Description
This homemade soft breadsticks recipe delivers warm, fluffy breadsticks with a buttery garlic flavor, perfect as a side for soups, salads, or your favorite Italian dishes. Made from scratch with simple ingredients, these breadsticks are easy to prepare and bake to golden perfection.
Ingredients
Dough Ingredients
- 1 and 1/4 cups (300ml) warm water (between 100–110°F, 38–43°C)
- 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
- 2 Tablespoons (25g) granulated sugar
- 3 Tablespoons (43g) unsalted butter, melted
- 1 and 1/2 teaspoons salt
- 3 and 1/3 cups (433g) bread flour (spooned & leveled), plus more as needed and for hands/work surface
- optional: 1/2 teaspoon garlic powder
Topping Ingredients
- 2 Tablespoons (28g) unsalted butter, melted
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- optional for sprinkling on top: dried parsley or other favorite herb
Instructions
- Prepare the yeast mixture: Whisk the warm water, yeast, and sugar in the bowl of your stand mixer. Loosely cover and let it sit for 5–10 minutes until foamy and frothy on top, signaling the yeast is active and ready.
- Mix the dough: Add melted butter, salt, 1 cup (130g) bread flour, and garlic powder if using to the yeast mixture. Using a dough hook attachment, mix on low speed for 30 seconds. Scrape down the bowl sides with a silicone spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the bowl’s sides, about 2 minutes. Add flour 1 tablespoon at a time if dough is too wet until it becomes soft and manageable for kneading.
- Knead the dough: Turn the dough onto a lightly floured surface and knead by hand for about 7-10 minutes until smooth and elastic. If using a stand mixer, continue kneading with the dough hook for 5-7 minutes. The dough should be slightly tacky but not sticky.
- First rise: Place the dough in a lightly oiled bowl, cover it loosely with plastic wrap or a damp towel, and let it rise in a warm spot until doubled in size, about 1 to 1.5 hours.
- Shape the breadsticks: Once risen, punch the dough down gently and transfer to a floured work surface. Divide into 14 equal pieces. Roll each piece into a 6-8 inch long breadstick shape. Place them evenly spaced on a parchment-lined baking sheet.
- Second rise: Cover the shaped breadsticks loosely and let them rise for another 30-45 minutes until puffed.
- Preheat oven: While the breadsticks are doing their second rise, preheat your oven to 400°F (200°C).
- Bake: Bake breadsticks in the preheated oven for 12-15 minutes or until they are golden brown and cooked through.
- Prepare topping and brush: While baking, mix melted butter with salt and garlic powder. As soon as breadsticks come out of the oven, brush them generously with the buttery garlic mixture. Sprinkle dried parsley or your preferred herbs on top if desired.
- Serve: Allow the breadsticks to cool slightly before serving warm, perfect for dipping or as a side to your meal.
Notes
- Water temperature is crucial for activating yeast; ensure it is between 100–110°F (38–43°C).
- If you don’t have a stand mixer, mix and knead dough by hand using a wooden spoon and then by hand on a floured surface.
- Adjust the flour quantity as needed, dough should be soft and slightly sticky but manageable.
- For extra flavor, garlic powder can be added to the dough and the butter topping.
- Store breadsticks in an airtight container at room temperature for up to 2 days or freeze for longer storage.
