Garlic Breadsticks

Soft and fluffy breadsticks with a perfectly crips crust made from my Neapolitan pizza dough and slathered in garlicky butter before and after being baked to perfection.

Course Sides

Cuisine Italian

Keyword breadsticks, garlic breadsticks

Prep Time 15

Cook Time 10

Total Time 25

Servings bread sticks

Calories 130kcal

Author Florentina

Ingredients

The Dough

5 cups all purpose flour + more as needed
1.5 tsp instant yeast
1.5 tsp fine sea salt
2.25 cups warm water

Garlic Butter

1/2 cup salted dairy-free butter softened
4-5 garlic cloves (grated or minced)
1/2 Tbsp Italian parsley minced (+ more for garnish)
1 pinch dry oregano optional

Instructions

In the bowl of your kitchen aid stand mixer fitted with the paddle attachment combine the flour, yeast and salt. Start pouring in the water and continue mixing until a dough is formed. (Alternatively you can use your large food processor to make the dough).
5 cups all purpose flour, 1.5 tsp instant yeast, 1.5 tsp fine sea salt, 2.25 cups warm water
Switch to the dough hook and knead on low speed (2 or 3) for 10 minutes. If the dough seems too sticky sprinkle in a tablespoon of flour as needed. The dough should stick some to the bottom of the bowl but not to the sides.
Transfer the dough to a working surface sprinkled with flour.
Using a sharp serrated bread knife cut the dough in half then cut each half into 12 equal pieces. (You will have a total of 24 bread sticks)
Roll each piece of dough between your hands into 7 inch ropes. Place them on a large parchment lined baking sheet without touching each other. (You might want to use 2 trays here or just bake 1/2 the dough and refrigerate or freeze the other for later or to make pizza).
Cover the breadsticks with a lint free tea towel and place in a draft free area to let them rise for a couple of hours or until doubled in size. (TIP: If your house is cold you can preheat the oven to 200”F and turn it off. Then store the bread sticks to rise in there).
GARLIC BUTTER - Combine the garlic butter ingredients until creamy. Just before baking use a bread knife and smear a thin layer over each breadstick. Sprinkle with sea salt flakes.
1/2 cup salted dairy-free butter, 4-5 garlic cloves
Preheat oven to 400”F. Bake the breadsticks for about 10 to 12 minutes until lightly golden and making sure none of the garlic topping burns.
Transfer the tray to a cooling rack and while still hot smear the remaining soft butter all over the top. Serve warm with a sprinkling of fresh minced parsley.
1/2 Tbsp Italian parsley, 1 pinch dry oregano

Notes

Storage. Best enjoyed warm but I never turned down a leftover. Wrap them in parchment paper and store in a plastic bag on the kitchen counter overnight. You can freshen them up in the toaster oven for a couple of minutes before serving. Even the stale ones can be good torn into a bowl of soup Ribollita style.
Make Ahead + Freezing. If making the dough in advance you can shape the breadsticks and refrigerate or freeze for later use. Once shaped the breadsticks can be frozen solid on a cookie sheet then wrapped in parchment paper and placed inside a freezer bag. When ready to bake bring them out to room temperature, place on a baking sheet and allow to rise for a couple of hours or until doubled in size before baking per recipe instructions.
Note Worthy - These are not Grissini, the extra thin and crispy Italian breadsticks usually served in high end restaurants, stay tuned for that recipe in a future post. These are bigger soft and fluffy with a slightly crisp crust but not crunchy and skinny.

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