Description
Bone-shaped breadsticks that are soft, flavorful, and perfect for dipping in marinara sauce. These Breadstick Bones are made with a simple yeast dough, topped with garlic butter and parmesan, and baked until golden brown for a fun and tasty snack or appetizer.
Ingredients
Scale
Breadsticks
- 1 cup + 2 tablespoons warm water
- 1 ¼ teaspoons active dry yeast
- 2 tablespoons sugar
- 1 ½ teaspoons salt
- 3 tablespoons canola oil
- 3 to 3¼ cups all-purpose flour
Topping
- 2 tablespoons butter, melted
- ½ teaspoon garlic salt
- 1 tablespoon grated parmesan cheese
For Serving
- Marinara sauce
Instructions
- Activate Yeast: In a large bowl or the bowl of a stand mixer, dissolve the yeast and sugar in the warm water. Let it sit until foamy and bubbly, indicating the yeast is active.
- Mix Dough: Add the salt, canola oil, and two cups of flour to the yeast mixture, and mix to combine. Gradually add the remaining flour, ¼ cup at a time, until a soft dough forms that pulls away from the sides of the bowl.
- Knead Dough: Knead the dough until smooth and elastic. Then place it in a greased bowl, cover it, and let it rise for 1 hour, or until doubled in size.
- Shape Breadsticks: After the dough has risen, gently punch it down and divide it into 16 equal pieces. Roll each piece into a 12-inch rope. Cut a 2-3 inch slit on each side of the rope, then roll the dough on either side of the slit into spirals in opposite directions to create a bone shape.
- Second Rise: Place the shaped breadsticks on a greased or parchment-lined baking sheet. Cover and let them rise again for 45 minutes to 1 hour until doubled in size.
- Preheat Oven: During the last 10 minutes of the second rise, preheat the oven to 425°F (220°C).
- Bake Breadsticks: Bake the breadsticks for 12-14 minutes until golden brown and cooked through.
- Add Toppings: Remove the breadsticks from the oven and immediately brush them with melted butter. Sprinkle with garlic salt and grated parmesan cheese while still warm.
- Serve: Serve the breadstick bones warm with marinara sauce for dipping.
Notes
- Use warm water (about 100-110°F) to activate the yeast properly.
- Make sure to knead the dough until smooth to develop gluten, which gives structure to the breadsticks.
- Be gentle when shaping the dough to maintain the airy texture after baking.
- You can substitute canola oil with olive oil for a richer flavor.
- These breadsticks freeze well; freeze after baking and reheat before serving.
Nutrition
- Serving Size: 1 breadstick bone
- Calories: 140
- Sugar: 2g
- Sodium: 250mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 5mg
