There’s something unmistakably inviting about a tray of Italian breadsticks coming out of the oven. These are warm, buttery, and lightly garlicky with a tender bite—made with a balanced blend of Hard Red and Hard White Bakers Grade™ flour (70% extraction). The Hard Red brings depth and character, while the Hard White keeps the crumb soft and clean-tasting, so you get fuller flavor without a heavy whole-grain feel. Serve them alongside soup, pasta, or a simple salad, or set them out with olive oil and watch them disappear.
Why You’ll Love This Recipe
- A Hard Red + Hard White Bakers Grade™ blend delivers flavor and a tender bite.
- Quick, simple dough with minimal hands-on time.
- Soft centers with golden edges, finished with butter, garlic, and Parmesan.
- Easy to pair with almost any meal, from weeknight pasta to holiday dinners.
Ingredients
- 1 cup warm water
- 2 1/4 tsp yeast
- 1 Tbsp honey
- 1 Tbsp olive oil
- 1 1/2 cups Hard Red Bakers Grade™ Flour
- 1 cup Hard White Bakers Grade™ Flour
- 1 tsp salt
- 2 Tbsp butter, melted
- 2 tsp garlic powder
- Grated Parmesan cheese
Directions
- Combine warm water, yeast, honey let stand for 5 minutes until foamy. Add the olive oil.
- Stir in salt, then mix in the fresh-milled hard white wheat flour until a shaggy dough forms and no dry flour remains.
- Cover and rest 10-15 minutes to fully hydrate the stone-milled flour.
- Roll dough flat onto a pizza pan or a cookie sheet as evenly as possible.
- Let rise 15–25 minutes until slightly puffy.
- Brush with melted butter, then sprinkle with garlic powder and Parmesan.
- Bake at 425° for 10 minutes until set and lightly browned.
- Cut into strips to make breadsticks.
Tips for the Best Italian Bread Sticks
- Use warm (not hot) water so the yeast activates without weakening.
- Give Bakers Grade™ flour a short rest after mixing so it hydrates and smooths out.
- Aim for a soft, slightly tacky dough—too much flour makes dry breadsticks.
- Roll the sticks to an even thickness so they bake at the same pace.
- Brush with butter while hot for the best flavor and a tender finish.
Serving Suggestions
Serve these alongside pasta, soup, or salad, or set them out with olive oil and balsamic for dipping. They’re also great for sandwich boards, holiday dinners, or as a quick side with weeknight meals.
Frequently Asked Questions
What is Bakers Grade™ flour?
Bakers Grade™ — “Whole grain taste, consistent bakes.”
Our flours are bolted to a 70% extraction rate—denser than ultra-fine “00” flour, yet refined enough for dependable performance. All the essential elements of whole grain—bran, germ, and endosperm—are still present, just in smaller pieces. You get the natural flavor and nutrition of whole grain, with fewer surprises and more consistent bakes.
Can I use all Hard White Bakers Grade™ flour?
Yes. The breadsticks will be milder in flavor and a bit lighter in color.
Do I have to use Parmesan?
No. You can leave it off or swap in Romano, Asiago, or a sprinkle of flaky salt instead.
