Best 9 Bumpy Herbed Breadsticks Recipes

HERBED BREADSTICKS

Steps:

• In a large bowl stir together 3/4 cup of the all-purpose flour, the yeast, rosemary, and pepper. In a small saucepan heat milk, butter, sugar, and salt just until warm (120°F to 130°F) and butter almost melts.
• Add milk mixture to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in semolina flour. Let stand for 1 minute. Stir in as much of the remaining all-purpose flour as you can.
• Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape into a ball. Place in a lightly greased large bowl, turning once to grease surface. Cover; let rise in a warm place until nearly double in size (45 to 60 minutes). (To serve today, omit Step 4 and continue as directed in Steps 5 through 7.)
• Punch dough down. Place dough in a freezer container; seal. Freeze for up to 3 weeks. Thaw dough overnight in refrigerator before using.
• Punch down dough. Turn out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Line a baking sheet with foil; grease foil. Roll one dough portion into a 10x9-inch rectangle. Cut lengthwise into 24 strips.
• For each breadstick, pinch together ends of three strips; braid the dough strips. Pinch the other ends together. Tuck under the thin, pinched ends.** Place on the prepared baking sheet. Repeat with remaining dough portion. Cover; let rise in a warm place until nearly double in size (about 30 minutes).
• Preheat oven to 350°F. In a small bowl beat together egg white and the water. Lightly brush egg white mixture on breadsticks. Bake for 15 to 20 minutes or until golden. Serve warm.

GARLIC-HERB BREADSTICKS

Steps:

• Put 3/4 cup warm water in a food processor. Sprinkle the yeast on top and let sit until foamy, about 5 minutes. Add the sugar and 1 teaspoon salt and pulse until dissolved. Add the flour, olive oil and 1 tablespoon butter and pulse until the dough forms a ball, about 1 minute. Continue to process with the motor running until smooth, about 2 more minutes.
• Line 2 baking sheets with parchment; brush with olive oil. Turn the dough out onto a floured surface. Divide into 12 equal pieces, then roll each piece into a 12- to-16-inch rope. Arrange the ropes 1 1/2 inches apart on the prepared baking sheets, rolling them to coat with the oil. Cover each baking sheet with a damp cloth and set aside in a warm place until the breadsticks double in size, 45 minutes to 1 hour.
• Preheat the oven to 400 degrees F. Put the remaining 3 tablespoons butter and the garlic in a microwave-safe bowl and microwave until melted, about 1 minute. Brush the breadsticks with the garlic butter; sprinkle with herbs and salt. Bake until golden, 15 to 20 minutes.

GARLIC-HERB BREADSTICKS WITH CREAMY PARMESAN DIP

Steps:

• Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In small bowl, mix herbs and pepper. Unroll crescent dough on work surface. Sprinkle herb mixture on top of dough, all the way to edges. Fold long sides of dough in half lengthwise; press to get 13x5-inch dough rectangle.
• Cut dough rectangle in half crosswise to get 2 rectangles 6 1/2x5 inches; cut each half lengthwise into 12 equal strips for 24 total. Pinch together end of three strips; braid dough strips. Pinch ends together, tucking both pinched ends under; place on cookie sheet. Repeat for remaining dough strips.
• In small microwavable bowl, microwave butter uncovered on High 20 to 30 seconds or until melted. Stir in garlic powder. Brush mixture on tops of braided breadsticks; sprinkle lightly with salt. Bake 11 to 14 minutes or until golden brown.
• Meanwhile, in another small microwavable bowl, mix Creamy Parmesan Dip ingredients; microwave covered on High 1 1/2 to 2 minutes, stirring every 30 seconds, until heated through. Serve breadsticks warm with dip.

PARMESAN-HERB BREADSTICKS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line baking pans with parchment paper.
• Dissolve yeast and honey in warm water in the bowl of a stand mixer. Let sit until creamy, about 10 minutes.
• Stir flour, Parmesan cheese, olive oil, 1 teaspoon Italian seasoning, and salt into the yeast mixture. Beat until smooth and the dough pulls away from the sides of the bowl. Let rest, about 5 minutes.
• Turn dough onto a lightly floured surface and pinch off about 3 tablespoons. Roll into a log shape. Place on the prepared baking sheet. Repeat with remaining dough.
• Bake in the preheated oven until just golden brown, 13 to 15 minutes.
• While breadsticks are baking, mix butter, garlic salt, and remaining Italian seasoning together.
• Brush butter mixture onto the breadsticks and continue to bake until golden brown, about 3 minutes more.

