Crunchy Bread Stix - Fowlerville Pizzeria Style Recipe

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Crunchy Bread Stix - Fowlerville Pizzeria Style
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Ingredients:

Directions:

  1. Combine flour, water, yeast, dry milk powder, 3 tablespoons olive oil, and salt in the mixing bowl of a large stand mixer; knead into a soft, smooth dough, about 7 minutes.
  2. Place into a warm area and let rise until doubled, 1 to 1 1/2 hours.
  3. Transfer dough to an oiled work surface; roll with a rolling pin into a 10x20-inch rectangle. Brush dough with 1 tablespoon olive oil and sprinkle with sesame seeds. Roll dough again lightly to press seeds into surface. Use a pizza wheel or sharp knife to cut dough along the shorter edge into 1/4- to 1/2-inch wide strips. Hold each breadstick by both ends and twist once.
  4. Grease baking sheets or line with parchment paper. Transfer bread sticks to prepared baking sheets; cover with a kitchen towel and set aside for 30 minutes.
  5. Preheat oven to 425 degrees F (220 degrees C).
  6. Bake bread sticks in the preheated oven until golden brown, 12 to 14 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 49.98 Kcal (209 kJ)
Calories from fat 19.71 Kcal
% Daily Value*
Total Fat 2.19g 3%
Cholesterol 0.02mg 0%
Sodium 65.72mg 3%
Potassium 21.91mg 0%
Total Carbs 6.42g 2%
Sugars 0.06g 0%
Dietary Fiber 0.46g 2%
Protein 1.12g 2%
Iron 0.6mg 3%
Calcium 18mg 2%
Amount Per 100 g
Calories 275.49 Kcal (1153 kJ)
Calories from fat 108.66 Kcal
% Daily Value*
Total Fat 12.07g 3%
Cholesterol 0.13mg 0%
Sodium 362.29mg 3%
Potassium 120.8mg 0%
Total Carbs 35.41g 2%
Sugars 0.34g 0%
Dietary Fiber 2.52g 2%
Protein 6.18g 2%
Iron 3.4mg 3%
Calcium 99.1mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.1
    Points
  • 1
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • sugar free,
  • good source of fiber

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