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
Pearl Haas says
Amazing! They looked, and smelled so good, but before you eat them, or bake them, you need to season them more than you think you need to. When you bite into them, and taste them, they might be bland if you season less. Also, you might need to bake them longer than 17 minutes. I would say 20-25 minutes. But overall, they were easy to make, and the bread also amazing. Thank you!
Shelly says
I’m a little confused. After you said to add the first cup of water to the yeast mixture, you said to “add one more cup of flour”, then went straight into “once most of of the flour is incorporated, add the remaining 1/2 cup”. Where does the other 2 1/2 cups of flour go? Am I just supposed to assume by “add one more” cup of flour, that after that I’m supposed to add the rest of the flour one cup _at a time_ waiting until it’s mostly incorporated before adding the next cup? Or do I just dump 2 1/2 cups in and let it mix, and then add the last 1/2 cup near the end?
Katie says
I know this was an “old” comment but I wanted to address your confusion. The problem isn’t with this recipe as most are stated this way. I wanted to help you out. IF you look at the ingredients, the total amount of flour is 2 1/2 cups and later you will use a bit more for the surface when you roll them out. So when she says to add the 1st cup of flour (that leaves 1 1/2 cup), and yes, you mix until it’s corporated and sticky, then gradually add the addition cup of flour. I do mine by hand but you can do it with the stand mixer too, is I gradually add the flour around the edges of the bowl as I’m mixing/kneading, until it is slightly sticky or pulls away from the side without leaving dough on the sides. IF needed, then continue to add the additional 1/2 cup that is left. With breadmaking/dough you only add as much as you need. It will vary based on time of year, location, and humidity. Then for the water question there is only 1 cup of water so you put the warm water with the yeast for a bit until it’s frothy. Now I don’t do it in the same bowl as my flour mixture. I do it in a glass measuring cup. That way I already have the flour, oil, sugar, and salt mixed in my mixing bowl and then when ready I add the yeast/water combination. I hope this helps if you ever want to try in the future.
Lauren says
What do you think about make these slightly larger and turning into garlic hoagie for meatball sub? Do you think they’d rise the same if made the strips larger?
Shaheen says
I recently tried making homemade garlic breadsticks following a recipe inspired by Domino’s, and I must say, they turned out to be absolutely delightful!
Ash says
I tried this recipe today. It’s very soft, but it lacks salt. If you make this recipe, add at least 1 tsp of salt to the dough. It would be way better that way.