Formulas

Italian Breadsticks

Here's a savory breadstick formula you can adapt to suit a wide array of consumer tastes. Add sage or dried tomatoes like we've done here, or create your own variations. Any dried herb, vegetable or fruit-even toasted nuts and seeds-will make a spectacular breadstick to keep customers coming back for more.

Process:
Dissolve yeast in malt, water and oil. Let stand 5 minutes. Add remaining ingredients. Mix to a well-developed dough. Ferment until doubled. Punch; scale into 4-lb. units. Relax 10 minutes, covered. Roll into rectangles; cut into approximately 4-oz. pieces. Roll pieces by hand into 16" lengths. Space dough strips on paper-lined pans. Strips may be lightly sprinkled with coarse salt. Give 5-minute proof. Bake at 410°F for 18 to 20 minutes until golden brown.

For Sage Breadsticks, add 3 ozs. dried sage leaves to fermented dough before scaling.

For Dried Tomato Breadsticks, add 1 lb., 8 ozs. minced sun-dried tomatoes to fermented dough before scaling.

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