Description
These homemade soft breadsticks are fluffy, buttery, and topped with flavorful garlic butter and herbs, making the perfect side for any meal. With a simple dough that requires two rises and a quick bake, you can enjoy warm, fresh breadsticks with minimal fuss.
Ingredients
Scale
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
- Activate the Yeast: Whisk the warm water, yeast, and sugar together in the bowl of your stand mixer. Loosely cover and let it sit for 5–10 minutes until the mixture is foamy and frothy on top, indicating the yeast is active.
- Mix the Dough: Add melted butter, salt, 1 cup (130g) bread flour, and garlic powder if using. Use the dough hook attachment on low speed for 30 seconds. Scrape the bowl, then add remaining flour. Beat on medium speed until the dough forms and pulls away from the sides, about 2 minutes. Add more flour 1 tablespoon at a time if the dough is too wet to handle.
- Knead the Dough: Continue kneading the dough on medium speed for 8-10 minutes with the mixer, or knead by hand on a lightly floured surface for the same time. The dough should be soft and slightly tacky but manageable. Test readiness by checking if the dough slowly bounces back when poked or passes the windowpane test.
- First Rise: Lightly grease a large bowl with oil. Place the dough inside, turning to coat all sides. Cover with foil, plastic wrap, or a kitchen towel. Let it rise in a warm area for 1.5 to 2 hours until doubled in size.
- Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone mats and set aside.
- Shape the Breadsticks: Punch down the risen dough to release air. Divide it in half, then cut each half into seven equal pieces (~2 ounces each). Roll each piece into an 8-inch (20cm) log using lightly floured hands and work surface. Arrange 7 breadsticks on each baking sheet.
- Second Rise: Cover the shaped breadsticks with foil, plastic wrap, or a kitchen towel. Let rise until slightly puffy, about 20 minutes.
- Preheat Oven: Preheat your oven to 400°F (204°C).
- Bake: Remove covers and bake the breadsticks for 18–19 minutes, rotating the pans halfway for even browning. If tops brown too fast, loosely tent with foil.
- Prepare Garlic Butter Topping: Melt butter and stir in salt and garlic powder.
- Finish and Serve: Remove breadsticks from oven and immediately brush with the garlic butter mixture. Let cool for a few minutes. Sprinkle with dried parsley or preferred herbs if desired. Serve warm.
- Storage: Store leftover breadsticks tightly covered at room temperature for up to 1 day or refrigerate up to 5 days. Reheat before serving.
Notes
- These soft, fluffy breadsticks are perfect alongside nearly any dinner.
- The dough requires two rises, with the second rise being quick during oven preheating.
- Use a kitchen towel or plastic wrap to cover dough while rising to maintain moisture.
- For best results, avoid adding too much flour during kneading; dough should be soft but manageable.
- Refer to baking guides for common yeast and kneading questions.
Nutrition
- Serving Size: 1 breadstick (approx. 55g)
- Calories: 130
- Sugar: 2.5g
- Sodium: 230mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 12mg
