Pull Apart Bread Sticks {Restaurant Style & Super Soft}
Easy Recipe for Pull Apart Bread Sticks {Restaurant Style & Super Soft}
Prep Time2 hourshrs30 minutesmins
Cook Time12 minutesmins
Total Time2 hourshrs42 minutesmins
Course: Breads
Cuisine: American / Italian
Servings: 10-12 bread sticks
Author: Sonal Gupta @ simplyvegetarian777
Ingredients
All purpose flour – 2&1/4 cups
Warm water – 3/4 cup + 2 tbsp
Olive oil – 2 tbsp
Salt – 1/2 tsp
Sugar – 1/2 tbsp
Instant Yeast – 3/4 tbsp / 1 packet
Butter to brush later
Toppings - Italian Seasoning or some BasilRosemary & Thyme with some salt
Instructions
Making the Dough and First Proofing
Heat water in microwave safe bowl for a minute. Take it out. Ideally it should be 115*F. But honestly everybody doesn’t have a thermometer to read that. My thumb rule is – I dip my finger in the water and count till 5. If I can keep my finger there till the count of 5 and no less and no more, it is ideal temperature. So heat the water and test for the right temperature.
Once water is all set, add sugar, salt, olive oil and yeast to it. Stir with a fork. Set aside for 2-3 minutes.
Take the flour in big mixing bowl. Make a well in the middle. Add the warm water with all the works to the well.
Use the stirring spoon and start stirring, binging the dough together. Once it comes together, use your hands to collect it all. Work on it to bring together just for 2 minutes. Oil your hands if necessary.
Take another big bowl and grease it lightly with olive oil. Set this dough in the middle. Cover with damp kitchen towel or cling plastic wrap it. Set in a warm spot of your home. I normally shove it in my oven.
Let it rest and rise for 2-3 hrs till it doubles in quantity. Take it out. Press a hole in the middle of the dough. If the hole doesn’t push back immediately, the dough is ready.
As the original recipe advises to refrigerate it for 20 minutes, I did that and noticed that the dough was much more manageable.
Shaping and 2nd Proofing the Bread Sticks
Take the dough out of the refrigerator. Clean a surface on the kitchen counter. Oil the wooden chopping board nicely. Line the baking pan with parchment or butter paper and set aside.
Take out the dough off the bowl. Deflate it gently on the wooden chopping board.
Divide the dough into 10-12 equal parts.
Take one piece of the dough and roll it between your palms and then roll it out into a long log of about 7-8 inches. Place it inside the baking pan on one side.
Finish the rest of the pieces like wise, stretched in to sticks, laid next to each other, leaving no space. This way, the bread sticks would rise up in height.
Cover up the pan with a damp cloth or plastic cling wrap and set aside for another 1 hour for second time proofing.
Baking the bread sticks
Preheat the oven at 410*f and adjust the rack toward the 3rd tier.
Remove the wrap from the baking pan. Sprinkle with Italian seasoning and some salt. Press it down gently.
Bake these breadsticks for 10-12 minutes till they become golden brown on the top.
Take these out of the oven and brush with butter immediately.
Let them rest in the pan for 5-7 minutes.
Take them out and serve them warm with warm marinara sauce.
Storage
You may store them in the air tight container or the plastic bags used for storing breads.
Notes
If you do not want to bake Pull-Apart Bread Sticks, then you may set them spaced out from each other on a baking sheet and follow the rest of the process similarly.