Martini Sticks are crispy, buttery, and flavorful breadsticks that are perfect for parties, tea time, gatherings, and snack platters. They have a golden crust, flaky layers, a light cheesy flavor, and a delicious blend of herbs and spices. Making them at home allows you to control the flavors, texture, thickness, and spice level while using fresh ingredients without preservatives.

Preparation Time

• Ingredient Preparation: 20 minutes
• Yeast Activation: 10 minutes
• Dough Kneading: 15 minutes
• First Rise: 1 hour
• Layering and Folding: 20 minutes
• Chilling: 20 minutes
• Shaping and Twisting: 30 minutes
• Final Proofing: 15 minutes
• Baking: 20–25 minutes
• Cooling: 25 minutes

Total Time: About 3 hours

Yield

• 35 thin crispy sticks
• 25 medium sticks
• 18 thick bakery-style sticks

Ingredients

Main Dough Ingredients

• 5 cups all-purpose flour
• 2 teaspoons salt
• 2 teaspoons sugar
• 2 tablespoons milk powder
• 2 teaspoons instant yeast
• 1 teaspoon baking powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 1 teaspoon chili flakes
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon thyme
• 2 tablespoons parmesan cheese
• 2 tablespoons sesame seeds
• 1 tablespoon nigella seeds
• 5 tablespoons softened butter
• 3 tablespoons olive oil
• 1 egg
• 1¼ cups warm milk
• ½ cup warm water

Flavor Butter Mixture

• 5 tablespoons melted butter
• 2 tablespoons olive oil
• 2 teaspoons garlic paste
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon mixed herbs
• 1 teaspoon parsley flakes
• 1 teaspoon chili flakes

Layering Ingredients

• ½ cup grated cheddar cheese
• ¼ cup parmesan cheese
• 2 tablespoons mozzarella cheese
• Optional chopped olives
• Optional chopped jalapeños
• Optional sun-dried tomatoes

Topping Ingredients

• Sesame seeds
• Nigella seeds
• Sea salt flakes
• Parmesan cheese
• Italian herbs
• Butter for brushing

Equipment Needed

• Large mixing bowl
• Measuring cups
• Kitchen scale (optional)
• Wooden spoon
• Rolling pin
• Pizza cutter
• Sharp knife
• Pastry brush
• Baking trays
• Parchment paper
• Cooling rack
• Clean kitchen towel

Instructions

Step 1: Activate the Yeast

In a bowl, mix warm milk and warm water. Add sugar and stir. Sprinkle the instant yeast over the liquid and leave it for 10 minutes. The mixture should become foamy. If it does not foam, use fresh yeast and start again.

Step 2: Mix the Dry Ingredients

In a large bowl, combine:

• Flour
• Salt
• Milk powder
• Garlic powder
• Onion powder
• Paprika
• Black pepper
• Chili flakes
• Oregano
• Basil
• Thyme
• Sesame seeds
• Nigella seeds
• Parmesan cheese

Mix well until everything is evenly combined.

Step 3: Add Butter and Oil

Add softened butter to the dry ingredients and rub it in with your fingertips until the mixture looks like breadcrumbs. Add olive oil and mix lightly.

Step 4: Make the Dough

Create a well in the center of the dry mixture. Add the activated yeast mixture and egg. Mix until a rough dough forms.

If the dough feels dry, add warm water one tablespoon at a time. If it feels too sticky, add a little flour. The dough should be soft and slightly sticky.

Step 5: Knead the Dough

Place the dough on a clean surface and knead for 12–15 minutes. Push, fold, and turn the dough continuously until it becomes smooth, soft, stretchy, and slightly shiny.

Step 6: First Rise

Lightly grease a bowl with oil. Place the dough inside, cover it, and leave it in a warm place for about 1 hour or until doubled in size.

Step 7: Prepare the Flavor Butter

In a bowl, mix:

• Melted butter
• Olive oil
• Garlic paste
• Paprika
• Black pepper
• Mixed herbs
• Parsley flakes
• Chili flakes

Mix until smooth.

Step 8: Deflate the Dough

After the dough has risen, gently press it to remove excess air. Do not press too hard.

Step 9: Roll the Dough

Roll the dough into a rectangle about:

• 18 inches long
• 12 inches wide
• ¼ inch thick

Keep the thickness even.

Step 10: Add the Flavor Layers

Brush the dough with the butter mixture. Sprinkle cheddar cheese, parmesan cheese, and herbs evenly.

Optional additions:

• Olives
• Jalapeños
• Sun-dried tomatoes
• Black olive paste
• Smoked paprika

Step 11: Fold for Layers

Fold one side toward the center, then fold the other side over it like a letter. Turn the dough and roll gently again. Repeat once more for extra flaky layers.

Step 12: Chill the Dough

Wrap the dough loosely and refrigerate for 20 minutes.

Step 13: Roll Again

Remove the dough from the refrigerator and roll it into a rectangle again.

• Thin = extra crispy sticks
• Medium = balanced texture
• Thick = softer bakery-style sticks

Step 14: Cut the Strips

Using a pizza cutter or knife, cut strips:

• 1 cm wide for thin sticks
• 2 cm wide for thicker sticks

Step 15: Twist the Strips

Gently twist each strip from both ends and place them on parchment-lined baking trays. Leave space between each stick.

