These Garlic Breadsticks are brushed with warm butter and topped with garlic salt to make them a perfect addition to any meal, especially Spaghetti Carbonara and Spaghetti with Meatballs. But, don’t limit them to pasta night. Try them with my Sausage Soup or Crock Pot Beef Pot Pie.
Garlic Breadsticks remind me of the unlimited basket of breadsticks served at Olive Garden. I have eaten a countless number of those, and I have even been known to take the leftovers home for later! I love dipping these in soups and sauces, and there is nothing better than a garlicky breadstick to have alongside my Classic Fettuccini Alfredo. Plus, these breadsticks are pretty simple to make!
Garlic Breadsticks Recipe
With just a few ingredients, you can make these garlic breadsticks to have in time for dinner! Add some melted butter and garlic salt for a savory bonus.
How to Store
Store the breadsticks in a breadbox or plastic storage bag at room temperature (not in the refrigerator) for up to 5 days. Let them cool completely if you store them in the freezer. Be sure to label and date the freezer-safe container. The breadsticks will last up to 3 months in the freezer.
- 1 cup (237 g) water, warmed, (about 110°-115°F), plus 2 tablespoons
- 1¼ teaspoons active dry yeast
- 2 tablespoons granulated sugar
- 2 teaspoons kosher salt
- 3 tablespoons olive oil
- 2 cups (254 g) bread flour
- 2 tablespoons unsalted butter, melted
- 1½ teaspoons garlic salt
- ½ teaspoon kosher salt
- In the bowl of your stand mixer, combine water, yeast, and sugar. Let it sit for 5-10 minutes, or until the yeast blooms.
- Add in the salt, olive oil, and flour, mixing until combined. (Add additional flour if needed, or until the dough pulls away from the sides of the bowl.)
- Switch to the dough hook and knead on medium speed for about 5 minutes.
- Round the dough into a ball and place it into a greased bowl to rise (about 1 hour, or until doubled in size).
- Line two large baking sheets with parchment paper.
- Gently punch down on the risen dough to deflate it. Divide the dough into 12 equal balls by dividing the dough in half until you are down to 12 pieces.
- Roll each ball of dough into a rope (about nine inches), and place it on the prepared baking sheets. Cover the dough ropes with a clean kitchen towel. Allow the dough to rise in a warm place for about 1 hour.
- When the dough is just about done rising, preheat the oven to 425°F.
- Bake for 12-15 minutes, or until golden brown. Brush them with the melted butter and sprinkle with the garlic salt and kosher salt. Serve warm.
Did you make this recipe?
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