Alphabet Breadsticks

Sorce	mmb
Ingridients
Instructions	Heat oven to 375°F. Separate dough into 12 pieces along perforations. Roll each piece into 12-inch rope. Form each rope into letter of the alphabet, cutting and piecing dough as needed. Pinch to seal pieces together. Place salad dressing mix on plate. Brush each letter with melted butter; dip into salad dressing mix. Place letters 3-inches apart onto greased baking sheet. Bake for 10 to 13 minutes or until golden brown. Remove from pan. Cool on wire rack.

Bread Machine New York-Style Bagels

Sorce	Ninth Dimension
Ingridients
Instructions	Place ingredients for the dough into the bread pan in the order recommended by the bread machine manufacturer. Select the Dough Cycle and press Start. During the cycle's first kneading check to see if adding a few drops of water (or more flour) is needed in forming a stiff dough ball, plus use a spatula to scrape down the sides of the pan, if necessary, to help incorporate all the ingredients. When cycle is finished, remove the dough and divide into 8 sections, forming each section into 10-inch long strips. Roll the ends together to seal and make a ring. Place on a lightly floured surface, cover, and let bagels rest 15 to 20 minutes, rising about halfway and becoming slightly puffy. Meanwhile, fill a large cooking pot or Dutch oven three quarters full with water. Add the malt syrup and salt. Bring water to a boil. Preheat oven to 450*F (230*C). Line two large baking sheets with baking parchment and, if desired, sprinkle generously with corn meal. Set aside. Line two other baking sheets with a kitchen towel, set near your stove. Reduce boiling water to a simmer and cook 2 bagels at a time (do not crowd the pot). Simmer bagels for about 45 seconds on one side, then turn and cook other side for another 45 seconds and then drain bagels on the towel-lined baking sheet. Carefully place bagels on the parchment-lined baking sheets. Bake bagels plain or sprinkle with a topping of your choice. Place in the hot oven, immediately reduce heat to 425*F (220*C), and bake about 17 to 25 minutes. When almost baked, turn bagels over (a pair of tongs do the job easily). If you have a baking stone, finish bagels on the stone directly. Transfer bagels to wire rack to cool. These freeze well, which helps to retain a just-baked taste, if they aren't all eaten on the first day. To freeze, slice cooled bagels first, place a small strip of plastic between the bagel halves and place in a plastic self-sealing freezer bag. When you're ready for a bagel, they'll come apart easily, ready to pop into the toaster/oven and enjoy.

Chewy Brown Breadsticks

Sorce	open_for_all
Ingridients	Breadsticks Ingredients: 1 cup warm water (105° to 115°F) 1 (1/4-ounce) package active dry yeast 2 tablespoons firmly packed brown sugar 1 1/2 cups whole wheat flour 1 1/2 to 2 cups bread flour 1/2 cup cornmeal 1 large egg, beaten 2 tablespoons light molasses 2 tablespoons LAND O LAKES® Butter, melted 1 1/2 teaspoons salt   Egg Wash Ingredients: 1 egg, beaten 1 tablespoon water 2 tablespoons cornmeal
Instructions	Combine water, yeast and brown sugar in large bowl; stir until yeast is dissolved. Add whole wheat flour, 1/2 cup bread flour, 1/2 cup cornmeal, egg, molasses, butter and salt. Beat at medium speed, scraping bowl often, until smooth. Stir in enough remaining bread flour by hand to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic (5 to 10 minutes). Place in greased bowl; turn, greased-side up. Cover; let rise in warm place until double in size (about 1 hour). Punch down dough; turn onto lightly floured surface. Divide into 12 (9x1/2-inch) breadsticks. (Dough may be sticky.) Place breadsticks 2 inches apart onto greased baking sheets. Cover; let rise until double in size (20 to 30 minutes). Combine 1 beaten egg and 1 tablespoon water in small bowl. Brush breadsticks with egg mixture; sprinkle with cornmeal. Heat oven to 375ºF. Bake for 13 to 18 minutes or until golden brown.

