Something about the recent snow days has made want to bake more bread. After my success with challah bread I wanted to venture into baking with yeast some more. I made these breadsticks on a day that was early school dismissal for my daughter so I was working from home in the afternoon. Somehow I think I am going to equate baking bread with snow days from now on. I really enjoyed the entire process and that I was able to get quite a bit of work done in between working on the breadsticks.  It feels like it takes a long time to bake your own bread but the majority of the time is spent waiting for the dough to rise. My daughter helped choose this recipe and helped shape the breadsticks. This is a great recipe to make with kids.


(adapted from Better Homes and Garden New Cookbook)

  • 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 a 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. (At this point my daughter commented, “I love this job.” Cooking with the kids is so rewarding at times.)

Sprinkle with coarse salt.

Bake about 10 minutes or until golden. Remove from baking sheet. Cool on wire rack. Makes 16 breadsticks.