Scallion Bread Sticks

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Servings: 16 Difficulty: Advanced
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Crispy, golden sticks infused with fresh scallions and olive oil, perfect for dipping.
Scallion Bread Sticks recipe image
Scallion Bread Sticks recipe image
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Scallion Bread Sticks

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 16 Calories: 593.1

Description

These homemade scallion bread sticks are the ultimate accompaniment to a hearty soup or a light salad. Made with a simple dough enriched with olive oil and fresh green onions, they offer a delightful contrast between a crisp, golden crust and a soft, chewy interior. The savory aroma of baking scallions fills the kitchen, promising a comforting, rustic treat. While the original recipe suggests an egg wash for shine, these can easily be made vegan by using a light brush of olive oil instead. They are best served warm, straight from the oven, sprinkled with a pinch of coarse salt. Whether you are hosting a dinner party or enjoying a quiet weeknight meal, these versatile bread sticks add a touch of homemade elegance to any table.

Ingredients

Directions

  1. Preheat the oven to 350&# 194;°F (177ðC).
  2. In a small bowl, combine the yeast, sugar, and 1/4 cup warm water. Set aside in a warm place until the mixture foams, about 5 to 10 minutes.
  3. In a large bowl or food processor, combine the flour, yeast mixture, olive oil, and 3/4 cup water.
  4. Mix until a dough forms, then add the minced scallions.
  5. Knead by hand on a lightly floured surface for about 5 minutes, or pulse in the food processor 10 to 15 times, until the dough is smooth, springy, and the scallions are evenly distributed.
  6. Place the dough in a lightly oiled bowl, turning to coat all sides. Cover with a damp cloth and let rise in a warm place until doubled in bulk, about 1.5 to 2 hours.
  7. Punch the dough down and turn it out onto a lightly floured surface. Knead gently a few times.
  8. Cut the dough into 12 to 16 equal pieces.
  9. Roll each piece into a stick approximately 12 inches long, moving from the center outward to ensure even shape.
  10. Place the sticks 1 inch apart on a baking sheet lightly sprinkled with cornmeal.
  11. Cover the baking sheet with a damp towel and let the sticks rise for 15 to 20 minutes.
  12. Brush the tops of the sticks with olive oil (or egg wash if not vegan) and sprinkle with coarse salt.
  13. Bake for 35 to 45 minutes, until lightly browned and crisp.
  14. Cool on a wire rack before serving.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 593.1kcal
% Daily Value *
Total Fat 16.3g26%
Saturated Fat 2.4g12%
Cholesterol 0.0mg0%
Sodium 25.8mg2%
Total Carbohydrate 96.5g33%
Dietary Fiber 3.5g15%
Sugars 2.9g
Protein 12.4g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, use olive oil instead of egg wash for brushing the tops.

Storage: Store cooled bread sticks in an airtight container at room temperature for up to 3 days. Reheat in a 350ðF oven for 5-10 minutes to restore crispiness.

Variation: For cheese bread sticks, knead in 1/2 cup grated Parmesan cheese along with or instead of the scallions.

The scallions may be omitted entirely to produce plain olive oil bread sticks.

Keywords: scallion, bread, sticks, garlic, olive, oil, yeast, dough, baking, crispy, homemade, side, dip, soup, appetizer, italian, vegetarian, green, onion, flour
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