Yield:10 breadsticks, serves 5
Is there all better than buttery, garlic breadsticks? Especially when they come out of the oven hot, hidden with herbs and a healthy heap of garlic? We think not!
These breadsticks rival any Italian food chain breadstick are just as delicious, and will definitely be gone before you serve your next course. They are crazy addictive and should really come with a warning label, to be trustworthy. So, consider yourself warned.
The best element about this recipe? You can make these breadsticks super immediate if you use pre-made pizza dough. If you have a little time, you can go homemade and use the pizza dough recipe below – I hope it makes a great recipe for bread, pizza, and calzones as well!
Either option you accept, these breadsticks are sure to please everyone at your dinner table. You may even wish to make a double batch!
- 16 oz. pizza dough
- Olive oil (for oiling the sheet pan)
- 4 tbsp. butter
- 3 cloves garlic
- 1 tbsp. parsley
- 1 tsp. dried basil
- 3 tsp. salt
- 1 tsp. garlic powder
- Pizza Dough:
- 1 1/2 cups water
- 3/4 tbsp. active dry yeast
- 2 tsp. salt
- 2 tsp. sugar
- 1/8 cup olive oil
- 3 to 4 cups flour
Steps to Make It
You making the homemade pizza dough recipe, follow the below instructions. And If you are using pre-made dough, please feel free to jump down to the “Breadstick” section.
First Add the yeast, salt, sugar, and oil to the lukewarm water in a large bowl-preferably the bowl of a stand mixer-mix gently.
Applying the dough hook attachment, add in the flour gradually as far as the dough is no longer sticky and pulls away from the sides of the bowl. Continue to knead the mixture with the dough hook for about 5-7 minutes. If the dough is too sticky, add more flour, about 1/4 cup at This time.
Drizzle the dough, and the sides of the bowl, with extra olive oil. Front the small bowl with a fresh cloth and let rise for 1 hour in a warm place.
Preheat the oven to 425 F.
Spin out the pizza dough on a piece of oiled parchment paper with an oiled rolling pin, into a thick rectangle. The dough should be about 3/4-inch to 1-inch thick and generate roughly an 8 x 11-inch rectangle.
Cut the dough into strips accepting a pizza dough cutter, or flour scraper. You were going to be able to cut about 10 (1-inch wide) strips.
Place the strips on an oiled baking sheet. You can boundary the baking sheet with parchment paper. Brush the strips with olive oil.
Bake in the oven for 202 minutes, or until shining brown and fluffy.
Whisk together the blended butter, chopped parsley, basil, garlic, salt and garlic powder in a small bowl.
While breadsticks are still warm, brush with the mixture on dominant of each breadstick and serve.
Breadsticks can also be frozen. Wrap the cooled breadsticks in a generous supply of aluminum foil and place in the freezer.