I’m not sure what got into me – it was a record-breaking week here in Arizona with temps reaching 118 degrees, and I suddenly get the idea that I should turn on the oven and make some homemade Buttery Garlic Breadsticks!
Actually, I do know the cause of my sudden urge to bake… I’ve been binge watching The Great British Baking Show! Have you all seen it? I just love everything about it. That Mary Berry is a sweetheart and her cohost Paul Hollywood is one straight shooter, which I think is just as endearing. If you love to bake, and appreciate a good British accent, you’ve got to check it out!
Are they hard to make you ask? Of course not! I actually just used the pizza dough recipe I’m already familiar with, but just shaped them into breadsticks by folding and twisting, and then topped them with a nice butter, butter, and Parmesan cheese. You should have seen the boys devour these! They are tender and fluffy, and it’s hard to beat a warm soft breadstick right out of the oven!
If you have a stand mixer with a dough hook attachment, you will be golden here. Just let it do all the hard work of mixing and kneading the dough, and then let it rest for the first proof, until it has at least doubled in size.
Then roll out the dough into a rectangle (about 8 by 15 inches) on a floured surface.
Use a pizza cutter to make about a dozen strips.
Then, fold each strip in half onto itself, and give them a little twist. Place them on a baking sheet, and let them proof for the second time. This one only needs to be about as long as it takes to preheat your oven.
Brush them with butter, and sprinkle with garlic salt, dried herbs, and Parmesan cheese. The first time I made these, I was too skimpy on the salt. Be a little generous, but remember You can always add more after they are baked and you give them a taste.
Bake them for 12-15 minutes, or until they are golden brown and delicious!
You’ll probably want to have some lovely tomato-y sauce to dip them in. When I made these for the first time, all I had on hand was a Classico pizza sauce, and it was just the thing! A little chunky and full of flavor – SO GOOD!
You’ll be surprised how easy these are to make. And if you loved play-dough as a kid, you’ll probably love rolling out and shaping the dough into twists like me!
Fresh bread hot out of the oven is hard to beat – even on a day when it feels like an oven just walking outside!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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Buttery Garlic Breadsticks
- Prep Time: 90 mins
- Cook Time: 15 mins
- Total Time: 1 hour 45 mins
- Yield: 12 breadsticks 1x
- Category: Bread
- Method: Bake
- Cuisine: Italian
Description
Fresh Buttery Garlic Breadsticks right out of the oven are hard to beat! I’ll show you just how to make them step by step!
Ingredients
- 1/4 ounce packet of active dry yeast
- 1 cup warm water
- 1 tablespoon oil
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 1/2 cups all purpose flour (plus more for rolling out dough)
- 3 tablespoons melted butter
- 1/2 teaspoon dried parsley
- 1/4 teaspoon garlic salt
- 1/4 cup Parmesan cheese
- Optional: pizza or marinara sauce for dipping
Instructions
- Add yeast and warm water to the bowl of an electric stand mixer with the dough hook attachment. Allow the yeast to form up for a few minutes, and then add oil, sugar, salt, and 1 cup of the flour. Turn on the mixer to medium low speed, and gradually add 1 more cup of the flour. Once most of the flour is incorporated, add the remaining 1/2 cup of flour. Turn the mixer up to medium high speed, and knead the dough for seven minutes. The dough should mostly pull away from the sides of the mixing bowl, but be slightly sticky to the touch.
- Pour the dough onto a lightly floured surface, and wash the bowl. Rub some oil on the inside of the bowl, and then add the dough back to the bowl and cover with a clean kitchen towel for the first rise (about 45 minutes, or until the dough has at least doubled in size).
- After the first rise, roll the dough out into a rectangle shape (about 8 by 15 inches) and cut into 12 equal strips.
- Fold each strip in half onto itself and twist a few times, then set them on a baking sheet.
- Preheat the oven to 375 degrees, and let the dough rise for the second time until the oven is ready.
- Brush each twist with butter, and sprinkle with parsley, garlic salt, and Parmesan cheese.
