How do you make bread sticks just like you buy somewhere out?

Answer 1

Make the dough. Roll the dough into a little flour. Place on counter and roll into a square that is about the size of your hand both ways. Cut into 8s.Top with parmesan cheese and oregano. After it comes out, top with garlic butter. I work at Sbarro's Pizza.

Answer 2

I use the pilsbury bread sticks, in the refrigerated section, but before cooking I brush some melted butter, paprika and garlic powder over the top. Theyre always a crowd pleaser.

Answer 3

You can make them from pizza dough or bread dough. Just take a little of it and roll it.

Answer 4

I buy the canned ones and bake. They don't taste any different to me. There are also ones on the frozen food aisle that I make.

Answer 5

http://www.copykat.com/
This website lists the recipes from famous restaurants. Maybe you can find something on there.

Answer 6

Probably not what you get when you go out, but here you go...

"Bread Twists" - 16 twists

1/4 cup grated Parmesan cheese
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/8 tsp. pepper
1 egg white; lightly beaten
1 tbsp. cold water
1 (11 oz.) can refrigerated breadstick dough

1) Preheat oven to 350*. Spray 2 baking sheets with nonstick cooking spray. Combine Parmesan cheese, oregano, basil and pepper in a small bowl. Mix well and set aside. Beat egg white with cold water; set aside.
2) Unroll breadstick dough; separate along perforation lines.
3) Cut each dough strip in half lengthwise to make two separate strips, each about 1/2" thick.
4) Pat half of cheese and herb mixture onto dough strips, pressing firmly to adhere.
5) Twist each strip of dough on baking sheet to form bread twist. Brush twists with egg mixture; sprinkle twists with remaining cheese and herb mixture. Bake until golden brown, about 15 minutes. Transfer to wire rack to cool.


"Fennel Breadsticks" - 68 breadsticks

1 (1/4 oz.) pkg. active dry yeast
3/4 cup warm water (110-115*)
3/4 cup vegetable oil
3/4 cup milk
1 tbsp. fennel seed; crushed
1 1/2 tsp. salt
4 1/2 cups all-purpose flour
1 egg
1 tbsp. water

In a large mixing bowl, dissolve yeast in warm water. Add the oil, milk, fennel seed and salt. Beat in 3 1/2 cups of the flour; stir in enough of the remaining flour to form a soft dough. Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour.
Punch down dough. Let rest 10 minutes. Turn onto lightly floured surface; divide into fourths. Work with one portion of dough at a time; keep remaining dough covered with plastic wrap. Cut each portion into 17 pieces; roll each into a 7" rope.
Place 1" apart on greased baking sheets. Beat egg and water; brush over dough. Bake at 325* for 25-30 minutes or until golden brown. Remove to wire racks.


"Garlic Cheese Breadsticks" - 20 breadsticks

1 3/4 to 2 1/2 cups all-purpose flour
1/4 cup toasted wheat germ
1 (1/4 oz.) pkg. active dry yeast
1/2 tsp. salt
1 cup water
1 tbsp. plus 2 tsp. olive oil; divided
1 tbsp. honey
2 tbsp. minced fresh parsley or 2 tsp. dried parsley flakes
1 tbsp. minced fresh basil or 1 tsp. dried basil
2-4 garlic cloves; minced
1/2 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese

In a large mixing bowl, combine 1 1/2 cups of the flour, wheat germ, yeast and salt. In a saucepan, heat the water, 1 tbsp. oil and honey to 120*-130*. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. Turn onto lightly floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes.
Roll into a 15x10" rectangle. Transfer to a greased 15x10x1" baking pan; press dough to edges of pan. Brush with remaining oil. Sprinkle with parsley, basil and garlic. Cover and let rise in warm place until doubled, about 30 minutes.
Bake at 425* - 10 minutes. Sprinkle with cheeses. Bake 3-5 minutes longer or until cheese is melted and bread is golden brown. Cut into 20 strips. Serve warm.