Reviewed: Jun. 9, 2007

These were quite good - the dough did not rise as much as it should have in the alloted time, but I wanted them ready for dinnr - next time I will allow more rising time. They turned out soft and cheesy - I used shredded parmesan instead of grated and sprinkled the top with garlic powder as well. I didn't need the second layer of butter or the broiler, the shredded cheese browned nicely on top during baking.

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Leslie K

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Reviewed: Nov. 30, 2006

These were great! Could use a little additional garlic powder to the dough and a good slathering of fresh garlic butter. They turned out so soft and delicious! I will be making these regularly.

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OTTOS2

Cooking Level: Expert

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Reviewed: Nov. 2, 2006

These were just ok. I followed other peoples' suggestions about shortening the baking time. The flavor was just ok, and they were NOT good the next day.

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KaraAnn

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Denton, Texas, USA

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Reviewed: Oct. 3, 2006

These are loved and adored in our home. Wonderful flavor - I think fresh garlic is a key. Also, I had better result just sprinkling on (generously) the grated cheese for the "green can" rather than using freshly grated cheese (it browned up a bit too much - maybe just use it for the broil step). I prepare the dough in my bread machine set on "manual" and use Bread Machine Yeast. After I shape them, I lay them out on the pan so that, when they rise, they touch each other. I think that may be why mine have always stayed soft. In my oven, they are done after 15 minutes, so I suggest you start keeping an eye on them around 12. Also, I skip the last broil step, just opting to slather on some more melted butter and serving them up.

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Holly R.

Cooking Level: Expert

Home Town: Juneau, Alaska, USA

Living In: Winter Park, Florida, USA

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Reviewed: Sep. 15, 2006

These were good, but I found out the hard way that they do not need to be broiled for very long.

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Erin

Cooking Level: Expert

Home Town: Grand Haven, Michigan, USA

Living In: Holland, Michigan, USA

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Reviewed: Sep. 6, 2006

I was a little disappointed in this recipe. They were a little more dense than I expected them to be & they weren't all that flavorful. I didn't have instant yeast so I added a tbp. of regular yeast to the warm water w/ the sugar & let it dissolve for 10 minutes. I also used garlic powder instead of minced garlic ...not sure why. LOL The directions say to brush melted butter & sprinkle w/ parmesan after shaping but I think that may be an error. My parmesan got wayy toasted...next time I won't add it until the bread sticks are almost done. The cook time was much too long (even though I only set the timer for 15 minutes) so the bread sticks were crispy not soft & chewy. They were so done I didn't even put them under the broiler. I put some on a baking sheet & froze them after cutting them out. I'll wrap each breadstick in plastic wrap & put them in freezer bags to pull out & bake whenever wanted but I'm not sure I'll make this particular recipe again. If I do, it'll require some tinkering. BTW I read that when you use instant yeast you lose some flavor.

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Jul. 17, 2006

good hot but did not like cooled and the taste was a little flat next time i will try a little more garlic and a little more salt.

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Deborah

Cooking Level: Expert

Home Town: Altoona, Pennsylvania, USA

Living In: Hollidaysburg, Pennsylvania, USA

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Reviewed: Jun. 25, 2006

These came out soft, cheesy, and nice. I prepared the dough in the bread machine and allowed them to bake for 10 minutes. Thanks for sharing the recipe; I will certainly be making these again.

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EBONY3

Cooking Level: Expert

Home Town: Flushing, New York, USA

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Reviewed: May 2, 2006

My breadsticks turned out to be very hard and did not rise hardly at all. I used my kitchenAid mixer. I think next time I will warm the milk and H20 and add the yeast to it, let it rise for a few minutes, add the egg, and then add the dry ingredients. Might work, might not! The taste of the garlic and the italian spices is great! Thanks for sharing!

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APPLEJACKS25

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Reviewed: Mar. 1, 2006

Absolutely great recipe! I followed the recipe as stated, except I didn't have any Italian seasoning, so like another user I added a few shakes of garlic powder, oregano and basil. I mixed the dough in my breadmaker, then got sidetracked and ended up letting the dough rise for about 1.5 hours. Instead of shaping like a rectangle, I rolled into thick ropes and let rise again. They really do expand a lot, and I think allowing time to rise is critical to getting the right texture in this recipe. I didn't measure the parmesan topping but instead just sprinkled it from the can until they looked to my taste. I baked for 20 minutes (didn't broil, as they didn't appear to need it) and they came out perfectly -- soft, flavorful, yummy, way better than I ever expected. Thanks so much for the recipe!

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COOLSHOES

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: San Francisco, California, USA

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Reviewed: Jan. 31, 2006

Good stuff! I used 1/2 teaspoon garlic powder(didn't have minced garlic on hand) and omitted the Italian seasoning (didn't have that on hand either) and they turned out great!

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partiallydomesticated

Cooking Level: Beginning

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Reviewed: Jan. 20, 2006

Excellent!

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Joe Dunn

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Living In: Eagle, Idaho, USA

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Reviewed: Jan. 14, 2006

This is a good breadstick recipe, but I thought 18 minutes at 375 was a little long...I was right. My first batch was hard but the second batch I put in for 10 minutes and they came out nice and soft. I would add more garlic next time. I made mine on the dough cycle of my bread machine instead of using the food processor.

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PUMPKIN314

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Warsaw, Masovian, Poland

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Reviewed: Nov. 1, 2005

These are one of the best breadsticks I've ever eaten! They were very easy to make because all you had to do was throw all of the ingredients in a food processor! The only thing that I did not like about this recipe was that there were so many ingredients.

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ashley

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Reviewed: May 10, 2005

I only had regular yeast on hand so I changed the procedure a little to compensate. I dissolved my regular yeast in the warm water with a half teaspoon of the sugar. Once the yeast was bubbly, I then mixed the dough ingredients in my Kitchenaid with the dough hook since I'd rather wash that than the food processor. I followed the rest of the directions as written, though I used garlic powder instead of fresh minced. I also put a little garlic powder in the melted butter brushed over the sticks. THe breadstickes turned out very nice.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Mar. 23, 2005

There is nothing soft or garlicky about these breadsticks.

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readernut

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Hermann, Missouri, USA

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Reviewed: Feb. 11, 2005

These weren't too bad, but not what I was looking for. They were very dense, not really soft at all. I followed the recipe exactly, even triple-checked it to make sure I did everything right, and they still didn't come out like I expected. I'll keep looking for a good breadstick recipe, but thank you for sharing.

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NATALIESHD

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Reviewed: Jan. 2, 2005

Excellent recipe! I made these using whole wheat flour, instead of bread flour, and cut the butter that is brushed on top to 2 Tbs, for a healthier breadstick. My family loved these -- even my daughter, who is really picky!

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ELVISCOSTELLOFAN

Cooking Level: Intermediate

Home Town: El Paso, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Mar. 6, 2004

I think the breadsticks could use a little more flavoring. I suggest adding extra basil and oregano and a load of garlic poweder.

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Katie

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Reviewed: Jan. 15, 2004

These are very tasty breadsticks! My husband likes them better that our usual recipe so these may be our new standard. I substituted the minced garlic and italian seasoning for some garlic powder, onion powder, basil, and oregano ~ just a couple little shakes of each. These seem to taste better the next day, more flavorful at least. I made the dough in my bread machine and it turned out perfectly. These are some BIG breadsticks though, I would make them smaller by half since they rise so much ~ then you'd have double the quantity of normal sized breadsticks, but the huge ones were nice too. Overall we really enjoyed these and will most likely make them again.

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