I use this basic recipe for so many things–pocket sandwiches (like Hot Pockets, only not gross), breakfast pocket sandwiches, pizza crust, pizza on the grill, pizza pockets, whatever. One major advantage is that this dough is very, very forgiving. If you’re just getting started, we recommend, checking out these tips on how to work with yeast dough, but this is a great dough to start with if you’re a yeast dough virgin or if you’ve had bad experiences working with yeast in the past.
how to make them
To get started, you’ll need some yeast, sugar, and warm water. The water needs to be about 105-115 degrees F, which you can measure with a thermometer if you want, but I always say water hot enough that would feel like a hot shower but not so hot you wouldn’t want to wash your hair or your face in it. If it’s not warm enough, the yeast won’t activate and if it’s too hot, the yeast will die. The sugar feeds the yeast. In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly. Add salt and stir. Add 1 1/2 cups of flour and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger. Cover and allow to rise for 45 minutes or until doubled in bulk.
before
after
While the dough is rising, line a baking sheet with parchment and set aside. Remove from bowl and place on a surface sprayed with cooking spray. Roll into a rectangle and cut into 12 strips with a pizza cutter. Roll out each piece of dough into a snake about 18″ long, then drape the middle of the “snake” over your forefinger and twist the dough. Place on baking sheet and repeat with remaining 11 pieces of dough. Try to space them evenly, but it’s okay if they’re close; pulling apart hot bread is one of life’s greatest pleasures! Cover pan and allow dough to rise for another 30 minutes. When there’s about 15 minutes to go, preheat your oven to 425. When done rising, bake for 12-15 minutes (it will depend on your oven) or until golden on top. Rub some butter on top of the breadsticks (just put a ziploc bag on your hand, grab some softened butter, and have at it) and sprinkle with garlic bread seasoning or the powdery Parmesan cheese in a can and garlic salt (or you could sprinkle them with cinnamon sugar. I did that once. It was awesome). If you’d like, you can serve with marinara for dipping. They’re amazing hot, but I’m not gonna lie, they’re also pretty amazing at 11 pm when your kids are in bed and you’re pondering the meaning of life in the dark in the kitchen.
