Soft Fluffy Garlic Breadsticks (Printable)

Soft, fluffy breadsticks with buttery garlic and herbs—ideal for pairing with your favorite Italian meals.

# What You'll Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 1 cup warm water (110°F)
03 - 1½ teaspoons instant yeast
04 - 1 teaspoon sugar
05 - ¾ teaspoon salt
06 - 2 tablespoons unsalted butter, softened

→ Garlic Butter

07 - 3 tablespoons unsalted butter, melted
08 - 2 cloves garlic, finely minced
09 - 1 tablespoon fresh parsley, finely chopped
10 - ½ teaspoon salt

# How To Make It:

01 - In a large mixing bowl, combine warm water, sugar, and instant yeast. Allow the mixture to rest for approximately 5 minutes until it becomes foamy and bubbly on the surface.
02 - Add the all-purpose flour, salt, and softened butter to the yeast mixture. Stir until a shaggy dough begins to come together, then turn out onto a lightly floured surface.
03 - Knead the dough by hand for 7 to 8 minutes, or use a stand mixer fitted with a dough hook for 5 minutes, until the dough is smooth, elastic, and springs back when gently pressed.
04 - Transfer the dough to a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and place in a warm, draft-free spot. Let rise for about 1 hour or until doubled in volume.
05 - Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
06 - Gently punch down the risen dough to release air bubbles. Divide into 12 equal portions and roll each into a rope approximately 7 to 8 inches long. Arrange on the prepared baking sheet, spacing them about 2 inches apart.
07 - Loosely cover the shaped breadsticks with a kitchen towel and let them rest in a warm area for 20 to 30 minutes until puffed and nearly doubled.
08 - Bake in the preheated oven for 12 to 15 minutes, rotating the pan halfway through, until the tops are lightly golden and the bottoms sound hollow when tapped.
09 - While the breadsticks bake, whisk together the melted butter, minced garlic, salt, and chopped parsley. As soon as the breadsticks emerge from the oven, brush them generously on all sides with the garlic butter. Serve warm.

# Tips from dashanddishes:

01 -
  • These breadsticks turn any ordinary weeknight dinner into something that feels like you ordered takeout from your favorite Italian spot, except you made them yourself in slippers.
  • The dough comes together with pantry staples and requires zero fancy equipment, just your hands and a little patience while it rises.
02 -
  • Do not skip the second rise, because breadsticks that go into the oven without resting will be dense and rubbery, a mistake I made once and never repeated.
  • The garlic butter must go on while the breadsticks are still hot, otherwise it sits on top like a greasy film instead of soaking into every crack and crevice.
03 -
  • Weigh your flour with a kitchen scale if you have one, because scooping with a measuring cup can pack in up to twenty percent extra flour and leave you with dry, heavy breadsticks.
  • Let the melted butter cool slightly before mixing in the garlic so the heat does not cook out the sharp, raw bite that makes garlic butter so good.

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