Freezer Bread Sticks
Submitted by missy1536
Make-ahead freezer bread sticks shaped, frozen unbaked, and stored for up to 4 weeks. Thaw, rise, brush with egg wash, sprinkle with sesame or poppy seeds, and bake fresh whenever you need them.
YIELD
6 servingsPREP
4 hrsCOOK
45 minREADY
5 hrsThese yeast bread sticks are designed to be made in bulk and frozen unbaked, so you always have fresh bread sticks ready to go. Shape the dough into 6-inch ropes, freeze them on baking sheets until solid, then transfer to plastic bags for up to 4 weeks of storage.
When you’re ready to bake, pull out as many as you need. They thaw in about 30 minutes at room temperature, rise for another 15 minutes, and bake up golden and chewy. An egg white wash brushed on before baking gives them that shiny, professional crust, and a sprinkle of sesame or poppy seeds adds crunch.
The dough itself is straightforward: flour, yeast, salt, a touch of sugar, and warm water. No eggs, no milk, barely any fat. That lean dough is what gives these bread sticks their chewy, slightly crusty texture rather than a soft, pillowy one.
Chef Tips
- Roll the ropes on greased baking sheets before freezing. This greases all sides and prevents sticking during storage.
- Freeze until completely solid before transferring to bags. Partially frozen sticks clump together and lose their shape.
- Let them rise fully after thawing. Skipping the rise gives you dense, tough bread sticks instead of light, airy ones.
Variations
- Brush with garlic butter instead of egg wash for garlic bread sticks.
- Sprinkle with coarse salt and dried rosemary for a Mediterranean-style version.
- Twist two ropes together before freezing for a braided look.
Ingredients
Directions
In a large bowl thoroughly mix 1 cup flour, salt, sugar and undissolved yeast.
Add margarine.
Gradually add tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add ½ cup flour. Beat at high speed 2 minutes, scraping bowl occasionally.
Stir in enough additional flour to make a soft dough.
Turn out onto well floured board.
Divide dough into 16 equal pieces.
Roll each piece of dough into a rope, 18 inches long.
Cut each rope into three 6-inch ropes.
Place on greased baking sheets, rolling to grease all sides of dough.
Cover with plastic wrap. Freeze until firm.
Transfer to plastic bags.
Freeze up to 4 weeks.
Remove from freezer, place on ungreased baking sheets.
Cover; let stand at room temperature until fully thawed, about 30 minutes.
Let rise in warm place, free from draft, until doubled in bulk, about 15 minutes.
Brush with combined egg white and cold water, sprinkle with seeds.
Bake at 375 20 to 25 minutes, or until done.
Remove from baking sheets and cool on wire racks.
Comments
