Made these tonight to accompany a homemade pizza. I made half the recipe, and got 18 evenly sized breadsticks by weighing the portions out to 1.5 oz each after I punched the dough down after the 1st rise. There are only 2 of us, so I only shaped 6 of them, and rolled the other ones into balls and put in the freezer on a greased cookie sheet. Once their frozen I'll store them in a freezer bag so I just have to pull out the amount we need, let them defrost, and then proceed with the shaping, 2nd rise, and baking of them.
Instead of serving the parm butter as a dipping sauce, I melted the butter and mixed it with the garlic powder, then brushed this on top of the breadsticks right before baking them, and sprinkling them with the parm cheese. Next time I'll do this, but also make some to serve as a dipping sauce with them.
I gave the recipe 4 stars only because next time I will use bread flour instead of AP because I felt the crumb was too soft and light. I like chewier breadsticks.
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Made these tonight to accompany a homemade pizza. I made half the recipe, and got 18 evenly...