- Bake at 375 for 12-15 minutes or until golden brown.
- When they come out of the oven, brush with any remaining butter. Serve warm with pizza or marinara sauce.
Nutrition
- Serving Size: 1 Breadstick
- Calories: 155
- Sugar: 1.1g
- Sodium: 183mg
- Fat: 5g
- Saturated Fat: 2.3g
- Unsaturated Fat: 2.3g
- Trans Fat: 0.1g
- Carbohydrates: 23g
- Fiber: 0.9g
- Protein: 3.8g
- Cholesterol: 9.4mg
Bethany says
These look stunning! The perfect breadsticks!!
Julie says
Thanks Bethany!
Melissa says
The ingredients say 7 1/2 cups of flour however, the instruction only say 2 1/2 cups. I’m making this now. We shall see!!!!
Julie says
I’m not sure where you saw 7 1/2 cups of flour, but that is not in the recipe. I wonder if you accidentally hit the button that says “3x” the recipe which would triple the flour?
Alex says
These look FANTASTIC! You honestly can’t beat a good breadstick.
Julie says
I totally agree Alex, thanks!
Kankana says
I don’t blame you. That baking show inspired me several times to just get up and bake. And those buttery garlic breadsticks are aways a treat, never needed a season to indulge on 🙂
Julie says
Yes! I just love it. And you are right, Buttery Garlic Breadsticks never need a reason!
Mimi says
Those look absolutely wonderful and addictive. I love the photos of your child’s hand!
Julie says
Thank you Mimi! My boys are usually close by when I’m shooting my photos to share on the blog. Always willing to hand model and sample!
Cindy says
I made these and love the recipe. Thank you!
Julie says
So glad Cindy!
April Reany says
I am very inexperienced with making bread. I plan to make this tomorrow and need to double the recipe. Do you foresee any issues with doubling the ingredients? Thanks!
Julie says
So sorry I just saw your question, April! This answer is probably too late, but I think I would still make two separate batches. It gets a little tricky when the bowl is too full.
Mel says
What kind of oil do you recommend using? Or do you think it would be ok to use butter instead, and maybe allow more time for it to rise?
Sherri says
I made these the other day to go with Baked Ziti. They turned out fantastic. I need to get better at twisting though. Thanks for the recipe!
David Dinu says
Hello,
I would like to make this recipe but I have instant yeast (no need to proof) & don’t know how many teaspoons to add for recipe.
Julie says
Sorry, I haven’t tested this recipe with instant yeast. I understand it just rises faster, so you may just be able to substitute it and cut the rise time in half.
Cat says
Exactly how much yeast are you using? 1 tbsp or less?? Thanks
Julie says
1/4 oz is 2 1/4 teaspoons. Enjoy!
Pp says
Can you make it by hand?
Kim says
Julie, I love garlic bread, so this is such a nice alternative. It is great to have another appetizer to add to my repertoire. These would be perfect with a bowl of soup!
Bri says
Soo good!
DAWN CHESLEY says
I made these and they came out fantastic but I did use instant yeast I put 2 1/4 teaspoon the same as the package yeast and they came out great so the person that asked about if you can use instant yeast well yes you can
Julie says
Thank you, Dawn. So glad you enjoyed!
Jeena says
This garlic breadsticks are supper cool in tste
am so happy to tried it
Amazing fabulous ,,fantastic
Jean says
Can I make the dough ahead and bake the next day?
Julie says
I have not tried that before for this particular recipe, but I find that yeast dough is not used the same day, it is best made about 12 hours in advance (if chilling to hold back the rise until ready to bake).
Evy says
Hi! Can you use all purpose flour? Thanks for sharing!
Claire says
Hi Julie,
Ok, I must confess that looking at these pictures makes my mouth water. I can’t wait to try this out. Can I replace the marinara sauce with a spicy chicken stew?
Ellen says
These were a hit at the dinner party I took them, too. Next time I may put a little garlic powder in the dough, but they are delicious as is, too.
Blanca says
Loooove it!