Twisted Breadsticks
Our Best Bites
Yield: 15 breadsticks
1
1/2 c. warm (105-115 degrees) water
1
Tbsp. sugar
1
Tbsp. yeast
1 1/4 tsp. salt
3-4
1/2 c. flour
In
a large bowl (the bowl of your mixer, if you have one), combine water, sugar,
and yeast. Let stand for 10 minutes or until yeast is bubbly.
Add
salt and stir. Add 1 1/2 c. flour and mix well. Gradually add more flour
(usually between 3-4 cups, depending on your elevation and your humidity) until
dough starts to pull away from the sides of the bowl and it barely sticks to
your finger.
Spray
a glass or metal bowl with cooking spray and place dough in the bowl.
Cover
and allow to rise for 45 minutes or until doubled in bulk.
Remove
from bowl and place on a lightly-floured surface. Spray a baking sheet with
cooking spray. Roll into a rectangle and cut into 12 strips with a pizza
cutter.
Roll
out each piece of dough into a snake and then drape over your forefinger and
twist the dough. Place on baking sheet and repeat with remaining 11 pieces of
dough. Try to space them evenly, but it’s okay if they’re close; pulling apart
hot bread is one of life’s greatest pleasures!
Cover
pan and allow dough to rise for another 30 minutes.
When
there’s about 15 minutes to go, preheat your oven to 425. When done rising,
bake for 10-12 minutes or until golden brown. Rub some butter on top of the
breadsticks (just put a ziploc bag on your hand, grab some softened butter, and
have at it) and sprinkle with garlic bread seasoning or the powdery Parmesan
cheese in a can and garlic salt. (Or cinnamon and sugar!)
