Ann has a talent for dreaming up simple and flavorful recipes. Her tastes are wide-ranging and she enjoys fine dining as much as discovering and experiencing the best fast food. Over her years of working as a recipe developer and food editor, she has compiled an impressive library of recipes that she continually mines for ideas and inspiration.
Get to know the members of the Land O’Lakes Co-op with a seasonal look at family life on the dairy farm.
View our story
These sourdough bread sticks are reminiscent of the traditional tangy San Francisco sourdough.
Combine 1 1/2 cups flour, sugar, yeast and salt in bowl. Set aside.
Combine water, yogurt and butter in 1-quart saucepan. Cook over medium heat, stirring occasionally, 2-4 minutes or until mixture reaches 120°F to 130°F. (Butter may not melt completely.) Add warm yogurt mixture and vinegar to flour mixture. Beat at medium speed, scraping bowl often, until smooth. Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead 3-5 minutes or until smooth and elastic. Invert bowl over dough; let rise in warm place 30-60 minutes or until almost double in size.
Divide dough in half; roll each half into 10x8-inch rectangle. Cut each into 8 (1-inch wide) strips. Stretch each strip to about 12 inches long. Fold strip in half; twist several times. Pinch ends to seal. Place onto greased baking sheet. Cover loosely with plastic food wrap; let rise in warm place 15-20 minutes or until double in size.
Heat oven to 375°F.
Brush breadsticks with beaten egg white. Sprinkle with desired topping. Bake 20-25 minutes or until golden brown. Serve warm or cool.
Sourdough Baguette: Prepare dough as directed. Shape each half into 14x8-inch rectangle. Roll up tightly, jelly-roll fashion, starting with 14-inch side. Pinch sides and ends to seal. Place seam-side down onto greased baking sheet. Cover; let rise in warm place 45-60 minutes or until double in size. Heat oven to 375°F. Make several diagonal cuts with sharp knife about 1/2-inch deep on top of loaves. Brush tops with cold water. Bake 25-30 minutes or until golden brown. For a crisper crust, brush tops of loaves one or two times with cold water during last 10-15 minutes of baking. 2 loaves
Dietary Fiber: <1g
I was looking for a recipe for a round sourdough bread to make a Cinnamon pull apart receipe I found. I decided to try this and instead of making it into breadstick make it round. It worked. I just had to let it raise longer. It was so good that I've made it again just for the bread. I'm freezing a loaf for later. This is so much easier than using a starter and taste just as good. Very easy to make - my 3 year old grandson helps me make it. Try it you will be surprised how good it is!!!
SO GOOOOOOOOOD!!!! Chewy and airy yet substantial. I will definitely use this again!
great tasting! My grandson's favorits.
I had been trying new recipes and searching for a good breadstick recipe for a couple of years. After trying this recipe, I quit searching and started sharing the recipe. The recipe was easy to follow and versatile. Instead of using yogurt when I didn't have any on hand, I used milk. Once I forgot and added all of the flour at once before mixing in the liquid. It still worked! I always top the breadsticks with coarse salt. I have used both mozarella and monterey jack cheese, depending on what I have had on hand.This is a no fail recipe!
Email address will not be published
How Did This Recipe Work Out for You?
Please return to landolakes.com to rate and review this recipe.
Your comments and suggestions are appreciated by others.
This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1109
© 2016 Land O'Lakes, Inc.
This year, my grandson Clark is 3 years old, so I wanted to make some cookies that he would love to eat and would find to be fun, too. These adorable Powdered Sugar Snowmen Cookies are just the ticket.
Chocolate’s complex flavor brings out the sweetness and tanginess of fruit, mellows the heat of peppers, and comes alive when introduced to a little bit of salt. The real question should be, “What can’t you dip in chocolate?” More ...
The Simple Rewards® Club is your personal online resource for exclusive offers and information. It’s also our way of saying “thank you” for trusting Land O’Lakes and inviting us into your home. Membership is free, so sign up today.
We'll email instructions to the address you used to register.
We've sent a confirmation email to the address associated with your account. Check your email and follow the link within 3 hours in order to complete the password reset process.
If you are already a member, please sign in.
Look for an email soon with instructions to reset your password.
If you did not receive the email, please check your email junk folder (just in case) or contact us.
Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
Your question has been submitted.
Your email has been sent. Thanks for sharing this Land O Lakes recipe!