Homemade Garlic Breadsticks
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Homemade Garlic Breadsticks
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These garlic breadsticks are so delicious you'll find it hard to stop at just one! Made from simple ingredients, you'll have soft bread sticks in no time that are perfect for dipping in marinara sauce or accompanying a bowl of soup, stew, chili, or salad!
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Ingredients
For the Dough:
- 2 ¼ teaspoons active dry yeast one packet
- 1 ½ cups warm water divided (12 oz or 355ml)
- 4 ¼ cups all-purpose flour 540g plus more for dusting
- 2 tablespoons unsalted butter softened
- 2 tablespoons sugar
- 1 tablespoon salt
For the Topping:
- 3 tablespoons unsalted butter melted
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
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Instructions
- In a small bowl, add ¼ cup of warm water and the dry yeast and let it stand for about 5 minutes until foamy.
- In a large mixing bowl, add the flour, butter, sugar, salt, remaining water and the yeast mixture. Blend on medium speed until a dough forms. (use an electric hand mixer or a stand mixer with the paddle attachment) The dough will be sticky.
- Transfer the dough to a floured surface and knead the dough until it is smooth.
- Roll the dough into an oblong shape and cut 16 equal pieces.
- Using your hands, roll the each piece of dough into a breadstick shape that is approximately 6-7 inches long and place them on a baking sheet lined with parchment paper about 2 inches apart.
- Cover with a kitchen towel and let it rise in a warm place until it doubles in size. (about 45 minutes)
- Preheat the oven to 400° F
- Brush the breadsticks with the melted butter and sprinkle each with a pinch of garlic, oregano, and salt.
- Bake for 12-15 minutes or until the sticks are golden brown. Enjoy immediately.
Notes
- For crispier breadsticks, bake for an additional 3-4 minutes.
- For a more garlic flavor, brush with butter and add garlic powder before AND after baking.
- It should be at least 68° F (20° C) for yeast to rise properly. If it is cooler, simply place it on the stove top (turned off) with the oven turned on.
- Store any leftovers in an airtight container on the counter for up to 4 days or in the refrigerator for up a week.
- To freeze the cooked breadsticks, place the cooled breadsticks in an airtight container and freeze for up to 2 months. Thaw in the refrigerator or at room temperature.
- You can freeze the uncooked bread dough. If you'd like to, don't cut the dough. Just allow it to rise in bowl coated with canola oil or vegetable oil for about 45 minutes. Once it has risen, wrap it tightly in plastic wrap and place it in a freezer safe bag or container for up to 4 months. When ready to bake, remove the plastic wrap and place in an oiled bowl again and thaw it at room temperature, it will rise again as it thaws. Once it has thawed completely, cut and shape into breadsticks and bake immediately.
- To reheat, place them in a preheated 300 ° F oven or toaster oven or a few minutes until heated through. Brush with a little melted butter again before reheating.
Nutrition Information
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Serving
1breadstick
Calories
160kcal
(8%)
Carbohydrates
27g
(9%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
9mg
(3%)
Sodium
583mg
(24%)
Potassium
45mg
(1%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
111IU
(2%)
Vitamin C
0.01mg
(0%)
Calcium
9mg
(1%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16breadsticks
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Serving | 1breadstick | |
| Calories | 160kcal | 8% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 9mg | 3% |
| Sodium | 583mg | 24% |
| Potassium | 45mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 111IU | 2% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 9mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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