We made these for Halloween last year, but we have also made them as bread sticks since and they are yummy! It is my experience that the bread sticks are more bread-ish than crisp but they are really nice with dinner or as a pre-dinner snack
Bone snack bread sticks
Soft bread sticks
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 12 large bread sticks
- 450 grams strong white bread flour plus extra for dusting
- 1 package fast-action dried yeast 7 grams
- 1 teaspoon salt
- 250 milliliters warm water
- 2 tablespoons extra virgin olive oil
- vegetable oil or spray oil, for brushing the bread sticks
- 2 tablespoons sea salt
- 2 tablespoons freshly ground black pepper
Prep two baking trays with baking paper
Put the flour, yeast and the salt into a large bowl and add enough of the water to make a soft but not sticky dough. Knead well for 10 minutes by hand on a lightly floured work surface OR for 5 minutes if using an electric mixer fitted with a dough hook.
Divide the mixture into 12 equal portions, each weighing about 60 g. Roll the portions into balls, then place each ball on a floured surface and roll into a long sausage shape about 25cmx2cm. Shape them into a bone OR sausage of an even thickness
Place the breadsticks on the prepared baking trays, spacing them 4 cm.
Cover the breadsticks loosely with oiled cling film, making sure it is airtight.
Leave in warm place for 30 minutes, or until the breadsticks have almost doubled in size.
Preheat the oven to 200 C/400 F
Remove the cling film and brush each breadstick with the extra virgin olive oil.
Sprinkle half of the breadsticks with the sea salt and the remainder with the freshly ground black pepper.
Bake on the top third of the oven for about 20 minutes, or until the breadsticks are lightly golden-brown and feel firm to the touch.
Remove the breadsticks from the oven and leave to cool on the baking trays.