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Homemade Breadsticks bake up light and fluffy and then brushed with a quick garlic butter for the ultimate addition to our favorite Italian dinners like lasagna, rigatoni and spaghetti. This is a super simple recipe that anyone can make!
I make garlic breadsticks pretty often, they are so simple to make and are a great addition to your favorite meals. They also make the best snack dipped in marinara sauce or ranch dressing.
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Ingredients for Breadsticks:
- Warm Water – 95 – 100°
- Instant or Active Dry Yeast
- Olive Oil
- All Purpose Flour
- Kosher Salt
- Fresh Garlic
- Fresh Parsley
How to Make Breadsticks:
- Pour warm water into a mixer bowl and add in yeast, sugar and oil. Stir together. I like Red Star Yeast Platinum for making bread. It is instant yeast but dry active yeast will also work just fine.
- Add 3 cups of flour and salt. Use a dough hook to mix on low until ingredients come together. Knead for 3- 5 minutes until dough pulls away from the sides of the bowl, adding additional flour as needed 1/4 cup at a time.
Grease a large bowl and add dough, turning to coat. Cover with plastic wrap and set in a warm, draft- free place for about 1 hour to double in size.
Punch down dough and roll on a floured surface to about a 12 x 18- inch rectangle.
Use a pizza cutter to cut into 2- inch strips and then down the center, horizontally.
- Grease or line a baking sheet with parchment paper.
- Place dough onto baking sheet about 1/2 inch apart. Set aside to rise 30 minutes.
- Preheat oven to 375° and bake until lightly browned.
- Prepare the garlic butter by melting butter with grated garlic cloves, cook over low heat for 5 minutes, stir in parsley.
- Brush baked breadsticks with garlic butter and serve immediately.
How to Store & Reheat Breadsticks:
Place cooled breadsticks in a zip top plastic bag or wrap in foil. Store at room temperature for 1- 2 days or in the refrigerator for up to 5 days.
Reheat at 300° for about 5-8 minutes on a baking sheet or wrapped in foil.
Tips for shaping Breadsticks:
- Shaping bread can be a challenge but breadsticks are super simple and there are two ways to go about it with good results.
- Simply slicing the rolled dough into strips and placing directly on a baking sheet to rise. Dough will stretch slightly when you handle it, just carefully shape into straight strips.
- The second option is to cut the dough into strips and then roll the dough from the long side, pinching the seam and ends together.
- I find just cutting the strips and placing them on the baking sheet to make more consistent looking breadsticks, but either way they are going to taste delicious.
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- 1 1/2 cups warm water ( 95 - 100°)
- 1 package Red Star Platinum Yeast (2 1/4 teaspoons) or active dry yeast
- 2 tablespoons sugar
- 2 tablespoons olive oil, plus more for greasing the bowl
- 3- 4 cups all purpose flour
- 1 teaspoon kosher salt
for the garlic butter:
- 6 tablespoons butter
- 2 garlic cloves, grated or finely minced
- 1 tablespoon fresh parsley, coarsely chopped
- Add warm water to a mixer bowl with yeast, sugar and oil, stir to combine.
- Next, add 3 cups of flour and salt.
- Mix on low speed using the dough hook until all combined. Raise to medium - high speed and knead for 3- 5 minutes adding 1/4 cup of flour as needed. Dough will pull away from the sides of the bowl.
- Grease a large bowl and add dough, turning to coat both sides. Cover with plastic wrap and allow to rise about an hour or until doubled in size.
- Punch down the dough and flour a clean surface. Roll dough into a 12 x 18 inch rectangle.
- Slice dough in half horizontally and then into 2 inch strips.
- Grease or line 2 baking sheets with parchment paper.
- Place dough strips onto baking sheets and set aside to rise about 30 minutes.
- Preheat oven to 375°.
- Bake breadsticks 12- 15 minutes or until lightly browned.
- Prepare garlic butter by combining butter and garlic in a small pan. Cook for about 5 minutes over low heat. Stir in chopped parsley. Brush over baked breadsticks and serve immediately.
Store breadsticks in a zip top plastic bag or wrapped in foil on the counter for 1 - 2 days or in the refrigerator for up to 5 days.
Reheat in a 300° oven on baking sheet or wrapped in foil for about 8 minutes.
Amount Per Serving: Calories: 714Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 20mgSodium: 301mgCarbohydrates: 130gFiber: 5gSugar: 3gProtein: 18g
Nutritional calculations are estimated and may not be accurate.