Onion and Rosemary Breadsticks
With our simple method, it's easy to make these restaurant favorites at home.
Why This Recipe Works
Using store-bought pizza dough for breadsticks saves time without sacrificing the warm, pleasantly chewy texture one expects from a good breadstick; it also saves on the decision-making. For easy shaping and consistent results, we let the pizza dough come to room temperature. This gave the yeast time to activate fully, so the breadsticks rose better in the oven. Baking the butter-coated dough on parchment paper kept the butter from burning and simplified the cleanup. For flavor, we sprinkled the dough with fresh rosemary, dried minced onion, granulated garlic, salt, and pepper before baking.
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