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Soft Garlic Breadsticks

Make restaurant-style garlic breadsticks right at home with this recipe! They're soft, chewy, and dripping with garlic butter!
Course Bread
Cuisine Italian American
Prep Time 15 minutes
Cook Time 15 minutes
Rise Time 2 hours 30 minutes
Total Time 3 hours
Servings 12
Calories 250kcal
Author Marye Audet-White

Equipment

Ingredients

  • 1 package yeast ¼ ounce or 21/4 teaspoons
  • 1 cup warm water 110°F - divided use
  • 2 tablespoons sugar divided use
  • 16 ounces all- purpose flour about 3 to 3 ½ cups
  • ¼ cup butter melted
  • 1 ½ teaspoons kosher salt if using table salt just use 1 teaspoon

Garlic Seasoning

  • ½ cup butter melted
  • 1 teaspoon kosher salt
  • 1 ½ teaspoons garlic powder or to taste
  • ½ teaspoon oregano optional

Instructions

Breadsticks

  • Melt the butter. Set aside to let cool to at least 110°F.
  • Add ½ cup of the warm water, the packet of yeast, and 1 teaspoon of the sugar together in a small bowl. Whisk to blend and set aside about 5 minutes or until foamy.
  • Pour the yeast mixture into a large bowl of a stand mixer fitted with the paddle attachment.
  • Add the remaining water, sugar, and about 1 ½ cups of the flour.
  • Beat on medium speed until the mixture forms a smooth batter.
  • Add the cooled melted butter, the remaining salt, and about a cup more of the flour.
  • Continue to beat on low speed until a soft, sticky dough is formed. Switch to the dough hook.
  • On low speed add a little of the remaining flour and knead with the dough hook, adding more flour, until the dough is smooth and elastic (see tips). You may need a bit more flour than called for in the recipe - especially if you used cup measure rather than weighing it.
  • Form the dough into a smooth ball.
  • Butter a large bowl and transfer the dough to it. Turn the ball of dough over so it is buttered on all sides.
  • Cover with plastic wrap or a clean tea towel and set in a warm place to rise until doubled. This will take an hour to an hour and a half.
  • You can stop at this point, cover with plastic wrap, and refrigerate overnight. Begin again about 1 hour before dinner to have fresh breadsticks with dinner.

Shaping

  • After the dough has risen punch it down.
  • I like to weigh it and divide into 12 equal pieces.
  • Let the pieces rest about 10 minutes - it makes them easier to roll.
  • Roll each piece into an 8-10 inch rope and place them on a parchment covered cookie sheet.
  • Lightly brush with melted butter.
  • Cover with plastic wrap or a clean tea towel and let rise in a warm place until almost doubled - 30 minutes to an hour.

Baking

  • Melt the remaining butter.
  • Mix the salt, garlic powder, and oregano in a small bowl and set aside.
  • Preheat the oven to 400°F.
  • Brush the breadsticks with melted butter and sprinkle with garlic powder mixture.
  • Place in the oven.
  • After 5 minutes brush with butter and sprinkle with garlic powder mixture and return to the oven for about 8 to 10 more minutes, or until done and golden brown.
  • Remove from oven. Brush generously with remaining butter and sprinkle with garlic powder mixture.
  • Serve warm.

Notes

Storage:
These soft garlic butter breadsticks are best the day they are made. You can store leftovers tightly covered with plastic wrap or in an airtight container for a day or two.

⏰ How to make breadsticks ahead of time

Follow the instructions above all the way through shaping the breadsticks.
  1. Line a baking sheet with parchment paper that's been sprayed with nonstick spray.
  2. Brush the breadsticks lightly with melted butter.
  3. Spray a sheet of plastic wrap with nonstick spray and cover the unbaked breadsticks tightly with the sprayed side toward the dough, sealing the plastic wrap around the baking sheet.
  4. Refrigerate for up to 24 hours.
  5. When ready to bake remove from the refrigerator.
  6. Let rise for 2 hours.
  7. Brush with melted butter and bake as directed above.

🧊How to freeze unbaked breadsticks

  1. Make the dough as directed through the shaping of the breadsticks.
  2. Follow the instructions for making the breadsticks ahead of time but place in the freezer for 2 hours.
  3. Remove from baking sheet.
  4. Place in airtight freezer container with parchment paper between the layers and freeze for up to 3 months.
To thaw and bake:
  1. Place frozen breadsticks on a parchment covered baking sheet.
  2. Thaw overnight in the refrigerator.
  3. Let rise at room temperature for 30 minutes before baking as directed in recipe.

🥐 How to make "brown and serve" breadsticks

Follow the instructions for Fazzoli's breadstick recipe above all the way through putting the breadsticks in the oven.
  1. Bake for 6 minutes or just until done but not until golden brown - interior temperature will be about 195F.
  2. Remove from oven and let come to room temperature.
  3. Flash freeze right on the baking sheet.
  4. Wrap tightly in plastic wrap and put in an airtight container. Freeze for up to 3 months.
  5. To bake preheat the oven to 350F. Place frozen breadsticks on a parchment lined cookie sheet.
  6. Brush with butter and sprinkle with garlic mixture.
  7. Bake until golden brown.
  8. Brush with more butter and garlic.
  9. Serve hot.

Nutrition

Calories: 250kcal | Carbohydrates: 31g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 588mg | Potassium: 55mg | Fiber: 1g | Sugar: 2g | Vitamin A: 356IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 2mg
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