Garlic Herb Breadsticks

5 from 3 votes

These Garlic Herb Breadsticks are made completely from scratch and are packed with flavourful herbs, garlic, onion, and parmesan cheese!

Prep Time1

Cook Time20

Rising Time:1 30

Total Time2 50

Servings: breadsticks

Calories: 119kcal

Author: Naomi Andres

Equipment

large mixing bowl
measuring cups & spoons
baking sheet(s)
parchment paper
silicone pastry brush

Ingredients

For the Dough:

½ cup warm water (110℉)
1 teaspoon white sugar
1 teaspoon active dry yeast (traditional yeast)
¾ cup warm water (110℉)
2 tablespoons salted butter melted
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
¼ cup grated parmesan cheese
2 ½-2 ¾ cups all-purpose flour

For the Garlic Butter:

¼ cup salted butter melted
¼ cup grated parmesan cheese (or Grana Padano)
1 teaspoon garlic powder
1 teaspoon dried parsley

Instructions

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.
½ cup warm water, 1 teaspoon white sugar, 1 teaspoon active dry yeast
Whisk together the ¾ cup of warm water, melted butter, salt, remaining 1 teaspoon of sugar, thyme, basil, oregano, onion powder, and garlic powder in a large bowl. Add 2 cups of flour, parmesan cheese, and the yeast mixture once it's frothy and continue stirring while adding another ½ cup of flour.
¾ cup warm water, 2 tablespoons salted butter, ¼ cup grated parmesan cheese, 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
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 a large baking sheet with parchment paper. Once the dough has finished rising, punch down and turn onto a very lightly floured counter. Divide the dough into 18 equal pieces.
Roll each piece of dough into a long "snake" breadstick shape using your hands on the countertop. Each breadstick should be about 4-6 inches long and about ½ to ¾ of an inch in diameter. Place each breadstick on the prepared baking sheet leaving at least 1 to 2 inches between for rising/spreading. Cover the pan 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.
¼ cup salted butter, ¼ cup grated parmesan cheese, 1 teaspoon dried parsley, 1 teaspoon garlic powder
Once the breadsticks have risen, remove the plastic wrap and bake in the preheated oven for 10 minutes. Then, take 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*.

Notes

If you don't have one of the herbs listed, 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.

These breadsticks are best served fresh out of the oven but you could also make them ahead of time and heat in a 350℉ oven for 5-10 minutes before serving.

Nutrition