Breadsticks
Delicious garlic butter breadsticks made from scratch. A simple recipe to serve with any pasta dinner.
Servings: 18 breadsticks
Calories: 714kcal
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
Serving: 1g | Calories: 714kcal | Carbohydrates: 130g | Protein: 18g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Cholesterol: 20mg | Sodium: 301mg | Fiber: 5g | Sugar: 3g