HERBED BREADSTICKS

Steps:

• 1. Combine 1-1/2 cups flour, yeast, sugar, basil, oregano and salt in a large bowl.
• 2. Add water and oil; beat at medium speed of an electric mixer 3 to 4 minutes or until smooth.
• 3. Stir in 1 cup parmesan cheese, garlic and enough flour to make a stiff dough. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 1 minute).
• 4. Divide dough into fourths; shape each into a ball.
• 5. Cut each ball into 10 pieces. Shape each piece into an 8-inch rope. (Cover remaining dough while working to prevent drying.)
• 6. Dip rope in butter and roll in parmesan cheese. Place 2 inches apart on greased baking sheets. Cover and let rise in a warm place (85 degrees), free from drafts, 50 minutes. (Dough will not double in bulk.)
• 7. Bake at 400 degrees for 12 to 15 minutes.

HERBED SOFT BREADSTICKS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, egg, oil, sugar, salt, oregano, marjoram, thyme, garlic powder and 3 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a firm dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface. Roll into a 16-in. x 12-in. rectangle. Cut into 6-in. x 1-in. strips. Place on baking sheets coated with cooking spray. Cover and let rise until doubled, about 30 minutes. , Brush with egg; sprinkle with herb seasoning. Bake at 400° for 9-12 minutes or until golden brown. Remove to wire racks.

GARLIC HERB BREADSTICKS

Steps:

• Start by measuring honey into a liquid measuring cup or bowl. Add the warm water (use a thermometer to get an accurate reading) and stir in the yeast. Let sit so it can do its thing, about 5 to 10 minutes.
• Add two tablespoons of olive oil and stir.
• In the bowl of you mixer (fitted with the paddle attachment); measure 4 cups of bread flour and two teaspoons of kosher salt. Stir to combine.
• With the mixer on low, gradually stream in the liquids. Use a spatula to get it all out of the cup. Mix just until combined and then switch to your bread hook. You could knead this by hand but it would take 6-8 minutes. Turn the mixer back on to medium-low and let it go for 3-4 minutes or until the dough pulls away from the sides.
• Turn out the dough onto a well floured surface and continue to knead for 3-4 more minutes.
• Place the dough into a well oiled bowl and toss it to coat. Cover with a tea towel and stick it in a warm, dry place for 40 minutes.
• While the dough is rising, make the herb butter. Add softened butter, minced herbs, garlic, 1/2 cup of the grated Parmesan and salt into a small bowl. Mix well.
• After the time is up, punch it down and stretch it into a rectangle. Spread 3/4 of the butter over top of the rectangle. Place the remaining butter in a small saucepan and heat over low to melt. Fold the dough in half lengthwise and then cut in half. Cut into twelve even strips. Open each strip and cut in half at the middle. Tie in a knot, tucking the ends under OR twist into breadsticks.
• Bake in a preheated 375° degree oven for 15 to twenty minutes. Remove brush with melted herb butter and sprinkle with a little remaining Parmesan. Serve warm.

ITALIAN HERB AND CHEESE BREADSTICKS

Steps:

• On a lightly floured surface, roll dough into a 12-in. square. In a small bowl, mix butter, Italian seasoning and garlic; spread over dough. Sprinkle mozzarella cheese and 1/4 cup Parmesan cheese over butter mixture. Fold dough in thirds over filling; pinch seams to seal., Cut crosswise into twenty-four 1/2-in.-wide strips. Twist each strip 2 or 3 times. Place 2 in. apart on greased baking sheets. Cover and let rise until almost doubled, about 30 minutes., Preheat oven to 375°. Sprinkle with remaining Parmesan cheese. Bake until golden brown, 20-22 minutes. If desired, serve with marinara sauce.

SOFT GARLIC BREADSTICKS

Steps:

• In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , When cycle is completed, turn dough onto a lightly floured surface. Divide into 20 portions. Shape each into a ball; roll each into a 9-in. rope. Place on greased baking sheets. Cover and let rise in a warm place for 40 minutes or until doubled. , Bake at 350° for 18-22 minutes or until golden brown. Remove to wire racks to cool. Brush warm breadsticks with butter.