Low Histamine Classic Breadsticks
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Learn more →Ingredients
8 servings
For the dough
- 1 cup warm water (105–110°f / 40–43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
Ingredient noteLow histamine diets often flag yeast because of its association with fermentation, but baker's yeast is a fresh cultured leavening that does not carry the pre-formed histamine of aged or fermented foods, and the small amount used to raise dough adds little. It is likely fine here. If you prefer to always avoid active dry yeast, please tap it and change its rating to Red.
- 1 tsp granulated sugar
- 3 cups all-purpose flour, plus more for dusting
- 1 tsp fine salt
- 2 tbsp olive oil
For the garlic butter
- 3 tbsp unsalted butter
- 2 cloves garlic, finely minced
- ¼ tsp fine salt
For topping
- ½ tsp coarse salt or flaky sea salt, for topping
- ¼ cup grated parmesan cheese (optional)
Can be omittedgrated parmesan cheese
- ½ tsp dried italian seasoning (optional)
Instructions
- 1
Combine the warm water, yeast, and sugar in the bowl of a stand mixer (or a large mixing bowl). Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty — if it doesn't foam, the yeast is inactive and should be replaced before continuing.
- 2
Add the flour, fine salt, and olive oil to the yeast mixture. Mix on low speed with the dough hook for 2 minutes, then increase to medium and knead for 6–8 minutes, until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl. If mixing by hand, turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
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