Better Breadsticks What Most Dough Recipes Get Wrong


If you are craving the perfect breadsticks and are not in the mood to go to a sit-down restaurant, you could be tempted to whip up your own batch of dough. Unfortunately, all too often, home bakers who attempt to make an attractive breadstick that tastes just like they were baked by Klosterman Baking Company find their dough does not make the grade. Your breadsticks may come out with a crispy crust, or an enticing smell, but once you take a bite you realize it’s missing something. If you have been brainstorming as to what the problem with your dough could be, here are some tips that can lead to better breadsticks. 

Adding the Yeast and Allowing it Time to Rise Twice 
Adding yeast does not only allow dough to rise, it also gives time for the starches in the mix to break down into simple sugars so gluten forms, and the finished product is much more flavorful. Most self-taught bakers know that yeast is a must for any type of bread dough, but some don’t realize how important double rising is. This is the trick many of the chain Italian restaurants use when making their world-famous breadsticks. 

Steps to Take for Each Rise
First, mix the ingredients into a ball of dough and knead until it is smooth and elastic. Once kneaded, round into a ball and cover in a warm setting for around 1 1/2 hours or until it doubles in size. You will then separate the ball into equal log forms of dough. When in the breadstick form, cover and allow time for a second rise. This will ensure that they are soft, chewy, flavorful, and crisp on the outside. 

Use the Right Type of Flour with the Right Amount of Protein
There are all too many flours on the market, and for a home baker who does not have professional training, trying to distinguish between all of the options can be intimidating. You know you need to use flour, but what type, and why does the type matter? Bread flour that is higher in protein is preferred because it will have the right texture and will be able to soak up moisture without quickly becoming soupy. Italian-style flour with 8.5% protein tends to be used most commonly by restaurants.

If you want better breadsticks, these tips can help you get started. Once the sticks of tasty dough are formed and baked, brush them with butter and garlic seasoning and you will have the perfect treat or side.