Print the FULL recipe here: https://inthekitchenwithmatt.com/easy-breadsticks

In this episode of In the Kitchen with Matt I will show you how to make breadsticks. These breadsticks are very similar to the breadsticks that you would find at Olive Garden. This from scratch recipe is super easy to make and they taste yummy! If I can do it, you can do it. Let’s get baking!

Don’t forget to subscribe!

Find me on other social media platforms here:
Other Youtube Channel: https://www.youtube.com/user/climberdude111
Facebook: https://www.facebook.com/inthekitchenwithmatt/
Twitter: https://twitter.com/KitchenWithMatt
Instagram: https://www.instagram.com/inthekitchenwithmatt/
Instructables: https://www.instructables.com/member/In%20The%20Kitchen%20With%20Matt/

Print this recipe and others here: https://inthekitchenwithmatt.com

Ingredients:
3 cups of Bread Flour
1/4 cup of softened or melted butter
2 Tbsp of granulated sugar
1 cup + 1 tbsp of water
1 tsp of active dry yeast
1 and 1/2 tsp of salt

Topping:
2 tbsp of melted butter
pinch of garlic powder or garlic salt

Transcript: (partial)
Hello and welcome to In the Kitchen with Matt, I am your Host, Matt Taylor. Today, I am going to teach you how to make Breadsticks. These breadsticks are very very similar to the breadsticks that you would get at a restaurant like Olive Garden, ooh those bottomless baskets of breadsticks, love those things. So that’s what we are going to make today, let’s get started. For the ingredients we have 3 cups of bread flour, 1/4th cup of softened or melted butter, we have two tablespoons of sugar, we have one teaspoon of active dry yeast, one and a half teaspoons of table salt, we also have one cup and one tablespoon of water. I have a pan with parchment paper here, I also have a whisk, and I have a fork. First what we want to do is we want to heat up our water, so we can proof our yeast, so I am going to heat this water in the microwave for about 30 seconds. We want it to be in between 105 and 115 degrees. Ok now I am going to add my sugar, and my yeast, take my fork and mix it around a little bit, and that yeast is going to feed off the sugar. And then we just set this aside and let it sit for 5 to 10 minutes, until it starts to get nice and foamy on top. And that is how we know that yeast is active. Ok the yeast has had time to sit, and as you can see it is nice and foamy there, so we know that it is activated. Now what we do, what we are going to do move that over here, we are going to grab our flour and we are going to add our salt. We are going to take our whisk, and lets just whisk that in, ok, then we are going to take our butter, and we are going to put that in there as well, and then our yeast. And we will go ahead and mix this all up. And then when it gets to about this point, this is when I take it to the counter and we will start to knead. And so we are going to take this, and we are going to push it out right there, and we will leave some of this dry stuff right there at the edge there. And the way that you knead is you push it like that with your hands, fold and push, and then turn, put the rest of this dough in there. And then you knead it for about 8 minutes. Ok and then once you are done, I got this other bowl here, and I just put a little bit of canola oil in there, umm, and I am just going to go ahead and mix it all around the sides there, you can use olive oil too if you like. And I will take my dough, and I am going to move it around a little bit so it gets coated. All right, so I am going to cover it, and let it rise for an hour to an hour and a half. Ok as you can see that dough has risen quite nicely. And now what I am going to do is I want to divide it into about 12 equal parts. So I am going to just take this out of there, and to do that, I am going to just stretch it out a little, and we are going to do thirds, like that. Then I want four pieces of each. One two three four. And then what I am going to do is just take my dough cutter here, and if you don’t have a dough cutter, then that is all right, just use your knife. And if they are not exactly the same size, don’t worry about it. Now what we are going to do is, we are going to take a piece and just roll it in our hands, so it is about 6 to 8 inches long. And we will go ahead and just put it right on our paper hear, like that. Just like that. Ok and then another thing you can do is you can use a sheet pan, with an artisan mat if you like. Ok then what we are going to do is let these rise again, for another hour to hour and a half, before we bake them in the oven, and I am going to re-cover these up that way they don’t dry out. Ok, our bread sticks have finished rising.