Garlic Breadsticks Soft Fluffy (Printable)

Soft, fluffy breadsticks flavored with garlic butter, perfect accompaniment to pasta or soups.

# What You'll Need:

→ Dough

01 - 3 1/4 cups all-purpose flour
02 - 1 cup warm water (about 110°F)
03 - 2 tablespoons granulated sugar
04 - 2 1/4 teaspoons active dry yeast (1 packet)
05 - 1 1/2 teaspoons salt
06 - 3 tablespoons olive oil

→ Garlic Butter

07 - 5 tablespoons unsalted butter, melted
08 - 3 cloves garlic, finely minced
09 - 1 tablespoon fresh parsley, chopped
10 - 1/2 teaspoon salt

# How to Make It:

01 - In a large bowl, mix warm water, sugar, and yeast. Let stand for 5 minutes until foamy.
02 - Add olive oil, salt, and 2 cups of flour to the yeast mixture. Stir until combined. Gradually add remaining flour, kneading for 6 to 8 minutes until dough is soft and slightly sticky.
03 - Place dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
04 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
05 - Punch down the dough and divide into 12 equal portions. Roll each into a 7-inch rope and arrange on the baking sheet.
06 - Cover and allow dough to rise for 20 minutes.
07 - Combine melted butter, minced garlic, and salt in a small bowl.
08 - Brush breadsticks with half of the garlic butter. Bake for 15 to 18 minutes until golden brown.
09 - Remove from oven and immediately brush with remaining garlic butter. Sprinkle with chopped parsley.
10 - Serve warm, optionally alongside marinara sauce or creamy soups.

# Expert Suggestions:

01 -
  • They're deceptively simple to make, yet taste like they came from a professional Italian bakery
  • The golden, crispy exterior gives way to the softest, fluffiest interior that practically melts in your mouth
  • One batch feeds a crowd and somehow disappears faster than you'd expect
  • Your kitchen will smell absolutely incredible while they bake
02 -
  • The temperature of your water is non-negotiable. Use a thermometer or test with your finger. Water that's too hot will kill the yeast before it has a chance to work.
  • Don't skip the second rise. Those 20 minutes make the difference between dense breadsticks and fluffy, cloud-like ones that make people close their eyes when they bite into them.
  • Always brush with the remaining garlic butter immediately after baking, while they're hot. Cold breadsticks won't absorb the butter as beautifully, and you lose that crucial connection between the garlic and the warm dough.
03 -
  • Make the dough ahead of time and refrigerate it overnight. The slow fermentation develops deeper flavor, and you can bake them fresh the next day. It's like giving yourself a gift of convenience without sacrificing quality.
  • If your kitchen is cold, place the bowl of dough in a slightly warm oven, or on top of the refrigerator, or even wrapped in a heating pad set to low. Yeast loves warmth and will reward you with faster, better rise.
  • Leftover breadsticks can be stored in an airtight container and reheated in a 350°F oven for about 5 minutes. They won't be quite as fresh, but they'll still be good, and they're gone within two days anyway.

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