Ingredients

How to make it

  • Begin with your favorite big bowl. Measure your flour, salt, garlic powder, parsley and baking powder into it. Stir the dry ingredients together so that the salt, garlic powder, parsley and baking powder are evenly distributed throughout the flour. Now pour in your milk. Stir with a big spoon until you get a ball of dough that leaves the sides of the bowl. You may have to dust the ball of dough with a little flour if it seems sticky to you. Gently knead the ball of dough right there in the bowl about 5 or 6 times. Now place your dough on the counter. You may place a sheet of waxed paper under it you like. Using a rolling pin or sturdy bottle roll the dough out into a rectangle shape. If the edges get all scraggly then use your hands to press them back up into main rectangle. Sometimes I simply take the dough and press it into the pan to form it's shape and then remove it. It doesn't have to be perfect.
  • Meanwhile place the margarine in a 9 by 13-inch pan. Place the pan in the oven at 425°. Allow the pan to preheat and the margarine to melt. When the margarine is melted, carefully remove the pan from the oven. It will be very hot, so don't burn yourself. Sprinkle the second teaspoon of garlic powder and the 1/2-teaspon of salt into the pan. You do not have to use the extra salt. We like our bread sticks salty so I always use it, but it isn't vital. Now, very carefully lay your rectangle of dough into the pan, over top of the margarine. Next cut the rectangle into narrow strips. I use a pizza cutter for this because it seems to work the best. A sharp knife will work too though, so use what you have available. My method of cutting is to cut the dough in half and then cut each half in half and then each quarter in half, going on and on until I have a lot of narrow strips of dough. The margarine will creep up between the strips. This is normal. It is what gives these bread sticks their texture. After cutting your strips, place the pan in the oven, still at 425°, and bake them for 20 minutes. They will be brown and crispy when they are done.

Reviews & Comments 4

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    " It was excellent "
    sparklygarlic ate it and said...
    I just made these b/c I was having a serious carb craving and had 0 bread products on hand. I subbed basil for parsley, garlic salt for powder and maybe 2T extra milk. YUMMY!! I ate about 1/3 of them already. They're kinda dense, but I love them. Thanks for the recipe!
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    " It was good "
    grecogirl ate it and said...
    These turned out great and my family loved them! I used butter instead of margarine, and I also added a bit more milk and oregano. I finished them off with a drizzle of olive oil and Parmesan cheese. This will be a new side dish in my home. Thanks for the recipe!
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  • moongirl512 4 years ago
    I added fresh pesto and used real butter and they turned out wonderful. I will definately make them again!

    Had to use more milk as well 1 cup is not enough.
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  • evedohse 5 years ago
    turned out pretty good.. I had to add much more milk.. but they were a big hit and I will make them again!!
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  • momofonesofar 7 years ago
    These are sometimes a little iffy. You have to get them just right. They are very dense and sometimes a little chewy but they are pretty good and cheap to make. They are best eaten right away.
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  • asheats 7 years ago
    Every recipe I've ever made of breadsticks has turned out horribly, hopefully I will have luck with yours. It sounds so good. I will let you know how they turn-out.
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