Soft Fluffy Garlic Breadsticks (Printable version)
Soft, fluffy breadsticks brushed with garlic butter, ideal as a flavorful side for various dishes.
# What you need:
→ Dough
01 - 3 1/4 cups all-purpose flour
02 - 1 cup warm water (about 110°F)
03 - 2 tablespoons granulated sugar
04 - 2 1/4 teaspoons active dry yeast (1 packet)
05 - 1 1/2 teaspoons salt
06 - 3 tablespoons olive oil
→ Garlic Butter
07 - 5 tablespoons unsalted butter, melted
08 - 3 garlic cloves, finely minced
09 - 1 tablespoon fresh parsley, chopped
10 - 1/2 teaspoon salt
# How To:
01 - In a large bowl, combine warm water, sugar, and yeast. Let stand for 5 minutes until foamy.
02 - Incorporate olive oil, salt, and 2 cups flour into the yeast mixture. Mix until combined. Gradually add remaining flour, kneading until a soft, slightly sticky dough forms, about 6–8 minutes by hand or mixer.
03 - Transfer dough to a lightly oiled bowl, cover, and let rise in a warm place until doubled in size, approximately 1 hour.
04 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
05 - Punch down the dough and divide into 12 equal portions. Roll each piece into a 7-inch rope and arrange on the baking sheet.
06 - Cover dough pieces and allow to rise for 20 minutes.
07 - Combine melted butter, minced garlic, and salt in a small bowl.
08 - Brush breadsticks with half of the garlic butter mixture. Bake for 15 to 18 minutes until golden brown.
09 - Remove breadsticks from oven and immediately brush with remaining garlic butter. Sprinkle with chopped parsley.
10 - Serve breadsticks warm as a side for pasta or soup.
# Expert Advice:
01 -
- They're impossibly soft and pillowy on the inside with just enough chew to make them feel homemade and real
- The garlic butter soaks in twice—once before baking and again right out of the oven—creating layers of flavor that store-bought breadsticks could never match
- You only need basic ingredients you probably have on hand, and the rise time gives you freedom to do other things while they develop
02 -
- Water temperature truly matters—I once used water that felt warm to me but was actually 125°F, and the yeast died. The breadsticks still rose from the ambient warmth, but they were dense and forgettable. Now I use a thermometer every single time
- Don't skip the second rise. I rushed through it once thinking they'd be fine, and they came out dense like dinner rolls instead of light and fluffy breadsticks. Those extra twenty minutes of rising change everything
03 -
- Finely mince your garlic by hand or with a microplane rather than using a food processor—processed garlic becomes watery and loses its sharp edge, while hand-minced garlic stays distinct and flavorful
- If you want even richer breadsticks, add a tablespoon of grated Parmesan cheese to your garlic butter mixture or sprinkle it on top right before baking