How to make Breadsticks in a Food Processor

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This recipe makes a 9 x 13 of soft bread sticks to serve 8 people.  It is a smaller version of a breadstick recipe I made in September.  I love making breadsticks in my food processor because it kneads in under a minute and produces the freshest tasting dough.  Because this is a smaller batch this recipe fits perfectly in a pyrex and the breadsticks turn out very soft.  This small recipe could also be made in a small jelly roll pan for a crispy version.  My family loves these.  They will eat anything for dinner as long as there are homemade breadsticks on the side.  There is additional yeast in this recipe for homemade breadsticks in a hurry.  I also used extra butter, almost 6 Tablespoons – shh don’t tell.

  • Homemade Breadsticks
  • 350 g  bread flour (2 ¼ cups)
  • 1 heaping teaspoon salt
  • 2 teaspoons sugar
  • 2 teaspoons instant yeast
  • 8-9 ounces water
  • 4-6 Tablespoons salted butter at room temperature
  • ¼ teaspoon garlic salt
  • ¼ cup Parmesan cheese
  • 2 teaspoons yeast

Measure 350 grams flour using a food scale (or 2 ¼ cups flour) and place in the bowl of a food processor.  Add 2 teaspoons of yeast, and 2 teaspoons of sugar.  Add a heaping teaspoon of salt (I used fine sea salt) and be sure not to put it in direct contact with the yeast.  Pulse the food processor to stir the ingredients.  With the machine running add 8 ounces of water.  If the dough does not form a ball add an additional ounce of water, one Tablespoon at a time until the dough forms a ball.  Knead the dough by running the machine for an additional 45 seconds.  The dough should be soft and flimsy.  If it is very firm you have not added enough water.

Preheat the oven to 400F.  Turn the dough in a buttered pyrex and allow it to rest for 20 minutes. Cover the dough so it does not dry out.  Do not skip this step; it makes it so easy to form the breadsticks.  After 20 minutes cut the dough into 16 pieces using a knife or a dough cutter.  They will easy stretch into the shape of a snake.  Line the breadsticks up and place them in a warm spot to rise, usually for at least an hour.  Once the dough has risen brush with the room temperature butter.  I used a lot, about 6 Tablespoons and the breadsticks were so good.  Place in the oven for 8 minutes.  Remove from the oven and sprinkle with garlic salt and Parmesan cheese.  Bake for an additional 4-6 minutes, or until the breadsticks are golden brown and cooked through.

Note: you can knead the dough, form the breadsticks and place the dough in the refrigerater, tightly covered for several hours or up to two days.  Take it out 2 hours before you want to bake to give the dough plenty of time to come to room temperature and rise.  Continue as direct.

If you are using a standing mixer or kneading by hand:  start with warm water.  Mix the sugar and yeast in the warm water and allow the yeast to activate for at least 2 minutes.  Add the salt.  Add flour to the bowl, half a cup at a time while the machine runs until a soft and elastic ball of dough is formed.  If you are mixing by hand, add the flour to the large bowl slowly and move to the counter when a dough ball is formed.  Knead for 5 minutes in the standing mixer, or knead for 7 minutes by hand. Continue as directed above.  If you are using a bread machine, follow manufacturers instructions for layering ingredients and kneading dough.  Remove from the bread machine after the machine is done kneading the dough.

For more photos keep reading;

Start by weighing flour.  This ensures accurate and consistent results when baking.

Place the ingredients in the bowl of the food processor.  Pulse to mix.

With the machine running slowly add water to the food processor.  Watch as a dough begins to form.  If the dough is still dry add additional water one Tablespoon at a time.

This is what the dough looks like when enough water is added and the dough is kneading in the food processor.  I love making breadsticks in the food processor because it kneads in under a minutes.

Turn dough in a buttered pyrex, cover and allow the dough to rest for 20 minutes.

Use a dough cutter to make 16 almost equal pieces of dough.  Stretch into a snake shape.

The dough will fit snugly in the pyrex.

I like to find a warm spot for the breadsticks to rise.  We often eat this with spaghetti and I place it next to the burner with a pot of boiling water.

The dough has risen and is almost ready to be baked.

Now give the breadsticks a heavy dose of BUTTER!!!  If you want your food to be as good as a restaurant, every now and then allow yourself to use a lot of it.  Place in the oven, halfway through baking add the 1/4 teaspoon garlic salt and the 1/4 cup Parmesan cheese.

These are the best breadsticks – ever!