Dog Bone Breadsticks

Dog Bone Breadsticks


  • 1 cup warm water
  • 1 teaspoons ½ instant dry yeast
  • 2 tablespoons white sugar
  • cup ¼ melted butter
  • 1 teaspoons ½ salt
  • 3 cups to 3½ LFM Bread Flour
  • 1 tablespoon italian seasoning
  • 1 piece egg yolk
  • 2 tablespoon fresh milk
  • beaten egg white
  • parmesan cheese


  • Pre-heat the oven to 400°F/205°C. Grease and line 2 baking sheets. Set aside.
  • In a bowl, combine the water, yeast, sugar. Set aside until the mixture begins to bubble.
  • In a separate bowl, mix butter, salt and 2 cups of flour. Then add the yeast mixture and mix it well until it forms a dough. Place the dough on a flat surface and knead, slowly add the 1 cup of flour, knead continuously until the dough becomes smooth and elastic. Add in a little amount of flour if the dough is too wet and sticky.
  • Place the dough in a lightly oiled bowl and cover with a towel or cling wrap. Keep in a warm dry place for 30 minutes or until it doubles in size.
  • Punch down the dough and divide into 24 pieces. Roll out each piece and split both ends of the dough and shape it like a dog bone.
  • Place on the baking sheets. Bake for 20-25 minutes until golden brown. Mix egg yolk and milk in a small bowl to make an egg wash and brush the dog bone breadsticks in the middle of its baking time. After 5 minutes, brush the top if the breadsticks with beaten egg white and sprinkle with grated parmesan cheese and continue baking until dog bone breadsticks turn golden brown.
  • While hot brush the bread with olive oil and sprinkle with parmesan cheese.
  • Best served with marinara sauce.


Yield: 24 pieces

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