Breadsticks, Sweet or Savory

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Course Snack
Servings
Ingredients
Breakstick
  • 1-1/2 cups Water warm
  • 2-1/4 tsp Yeast instant dry
  • 1/2 cup Cornmeal yellow or white
  • 2-3/4 cups Flour whole wheat
  • 1 cup all-purpose flour
  • 0-2 Tbsp granulated sugar
  • 1-1/4 tsp salt
Plain Topping
  • 1 Egg white
  • 1 Tbsp Water cold
Seeded Topping
  • 1 Egg white
  • 1 Tbsp Water cold
  • 3 Tbsp Seeds sesame, chia or poppy
Garlic Butter Topping
  • 2 Tbsp butter unsalted, melted
  • 1 tsp Garlic Powder
Cinnamon Sugar Topping
  • 1/2 cup Sugar granulated
  • 2 tsp ground cinnamon
  • 2 Tbsp butter unsalted, melted
Course Snack
Servings
Ingredients
Breakstick
  • 1-1/2 cups Water warm
  • 2-1/4 tsp Yeast instant dry
  • 1/2 cup Cornmeal yellow or white
  • 2-3/4 cups Flour whole wheat
  • 1 cup all-purpose flour
  • 0-2 Tbsp granulated sugar
  • 1-1/4 tsp salt
Plain Topping
  • 1 Egg white
  • 1 Tbsp Water cold
Seeded Topping
  • 1 Egg white
  • 1 Tbsp Water cold
  • 3 Tbsp Seeds sesame, chia or poppy
Garlic Butter Topping
  • 2 Tbsp butter unsalted, melted
  • 1 tsp Garlic Powder
Cinnamon Sugar Topping
  • 1/2 cup Sugar granulated
  • 2 tsp ground cinnamon
  • 2 Tbsp butter unsalted, melted
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Rating: 0
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Instructions
  1. In a large (4-5 qt mixing bowl) combine water, yeast, cornmeal, and ⅔ of whole wheat flour (2 cups per 32 servings or 1 cup per 16 servings). Mix 3 minutes. Cover loosely and allow to rest 15-30 minutes.
  2. Add vegetable oil, sugar** (cinnamon sugar version), salt, remaining whole wheat flour, and all but ¼ cup (16 servings) or ½ cup (32 servings) of the all-purpose flour. NOTE: Flours vary in protein or moisture. If dough is too stiff or dry, add 1 Tbsp water to soften. If dough is too wet or sticky, add additional ¼ cup flour. Repeat only if still too dry or wet.
  3. Mix for 5-7 minutes with dough hook to develop dough. When developed, dough should pick up and clean the mixing bowl. Loosely cover bowl and allow dough to rest for 20 minutes. Note: Dough may be refrigerated overnight and shaped next day. Place dough in a large, oiled sealable container or plastic food bag with room allowance for expansion. Refrigerate. Punch dough once after 1 hour. Remove dough from refrigerator 1 hour before shaping.
  4. Mix for 5-7 minutes with dough hook to develop dough. When developed, dough should pick up and clean the mixing bowl. Loosely cover bowl and allow dough to rest for 20 minutes. Note: Dough may be refrigerated overnight and shaped next day. Place dough in a large, oiled sealable container or plastic food bag with room allowance for expansion. Refrigerate. Punch dough once after 1 hour. Remove dough from refrigerator 1 hour before shaping.
  5. Deflate and round dough, cover dough with bowl, and let dough relax (bench time) about 10-15 minutes before dividing into sticks. Line baking sheet pans with parchment. Use two 13 x 18 x 1” half sheet pans for 16 servings or two 18 X 26 x 1” full sheet pans for 32 servings.
  6. Divide rested dough into 1 pound pieces (logs), two for 16 servings and four for 32 servings. Flatten each ball of dough into a 12 X 8” rectangle. Cut each rectangle into eight, 12 X 1” strips (2 oz per strip)***. Leave strips as long sticks and place on pan 1” apart. OR, for twists, fold dough strips in half and twist, pinching end and place on baking sheet 1” apart.
  7. Lightly cover with pan-sprayed or oiled plastic wrap OR place pans in a humid proof cabinet at 105° F to raise (proof) 20 minutes.
  8. Preheat conventional oven to 450° F.
  9. Optional: choose a topping below: a. Plain – Prepare egg white wash by whisking egg white and water until well mixed. Brush egg wash over the breadsticks. b. Seeded – Prepare egg white wash by whisking egg white and water until well mixed. Brush egg wash over the breadsticks and sprinkle with seeds. c. Garlic butter – Melt butter and add garlic powder. Bake and brush breadsticks with butter mixture. d. Cinnamon sugar – Start with sweetened dough as described above. Mix together cinnamon and sugar. Bake breadsticks. Melt butter and brush over breadsticks. Sprinkle cinnamon/sugar mixture over the top.
  10. Bake in pre-heated oven 13-18 minutes, until golden. Cool on wire racks briefly.
Recipe Notes

* Cornmeal may be whole grain or de-germinated
**Only add sugar to dough for cinnamon sugar option. For plain, seeded, or garlic butter options, omit the sugar from the dough.
***A pizza cutter/wheel or baker’s dough (bench) knife works well.