- 2 1/4 to 2 3/4 cups all-purpose flour
- 1 package active dry yeast (2 1/4 tsp)
- 3/4 tsp salt
- 3/4 cup warm water (120 to 130 degrees)
- 2 Tbsp olive oil or cooking oil
- 1 Tbsp sugar or honey
- 1 egg yolk
- 1 egg white
In a large mixing bowl stir together 1 cup of the flour, the yeast and salt. In another bowl combine warm water, oil, sugar and egg yolk. Add water mixture to dry mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much remaining flour as you can.
Turn the dough onto a lightly floured surface. Knead in enough remaining flour to make moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Cover and let dough rise until nearly double in size (about 1 hour).
Punch dough down. Cover; let rest 10 minutes. Grease a baking sheet. Divide dough in half. Divide each portion into 8 pieces. On a floured surface, roll each piece into a 12-inch-long rope for thin, crispy sticks or into a 6-inch-long rope for thick, chewy sticks. Place 2 inches apart on prepared baking sheet. Cover; let rise until nearly double in size (about 45 minutes).
Preheat oven to 425 degrees F. Beat together egg white and 1 tablespoon water until frothy. Brush over breadsticks. Sprinkle with coarse salt. Bake about 10 minutes or until golden. Remove from baking sheet. Cool on wire rack.
Makes 16 breadsticks.
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