breadsticks

Ingredients

• 2 cups (250g) all-purpose flour
• 1 teaspoon instant dry yeast
• 1/2 teaspoon salt
• 1/2 cup (120ml) warm water (105-115°F / 40-46°C)
• 2 tablespoons olive oil
• 1/2 cup (50g) grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 egg, beaten (for egg wash)

Instructions

1. In a large bowl, combine the flour and yeast. Make a well in the center.
2. Pour in the warm water and olive oil. Mix until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
4. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 30-45 minutes, or until doubled in size.
5. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
6. Punch down the dough and divide it into 12 equal pieces.
7. Roll each piece into a long rope, about 8-10 inches (20-25cm) long.
8. Place the breadsticks on the prepared baking sheet.
9. Brush with beaten egg.
10. Sprinkle generously with Parmesan cheese and garlic powder.
11. Bake for 12-15 minutes, or until golden brown.

Notes

• For extra crispy breadsticks, bake on a wire rack.
• A bench scraper can help to divide and shape the dough.
• Store leftover breadsticks in an airtight container at room temperature for up to 3 days. Reheat in the oven for a few minutes to crisp them up.
• Use a pizza cutter to slice the breadsticks after baking for clean cuts.