Soft Garlic Breadsticks (Printable Version)
Soft, fluffy breadsticks with buttery garlic and herbs—perfect for Italian meals or dipping.
# Ingredient List:
→ Dough
01 - 2 cups all-purpose flour
02 - 1 cup warm water (110°F)
03 - 1½ teaspoons instant yeast
04 - 1 teaspoon sugar
05 - ¾ teaspoon salt
06 - 2 tablespoons unsalted butter, softened
→ Garlic Butter
07 - 3 tablespoons unsalted butter, melted
08 - 2 cloves garlic, finely minced
09 - 1 tablespoon fresh parsley, finely chopped
10 - ½ teaspoon salt
# How to Make:
01 - Combine warm water, sugar, and yeast in a large mixing bowl. Let stand until the mixture becomes foamy, approximately 5 minutes.
02 - Add flour, salt, and softened butter to the yeast mixture. Stir until a shaggy dough forms.
03 - Turn dough onto a lightly floured surface and knead by hand for 7 to 8 minutes, or use a stand mixer for 5 minutes, until the dough is smooth and elastic.
04 - Transfer dough to a lightly greased bowl, cover with a kitchen towel, and let rise in a warm spot until doubled in size, about 1 hour.
05 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
06 - Punch down the risen dough and divide into 12 equal portions. Roll each piece into a 7 to 8-inch rope and arrange on the prepared baking sheet.
07 - Cover shaped breadsticks loosely with a towel and let rise for 20 to 30 minutes until puffed.
08 - Bake for 12 to 15 minutes until the tops are lightly golden.
09 - While the breadsticks bake, whisk together melted butter, minced garlic, salt, and parsley. Brush the hot breadsticks generously with garlic butter immediately after removing from the oven. Serve warm.
# Expert Tips:
01 -
- These breadsticks come together with pantry staples and zero fancy techniques, which means you can pull them off on a random Tuesday without stress.
- The garlic butter soak after baking creates a crust that is simultaneously soft and slightly crisp at the edges, a texture combo that ruins you for store bought versions forever.
02 -
- Underkneading is the most common mistake with homemade breadsticks because the dough looks done before it actually is, so set a timer and knead the full seven minutes even if your arms protest.
- The second rise is not optional because skipping it leaves you with dense, heavy sticks that taste more like rolls than the airy breadsticks you are after.
03 -
- Roll the dough pieces into balls before shaping them into ropes because it creates an even surface tension that helps the breadsticks hold their shape during baking.
- Brushing the breadsticks twice with garlic butter, once immediately out of the oven and again five minutes later, builds layers of flavor that single brushing can never achieve.