Bosco Sticks are a popular appetizer or side dish found on many Italian restaurant menus. But what exactly are these breadstick-like snacks made of? Keep reading to find out the key ingredients that go into making authentic Bosco Sticks.
The History of Bosco Sticks
Bosco Sticks were invented in 1947 by a Italian immigrant named Johnny Bosco who owned a bakery in Pittsburgh, PA. Bosco created the recipe for these thin breadsticks topped with Parmesan cheese and spices as a way to use up leftover pizza dough. He named them after himself – Bosco Sticks. Their popularity quickly spread to other Italian restaurants and pizzerias throughout Pennsylvania and Ohio. By the 1970s they were a well-known menu item across the country.
Dough
The foundation of Bosco Sticks is the dough. Most recipes call for a basic bread or pizza dough made from flour, water, yeast, olive oil, salt, and sugar. Using a pizza dough creates a chewy, bread-like interior similar to a breadstick. The dough needs to be stretchy enough to roll out thin but sturdy enough to hold the topping and stand up to baking. High protein bread flour or “00” flour, which is very finely milled, gives the best structure to Bosco Stick dough.
Common Bosco Stick Dough Ingredients
- Bread flour or “00” flour
- Water
- Olive oil
- Salt
- Sugar
- Yeast
The ingredients are mixed together into a shaggy dough, kneaded until smooth, and allowed to rise until doubled in size before being rolled out and topped.
Shaping the Dough
Once the dough has risen, it is punched down and divided into smaller balls or rectangles. These pieces are then rolled into long thin strips, usually around 1/4 inch thick. The trick to getting the characteristic long breadstick shape is letting the dough relax for 10-15 minutes after rolling it out before topping and baking. This reduces shrinkage. The dough can be cut to length or made into knot shapes before topping as well.
Topping
The classic Bosco Stick topping is a mixture of parmesan cheese, paprika or other spices, and minced garlic. The cheese and spices are sprinkled liberally over the rolled out dough strips before baking, so they form a flavorful crust.
Here are some common Bosco Stick topping combinations:
| Topping | Ingredients |
|---|---|
| Original | Grated parmesan cheese, minced garlic, paprika |
| 3 Cheese | Parmesan, Romano, Asiago cheese |
| Everything Bagel | Poppy seeds, sesame seeds, dried minced garlic, dried minced onion |
| Southwest | Taco seasoning, cumin, cayenne pepper |
The topping provides crunch and flavor contrast to the soft, chewy interior of the dough. Grated hard italian cheeses like parmesan, asiago, and romano melt and bake into a crispy coating.
Baking Process
Bosco sticks are baked until the dough is fully cooked through and the cheese topping is melted and browned. Professional pizza ovens can bake them in just a few minutes at temperatures over 500°F. Home ovens take 10-15 minutes in a 425-450°F oven. The sticks should be placed directly on a baking sheet or pizza stone so the bottoms get crispy.
Tips for crispy bosco sticks:
- Use a pizza stone or preheat baking sheet for crisper bottom crust
- Bake at high temp – 425°F or above
- Flip sticks over halfway through baking
- Allow to cool slightly before serving to firm up
Underbaking leaves a doughy center while overbaking makes them too hard and crunchy throughout.
Serving Bosco Sticks
Freshly baked Bosco sticks are often served as an appetizer, side dish, or snack alongside Italian meals. Their crisp, savory flavor pairs well with soups, salads, and pasta dishes. They can be plated on their own, served with marinara sauce for dipping, or accompany other appetizers.
Bosco sticks stay fresh for 2-3 days when stored in an airtight container at room temperature. Reheating them in the oven makes them crispy again. The frozen dough keeps for months in the freezer, so you can bake them fresh anytime.
Making Bosco Sticks at Home
Want to try making restaurant-quality bosco sticks at home? Here is an overview of the process:
- Prepare the dough – mix together flour, water, yeast, oil, salt, and sugar. Knead until smooth. Let rise 1-2 hours.
- Divide dough into pieces. Cover and let rest 10 minutes.
- Roll each piece into long thin strips, approximately 1/4 inch thick.
- Let dough strips rest 15 minutes before topping.
- Combine topping ingredients – grated parmesan, garlic, spices.
- Sprinkle topping generously over strips on both sides.
- Cut strips to length or shape into knots.
- Bake at 425°F for 12-15 minutes, flipping once.
- Cool slightly before serving.
Ingredients for Homemade Bosco Sticks
| Amount | Ingredient |
|---|---|
| 3 cups | Bread flour or “00” flour |
| 1 cup | Warm water |
| 1 1/2 Tbsp | Olive oil |
| 2 tsp | Sugar |
| 1 1/2 tsp | Salt |
| 1 1/2 tsp | Instant yeast |
| 1/4 cup | Grated parmesan cheese |
| 1/4 tsp | Garlic powder |
| 1/4 tsp | Paprika |
Follow the instructions above to mix, shape, top, and bake the dough into chewy, crispy homemade Bosco sticks. Their delicious flavor and addictive crunch make them an Italian restaurant favorite.
Common Questions about Bosco Sticks
Are Bosco Sticks baked or fried?
Authentic Bosco Sticks are baked in a hot oven until crispy, not fried. Frying makes them greasy. They get their signature crunch from baking the thin dough strips topped with parmesan cheese.
What is the difference between breadsticks and Bosco Sticks?
Regular breadsticks are made from dough that is shaped and baked into a breadstick before topping. Bosco Sticks are stretched out into thin strips, topped with cheese and spices, then baked. The cheese crust on Bosco Sticks also sets them apart from plain breadsticks.
How long do Bosco Sticks last?
Freshly baked Bosco Sticks will stay fresh for 2-3 days when stored at room temperature in an airtight container. For longer storage, freeze baked Bosco sticks in a freezer bag for up to 3 months. Reheat frozen sticks in the oven before serving.
Can you make Bosco Sticks gluten free?
To make gluten-free Bosco sticks, substitute the regular bread flour with a gluten-free flour blend when making the dough. Rice flour, tapioca flour, potato starch, and xanthan gum are often used to create a pliable gluten-free dough. Shape, top, and bake the same way as regular Bosco sticks.
Conclusion
With a crispy Parmesan coating and soft, chewy interior, Bosco Sticks are a beloved Italian specialty. They were created in the 1940’s by an immigrant baker using leftover pizza dough rolled thin, topped with spices and cheese, and baked until crisp. Authentic Bosco Sticks start with a simple yeast-risen dough of flour, water, olive oil, sugar, and salt. After rising, the dough is stretched into long thin strips, topped liberally with grated Parmesan and seasonings like garlic and paprika, then baked until the cheese forms a crisp crust. Home cooks can easily make tasty Bosco Sticks from scratch in their own kitchens. Served as an appetizer, side, or snack, the combination of crunchy and chewy textures with savory Italian flavor makes Bosco Sticks a favorite for dipping in marinara sauce.