Description
These delightful Breadstick Bones are soft, fluffy breadsticks shaped like bones, perfect for a fun snack or party treat. They are brushed with garlic butter and sprinkled with parmesan cheese, offering a flavorful twist on classic breadsticks. Serve them warm with marinara sauce for dipping to enjoy a comforting appetizer or side dish.
Ingredients
Scale
Breadsticks
- 1 cup + 2 tablespoons warm water
- 1 ¼ teaspoons active dry yeast
- 2 tablespoons sugar
- 1 ½ teaspoons salt
- 3 tablespoons canola oil
- 3 – 3¼ cups flour
Topping
- 2 tablespoons butter, melted
- ½ teaspoon garlic salt
- 1 tablespoon grated parmesan cheese
For Serving
- Marinara sauce
Instructions
- Activate Yeast: In a large bowl or the bowl of a stand mixer, dissolve the yeast and sugar in the warm water. Let it sit until it becomes foamy and bubbly, indicating that the yeast is active and ready for use.
- Mix Dough: Add the salt, canola oil, and two cups of flour to the yeast mixture. Mix until combined. Gradually add the remaining flour, ¼ cup at a time, working until a soft dough forms that pulls away from the sides of the bowl.
- Knead Dough: Knead the dough thoroughly until it becomes smooth and elastic. Then, place it in a greased bowl, cover it with a cloth or plastic wrap, and allow it to rise for one hour in a warm place until it doubles in size.
- Shape Breadsticks: Once the dough has risen, gently punch it down to release the gas. Divide the dough into 16 equal pieces. Roll each piece into a 12-inch rope. On each side of the rope, cut a 2-3 inch slit. Roll the dough on either side of the slit into spirals in opposite directions to form bone shapes.
- Second Rise: Place the shaped breadsticks on a greased or parchment-lined baking sheet. Cover them and let them rise for 45 minutes to one hour until they have doubled in size again.
- Preheat Oven: During the last 10 minutes of the second rise, preheat your oven to 425℉ (220℃) to ensure it’s ready for baking.
- Bake Breadsticks: Bake the breadstick bones for 12-14 minutes or until they turn golden brown on top and cooked through.
- Add Topping and Serve: Remove the breadsticks from the oven and immediately brush them with melted butter. Sprinkle with garlic salt and grated parmesan cheese. Serve warm with marinara sauce for dipping.
Notes
- Ensure the water is warm but not hot to avoid killing the yeast.
- You can substitute canola oil with olive oil for a richer flavor.
- To make the shapes easier, use a ruler to measure the dough ropes precisely.
- Letting the dough rise twice is key to achieving soft, fluffy breadsticks.
- These breadsticks are best served fresh and warm but can be stored in an airtight container for up to 2 days.
- Reheat gently in the oven before serving to refresh the texture.
Nutrition
- Serving Size: 1 breadstick bone
- Calories: 110 kcal
- Sugar: 2 g
- Sodium: 210 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 5 mg
