The secret to pizza parlor breadsticks is cornmeal and butter, lots of butter.
Whole Wheat Breadsticks
For the Breadsticks
- 1 1/3 cups warm water
- 3 tablespoons olive oil
- 4 cups flour I used whole wheat
- 1 teaspoon salt
- 2 teaspoons oregano
- 3 tablespoons powdered milk
- 2 teaspoons yeast
- cornmeal for rolling the dough, do not add to the dough mixture
For the Topping
- 1/2 cup melted butter
- Garlic Powder
- Parmesan Cheese
- Mix together olive oil, yeast, salt, oregano, powdered milk, and warm water.
- Add in flour.
- Knead for 5 minutes.
- Cover dough and let rise until doubled.
- Punch down dough and roll out into a rectangle. To get that pizza parlor taste use cornmeal instead of flour to roll the dough.
- Place dough on a greased cookie sheet. Push or roll the dough so it fills the entire cookie sheet.
- With a knife or pizza cutter slice the dough into one inch strips. Don’t cut all the way through the dough, only about half-way through.
- Let rise for 30 -45 minutes.
- Mix together melted butter, garlic powder and Parmesan cheese.
- Brush the mixture on top of the breadsticks, then sprinkle a pinch of salt.
- Bake at 350 degrees for 20 minutes or until the top turns golden brown.
I used a 9 x 13 pan, which I do not recommend because the breadsticks were really thick. A cookie sheet creates the perfect sized breadsticks.