Cheesy Italian Batter Breadsticks

Sorce	tomgiddings
Ingridients
Instructions	Heat oven to 400°F. Melt butter in ungreased 13 x 9-inch baking pan in oven (3 to 5 minutes). Stir in Italian seasoning; remove from oven. Meanwhile, stir together flour, Parmesan cheese, baking powder and sugar in medium bowl; stir in milk just until moistened. Turn dough onto lightly floured surface; knead until smooth (1 minute). Roll dough into 12 x 6-inch rectangle. Cut into 1-inch strips. Twist each strip of dough; roll to coat in butter mixture. Arrange strips in pan. Bake for 22 to 27 minutes or until lightly browned. Serve immediately.

Homemade Bagels

Sorce	jek
Ingridients
Instructions	Combine sugar, yeast, salt, first addition of flour and oatmeal in a large bowl. Add warm water (105° to 115°F); mix with an electric mixer on low speed until blended. Mix on high speed for 3 minutes, scraping bowl often. Gradually add remaining flour to make a stiff dough. Knead on a floured surface for 10 minutes or until smooth and elastic. Shape into a ball; place in a greased bowl, turning once to coat the top. Cover and let rise in a warm place for 1 hour or until doubled in bulk. Punch down; rest dough for 15 minutes. Divide into about 12 portions; shape into 2-inch balls. Cut a hole through center of each using a hole cutter or pierce each using the handle of a wooden spoon to form rings. Place rings onto a baking sheet; allow to rise for about 30 minutes. Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside. Meanwhile, bring a large kettle of water to a boil. Simmer bagels, two or three at a time, for about 2 minutes on each side. With slotted spoon, remove from boiling water; place on prepared baking sheet; brush with beaten egg*. Repeat with remaining bagels; bake for 25 to 30 minutes at 375°F or until golden brown. Cool on wire rack.

Authentic New York-Style Homemade Bagels

Sorce	Piggy
Ingridients
Instructions	In a large mixing bowl, stir together water, yeast, and sugar. Let stand for 5 minutes. With a wooden spoon, stir in oil, malt and one cup of the flour. Add salt, then enough of remaining flour to make a stiff dough. On a lightly floured surface, knead for 10 to 12 minutes. Cover with a floured dish towel and allow dough to rest on a board for about 15 minutes. Divide dough into 8 sections and form each section into 10-inch long strips. Roll the ends together to seal and make a ring. Place on a lightly floured surface, cover, and let bagels rest 15 to 20 minutes, rising about halfway and becoming slightly puffy. Meanwhile, fill a large cooking pot or Dutch oven three quarters full with water. Add the malt syrup and salt. Bring water to a boil. Preheat oven to 450*F (230*C). Line two large baking sheets with baking parchment and, if desired, sprinkle generously with corn meal. Set aside. Line two other baking sheets with a kitchen towel, set near your stove. Reduce boiling water to a simmer and cook 2 bagels at a time (do not crowd the pot). Simmer bagels for about 45 seconds on one side, then turn and cook other side for another 45 seconds and then drain bagels on the towel-lined baking sheet. Carefully place bagels on the parchment-lined baking sheets. Bake bagels plain or sprinkle with a topping of your choice. Place in the hot oven, immediately reduce heat to 425*F (220*C), and bake about 17 to 25 minutes. When almost baked, turn bagels over (a pair of tongs do the job easily). If you have a baking stone, finish bagels on the stone directly. Transfer bagels to wire rack to cool. These freeze well, which helps to retain a just-baked taste, if they aren't all eaten on the first day. To freeze, slice cooled bagels first, place a small strip of plastic between the bagel halves and place in a plastic self-sealing freezer bag. When you're ready for a bagel, they'll come apart easily, ready to pop into the toaster/oven and enjoy.

