. Cut into twelve 16-inch strips and twist into breadsticks. Brush with the oil mixture. Place on 2 parchment-lined baking sheets and bake in a 400 degrees F oven until golden, about 12 minutes.

CRISPY GARLIC BREADSTICKS

Steps:

• Split buns in half; cut each half length-wise. Combine butter and garlic; brush over breadsticks. Place on a greased 15x10x1-in. baking pan. Bake at 325° for 25-30 minutes or until golden brown.

CRISPY THIN BREADSTICKS

Steps:

• Cut loaf lengthwise into 8 pieces. Cut each piece in half making 16 breadsticks. (Can be cut into 32 pieces for very thin breadsticks.).
• Roll and stretch each piece of dough to 15 inches in length. Place large sprayed baking sheets.
• Brush breadsticks with butter. Sprinkle with Garlic Bread Sprinkle.
• Cover with plastic wrap. Let rise for 30 minutes.
• Remove wrap and bake at 375°F 12-15 minutes or until brown and crispy.

CRISPY THIN BREADSTICKS

Steps:

• Cut loaf lengthwise into 8 pieces. Cut each piece in half making 16 breadsticks. (Can be cut into 32 pieces for very thin breadsticks.) Roll and stretch each piece of dough to 15 inches in length. Place large sprayed baking sheets. Brush breadsticks with butter. Sprinkle with Garlic Bread Sprinkle. Cover with plastic wrap. Let rise for 30 minutes. Remove wrap and bake at 375°F 12-15 minutes or until brown and crispy.

BACON & CHEESE GARLIC BREADSTICKS

Steps:

• Place a 12-inch cast iron skillet into a cold oven and preheat to 475°.
• Prepare the dough. While the dough is rising, cut the bacon into ¼ to ½ inch strips and cook in a separate pan. While the oven and skillet are heating up, combine all the ingredients for the butter sauce. Set aside.
• Stretch the dough into a 12-inch circle. Carefully remove the skillet from the oven, it will be HOT! Evenly spread the olive oil into the skillet and sprinkle with cornmeal.
• Carefully and quickly move the dough into the skillet, pressing the dough to the edges. Poke the dough all over with a fork.
• Place the skillet back into the oven and reduce the temperature to 425 degrees. Bake the dough for 3 to 5 minutes.
• Spread the butter sauce onto the dough, covering it entirely. Top with mozzarella cheese and crumbled bacon.
• Bake at 425° for 12-15 minutes, or until golden brown.