What is soup without something to sop up with? I feel like I am always looking for new pairings for soup by way of carbs. A loaf of french bread, a basket of fresh rolls, even freaking saltine crackers. And it’s about time I had some breadsticks. Sheet pan breadsticks are what have been making an appearance next to soup lately. Simple as can be, ingredients you probably have on hand and a friend to everyone.
“And always let the sheet pan be your guide”
Sheet pan recipes are all the rage these days. Any quick search on Pinterest will turn up loads of sheet pan dinner recipes. Let’s change it up and do breadsticks with the sheet pan as our guide. It takes the guesswork out of shaping the breadsticks. You just spread the dough into the pan, all the way to the edges, score it and let ‘er rise. Simple as that.
I have also used a sheet pan for dinner rolls too. Roll the dough on the sheet pan to the edges and then score the dough for square rolls. They come out as these lovely, fluffy pull-apart rolls perfect for sliders. Or just eating with butter and honey, my personal favorite.
Flavor options, people. Flavor options.
You can really go anywhere with flavors on this recipe. Mix parmesan cheese in with the dough. Brush garlic butter on top when they come out of the oven. Sprinkle cinnamon sugar over the top. Load them up with chopped fresh herbs. It really can go any way you want. The dough won’t be compromised. With this batch, I went for simple salt and dried parsley.
If yeast makes you nervous, this is a great recipe to get your feet wet. No shaping involved and if it’s a flop, you didn’t waste too many ingredients.
Sheet Pan Breadsticks
- 1½ cups warm water, between 120-130 degrees F
- 1 tablespoon instant yeast
- 3 tablespoons olive oil, divided
- 3½ cups all-purpose flour
- 1¼ teaspoons salt
- In a medium bowl, combine warm water and yeast and whisk until combined. Set aside and allow to proof for 10 minutes. There should be a layer of bubbles and foam on top after 10 minutes.
- Add 2 tablespoons olive oil to an 18×13 inch rimmed sheet pan. Using a pastry brush, brush the olive oil to cover all the way to the sides and corners. Set aside.
- In the bowl of a mixer fitted with the paddle attachment, add flour and salt. Pour the water and yeast mixture on top and mix on high for 1 minute.
- Scrape dough onto the prepared sheet pan and spread the dough all the way to the corners and edges with your fingers. Once spread out, using a pizza cutter or sharp knife, score the dough in half widthwise and lengthwise, making four equal rectangles. Cutting widthwise, score each side of the dough into 6 strips. You should end up with 24 breadsticks. Be sure to only score the dough. Do not cut all the way through.
- Spread a lightweight towel over the sheet pan and set aside to rise for 1 hour. Set oven to 375 degrees F. Gently spread the remaining tablespoon of olive oil over the top of the risen dough. Bake breadsticks for 20 minutes, until lightly browned.
- Remove breadsticks from the oven. Using scissors or a knife, cut the breadsticks along the scoring lines. Put back on the pan and put in the oven for an additional 5 minutes.
- Serve warm!