These Garlic Herb Breadsticks are made completely from scratch and are packed with flavourful herbs, garlic, onion, and parmesan cheese! The perfect side for Thanksgiving dinner!
What would I say about these breadsticks? Simply put, these breadsticks are like crack. I Just HAD to link to that clip!! 😉 Where are my fellow Office fans? Anyway, I agree with Pam. Yeah, Ryan, what else are you going to say? *eye roll*
Let's be honest, they are addicting. Try to stop after eating just one... Not going to happen. I'd see it (maybe) if you're having a big Thanksgiving or Christmas dinner. Maybe, just maybe, then you'd just have one.
Some helpful tips for making these Garlic Herb Breadsticks
- These breadsticks are BIG! If you make them according to the instructions, they will be about 8-10 inches long and 1 - ½ inches in diameter. If you would like smaller breadsticks to go with your meal, I'd suggest making them half as big. Divide each dough portion in half again and make shorter breadsticks, about 4-5 inches long.
- If you don't have one of the herbs listed in the recipe, you may substitute with the other ones to make up the measurement written. For instance, if you don't have thyme, you could use an extra ½ teaspoon of both oregano and basil, and vice versa. However, I do not recommend substituting the garlic or the onion powder as they provide most of the distinct flavour in this recipe.
- Doubling this recipe is easy to do and highly recommended if you are serving a crowd! (Or if you just love breadsticks.) You will need to either bake them in 2 batches of 2 pans in the oven or I usually just squish them onto 3 pans and bake the first 2 together and then the 3rd on its own. Either way works, just make sure you leave adequate room for them to rise and not spread into each other on the pans.
Thanksgiving is this weekend here in Canada, and I'm pretty sure I will be making some of these yummy breadsticks to have with our turkey dinner! These breadsticks also make a terrific companion to a bowl of soup. What could be cozier than that?
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Garlic Herb Breadsticks
- large mixing bowl
- measuring cups & spoons
- baking sheet(s)
- parchment paper
- silicone pastry brush
For the Dough:
- ½ cup warm water (110℉)
- 1 teaspoon sugar
- 1 teaspoon active dry (traditional) yeast
- ¾ cup warm water (110℉)
- 2 tablespoons salted butter, melted
- ¼ cup grated parmesan
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 2 ½-2 ¾ cups all-purpose flour
For the Garlic Butter:
- ¼ cup salted butter, melted
- 2 tablespoons parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- Stir 1 teaspoon of sugar and yeast into the ½ cup of warm water and let sit for 10 minutes until the mixture is frothy and bubbly. In another bowl, stir together the Parmesan cheese, salt, remaining 1 teaspoon of sugar, thyme, basil, oregano, onion powder, and garlic powder.
- Place the ¾ cup of warm water and melted butter in a large bowl. Add 2 cups of flour and the cheese/herb mixture and stir. Add the yeast mixture once it's frothy and continue stirring while adding another ½ cup of flour.
- Turn the mixture onto a lightly floured counter and knead for 5 minutes or until the dough is soft, smooth and no longer sticking to your hands. Dust the counter with a small amount of flour when you notice the dough sticking to your hands but try not to add too much extra flour (too much flour will make the dough tough). Form the dough into a ball and place in a greased bowl. Cover with plastic wrap and a dry towel and let rise in a warm place for 1 hour. The dough should double in size.
- Line 2 large baking sheets with parchment paper. Once the dough has finished rising, punch down and turn onto a very lightly floured counter. Divide the dough into 12 equal pieces (I cut it into quarters and then each quarter into thirds for a total of 12 pieces).
- Roll each piece of dough into a long "snake" breadstick shape using your hands on the countertop. Each breadstick should be about 8 to 10 inches long and about ½ to ¾ of an inch in diameter. Place each breadstick on the prepared baking sheets, 6 per pan, leaving at least 1 to 2 inches between for rising/spreading. Cover both pans with plastic wrap and let rise in a warm place for 30 minutes.
- Preheat the oven to 350℉ a few minutes before the breadsticks finish rising. In a small bowl, stir together the melted butter, parmesan cheese, garlic powder, and parsley to make the garlic butter glaze.
- Once the breadsticks have risen, remove the plastic wrap and bake both pans in the preheated oven for 10 minutes. Then, take each pan out of the oven and brush the garlic butter onto each breadstick using a silicone pastry brush. Return to the oven and bake for another 7-12 minutes or until lightly golden. Let cool for 5 minutes before serving*.
Love and Cookies,
These were the highlight of our Thanksgiving meal—our guests raved about them! I threw all the ingredients in my bread maker to do the mixing part, and I made the breadsticks smaller as you suggested. They’re absolutely not your average breadstick. Brushing them with garlic butter part way through the baking time makes them soooooooo good.
Ah, that is so great, I'm glad they were enjoyed!! Thank you!