Super soft, buttery garlic breadsticks made from scratch. This recipe is so simple and perfect for serving alongside your favorite soups, salads, roasts, and any other meal!
The scent and satisfying chew of these soft, buttery breadsticks definitely doesn’t disappoint. They are so very delicious and perfect served on the side of soups, stews, salads, and any meal that calls for something a little hearty on the side.
So how do we make these breadsticks?
They come together in a jiff and are super easy are require very few ingredients
Bloom your yeast- Mix milk with sugar and yeast and mix well, set it aside for at least 8-10 minutes or until bubbles are formed at the surface.
Mix in all the ingredients - Add everything else except for the olive into the bowl and throw it onto your mixer. Mix for about 2-3 mins until it is smooth.
Add olive oil - The olive oil goes in and you keep mixing until it is incorporated. This only takes a few minutes.
First rise - Shape the dough into a ball and stick it into a greased bowl. Rise it at room temperature.
Pre-shape your breadsticks- Roll the dough into a big rectangle and cut the rectangle into 8 smaller rectangles. Gently form each rectangle in the shape of a breadstick.
Do the second rise - This is another room-temperature rise, where the dough will get super puffy.
Bake - The light brush of melted butter helps to bake up beautifully golden. You can use milk here too if you want. Then bake them until they are perfectly golden, brush with butter once again, and enjoy!
Yield: 8 breadsticks
INGREDIENTS: For Dough: 1/2 cup (120ml) Milk 2t (6g) instant yeast
1 Egg, small 1T (12g) Granulated sugar 2 cups (240g) All-Purpose flour 1-1/2t (10g) fine sea salt
1/2t Garlic powder 2T (30g) Olive oil For Topping: 3T Salted butter, melted
1/4t Garlic Powder 1T Mixed Dry Herbs
INSTRUCTIONS:
In a medium-sized bowl, heat milk till it reaches 30°C, then add sugar and yeast mixture and mix well. Set the mixture aside for 10 minutes.
In a stand mixer bowl, add the egg, flour, garlic powder, and salt. Start the mixture on slow, then when the dough starts coming together increase speed to medium-low until incorporated. Gradually add the olive oil until incorporated (when the dough is mixed, nothing sticks to the sides)
Lightly grease a medium-sized bowl, add the dough to the bowl. Place a damp towel on the dough and place it in a warm area to proof for 1 – 1.5 hours or until doubled in size.
To shape, punch the dough down then flour the work surface.
Shape the dough roughly into a rectangle and with the help of a rolling pin, start to roll the dough into a 12"x16" rectangle, cut the dough evenly into 8 rectangles
Knead each piece slightly and shape it into a 5-inch-long breadstick
Arrange the breadsticks 1-1/2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled (45 mins-1 hour).
In a small bowl, mix together garlic powder and melted butter.
Before baking, lightly brush with garlic butter
Bake at 350°F or 180°C for 20-25 minutes or until golden brown.
When the buns are fresh out of the oven, brush them with some more garlic butter and sprinkle some mixed dry herbs on top.
NOTES:
Store leftovers in an airtight container at room temperature - they should stay soft for at least 5 days. These can also be frozen. After the first day or two, heat them if needed.
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