These breadsticks are so amazing!
They're the crunchy kind.
We love them so much that we can't stop making them.
And the best part is that they're so easy!
The Homemade Pantry:101 foods you can stop buying and start making
1/2 teaspoon sugar
2 teaspoons active dry yeast
2/3 cup warm water (100-110 degrees)
2 cups all-purpose flour, plus more for the counter
1 1/2 teaspooons salt
2 tablespoons olive oil, plus more for greasing the bowl
2 tablespoons poppy seeds
Combine sugar and yeast with warm water in the bowl of a stand mixer. Let sit for 5 minutes. Add 1 1/4 cups of the flour, salt and olive oil. Mix for 5 minutes on medium speed using the paddle attachment.
Dust counter with remainging 3/4 cup flour. Turn dough out onto the counter and knead the additional flour into the dough for 3-4 minutes, or until the dough is smooth and has lost most of its stickiness. (I'm not a kneader, so I switched out the paddle for the dough hook and let my mixer do all the work) Put dough into a greased bowl, cover with plastic wrap and allow to double in size. About 1 to 2 hours. I set my bowl in my super warm garage and it only takes an hour.
Punch down the dough. Turn out onto a lightly floured counter again. Sprinkle the seeds on the dough and knead them in for about a minute or two. Cover dough with plastic and let rest for 5 minutes.
Divide dough in half, then half again, and again until you have 32 roughly equal pieces. Let rest while you prepare your pans. Spray them lightly with cooking spray or line them with parchament paper. Take each ball and roll it like a snake, stretching a little as you go, until you have an 8-ish inch breadstick and no more than 1/2 inch in diameter. Lay on tray leaving 2 inches between each stick. Let rest uncovered for 30 minutes.
Preheat oven to 325. Bake for 35-40 minutes or until slightly golden. Let cool for crispier breadsticks.