Recipe by Sydney Street Burnside
"These delicious bread sticks are sure to be gone the second you pull them from the oven! They've been in our family for years!"
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active dry yeast
all-purpose flour, divided
grated Parmesan cheese, or to taste
garlic powder, or to taste
I love the concept and taste of these (they're huge, by the way - I could only fit 5 on a sheet). Made a half recipe as directed. I think you'd be better off starting with all the flour (as with most bread recipes) and then adding the liquid as needed. By dumping in the entire cup of water, my dough was completely unworkable and I had to add at least an additional 1/2 to 3/4 cup of flour. They are incredibly quick to make - - - although I believe they'd benefit by some type of rising time (even 10 or 15 minutes). I'd also probably throw a little Italian seasoning and garlic powder into dough for additional flavor. After working in more flour, my *sticks* were 4oz each and as I said each one was HUGE, running the entire length of 13x9 pan. Needed additional 4 to 5 minutes of cooking. Will definitely make again and thank you for recipe.
Don't know what I did wrong I followed the recipe and the dough was so sticky it would stick to the surface of the table and my hands! even after adding extra flour to the dough and floured the surface pretty well it was still sticky. After it was done it had no taste whatsoever the bottom was burned and the butter was not enough It was so much dough I had to use 1 stick of butter.
These were very good, and pretty easy. I did have to add a lot more flour (about 1 cup to 1/2 cups I would guess) than it called for because my dough was sooo sticky, but eventually it became easier to work with and they turned out great. I made these to be an appetizer to Lasagna, and we dipped them in olive oil and balsamic vinegar.
This was a good recipe. Easy to throw together. I used a gas oven and it took almost 20 minutes at the 400 (200C in my case)-- I cut the recipe in half and used 1/2 wheat flour (the bag was already opened and almost empty, and I wanted to use it.) I think next time I will add garlic powder and perhaps some other herb(s) into the dough, so that they won't be so bland. This recipe would also be good for turning these into hoagie sandwich rolls (obviously making them much bigger.)
It must be called crazy bread but it’s crazy easy to make. I only made ¼ of the recipe, so I dissolved the yeast in all the water along with all the sugar the recipe required. Also, I didn’t bother to preheat the oven until after the bread was shaped to give them a little time to rise. I brushed with the garlic butter and topped with freshly grated parmesan just before putting it in the oven. They came out perfect. This is one of the easiest bread recipes to try, so if you are intimated using yeast, give this a whirl.
This was like a restaurant quality bread stick! I halved the recipe because there are only 2 of us. It made about 8 bread sticks. Only change I would make is to put butter on the bread before baking but put a little more butter on after baking & sprinkle with Parmesan at that point. The cheese started to burn a little in the oven.
This recipe is a keeper! I loved how I didn't have to wait for it to rise! With doing everything in my food prossecer, it took me only about 30 mins from start to finish! Good job!
I took them out at 13 minutes and the bottoms were burnt. There was not enough butter to make them taste like crazy bread. I did add a little olive oil to the tops. These were not as crunchy on top as I would like but with more oil/or butter on top and a lower baking temp these might turn out better
These were GREAT! So easy to make...I think it literally took 15 minutes from the time I started until I was putting them into the oven. I 1/2'd the recipe, but used more butter, garlic powder and parm. than called for. The family really enjoyed these...a keeper~YUM! Thanks for sharing. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 24
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