Breadsticks

By lorik

If possible, buy bagged pizza dough that is still partially frozen; the yeast is more likely to be active, which will give the breadsticks a better rise during baking. It's important to let the dough come to room temperature before beginning the recipe. Do not use Pillsbury Pizza Crust here. Wait to make the thyme mixture until just before you're ready to sprinkle it; otherwise, the moisture from the fresh thyme can cause it to clump.

Ingredients

• Garlic-Herb:
• 1 1 1 pound store-bought pizza dough, room temperature
• 2 2 2 teaspoons minced fresh thyme
• 2 2 2 teaspoons dried oregano
• 1 1 1 teaspoon granulated garlic
• 1/2 1/2 1/2 teaspoon kosher salt
• 1/4 1/4 1/4 teaspoon pepper
• 3 3 3 tablespoons unsalted butter, melted
• Onion-Rosemary:
• 1 1 1 pound store-bought pizza dough, room temperature
• 1 1 1 tablespoon minced fresh rosemary
• 1 1 1 tablespoon dried minced onion
• 1 1 1 teaspoon granulated garlic
• 1/2 1/2 1/2 teaspoon kosher salt
• 1/4 1/4 1/4 teaspoon pepper
• 3 3 3 tablespoons unsalted butter, melted
• Cinnamon-Sugar:
• 1 1 1 pound store-bought pizza dough, room temperature
• 2 2 2 tablespoons sugar
• 1 1 1 teaspoon ground cinnamon
• 1/2 1/2 1/2 teaspoon ground ginger
• 1/8 1/8 1/8 teaspoon kosher salt
• 3 3 3 tablespoons unsalted butter, melted

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

Garlic-Herb:
1. Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper.

2. Divide dough into 2 equal pieces. Roll and stretch 1 piece of dough into 9 by 5-inch rectangle on lightly floured counter. Transfer dough to half of prepared sheet, with short ends parallel to long sides of sheet. Repeat with remaining dough piece and place on other half of sheet.

3. Stir thyme, oregano, granulated garlic, salt, and pepper together in bowl. Using pastry brush, brush doughs with half of melted butter. Sprinkle doughs with half of thyme mixture. Flip doughs, brush with remaining melted butter, and sprinkle with remaining thyme mixture.

4. Using bench scraper or chef's knife, cut doughs crosswise at 1-inch intervals to create nine 5-inch breadsticks on each piece of dough, but do not separate breadsticks. Bake until golden brown, 9 to 12 minutes. Let cool for 5 minutes. Pull breadsticks apart at seams. Serve.

Onion-Rosemary:
1. Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper.

2. Divide dough into 2 equal pieces. Roll and stretch 1 piece of dough into 9 by 5-inch rectangle on lightly floured counter. Transfer dough to half of prepared sheet, with short ends parallel to long sides of sheet. Repeat with remaining dough piece and place on other half of sheet.

3. Combine rosemary, onion, granulated garlic, salt, and pepper in bowl. Using pastry brush, brush doughs with half of melted butter. Sprinkle doughs with half of rosemary mixture. Flip doughs, brush with remaining melted butter, and sprinkle with remaining rosemary mixture.

4. Using bench scraper or chef's knife, cut through doughs crosswise at 1-inch intervals to create nine 5-inch breadsticks on each piece of dough, but do not separate breadsticks. Bake until golden brown, 9 to 12 minutes. Let cool for 5 minutes. Pull breadsticks apart at seams. Serve.


Cinnamon-Sugar:
1. Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper.

2. Divide dough into 2 equal pieces. Roll and stretch 1 piece of dough into 9 by 5-inch rectangle on lightly floured counter. Transfer dough to half of prepared sheet, with short ends parallel to long sides of sheet. Repeat with remaining dough piece and place on other half of sheet.

3. Combine sugar, cinnamon, ginger, and salt in bowl. Using pastry brush, brush doughs with half of melted butter. Sprinkle doughs with half of sugar mixture. Flip doughs, brush with remaining melted butter, and sprinkle with remaining sugar mixture.

4. Using bench scraper or chef's knife, cut through doughs crosswise at 1-inch intervals to create nine 5-inch breadsticks on each piece of dough, but do not separate breadsticks. Bake until golden brown, 9 to 12 minutes. Let cool for 5 minutes. Pull breadsticks apart at seams. Serve.

NUTRITIONAL INFORMATION
Per Serving (Serves 4)
Calories 389 Cholesterol 22 mg Fat 12 g Sodium 696 mg Saturated 6 g Carbs 57 g Trans 0 g Dietary Fiber 3 g Monounsaturated 3 g Sugar 0 g Polyunsaturated 1 g Protein 10 g