Description
Delight in these homemade soft breadsticks that are fluffy, buttery, and topped with a delicious garlic butter glaze. Perfect to accompany any dinner, this recipe uses a simple yeast dough that requires two rises and finishes with a golden, tender crust baked in the oven.
Ingredients
Scale
Dough Ingredients
- 1 and 1/4 cups (300ml) warm water (between 100–110°F, 38–43°C)
- 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
- 2 Tablespoons (25g) granulated sugar
- 3 Tablespoons (43g) unsalted butter, melted
- 1 and 1/2 teaspoons salt
- 3 and 1/3 cups (433g) bread flour (spooned & leveled), plus more as needed for hands and work surface
- Optional: 1/2 teaspoon garlic powder
Garlic Butter Topping
- 2 Tablespoons (28g) unsalted butter, melted
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- Optional for sprinkling on top: dried parsley or other favorite herb
Instructions
- Activate Yeast: In the bowl of a stand mixer, whisk together warm water, yeast, and sugar. Loosely cover and let it sit for 5–10 minutes until the mixture becomes foamy and frothy to ensure the yeast is active.
- Mix Dough: Add melted butter, salt, 1 cup bread flour, and optional garlic powder to the yeast mixture. Using the dough hook attachment, mix on low speed for 30 seconds, scrape down the bowl sides, then add remaining flour. Beat on medium speed until a dough forms and pulls away from sides, about 2 minutes. Add extra flour 1 tablespoon at a time if dough is too wet.
- Knead Dough: Continue kneading with the mixer for 8-10 minutes, or knead by hand on lightly floured surface for 8-10 minutes until dough is soft, slightly tacky, and passes the windowpane test indicating elasticity.
- First Rise: Lightly grease a large bowl with oil or nonstick spray, place dough inside, turning to coat all sides. Cover with foil, plastic wrap, or kitchen towel and let rise in a warm place for 1.5–2 hours, until doubled in size.
- Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone mats and set aside.
- Shape Breadsticks: Punch down the dough and divide in half. Cut each half into 7 equal portions (~2 ounces each). Roll each piece into an 8-inch long log on a lightly floured surface and arrange 7 per baking sheet.
- Second Rise: Cover shaped breadsticks with foil, plastic wrap, or towel and let rise for about 20 minutes until slightly puffy.
- Preheat Oven: Preheat the oven to 400°F (204°C) while dough is rising.
- Bake Breadsticks: Remove cover and bake breadsticks for 18–19 minutes until golden brown, rotating pans halfway through for even baking. Tent with foil if browning too fast.
- Prepare Garlic Butter Topping: While baking, melt butter and stir in salt and garlic powder for topping.
- Finish and Serve: Remove breadsticks from oven, brush generously with garlic butter, and let cool for a few minutes. Optionally sprinkle with dried parsley or herb before serving warm.
- Storage: Store leftovers tightly covered at room temperature for 1 day or refrigerated for up to 5 days. Reheat as desired before serving.
Notes
- These breadsticks are soft and fluffy with a flavorful garlic butter top, great alongside any meal.
- The dough requires two rises, with the second rise being relatively quick while the oven preheats.
- For assistance with kneading or yeast usage, refer to guides like the Baking With Yeast Guide and How to Knead Dough tutorial.
- Avoid over-flouring the surface when shaping to keep dough tacky for better texture.
- Use dried herbs like parsley to add a fresh touch when serving.
Nutrition
- Serving Size: 1 breadstick
- Calories: 130
- Sugar: 2.5g
- Sodium: 220mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
