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Pull Apart Bread Sticks {Restaurant Style & Super Soft}
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Pull Apart Bread Sticks {Restaurant Style & Super Soft}

Easy Recipe for Pull Apart Bread Sticks {Restaurant Style & Super Soft}
Prep Time2 hrs 30 mins
Cook Time12 mins
Total Time2 hrs 42 mins
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 Basil Rosemary & 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.