Homemade Garlic Breadsticks

These homemade breadsticks are soft and fluffy on the inside and brushed with salted garlic butter for a flavorful addition to any meal. They will remind you of the ones from Olive Garden!

Instructions

MAKE THE DOUGH

In the bowl of a stand mixer or a large bowl (if you're going to do everything by hand), whisk together the warm water, yeast, and sugar. Allow the mixture to rest and activate for 5-10 minutes.
1 and ⅓ cups (320mL) warm water, 2 and ¼ teaspoons (7g) dry active yeast¹, 1 and ½ Tablespoons (19g) granulated sugar
Once the yeast is frothy, add the melted butter, salt, garlic powder, and approximately 1 cup of the flour. Fit the mixer with the hook attachment, or use a silicone spatula or wooden spoon to blend the ingredients (about 30 seconds).
3 Tablespoons (43g) unsalted butter, 1 and ½ teaspoons salt, ½ teaspoon garlic powder, 3 and ¾ to 4 cups (450-480g) all-purpose flour
Add the remaining flour then beat the dough on medium speed until it comes together and pulls away from the sides of the bowl, about 2 minutes. If the dough is way too sticky, add 1 Tablespoon of flour and allow it to incorporate. Do not add more flour than you need to, otherwise the dough can become tough.
Allow the dough to continue mixing, or kneading, for 8-10 minutes. You can also do this by hand on a lightly floured surface. If you are kneading by hand and the dough is too sticky, add only 1 teaspoon of dough at a time and keep kneading. The dough is finished kneading and ready to rise when it is slightly tacky and soft (it will remind you of fresh PlayDoh).
Lightly spray a large bowl with oil or nonstick spray, then place the dough in the bowl, turning it to coat all sides. Cover the bowl with a clean kitchen towel and allow it to rise² for 1 and ½ to 2 hours or until double in size.

SHAPE THE BREADSTICKS

Line 2 baking sheets with parchment paper or silicone baking mats and set them aside.
When the dough is ready, punch it down to release the air then flip it out onto your work surface and divide it in half. The dough will be approximately 2 pounds total, so each half will weigh about 1 pound (this does not need to be exact).
Working with one half at a time, cut the dough into 8 pieces roughly equal in size (each piece will weigh about 2 ounces). Lightly flour your hands, then use the "tackiness" of the dough to gain grip on your surface and roll each piece of dough into a log about 6-7" long. Arrange shaped breadsticks on each prepared baking sheet, 8 per baking sheet. Repeat with the remaining half of the dough.
Cover the shaped breadsticks loosely with a clean kitchen towel and allow to rise until puffy, about 20 minutes. Meanwhile, preheat the oven to 400°F (204°C).
Remove the towel cover from the breadsticks and bake them for 18-20 minutes or until golden brown on top. Halfway through the baking time, rotate the pans (top to bottom and bottom to top). If the tops are browning too quickly for your liking, you can tent them with foil.

MAKE THE TOPPING

When the breadsticks have a couple minutes left, melt the butter in a small bowl, them stir in the salt and garlic powder.
¼ cup (56g) unsalted butter, ½ teaspoon salt, ½ teaspoon garlic powder
Remove the breadsticks from the oven then use a pastry brush to brush them with garlic butter topping. Sprinkle with dried parsley or other dried herbs, if desired. Allow the breadsticks to cool for a couple minutes before serving them warm. Store leftover breadsticks covered tightly at room temperature for no longer than one additional day. They will stay fresh refrigerated for up to 5 days. Reheat in the microwave, toaster oven, or air fryer. See notes³ for make ahead and freezer instructions.
optional: dried parsley or other herbs for sprinkling on top

Ingredients

DOUGH

TOPPING

Instructions

MAKE THE DOUGH

SHAPE THE BREADSTICKS

MAKE THE TOPPING

Notes

Nutrition Disclosure