Old School Freezer Breadsticks Recipe

by Jenn Brockman

I found my grandmother’s cookbook recently and the first thing I made was this old school freezer breadsticks recipe and they were pretty darn amazing. It took me back to when I was a child and I would cook with my grandmother in the kitchen. We always had the best of times, seriously it was amazing. I’m blessed to have so many amazing memories, many of which are in the kitchen making a mess with flour, trying to open orange juice, and mostly the love my grandmother and I shared. It was so special.

Old-School-Freezer-Breadsticks

Old School Freezer Breadsticks Recipe

The best part about these breadsticks, other than the fact they are freaking delicious is that you can store them in the freezer and pull them out when you are ready to bake them. You’ll just need to remember they are frozen and it will take some time for the freezer breadsticks to thaw and rise. Yes, they will still need to rise.

Old School Freezer Breadsticks Recipe

How long can I store Old School Freezer Breadsticks in the freezer?

You can store the freezer breadsticks in an airtight Ziplock bag in the freezer for up to 4 weeks. Once you are ready to bake them, simply pull them out, place them on a greased baking sheet, cover and allow to thaw and double in size. Once you’ve completed that process, simply pop them in the oven and bake for about 10 minutes or until they are completely done.

Okay, I’m going to stop and get the to recipe because I can’t think of anything else you’ll need to know before baking these tasty freezer breadsticks. Enjoy.

Old School Freezer Breadsticks Recipe

Rating: 5.0/5
( 1 voted )
Serves: 32 Prep Time: Cooking Time: Nutrition facts: 500 calories 10 fat

Ingredients

  • 3 1/2 cups flour (sifted)
  • 1/2 teaspoon sugar
  • 1 1/2 teaspoons salt
  • 2 packages active dry yeast
  • 1 tablespoon butter
  • 1 1/4 cups hot water
  • 1 egg white
  • 1 tablespoon cold water
  • Parmesan cheese

Instructions

Combine four, sugar, salt and yeast and whisk together. Add butter and water to dry ingredients and beat for two minutes at medium speed. Add 1/2 cup flour and beat on high for 2 minutes.  Stir in more flour slowly until you get a soft dough. Flour the counter and divide dough into 16 pieces.  Roll each piece into a rope and cut in half if needed. Transfer to freezer bags and freezer for up to 4 weeks. Remove from freezer and place on ungreased baking sheet. Cover, let stand at room temperature until thawed and have doubled in size. Brush with combined egg white and cold water or with a butter garlic mixture and sprinkle parmesan cheese. Bake for about 10 minutes or until completely baked.

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