One bite of these heavenly Garlic Breadsticks, and you’ll never go back to store-bought!
I’ll admit it: I love bread. With Italian food, or any meal, it is hard for me not to fill up on bread, especially when it’s homemade. Up until a couple of years ago, whenever I was making a pasta dish or Italian food, I just bought the frozen loaf of garlic bread or breadsticks. Meh. It was sort of an afterthought, and I just assumed making my own would be too time-consuming. But I was wrong. The amazing taste of homemade garlic breadsticks is totally worth the effort.
While there is, admittedly, some effort involved in making breadsticks from scratch, here’s the thing: they can be made ahead and frozen! Taking the time to make garlic breadsticks on a weekend and freezing them for the week ahead means I can still enjoy the convenience of easy breadsticks. The big difference is the pillowy texture and robust garlic flavor that you just don’t get from store-bought.
You will love making (and eating!) garlic breadsticks because they are a perfect starter recipe for novice bakers and turn out consistently delicious. Even if you’ve never made anything like this before, you can do it! The recipe is easy, and it’s so worth it. These are breadsticks that are a little chewy on the outside but have a lovely, soft inside. You can enjoy them on their own, but they’re wonderful dipped into garlic butter or marinara sauce.
What’s sugar doing in these breadsticks?
In this recipe, and in other yeast bread recipes, sugar is added in the first step. This might seem odd or even incorrect for something as savory as garlic breadsticks, but there’s a good reason for it. A small amount of sugar (in this case, two tablespoons) helps jumpstart the yeast’s activity and supports proper fermentation. While it’s not enough to make the breadsticks taste sweet, it also enhances the overall flavor.
How do I store leftovers?
Store leftovers at room temperature (in an airtight bag or container) for up to 1 day or in the fridge for up to 5 days. The breadsticks can also be frozen for up to 3 months. When you’re ready to eat, simply reheat from frozen at 350°F for 10-14 minutes.
Serving suggestions
Garlic breadsticks go with so many different dishes. Our family loves them with No-Boil Lasagna or any pasta dish, but especially Boursin Cheese Chicken Pasta. They can also be a lovely starch to enjoy with mains like Pesto Salmon. However, garlic breadsticks hold their own on game day as well. As part of a game-day spread with wings, meatballs, and pizza, they taste great with a trio of dipping sauces (our favorites are marinara, garlic butter, and pesto)!
Garlic Breadsticks
Ingredients
- 1 cup warm water about 100°F
- 2 tablespoons granulated sugar
- 1 3/4 teaspoons instant yeast
- 3 1/2 tablespoons unsalted butter melted
- 3/4 teaspoon salt
- 3 cups all-purpose flour plus extra for dusting
- 2 tablespoons unsalted butter melted, for topping
- 1/2 teaspoon garlic powder for topping
- 1/4 teaspoon salt for topping
- Italian seasoning for sprinkling, optional
Instructions
- In a large bowl, mix the warm water, sugar, and instant yeast. Let sit for 5 minutes until frothy.
- Stir in the melted butter and salt. Gradually mix in the all-purpose flour until a soft, slightly sticky dough forms.
- Turn the dough onto a lightly floured surface and knead for 5 to 7 minutes until smooth.
- Put the dough in a lightly greased bowl, cover it with a clean cloth, and allow it to rise in a warm spot for approximately 1 1/2 hours, or until it has doubled in size.
- Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a 7-inch log.
- Arrange the logs on a parchment-lined baking sheet, leaving space between them. Cover and allow to rise for 30-60 minutes.
- Preheat your oven to 400°F. Bake the breadsticks for about 12 minutes until golden brown. While they are baking, mix the remaining melted butter with garlic powder and salt.
- Remove the breadsticks from the oven and immediately brush them with the garlic butter. Sprinkle with Italian seasoning if desired. Serve warm.
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