Breadsticks (Plain or Seeded)

Thin, crispy, Italian bakery-style breadsticks made from a lean olive oil yeast dough that’s straightforward to mix, shape, and bake. Thirty-two breadsticks from one batch, baked at low heat until browned all over and snappingly crisp. They keep for weeks in an airtight container.

The dough is deliberately lean: flour, water, olive oil, yeast, salt, and a pinch of sugar. No butter, no eggs, no milk. This simplicity is what makes the breadsticks dry out completely during baking into crisp, crunchy sticks rather than soft, bready ones.

The steam injection technique is what gives these a professional bakery crust. Spraying water into the oven (or tossing in ice cubes) twice during baking creates a burst of steam that hardens the surface into a glossy, crackly shell. Without steam, you get a matte, soft crust.

Roll each piece of dough into a thin rope about 7 to 8 inches long. They should be very thin. Thick breadsticks stay soft in the center instead of crisping all the way through.

Chef Tips

• Let the dough rest 10 to 15 minutes after punching down before shaping. Rested dough rolls easier and doesn’t spring back.
• Keep the unrolled pieces covered with plastic while you work. Exposed dough dries out fast.
• Bake until browned all over, not just on top. The color indicates crispness.
• Cool completely on racks before storing. Any residual moisture trapped in a container softens the sticks.

Variations

• Fennel seed: Knead 4 teaspoons fennel seeds into the dough for a sweet, anise-flavored Italian breadstick.
• Everything breadsticks: Roll in a mix of sesame seeds, poppy seeds, dried garlic, and salt before baking.
• Parmesan crusted: Brush with olive oil and roll in grated Parmesan before the final proof.