If you are looking for a large batch breadstick recipe, this one is for you! These are perfect for large gatherings of all kinds…girls camp, youth conference, scout camp, church dinners, family reunions, etc. Along with the recipe and instructions listed below you will notice there are two different recommendations for storing and serving them. You can make them the day of your event (several hours before you serve) and still have the option of serving them warm (see below!) or you can freeze them up to 1 month in advance (and still serve them warm, see below).
I made this particular batch to take along to Girls Camp earlier in the month and they where such a hit. We served them alongside a pasta bar (you can read about it and see a great recipe for Hearty Spaghetti Sauce for a crowd by clicking HERE).
If you are looking for an amazing breadstick recipe that makes a smaller batch click HERE.
1. Preheat your oven to 170.
2. Into your stand mixer (I recommend a Bosch Mixer for this recipe, or a large 7 quart Kitchen Aid mixer) place 4 C warm water. Add 3 Tb yeast (I use active dry) and a dash of sugar. Mix and allow to sit for 2-3 minutes, or until the mixture begins to foam and bubble up.
3. In the mean time, heat 1 C milk in the microwave for 2 minutes.
4. Add to the yeast mixture 4 C white flour, 2 C wheat flour, 5 Tb sugar, 3 Tb honey, 6 Tb soft butter, 2 Tb salt, 3 Tb dough enhancer, and 5 Tb vital wheat glutton. Mix for 1 minute, then add the warm milk.
5. With the mixer on, add up to 4-5 more cups of white flour, one cup at a time. You’ll know you have enough when the dough begins to form a ball and pulls away from the sides of the bowl. Once you have enough flour, allow it to mix (on high-speed for a bosch, on medium high-speed for a Kitchen Aid) for 5 minutes.
6. Allow the dough to rest in the bowl for 5 minutes.
6. Melt 1 C butter. Grab three large sheet pans and pour about 2 Tb of the melted butter over the top of each pan, then smooth it around to cover the entire top. Divide the dough into three equal parts and place each one on a pan. Allow the dough to rest for 5 minutes. Please don’t skip the resting step. 😉 It will make the dough very hard to work with if it doesn’t have a chance to rest.
7. Use your fingers and the palms of your hand to press the dough to the corners of the pan. Pour the remaining melted butter over the dough.
8. Sprinkle the dough on each pan with 1 1/2 Tb Johnny’s Garlic Seasoning and 1 C of shredded cheddar cheese.
9. Use a pizza wheel to cut the dough into 1 inch strips. Then cut each strip in half, down the center of the dough.
10. Twist each individual breadstick up!
11. Place two of the pans in your oven and allow them to rise until double in size. Should only take about 15 minutes. Turn the heat to 350 (leave the breadsticks inside while the temperature rises.) Bake until the tops and bottoms are both golden brown. (Should take about 20 minutes, depending on how quickly your oven increases in temperature). Allow the third pan to rise on the counter in a warm spot in you kitchen. It has usually had enough time to rise by the time the other two pans are finished baking. Place the third pan in the oven and bake.
12. Mix together 3 Tb melted butter and 1 tsp Johnny’s Garlic Seasoning. Brush it over the top of the breadsticks.
Now, at this point in the game we have three options.
1. You can serve the breadsticks warm from the oven, which is a fantastic way to go if you are serving a large group immediately after making them. 🙂
2. If you are serving them the same day they are made, but several hours after making them, allow them to cool completely. Also, please be advised to line your pans with parchment paper before step 6. This will ensure that the breadsticks can be left in the pan to cool (and won’t begin to sweat). Once the breadsticks have cooled, wrap the whole pan with plastic wrap so they won’t dry out. About 20 minutes before you are ready to serve heat your oven to 170 degrees, then turn the oven off. It will act as a nice warming oven for you. Place the pans (with the plastic wrap still on, trust me…it won’t melt if your oven has been turned off) into the warm oven and allow the breadsticks to heat through. When you are ready to serve, remove the pans from the oven and remove the plastic wrap. Brush a bit more of the garlic butter over the tops. Serve and enjoy!
3. If you are planning to freeze the breadsticks for later, take two large strips of foil. Lay one down horizontally and the other vertically over the top of the first.
Place about 16 breadstics together (stacked, 2 layers deep) over the foil.
Wrap them securely.
Place each foil package in a gallon sized ziploc bag. The bag will keep the breadsticks from getting freezer burn. The foil makes the breadsticks perfect for re-heating in the oven (or in my case, we used dutch ovens at girls camp). Allow the packages to thaw, then remove the ziploc bag (but not the foil) and place in the oven at 325 degrees for about 10 minutes, or until heated through. The breadsticks will come out toasty and warm. Brush with a bit more garlic butter and you are set to serve!
Enjoy! I hope many of you find this recipe helpful!
Recipe from Jamie Cooks It Up!