Description
These Irresistible Garlic Breadsticks offer a perfect blend of soft, pillowy interior and crispy, golden exterior infused with rich garlic butter, herbs, and cheese. Ideal as a side dish or appetizer, they pair wonderfully with pasta, soups, salads, or as party snacks that disappear quickly. This recipe yields 12-16 breadsticks, delivering bakery-quality results in your own kitchen.
Ingredients
Scale
For the Breadsticks:
- 3 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup warm water (110°F)
- 2 tablespoons olive oil
- 1 tablespoon butter, melted
For the Garlic Butter:
- 6 tablespoons butter, melted
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
For the Topping:
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- Coarse sea salt for sprinkling
Instructions
- Activate the Yeast: In a large bowl, mix the warm water, sugar, and active dry yeast. Let it sit for 5-10 minutes until foamy and bubbly, indicating the yeast is active and ready to use.
- Combine Wet and Dry Ingredients: Add olive oil and melted butter to the yeast mixture. In another bowl, whisk together flour and salt, then gradually mix dry ingredients into the wet mixture until a soft dough forms.
- Knead the Dough: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth, elastic, and slightly tacky. Adjust flour or water as needed to reach the right consistency.
- First Rise: Place the dough in an oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm spot for 1 to 1.5 hours until doubled in size and springs back when pressed.
- Prepare Garlic Butter: While the dough rises, combine melted butter, minced garlic, parsley, garlic powder, Italian seasoning, and salt in a small bowl. Mix well to allow flavors to meld.
- Shape the Breadsticks: Punch down the risen dough, roll out on a floured surface into a 12×8 inch rectangle about 1/2 inch thick. Cut into 12-16 strips about 1/2 to 3/4 inch wide.
- Create Twists: Stretch each strip to 8 inches and twist 2-3 times for the classic breadstick shape. Arrange on parchment-lined baking sheets with 1 inch spacing.
- Second Rise: Cover the arranged breadsticks and let rise for 20-30 minutes until slightly puffed, ensuring a light and tender texture.
- Preheat Oven and Apply Garlic Butter: Preheat oven to 425°F during the second rise. Brush breadsticks generously with half the prepared garlic butter, taking care to get the butter into twists.
- Bake: Bake for 12-15 minutes until golden brown and hollow-sounding when tapped, signaling a crispy exterior and soft interior.
- Final Butter Brush and Toppings: Remove from oven and immediately brush with remaining garlic butter. Sprinkle grated Parmesan cheese, chopped parsley, and coarse sea salt on top for flavor and garnish.
- Serve: Serve warm within 10-15 minutes for best flavor and texture, ideal alongside pasta, salads, soups, or with dipping sauces like marinara or herb-infused olive oil.
Notes
- For cheesy breadsticks, add 1/2 cup shredded mozzarella cheese to dough.
- Enhance the herb flavor by adding fresh rosemary or thyme to the garlic butter.
- Add red pepper flakes to garlic butter for a spicy kick.
- For a sweeter version, mix honey and cinnamon into the garlic butter.
- Store leftovers in an airtight container at room temperature up to 2 days.
- To refresh, warm leftover breadsticks wrapped in foil in a 350°F oven for 5-7 minutes.
- Unbaked shaped dough can be frozen up to 3 months; thaw overnight in fridge then allow to rise before baking.
