- 1 pkg. rapid rise yeast
- 1 tsp. honey
- 1 cup warm water, divided
- 3 cups flour
- 1 tsp. kosher salt
- 1 Tbsp. olive oil
- ¼ cup Parmesan cheese, grated
- 2 Tbsp. fresh thyme leaves
- 1 tsp. garlic salt
In a small bowl, dissolve the yeast and honey in ¼ cup warm water.
In mixer bowl, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining ¾ cup of water and mix on low until the mixture forms a ball.
Turn the dough onto a clean work surface and knead for 2-3 minutes. The dough should be smooth and firm. Cover with a damp cloth and let rise in a warm spot for 1 hour.
Divide the dough into 4 balls. Work each ball by pulling down the sides and tucking under the bottom of the ball, repeating 4-5 times. Then on a smooth surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover with a damp towel and let rest for 30 minutes.
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
Using a pasta bike at the widest setting, run one dough ball through the rollers, about 6 times at this setting folding dough in between. Pass dough through the next setting one time. Cut dough in half so your breadsticks will not be too long. Pass through the fettuccine cutter and lay on parchment paper. Take two dough strands, while holding them side by side, twist them to form breadstick. Place on baking sheet.
Lightly brush with olive oil and sprinkle with Parmesan, thyme, and garlic salt.
Bake for about 15 minutes until browned and crispy.
Equipment needed: Measuring cups and spoons, Small bowl, Mixer, Mixer bowl, Pasta bike, Cloth, Parchment paper, 2-baking sheets, Cheese grater, Pastry brush.