Crunchy Bread Stix - Fowlerville Pizzeria Style

Crunchy Bread Stix - Fowlerville Pizzeria Style

Sammy D. 1

"Great crunchy bread sticks in the grand fashion of the old Fowlerville Pizzeria. A real treat!"
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2 h 5 m servings 48 cals
Serving size has been adjusted!

Original recipe yields 40 servings



  • Calories:
  • 48 kcal
  • 2%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 62 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Combine flour, water, yeast, dry milk powder, 3 tablespoons olive oil, and salt in the mixing bowl of a large stand mixer; knead into a soft, smooth dough, about 7 minutes.
  2. Place into a warm area and let rise until doubled, 1 to 1 1/2 hours.
  3. Transfer dough to an oiled work surface; roll with a rolling pin into a 10x20-inch rectangle. Brush dough with 1 tablespoon olive oil and sprinkle with sesame seeds. Roll dough again lightly to press seeds into surface. Use a pizza wheel or sharp knife to cut dough along the shorter edge into 1/4- to 1/2-inch wide strips. Hold each breadstick by both ends and twist once.
  4. Grease baking sheets or line with parchment paper. Transfer bread sticks to prepared baking sheets; cover with a kitchen towel and set aside for 30 minutes.
  5. Preheat oven to 425 degrees F (220 degrees C).
  6. Bake bread sticks in the preheated oven until golden brown, 12 to 14 minutes.


  • Cook's Notes:
  • These go from pale to golden to burned very quickly; pay close attention to them as they approach the 10-minute mark.
  • If desired, brush the dough with an egg white beaten with 1 tablespoon of water. This may make the sticks just marginally less tasty, but the seeds will adhere much better.



I've made these breadsticks 3 times already and love them all. I wish I can find out how to make them with the texture of a French baguette. Any suggestions?

pretty simple and delicious