Garlic Herb Breadsticks
Homemade Garlic Herb Breadsticks are soft, fluffy, and chewy. These breadsticks are incredibly easy to make and are a great addition to your meals!
Ingredients
For Dough
- 3 1/2 cups All purpose flour 2 tbsp if needed for shaping
- 1 1/2 tsp Active dry yeast
- 1 1/2 tbsp Sugar
- 1 3/4 tsp Salt
- 1/4 tsp Garlic powder
- 3 tbsp Olive oil
- 1 cup + 2 tbsp Warm water
For Topping
- 2 tbsp Olive oil or butter
- 1/4 tsp Garlic powder
- 1/2 tsp Parsley flakes dried
- 1/4 tsp Basil dried
- 1/4 tsp Oregano dried
- 1/4 tsp Salt
Instructions
Activating The Yeast
- In a large bowl, add warm water (about 105℉), sugar, and active dry yeast. Mix and cover it. Let the mixture sit for 5 minutes and allow the yeast to bloom.
Making And Kneading The Dough
- Mix together all purpose flour, garlic powder, and salt in a bowl. Add the flour mixture little at a time into a yeast mixture. Begin to mix the dough with your hands or use a hand mixer or a stand mixer with a dough hook attachment.
- Add some oil to the dough and combine everything together. If you find the dough is sticky, add some more flour and keep kneading it until the dough forms together into a smooth ball for about 5-7 minutes.
Kneading The Dough With Hands
- Turn the dough out onto your clean kitchen countertop and start kneading the dough. Personally, I use a dough mat. Knead the dough by pushing with the base of your palm and bring the dough back to you to reform into a ball. Keep kneading the dough for about 8-10 minutes or until the dough feels soft and pillowy. It should have a stretchy and smooth exterior. You can add a few drops of oil or some flour if required.
Proofing The Dough
- Transfer the dough to the bowl and spread some oil on the top of the dough. Cover it with a kitchen towel. Allow the dough to proof in a warm place for about 1 ½ hours or until doubled in size.
Shaping The Breadsticks
- Transfer the dough onto your clean countertop. Divide it into 12 equal parts using a sharp knife or dough cutter.
- Roll each ball of dough into a rope about 8 inches long. Start with your hands together in the center, then pull them outward as you roll to help stretch the dough. Try to create rounded ends of a rope.
- Line a baking pan with parchment paper. Place a rope of dough onto the baking pan. Finish making all of the ropes in the same manner. Keep some space between them or place close together for pull-apart breadsticks.
Proofing The Breadsticks
- Cover the baking pan with a kitchen towel and allow the breadsticks to proof for about 45 minutes or until they double in size.
- In a small bowl, combine all the topping ingredients and mix them well.
- Preheat the oven to 425℉/220℃
- Bake the breadsticks for 10-11 minutes, or until they turn golden on the top and sound hollow when lightly tapped. Take them out of the oven and let them sit for 2 minutes on the countertop.
- Transfer the breadsticks on a cooling rack, brush some prepared topping on top of each breadstick, and serve.
Notes
- Warm the water to 105℉ along with sugar for activating the yeast. Do not use hot water, it will kill the yeast.
- If the yeast is inactive then it will not form bubbles. Do not proceed to make the bread with inactive yeast.
- Proofing the dough – allow the dough to proof in a warm place for about 1 1/2 hours. In colder temperatures, you can keep the bowl covered in an oven by keeping the light on, which will help the dough rise faster.
- In between shaping the dough ball, keep the rest of the dough under a kitchen towel or a plastic wrap to prevent it from drying out.
- If you want to make them with butter, feel free to melt some, add herbs, and brush it to the baked breadsticks.