Easy Homemade Breadsticks in Food Processor
Skip the store-bought dough and make these easy, restaurant-style breadsticks from scratch, right in your food processor! You’ll love the soft, fluffy texture, golden crust, and savory salted butter finish.
Servings: 12 Breadsticks
Calories: 140kcal
Equipment
- Food Processor with Steel Blade
- 2 half-sheet pans (each holding 6 breadsticks)
- Parchment paper
Ingredients
Breadsticks
- 2 ½ cups (12.5 ounces) bread flour (See Tip 1)
- 2 Tablespoons granulated sugar
- 1 ½ teaspoons Kosher salt
- 1 ½ teaspoons instant or bread machine yeast (See Tip 2)
- 2 Tablespoons (1 ounce) unsalted butter, room temperature
- 1 cup (8 ounce) filtered water, not heated (See Tips 3 and 4)
Finishing the Breadsticks
- 3 Tablespoons unsalted butter
- ⅛ teaspoon Kosher salt for sprinkling, optional
Instructions
Breadsticks
- Place flour, sugar, salt, and yeast in the bowl of a food processor fitted with a steel blade. Pulse 5 or 6 times to combine the ingredients.
- Add butter and water to the food processor. Process 45 seconds.
- Transfer the dough to a floured surface. Knead several times to form a smooth ball. Place in an oiled container; cover with plastic wrap. Place in a warm location until doubled in volume, 1 to 1 ½ hours. (See Tips 5 and 6)
- Turn the dough onto a floured surface. Cut into 12 pieces, each approximately 1.87 ounces. Form each piece into an 8-inch rope. Place six breadsticks on a parchment-lined baking sheet, leaving at least 2 inches of space between them. Place the remaining six breadsticks on another parchment-lined baking sheet. Cover with a dish towel or plastic wrap. Place in a warm location until doubled in volume, 1 to 1 ½ hours.
- Preheat oven to 400°F. Bake the breadsticks in a preheated oven for 15 minutes, or until they are golden brown.
Finishing the Breadsticks
- Remove the breadsticks from the oven. While hot, brush with melted butter, and sprinkle with Kosher salt.
- Yield: 12 breadsticks.
Video
Notes
- I always weigh my ingredients when making bread. The reason is that there is significant variability in the amount of flour in a cup, depending on how it is measured.
- I always use instant or bread machine yeast. The reason is that it doesn't require blooming like active yeast.
- The reason for using filtered water is that tap water contains chlorine. Chlorine can retard the growth of the yeast. Too much chlorine can actually kill the yeast.
- Because of the heat generated by the food processor, start with cold water. If the dough becomes too hot, it can kill the yeast.
- I like to let my dough rise in an 8-cup measuring cup. That way, I can easily see when the dough has doubled in volume.
- I use the proofing function on my oven. If your oven doesn't have a proofing function, use Julia Child's trick to produce the perfect environment for the dough to rise. Heat your electric oven for 1 minute and 45 seconds. The actual temperature setting doesn't matter. All you want is for the oven to warm up slightly.
Nutrition
Calories: 140kcal | Carbohydrates: 22g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 309mg | Potassium: 40mg | Fiber: 1g | Sugar: 2g | Vitamin A: 117IU | Calcium: 4mg | Iron: 1mg
