If you live in Utah, chances are that you have eaten at the Pizza Factory. I’m not a huge fan of their pizza, but their breadsticks are TO DIE FOR! They wrap them around a dowel stick before they bake them so they are really fun to eat. They also have an amazing flavor. Every time I eat there I study my bread stick trying to figure out what seasonings are on it so I can replicate it at home.
I think I finally figured it out. I am so excited! The secret ingredient is dried dill weed. Yep, you heard me right, dill weed. I couldn’t believe it either! I thought it looked like dill weed, but I figured I was just wrong. That it was some exotic spice I’d never heard of before. Then I finally went with my instincts and used dill weed on some bread sticks. Holey moley-they were phenomenal!!! I could have just eaten them for my meal and skipped the main course. (But I didn’t.) Seriously folks, you have got to try these!! I wrapped pieces of dough around skewers that had been soaked in water. You could just twist two pieces of dough together if you don’t have skewers.
Pizza Factory Breadsticks
1 1/2 cups hot water
1 Tbsp sugar
1/2 tsp salt
1 Tbsp SAF instant yeast
2 Tbsp olive oil
3 1/2 – 4 cups flour
2-3 Tbsp melted butter
1/4 tsp garlic salt
1/4 tsp garlic powder
1/4 tsp dill weed
1/8 tsp Italian seasoning
Combine water, sugar, salt, yeast, oil, and enough flour to make a soft dough. Knead for 3-4 minutes. On greased counter, break off pieces of dough and roll into thin ropes that are about 1 1/2 times the length of your skewers. Twist the rope around the skewer and place on a greased cookie sheet. Repeat till all dough is used. Let twists rise till doubled, about 30 minutes. While they are baking, combine the glaze ingredients so the flavors will blend. Bake twists at 375 for about 12-15 minutes or till golden brown. Remove from oven and brush with the butter glaze. Try not to drool.
-You could add some canned parmesan cheese to the glaze if you want. All I had was the fresh stuff and I knew that wouldn’t work as well.
-If you don’t have skewers and are just twisting your dough ropes together, they will need to bake longer because they will be fatter.
-As with all bread recipes, if you don’t have the instant yeast, you must first dissolve your yeast in the warm water, and let the dough rise once before you form your twists.
-I tried brushing the glaze on a few of the twists before baking them, and trust me, it is not as good. Brushing them after really made a difference in the great flavor.