The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Breadsticks?

dstroy's picture
dstroy

Breadsticks?

So...at the risk of sounding stupid here...
Has anyone here ever made breadsticks? Is it very different from making other breads?

Got any favorite recipes to share? Something that would go well with pastas and lasagna dishes and such would be ideal!

kendalm's picture
kendalm

When you say bread sticks do you mean similar to the ones you get a pizza restaurants.  I worked in a pizza joint and the breadsticks they make are basically the pizza dough.  The only difference is there's no sauce and cheese on them.  In fact the place I worked at even made sandwiches from the dough - the whole idea was to really just make the most out of the huge amount of dough that was made every day and bring some variety to the menu.

If you can make a pizza dough then instead of shaping a pizza, roll out the dough into an oval and slice about 6-7 stips and presto!

 

 

gerhard's picture
gerhard

in Italian restaurants seem to be made with an enriched dough so that they have a soft crust, so I would consider adding a little milk and some sort of fat to your basic pizza crust recipe.  Lots of places also add herbs and garlic either in the dough or rolled on the outside of the crust.  Also they seem to be baked to a lighter colour than most breads are.

Gerhard

kendalm's picture
kendalm

Believe me when I say that most pizza joints just repurpose their pizza dough for breadsticks. Between me and my two brothers we worked many pizza restaurants and its all about offering just another form of the same dough in a different shape. I'm sure some places have separate recipes for breadsticks but the general routine is to make a crap load of dough then proof maybe 3 sizes. We used to turn the balls for 8 inch pizzas into breadsticks by forming a thicker oval shaped slab and then cut it into 7 strips and then apply garlic butter and serve with a side of pizza sauce ! Simple !

kendalm's picture
kendalm

Believe me when I say that most pizza joints just repurpose their pizza dough for breadsticks. Between me and my two brothers we worked many pizza restaurants and its all about offering just another form of the same dough in a different shape. I'm sure some places have separate recipes for breadsticks but the general routine is to make a crap load of dough then proof maybe 3 sizes. We used to turn the balls for 8 inch pizzas into breadsticks by forming a thicker oval shaped slab and then cut it into 7 strips and then apply garlic butter and serve with a side of pizza sauce ! Simple !