Ingredients
Here is the simple list of components you’ll need to assemble your spooky skeleton. Each ingredient plays a crucial role in creating the perfect texture and flavor for these bone-chillingly good breadsticks.
- Warm Water (1 ½ cups): The temperature is key. It should be lukewarm, around 110°F (43°C), to properly activate the yeast without harming it.
- Active Dry Yeast (1 packet, or 2 ¼ teaspoons): This is the magic ingredient that gives our breadsticks life, making them rise and creating that wonderfully light and airy texture.
- Granulated Sugar (2 tablespoons): Just a touch of sugar provides food for the yeast, helping it activate more effectively, and adds a subtle depth of flavor to balance the saltiness.
- All-Purpose Flour (4 cups, plus more for dusting): The structural foundation of our bones. All-purpose flour provides the perfect balance of protein to create a dough that is both strong enough to hold its shape and tender enough to be enjoyed.
- Salt (2 teaspoons): Essential for flavor. Salt not only enhances the overall taste of the bread but also helps to control the yeast’s activity for a more even rise.
- Olive Oil (¼ cup): This enriches the dough, adding a soft, supple texture and a classic, savory flavor that makes the breadsticks wonderfully moist.
- Melted Butter (4 tablespoons): Brushed over the breadsticks before baking, butter helps them achieve that beautiful, glossy, golden-brown crust and adds a rich finish.
- Garlic Powder (1 tablespoon): Mixed with the melted butter, this infuses the breadsticks with a warm, aromatic garlic flavor that is simply irresistible.
- Coarse Sea Salt or Flaked Salt (for sprinkling): This is the finishing touch. A generous sprinkle before baking adds a delightful crunch and a professional look, mimicking the texture of aged bone.
Instructions
Follow these detailed steps to bring your Skeleton Bone Breadsticks to life. Don’t be intimidated by working with yeast; this recipe is straightforward and perfect for bakers of all skill levels.
In the large bowl of a stand mixer or a regular large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Gently stir the mixture with a whisk or fork for a few seconds. Let it sit undisturbed for about 5-10 minutes. You’ll know the yeast is active and ready when the mixture becomes foamy and frothy on top. This process, known as “proofing,” is a crucial first step to ensure your dough will rise properly. If your yeast doesn’t foam, it may be old, and it’s best to start over with a fresh packet.
Once your yeast is proofed, add the olive oil, salt, and 3 ½ cups of the all-purpose flour to the bowl. If using a stand mixer, attach the dough hook and mix on low speed until the ingredients are just combined. Then, increase the speed to medium-low and knead for 6-8 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl. If the dough is too sticky, add the remaining ½ cup of flour, one tablespoon at a time, until it’s easy to handle.
If kneading by hand, mix the ingredients with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface. Knead by hand for 8-10 minutes, pressing the dough away from you with the heel of your hand, then folding it over and giving it a quarter turn. Continue this process until the dough is smooth and elastic.
Lightly grease a large, clean bowl with a little olive oil. Form your kneaded dough into a ball and place it in the bowl, turning it over once to coat the entire surface with oil. This prevents a dry crust from forming. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Place the bowl in a warm, draft-free spot in your kitchen. Let the dough rise for 1 to 1 ½ hours, or until it has doubled in size. A good test is to press two fingers gently into the dough; if the indentations remain, it’s ready.
Gently punch down the risen dough to release the air. Transfer the dough to a lightly floured work surface and divide it into 12-16 equal pieces, depending on how large you want your bones to be.
Take one piece of dough and roll it into a rope about 8-10 inches long. To create the classic bone shape, use a small, sharp knife or a bench scraper to make a 1-inch slit in the center of each end of the rope. Carefully take the two new small pieces at one end and fold them outwards and under, pinching them slightly to form the “knuckle” of the bone. Repeat this process on the other end. Place the shaped bone onto a baking sheet lined with parchment paper. Repeat with the remaining pieces of dough, ensuring you leave at least 2 inches of space between each bone to allow for expansion during baking.
Preheat your oven to 400°F (200°C).
While the oven is preheating, let your shaped bones rest on the baking sheets for another 15-20 minutes. This short second rise will make them extra fluffy.
In a small bowl, whisk together the melted butter and garlic powder. Using a pastry brush, generously brush this garlic butter mixture over the entire surface of each bone breadstick. For the final touch, sprinkle each bone with coarse sea salt.
Bake for 12-18 minutes, or until the breadsticks are a deep golden brown and sound hollow when tapped on the bottom. Keep a close eye on them during the last few minutes of baking to prevent them from getting too dark.
Once baked, carefully transfer the Skeleton Bone Breadsticks to a wire cooling rack. It’s tempting to dig in right away, but letting them cool for a few minutes allows the internal structure to set and makes them easier to handle. Serve warm and enjoy the spooky
Nutrition
- Serving Size: one normal portion
- Calories: 185