Easy Homemade Breadsticks Using Cornmeal Pizza Dough
Equipment
- 1 Danish Dough Whisk
Ingredients
- 1 (15 oz) can whole kernel corn (no salt added) , or about 1 ½ cups of corn kernels*
- 1 ¾ cups bread flour (210 g), sifted and leveled**
- ¼ cup corn meal , or more bread flour
- ½ tsp instant yeast
- 1 Tbsp granulated sugar
- 1 tsp salt
- 1 Tbsp light olive oil or other neutral flavored oils like grapeseed oil
Instructions
- Prepare corn puree*** by blending the corn kernels in a mini blender until creamy. If using regular (salt added) canned corn, be sure to rinse the corn with water a few times to remove the excess salt.
- Mix all the dry ingredients (bread flour, corn meal, yeast, sugar, salt) in a clean bowl.
- Add the corn puree to the dry ingredients, until just combined.
- Stir in olive oil. The dough will be sticky, shaggy and rough on the surface.
- Cover the bowl with a loose fitting lid, or with a plastic wrap with one side left slightly open.
- Let the dough sit at room temperature for 1 hour.
- Now transfer the bowl with the dough (don't stir or punch down the dough) to the fridge and let it sit in the fridge overnight (or 10-12 hours).Note: You can keep the dough in the fridge for up to 5 days if you wish.
- On baking day, take the bowl out of the fridge and allow it to return to room temperature (about 1-2 hours).
- Remove the dough from the bowl, and place on a generously floured surface.
- Gently deflate the dough and divide into 4 pieces.
- Use your hands or a rolling pin to stretch out each of the divided dough into a rectangle, about 10 x 4 inches in size.
- Starting from the long side, roll the dough tightly into a tight and long cylinder (like a sushi roll or cinnamon roll). Pinch the ends to seal.
- Cut the log into 3 equal pieces, then transfer to a well floured surface and roll or stretch each piece of dough until they're 5 inches in length.TIP: instead of flour, you can also roll these breadsticks in some cornmeal for more texture and color.
- Arrange the breadsticks on a parchment lined baking sheet, about 2 inches apart.
- Cover with a damp towel or plastic wrap and let them rise until doubled, about 40-60 minutes.
- Brush the breadsticks in almond milk (or milk of choice) and sprinkle with additioonal cornmeal, if desired.
- Bake in a 400F oven for 12-15 minutes, or until golden brown.
- Once out of the oven, brush with butter or garlic oil for more flavor.
- Serve warm. Enjoy!
- The breadsticks can be stored wrapped, at room temperature, for 3-5 days. For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or microwave before eating.
Notes
*I used canned corn, but the corn can be from fresh, or from frozen. Here's how you should prep the corn depending on which you use:
- Canned Corn - For best results, drain and rinse the corn with water before using. It's best if you can find a "no salt added" corn. If not, we can also adjust the salt that's added to the bread by using half the amount of salt called for in the recipe.
- Frozen Corn - cook the frozen corn in the microwave or over stovetop at least until it's thawed or warm.
- Fresh Corn - Remove the corn kernels from the corn using a sharp knife. since the corn will be cooked with the bread, there's no need to pre-cook the corn before using.
- Cooked Corn - no prep required on this one :)
Nutrition
Calories: 99kcalCarbohydrates: 18gProtein: 3gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 262mgPotassium: 45mgFiber: 1gSugar: 0.1gVitamin A: 11IUVitamin C: 0.2mgCalcium: 14mgIron: 0.4mgZinc: 0.3mg***Net Carbs: 17g
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