• Skip to main content
  • Skip to after header navigation
  • Skip to site footer
  • Facebook
  • Instagram
  • Twitter
Justine Pattison logo

Justine Pattison

Everyday inspiration in the kitchen

  • Home
  • About
    • Meet The Team
    • In the Test Kitchen
  • My books
  • Recipes
    • Beef and Lamb
    • Breakfast and Brunch
    • Cakes and Bakes
    • Chicken and Turkey
    • Desserts
    • Fish and Seafood
    • Meat-free and Vegan
    • Microwave
    • Pork, Bacon and Ham
    • Salads and Stir Fries
    • Sauces and Seasonings
    • Slow Cooker
    • Snacks, Soups and Small Bites
    • Vegetables, Pasta and Rice
  • Tips & Advice
  • Media
  • News
  • Contact

Breadsticks

snack breadsticks
Print Recipe
Home-made breadsticks keep for weeks in an airtight container and are great for serving with dips and in place of bread with soups. Makes 30
Prep Time 40 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr 10 minutes mins
Servings 30
Calories 26

Ingredients

  • 50 ml just-boiled water
  • 50 ml cold water
  • 1 ½ tsp fast action dried yeast
  • ½ tsp fine sea salt
  • 200 g strong white flour, plus extra to dust
  • 1 medium egg, beaten

Instructions

  • Mix the just-boiled and cold water in a large mixing bowl and whisk in the yeast and salt. Add the flour and mix to form a fairly firm dough with a wooden spoon and then your hands. Turn the dough onto a very lightly floured surface and knead for 5 minutes.
  • Divide the dough into 30 evenly-sized pieces and roll them into very thin sausage shapes with your hands.
  • Place on 2 baking sheets lined with baking parchment and brush the breadsticks lightly with the beaten egg. Leave to rise for 45-60 minutes or until almost doubled in size.
  • Preheat the oven to 240C/Fan 220C/Gas 9. Bake the breadsticks in two batches for 15 minutes or until golden brown and crisp. Leave to cool on the baking trays, then pack into airtight containers. Eat within 3 weeks.

Notes

Cook's tip

Sprinkle a few of your breadsticks with sesame or poppy seeds after brushing them with the beaten egg. One teaspoon of sesame seeds contains 18 calories and one teaspoon of poppy seeds contains 16 calories.

Buy ‘CAKES, COOKIES & BREAD’ Without the Calories

Share this post:

Share on TwitterShare on FacebookShare on PinterestShare on LinkedInShare on E-mail

For some extra inspiration

For inspiring ideas, new recipes and lots of tips to not only save you time and money, but help you cook and eat better too, sign up to my newsletter here.

This is the perfect way to stay in touch if you don’t use social media.
I won’t share your details and you can also opt-out anytime.

Sidebar

Justine’s books

Cover of Ping!
buy Now
freeze book cover
Buy Now
Slow cooker paperback
Buy Now
Buy Now
without the calories comfort food
Buy Now
without the calories easy one pot
Buy Now
without the calories pasta and rice
Buy Now
without the calories quick and easy
Buy Now
without the calories takeaway favourites
Buy Now
Justine also in her kitchen
Kitchen
Justine and Claire cooking in the kitchen

Instagram

Slow cooker pulled pork makes an easy meal for ove Slow cooker pulled pork makes an easy meal for over the weekend. My version is rich and spicy - perfect for piling into warmed wraps with pink pickled onions, avocado, soured cream and shredded lettuce. ⁠
⁠
You can find the recipe by clicking on the link in my bio. ⁠
⁠
#slowcookerpulledpork #justinepattisonrecipes #weekendcooking⁠
#easyrecipes #spicypulledpork⁠
⁠
⁠
⁠
Thinking you’d like something different for breakf Thinking you'd like something different for breakfast? These fruity layered yoghurt pots can be made with fresh or frozen berries and prepped ahead. Add a small handful of nuts or some granola for extra crunch.⁠
⁠
Click on the link in my bio for the recipe.⁠
⁠
#healthybreakfast #crushedberryyoghurt #justinepattisonrecipe #yoghurtbreakfast #mealprep
Using a few ingredients you can create an easy war Using a few ingredients you can create an easy warm salad that's just right for this in-between weather.  Toss chickpeas, cubes of squash and cauliflower with a little olive oil and spices (I use a combination of cumin, coriander and chilli), scatter onto a tray and bake in a hot oven until lightly roasted. Toss with baby spinach and roasted peppers from a jar, before drizzling with a simple yoghurt dressing.⁠
⁠
#vegetariansalad  #lunchidea  #quickhealthyrecipe #justinepattison #justinepattisonrecipes
Make the most of fresh, spring rhubarb with one of Make the most of fresh, spring rhubarb with one of my favourite cakes. You can bake it in a brownie tin, or even a roasting tin, and you don't need any special kitchen equipment to knock it together. ⁠
⁠
You can click on the link in my bio for the recipe.⁠
⁠
#rhubarbcake #justinepattisonrecipes #homebaking #rhubarb  #rhubarbseason⁠  #seasonalrecipe
I love making this quick yoghurt pancake recipe fr I love making this quick yoghurt pancake recipe from my book ‘Quick and Easy’ because I don't need any scales – just a small yoghurt pot for all my measuring. They’re deliciously light and very simple to make – the key is to have your pan nice and hot before adding the batter. (You can swipe for the recipe – I’ve included the weights and measures in case you are using a larger 500g pot of yoghurt.)

#pancakes #shrovetuesday #withoutthecalories #pancakeday2023 #yoghurtpancakes #pancakerecipe #easyrecipes
Load More… Follow Justine on Instagram
  • Facebook
  • Instagram
  • Twitter
  • Mail

Copyright © 2017–2023 · Justine Pattison · All Rights Reserved · Privacy Policy · Terms and Conditions