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I have spent the summer enjoying family time, exploring Utah with my husband and kids, and trying lots of new recipes! I’ve been perfecting these garlic breadsticks for a few years now and I think these are pretty darn near perfect. Homemade bread used to scare me (and sometimes it still does) but I think using instant yeast makes things pretty easy-peasy. It’s also easiest if you have some sort of mixer with a dough hook, but this could be made by hand as well. I have been trying to cut down on the amount of butter and I think this is the least amount possible. They are still indulgent, but they do use a lot less than when I first started making them. They go perfectly with so many meals. One of our family’s favorite is spaghetti and we love to have these and a side salad.
6 tablespoons melted butter
2/3 cup grated Parmesan cheese (the green bottled stuff works great)
1 tsp garlic salt
1/2 tsp garlic powder
1/2 tsp dried parsley
Mix all ingredients together in a small bowl and set aside.
1 1/2 cups warm water (105 – 110 degrees F°)
1 Tablespoon instant yeast
1 1/2 Tablespoons granulated sugar
1 Tablespoon olive oil
1/2 teaspoon salt
3 1/2 cups all-purpose flour
Add warm water, instant yeast, sugar, salt and olive oil to a large bowl or stand mixer. Stir to combine, using the dough hook if using a stand mixer.
Add 2 cups flour and allow to mix after each addition. Slowly add in the rest of the flour until dough pulls away from the sides of the bowl and is still slightly sticky. You only want to add the flour a little at a time because too much flour will make the breadsticks not soft and fluffy! Do not add more than 3 1/2 cups, but you may not need all the 3 1/2 cups depending on how your flour was measured.*
Cover the dough and let it rise about 30 minutes or until doubled in size. Remove the dough from the bowl and place on a lightly-floured surface. Roll dough into a large rectangle and spread garlic filling (recipe above) over all the dough. Using a pizza cutter, cut into about 12 equal strips.
Starting from the bottom of each strip, carefully twist the dough so that the filling is inside the twist. Put on the baking pan lined with parchment paper. Repeat with all the breadsticks.
Cover the baking pan with a cloth and allow the breadsticks to rest about 30 more minutes.
Preheat oven to 425° F and bake 11 to 12 minutes or until golden.
Breadstick recipe adapted from- Life in the Lofthouse
*I was taught to shake my flour a little bit before measuring so it’s not as compact. This helps not to put too much flour in your recipes.