Breadsticks

Nut-free option, Soy-free option 

As much as we love pizza, it just isn’t complete without a side of breadsticks. Serve these with our Detroit-Style Cheese Pizza and a side of marinara sauce or Ranch Dressing for dipping.

PREP TIME: 30 minutes, plus inactive time for rising

COOK TIME: 10 to 12 minutes

YIELD: 20 breadsticks

INGREDIENTS:

Bread

• 1 cup (240 ml) warm water (heated to 100 to 110°F [37 to 43°C])
• 1 tbsp (15 g) granulated sugar
• 2¼ tsp (1 [7-g] packet) active dry yeast
• 2¾ to 3¼ cups (343 to 406 g) all-purpose flour (spooned and leveled or weighed)
• 1 tsp salt
• 2½ tbsp (37 ml) olive oil, divided

Topping 

• ¼ cup (56 g) vegan butter, melted (nut-free and/or soy-free if needed)
• 3 tbsp (19 g) vegan Parmesan Cheese or store-bought (nut-free and/or soy-free if needed)

INSTRUCTIONS:

1. In a small bowl, whisk together the warm water and sugar. Sprinkle the yeast on top and whisk until it is mostly dissolved. Set aside for 5 to 10 minutes, until the mixture has foamed.
2. Meanwhile, in the bowl of a stand mixer fitted with the hook attachment, or in a large bowl, stir together 2¾ cups (343 g) of the flour and the salt.
3. Once the yeast mixture is foamy, add it and 2 tablespoons (30 ml) of the olive oil to the flour mixture. Beat the mixture on low speed or stir using a rubber scraper or wooden spoon, scraping the sides as necessary, until you have a soft but manageable dough. Add more flour as needed, up to ½ cup (62 g), to ensure the dough is not too sticky to handle.
4. Either beat the dough in the stand mixer on low speed for 5 to 7 minutes, or transfer the dough to a lightly floured surface and knead by hand for 5 to 7 minutes, incorporating more flour as needed so that the dough does not stick to the sides of the bowl or to your hands. The dough is ready when you gently press into it and it slowly bounces back.
5. Coat a large bowl with the remaining 1½ teaspoons (7 ml) of olive oil. Form the dough into a ball and place it in the bowl. Turn to lightly coat the ball with oil. Place a clean towel over the bowl. Let rest in a warm place until the dough has doubled in size, about 1 hour.
6. Meanwhile, oil a large baking sheet with olive oil or line it with parchment paper.
7. Once the dough has doubled in size, gently punch into it to release any air bubbles. Place it on a lightly floured surface and roll it out into a rectangle that is about 8 x 12 inches (20 x 30 cm).
8. Cut vertically into ten equal-sized pieces, then cut once horizontally, creating 20 long pieces. Place them on the prepared baking sheet, leaving room between the pieces for expanding.
9. Lightly cover with a large clean towel or plastic wrap and let rest in a warm place until the pieces have doubled in size, 30 minutes to an hour.
10. Preheat the oven to 400°F (200°C) once the pieces are close to being doubled in size.
11. Once the pieces are doubled in size, bake for 10 to 12 minutes, until the bottoms are lightly golden brown.
12. Brush the melted butter evenly over the top, then sprinkle evenly with Parmesan.
13. Serve warm.