For Little Caesars Crazy Bread:
For Olive Garden Breadsticks:
- 4 tablespoons melted butter
- 1/2 teaspoon garlic salt (1/4 tsp salt + 1/4 tsp garlic powder)
- Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper and set aside. In a small bowl, combine 1/4 cup lukewarm (just barely above room temperature) water with the sugar and dry active yeast. Allow the mixture to bloom (foam) for 5-10 minutes.
Meanwhile, in the bowl of an electric stand mixer add 2 cups flour and salt. Use the standard paddle attachment, not a bread hook. Turn on low and add very hot water. Mix to combine.
Once the yeast is very foamy, pour it into the mixing bowl. Turn the mixer on and slowly add the last cup of flour. Let the mixer run until the dough is very smooth and pulls away from the sides of the bowl.
Dump the dough out onto a floured work surface. It should be very soft and tacky. Cut the dough into quarters. Then cut each quarter into 3 equal pieces, to make 12 equal portions.
Use your hands to roll each piece of dough against the counter, into a long 10-inch rope. Gently move the dough ropes onto the baking sheets, leaving room in between for expansion.
Once all the breadsticks are rolled out, place them in the oven for 12-14 minutes.
For Little Caesars Crazy Bread: Place the butter and garlic salt in a microwave safe bowl. Microwave for 30-60 seconds to melt. Place the parmesan cheese in a large baking dish. Brush the garlic butter over 2-3 breadsticks at a time. Then move them to the parmesan cheese dish and shake to coat them in cheese. Move the Crazy Bread to a serving platter and repeat with the remaining breadsticks. Serve warm with marinara for dipping!
For Olive Garden Breadsticks: Place the butter and garlic salt in a microwave safe bowl. Microwave for 30-60 seconds to melt. Brush the garlic butter over the breadsticks and serve warm!