Description
These homemade soft breadsticks are delightfully tender, with a buttery garlic topping that makes them perfect for serving alongside pasta, soups, or salads. Easy to prepare using simple ingredients and classic bread-making techniques, these golden breadsticks have a fluffy interior and a slightly crisp exterior, enhanced by the aromatic garlic butter and optional herb sprinkle.
Ingredients
Dough:
- 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 and for hands/work surface
- Optional: 1/2 teaspoon garlic powder
Topping:
- 2 Tablespoons (28g) unsalted butter, melted
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- Optional: dried parsley or other favorite herb for sprinkling
Instructions
- Prepare the dough: Whisk the warm water, yeast, and sugar in the bowl of your stand mixer until combined. Cover loosely and let sit for 5–10 minutes until foamy and frothy, indicating the yeast is active.
- Mix dough ingredients: Add melted butter, salt, 1 cup (130g) bread flour, and garlic powder (if using) to the yeast mixture. Using the dough hook, mix on low speed for 30 seconds, scrape sides, then add remaining flour. Beat on medium speed until dough pulls away from sides, about 2 minutes. Add extra flour 1 tablespoon at a time if dough is too wet.
- Knead the dough: Continue kneading the dough in the mixer for 8-10 minutes or knead by hand on a lightly floured surface for the same time. The dough should be soft and slightly tacky but manageable. Perform a windowpane test to confirm kneading is complete.
- First rise: Lightly grease a large bowl, place dough inside and turn to coat with oil. Cover with plastic wrap, foil, or towel and let rise in a warm spot for 1.5 to 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 into two halves (~1 pound each). Working with one half at a time, cut into 7 pieces (~2 ounces each). Roll each piece into an 8-inch (20cm) log using lightly floured hands and surface. Place 7 on each prepared sheet.
- Second rise: Cover shaped breadsticks with foil, plastic wrap, or a towel and let rise until slightly puffy, about 20 minutes.
- Preheat the oven: Meanwhile, preheat your oven to 400°F (204°C).
- Bake breadsticks: Remove covers and bake for 18–19 minutes or until golden brown. Rotate pans halfway through baking. Tent with foil if tops brown too quickly.
- Prepare topping: Melt butter and mix in salt and garlic powder.
- Finish and serve: Brush the hot breadsticks with garlic butter topping. Sprinkle with dried parsley or herbs if desired. Let cool a few minutes before serving warm.
- Storage: Store leftover breadsticks tightly covered at room temperature for 1 day or refrigerate up to 5 days. Reheat before serving as desired.
Notes
- Ensure water temperature is between 100–110°F to properly activate the yeast without killing it.
- Do not over-flour the dough; it should remain slightly tacky for the softest texture.
- Use the windowpane test to check if the dough is kneaded enough for good gluten development.
- You can substitute bread flour with all-purpose flour, but texture may be slightly less chewy.
- Optional garlic powder in the dough enhances flavor but can be omitted if preferred.
- For extra flavor, sprinkle dried herbs like parsley, oregano, or rosemary on top after baking.
- Store breadsticks in an airtight container or bag to keep them soft longer.
- Prep Time: 20 minutes
- Cook Time: 19 minutes
- Category: Bread
- Method: Baking
- Cuisine: American