First, the breadsticks - a versatile and easy dough recipe found here:
http://themamasgirls.com/mamas-best-pizza-dough/
Second, the "glaze", found here:
http://themamasgirls.com/garlic-dill-glazed-breadsticks/
(All photos and the majority of the instructions are copied directly from the above-referenced links.)
These breadsticks were easy to put together, though admittedly they do take at least an hour from start to finish. They were worth the relatively minimal effort - the breadsticks were delicious! (I'm not a fan of dill, so I left out the dill from the glaze recipe. If you like dill, go to the link to find the dill included in the recipe.)
Dough:
3 c. very warm water
2 Tbs. yeast
2 Tbs. sugar
1 tsp. salt
6 – 7 c. flour
1. Measure the “warm water” into your mixer.
2. Add the yeast to the water and let it dissolve for a couple of minutes.
It should form a froth on the surface.
3. Next, add the sugar, salt and about 2 – 3 cups of the flour and whisk together.
If you’re using a mixer, put it to no more than about speed 2. At this point your mixture will be smooth and resemble somewhat of a batter more than a dough.
4. Stir in the remaining flour.
Change your whisk out for a large wooden spoon or the kneading attachment on your mixer (I used the kneading attachment on my Bosch from start to finish). Start up your mixer or start up your muscles and mix. Continue to add flour to the dough “cleans” itself away from the side of the bowl. This is usually somewhere between 6 – 7 cups.
5. Knead the dough until smooth and elastic. (about 6 minutes).
You want a soft dough, but not sticky. If it sticks to your hand and stays there, add a bit more flour in small increments. If it sticks to your hand, but comes off clean, you’re good to go.
6. Let the dough rest for about 10 minutes.
This allows the dough to relax and become malleable again to roll out for your breadsticks.
While dough is resting, you can start to make your glaze.
Garlic Glaze
6 Tbs. salted butter, melted
1/2 tsp. garlic salt
1/2 tsp. garlic powder
1/4 tsp. Italian seasoning
Place butter in a microwave safe bowl. Microwave for about 45 seconds or until the butter has almost melted. Add other ingredients and stir together. Set aside.
After dough has rested for about 10 minutes, break off or cut off a piece about the size of a baseball.
Spray your rolling surface with non-stick spray. Roll the dough into a long rope about 18 inches long. Begin to pull the left side of the dough toward you, and push the right side away from you. This will begin twisting the breadstick. Repeat about 3 times so the rope is fairly tightly twisted.
Take the ends of the rope and fold them up together. The dough should naturally twist together in your hands like magic. Grab the bottom, and give it a final twist.
Place the dough twists on a greased baking sheet. Let them rise for 5-10 minutes.
Place your oven rack in the MIDDLE of your oven. Bake breadsticks at 425° for 12 -14 minutes or until golden on the top.
With a pastry brush, brush the glaze over hot bread immediately after it comes out of the oven. Lightly salt.
This recipe made a full, big cookie sheet's worth of breadsticks. Enjoy!
