I love a good breadstick, whether they’re crispy or softer, like these delicious Herby Breadsticks. This plaited/braided version looks (and tastes) fantastic with a cheese or charcuterie platter or even as a great side to soup.
If you’re anything like me though, enjoy them on their own when you’re in the mood for a slightly savoury snack.
I love the herby flavour, but you can make these your own. If you want to add flavour, why not add a little garlic powder. Or for a spicy version, chilli powder or paprika. If you prefer them plain, just leave out the herbs and perhaps sprinkle with coarse salt instead of the seeds.
Whichever way you choose to serve them, they will definitely be a showstopper.
- ¾ Cup Milk
- 1 tsp Sugar
- 1 tsp Instant dry yeast
- 2 Tbsp Unsalted Butter
- 1¼ Cup All-Purpose/Cake Flour
- ½ tsp Salt
- 1 Tbsp Fresh or dried herbs* Finely chopped
- 2 Tbsp Sesame Seeds Optional
- Warm the milk in a saucepan or the microwave. Ensure that it is lukewarm not hot or the yeast won't bloom
- Pour the warm milk into a bowl, add the sugar and give it a quick stir to help it dissolve, then sprinkle the yeast over the milk and let it sit for around 5 minutes
- In the meantime, melt the butter and set aside
- When the yeast is ready, pour the butter into the milk/yeast mixture and stir
- Sieve the flour and salt into the mixture and stir to combine, then add the herbs and continue stirring until it forms a rough dough
- Cover the bowl with plastic wrap and/or a clean tea towel and set aside to rise for around 1 hour (Make sure the it is not placed in a draft)
- When the dough has doubled in size, turn it out onto a floured surface and knead it a few times until it is no longer sticky. You may need to add a little more flour as you go to achieve this
- Once the dough is smooth and no longer sticky, divide it in half, cover with a tea towel and let it sit for another 10 minutes
- In the meantime, preheat the oven to 180°C. Line two large baking sheets with baking paper or silicone mats and set aside
- Then take one dough ball and roll it out on a floured surface to form roughly a 25 x 23 cm rectangle. Cut the rectangle into 12 even strips lengthways. Now take three strips at a time, pinch them together at the top to adhere them to each other, then start plaiting (braiding) the three strips until you reach the end, then pinch the ends together as well. If the two ends are rough and you would like them neater, just cut them straight as each end. Repeat this for the rest of the strips, then do the same for the other dough ball (see the notes below if you do not want to plait/braid the breadsticks). Place the plaited/braided breadsticks onto a baking paper or silicone mat lined baking sheet
- To give the breadsticks a nice golden colour, give them a light egg wash (Whisk an egg with a dash of milk then use a pastry brush to paint over the breadsticks) then sprinkle with sesame seeds while the egg wash is still wet if you wish to add these
- Bake for 15 – 20 minutes or until golden (check that the bottoms are baked before removing from the oven)