Step 16: Add Toppings

Brush the tops with butter mixture and sprinkle:

• Sesame seeds
• Nigella seeds
• Parmesan cheese
• Sea salt flakes
• Italian herbs

Step 17: Final Proof

Leave the shaped sticks to rest for 15 minutes. Meanwhile, preheat the oven to 190°C.

Step 18: Bake

Bake for 20–25 minutes. Rotate the trays halfway through baking.

The sticks are ready when:

• Edges are golden
• Surface is crisp
• Bottom is lightly browned
• Cheese is slightly toasted

Step 19: Cool

Transfer the baked sticks to a cooling rack immediately. Allow them to cool completely before serving.

Step 20: Check the Texture

Perfect Martini Sticks should:

• Be crispy outside
• Have flaky layers inside
• Smell buttery and herby
• Look golden brown
• Feel light, not heavy

Tips & Tricks

• Use warm, not hot, milk and water for yeast activation.
• Chill the dough after folding for better flaky layers.
• Roll thinner for extra crispy sticks.
• Rotate baking trays halfway through baking for even browning.
• For a glossy finish, brush with egg wash before baking.
• For extra crispiness, bake partially, cool slightly, and bake again.
• Place a small tray of hot water in the oven for the first 5 minutes to improve texture.
• Parmesan cheese on top creates a richer crust.

Storage

Room Temperature

Store completely cooled sticks in an airtight container for up to 7 days.

Refrigerator

Store for up to 2 weeks. Reheat before serving.

Freezer

Freeze baked sticks in zip bags for up to 2 months.

Reheating

Bake at 170°C for 5 minutes. Avoid microwaving because the sticks may lose their crisp texture.

Serving Suggestions

Serve with:

• Cream cheese dip
• Garlic aioli
• Marinara sauce
• Spinach dip
• Cheese fondue
• Hummus
• Olive tapenade
• Tomato basil soup
• Mushroom soup
• Tea
• Coffee
• Mocktails
• Cocktails

Notes

Flavor Variations

Cheesy Version

• Increase cheddar and mozzarella.
• Add a cream cheese layer.
• Use extra parmesan topping.

Spicy Version

• Add cayenne pepper.
• Increase chili flakes.
• Add jalapeños.

Garlic Version

• Double the garlic butter mixture.
• Add roasted garlic paste.

Herb Version

• Use rosemary, thyme, oregano, parsley, dill, and basil.

Smoked Version

• Add smoked paprika and smoked cheese.

Olive Version

• Use green and black olives.

Mediterranean Version

• Add feta cheese, olives, oregano, and garlic.

Whole Wheat Version

• Replace 50% of the flour with whole wheat flour.
• Add honey for balance.

Extra Crispy Version

• Roll very thin.
• Bake slightly longer at a lower temperature.

Soft Party Version

• Roll thicker and bake for a shorter time.

Mini Cocktail Version

• Cut smaller strips for bite-sized snacks.

Short Recipe

Description

Crispy, buttery, cheesy breadsticks flavored with herbs and spices. Perfect for parties, tea time, and snack platters.

Duration

• Prep Time: 2 hours 15 minutes
• Baking Time: 20–25 minutes
• Total Time: About 3 hours

Ingredients

Dough

• 5 cups all-purpose flour
• 2 teaspoons salt
• 2 teaspoons sugar
• 2 tablespoons milk powder
• 2 teaspoons instant yeast
• 1 teaspoon baking powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 1 teaspoon chili flakes
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon thyme
• 2 tablespoons parmesan cheese
• 2 tablespoons sesame seeds
• 1 tablespoon nigella seeds
• 5 tablespoons softened butter
• 3 tablespoons olive oil
• 1 egg
• 1¼ cups warm milk
• ½ cup warm water

Butter Mixture

• 5 tablespoons melted butter
• 2 tablespoons olive oil
• 2 teaspoons garlic paste
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon mixed herbs
• 1 teaspoon parsley flakes
• 1 teaspoon chili flakes

Layering

• ½ cup grated cheddar cheese
• ¼ cup parmesan cheese
• 2 tablespoons mozzarella cheese
• Optional olives, jalapeños, or sun-dried tomatoes

Topping

• Sesame seeds
• Nigella seeds
• Sea salt flakes
• Parmesan cheese
• Italian herbs
• Butter for brushing

Instructions

1. Mix warm milk, warm water, sugar, and yeast. Leave for 10 minutes until foamy.
2. Mix all dry ingredients in a large bowl.
3. Add softened butter and olive oil.
4. Add yeast mixture and egg. Make a soft dough.
5. Knead for 12–15 minutes.
6. Cover and let rise for 1 hour.
7. Mix all butter mixture ingredients.
8. Roll dough into a rectangle.
9. Brush with butter mixture and sprinkle cheeses and optional fillings.
10. Fold dough, roll again, and chill for 20 minutes.
11. Roll out and cut into strips.
12. Twist each strip and place on baking trays.
13. Brush with butter mixture and add toppings.
14. Rest for 15 minutes.
15. Bake at 190°C for 20–25 minutes until golden brown.
16. Cool on a wire rack before serving.

Tips & Tricks

• Chill the dough before shaping for better layers.
• Roll thin for crispier sticks.
• Rotate trays halfway through baking.
• Use egg wash for extra shine.
• Store in an airtight container after cooling.

Notes

• Add extra cheese for a richer flavor.
• Use jalapeños for more heat.
• Add olives and feta for a Mediterranean-style version.
• Replace half the flour with whole wheat flour for a healthier option.