Pizza Factory Breadsticks
Updated: Oct 6, 2020
Servings: 8 breadsticks
Storage Life of Ingredients: 1 year
These breadsticks taste exactly like the breadsticks at Pizza Factory. They are light and fluffy, and the buttery seasoning is just right!
I found this recipe on BoysAhoy. It is a slight variation of the white bread recipe on this website. The oil was just decreased to 1 tablespoon instead of 2 tablespoons. These are worth using the frozen butter you have stored. They are so delicious!
Measure the temperature of the water with a candy thermometer. If the water is too cold, the yeast won't activate. If the water is too hot it will kill the yeast.
Combine water, yeast, and sugar in a small bowl and stir with a fork. Allow to rest for 5 minutes until yeast is foamy.
In a medium size bowl, whisk together 2 cups of bread flour and the salt.
Pour the yeast mixture into the stand mixer. Add the oil and bread flour mixture. Beat with the paddle attachment for 2 minutes. This will help form the gluten.
Change to the dough hook. Continue adding bread flour until the dough pulls away from the sides of the bowl. Knead for 10 minutes. If the dough gets sticky at the bottom of the bowl while kneading, add a little bit more flour.
Oil your hands and a large bowl. Place the dough in the bowl and then turn the dough over to coat both sides with oil.
Cover with a clean kitchen towel and allow to rise until doubled in size, about 1 hour.
Season the dowels with oil, so the breadsticks will not adhere to them after cooking. Divide dough into eight equal pieces. Roll each piece into a 16"-18" snake. Oil 1/4 inch dowels that have been cut into 18 inch lengths. Leave a 2" space at the top of the dowel. Twist the dough around the dowel, pinching it together at the top and bottom. You will have 3-4 inches of space at the bottom of the dowel.
Place each breadstick across a greased sheet pan.
Cover with a clean kitchen towel and allow to rise until doubled in size, about an hour. Preheat your oven to 375° (375° for altitudes 3,000 feet or less, 400° for altitudes higher than 3,000 feet).
Brush each breadstick with melted butter.
Bake at 375° for 20 minutes, or until golden brown. Make the butter glaze and baste both sides of the breadsticks with it. The original recipe called for dried rosemary, but I decided at the last minute to substitute Italian seasoning. I am glad I did because they taste exactly like the Pizza Factory version.
Try not to eat them all in one setting!
Bread Flour: Bread flour can be stored in 5 gallon food-grade buckets with resealable lids. Layer the flour with bay leaves to keep the weevils away. Grains will keep for at least a year using this method.
Yeast: I always keep my yeast in the freezer. Label it with the date bought and the date it expires so you will know how long it will last on your shelf if the power goes out. It will last at least a year if kept in the freezer.
Sugar: I store my sugar in 5 gallon food-grade buckets with resealable lids. Sugar is best if used within 2 years.
Oil: Oil will last a year in the original store container on your pantry shelf. Make sure to check the best by date since you don't know how long it has been sitting on the store shelves.
Salt: Salt will last for 5 years in its original container on your pantry shelf.
Special Tools for this Recipe
4 (1/4") dowels cut to 18" lengths