Onion Fennel Breadsticks

Sorce	JMaNJasonJohnr
Ingridients
Instructions	Cook fennel seed in 10-inch skillet over medium heat until toasted (3 to 4 minutes); set aside. Melt butter in same skillet until sizzling; add onion. Cook over medium heat, stirring occasionally, until onion is softened (8 to 10 minutes); cool. Meanwhile, dissolve yeast in 1 1/4 cups warm water in large bowl; stir in sugar. Let stand 5 minutes. Stir in 1 cup flour and 1 teaspoon salt until smooth. Add onion mixture, fennel seed and enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic (about 5 minutes). (Dough will be soft and slightly sticky.) Place into greased bowl; turn greased-side up. Cover; let rise in warm place until double in size (about 1 hour). (Dough is ready if indentation remains when touched.) Punch down dough; divide in half. Let stand 10 minutes. Heat oven to 400°F. Divide each half of dough into 12 equal pieces. With lightly floured hands, on lightly floured surface form each piece of dough into 12-inch rope. Place onto greased baking sheets. Brush each breadstick with water; sprinkle with coarse salt and pepper. Bake for 12 to 16 minutes or until lightly browned. Serve warm.

Pretzels I

Sorce	Kevin-J
Ingridients
Instructions	Dissolve 1/2 of the yeast in 1/4 cup of warm water (105°F to 115°F); let sit undisturbed for 3 to 5 hours. Next, combine remaining yeast with 1/4 cup of warm water (105°F to 115°F); let sit for 3 to 4 minutes, or until foamy. Dissolve honey in remaining water (hot tap water is fine); stir in oil and salt. When cool, mix it together with both yeast mixtures in a large bowl. Add 2 cups of flour, incorporating it with a spoon or plastic dough scraper and mixing vigorously for 3 or 4 minutes. Turn mixture out onto a lightly floured surface and, using the remaining cup of flour, knead the mass into a medium-firm dough. Let the dough rise, covered and in a warm spot, for 30 minutes, until almost doubled in size. Punch dough down and form into a tight ball. Coat with a little corn or vegetable oil and place it back in the bowl. Cover dough with plastic wrap and let it rise in the refrigerator for 2 to 4 hours. When doubled in size, take dough out of refrigerator and shape it immediately. Divide dough in 14 equal pieces and roll each piece into a log about 24-inches long. The strands of dough should be about 3/4-inches in diameter in the middle and taper down to 1/4 inch at each end. Bend each strand into desired pretzel shape and place on a parchment-lined baking sheet. Brush pretzels with a mixture of egg yolk and milk, sprinkle with coarse salt, cover loosely and let rise for 30 more minutes Preheat oven to 375°F. Bake pretzels for 30 minutes or until dark golden brown. Cool on a wire rack.

Rosemary Breadstick Twists

Sorce	flashx
Ingridients
Instructions	Heat oven to 400°F. Melt butter in 13 x 9-inch baking pan in oven (3 to 5 minutes). Meanwhile, stir together flour, cheese, sugar and baking powder in medium bowl. Stir in milk just until moistened. Turn dough onto lightly floured surface; knead until smooth (1 minute). Roll dough into 12 x 6-inch rectangle. Cut into 12 (1-inch) strips. Stir rosemary and garlic into melted butter in pan. Twist each strip of dough 6 times. Dip into herbed butter mixture; place in same pan. Bake for 20 to 25 minutes or until lightly browned.

Soft Pretzels

Sorce	mleratbear
Ingridients
Instructions	Generously grease a large mixing bowl and 2 large cookie sheets; set aside. In a large bowl, sprinkle yeast over warm water (105 -115°F) and stir until dissolved. Stir in softened butter, sugar, and salt. Beat in 1 1/4 cups flour, adding up to 2 3/4 cups additional flour gradually. Knead until dough is no longer sticky. Place the dough into the prepared greased bowl, cover with plastic wrap and let rise until doubled, about 1 hour. Punch down and divide into 12 to 16 pieces. Roll each piece between your hands into an 18-inch length. Twist and fold each into a pretzel shape. Place onto greased baking sheets, cover lightly with a tea towel. Allow to rise again until double. Preheat oven to 375°F. In a large shallow saucepan, mix water with baking soda and bring to a boil. Gently lower the pretzels into the water for 1 minute, or until they float to the top. Return to the baking sheet and sprinkle with coarse salt. Bake for 10 to 12 minutes. Remove to a wire cooling rack.