Garlic Herb Breadsticks

These garlic herb breadsticks are so flavorful! And are a perfect vessel to get all that left over pasta sauce from your plate and into your mouth.

Truly these are so much fun to make. Pillowy dough meets fresh herbs and butter in a beautiful holy union that your taste buds need to experience and pronto.

These are a perfect vessel to get all that left over pasta sauce from your plate and into your mouth. They’re crispy edges and soft centers will have your hands reach for seconds and slapping others from taking more, promise! Armed and double fisted with breadsticks isn’t necessarily a bad thing. Is it?

To Make These Garlic Herb Breadsticks You Will Need:

• pizza dough
• rosemary
• thyme
• garlic
• butter
• parmesan cheese
• kosher salt

I started by adding two teaspoons of honey into a liquid measuring cup. Added hot water (110-115°) and stirred in a packet of yeast. Give it about five minutes so it can work its yeasty magic.

Next add in about 2 tablespoons of olive oil…

Stir and set aside.

In the bowl to your mixer fitted with the paddle attachment add four cups of good quality bread flour.

Then add two teaspoons of kosher salt and give it a quick stir.

Slowly stream in the yeast liquids and mix on low until it just starts to come together.

Switch to a dough hook and mix until it pulls away from the bowl, about 2-3 minutes. This dough should be a little sticky, but if you find it to be too wet then just sprinkle with a little more flour.

On a well floured surface, kneed for 2-3 minutes more.

Stop when it looks like old wrinkled skin. No offense to the elderly, this is just how my mother always explained it as looking like.

Toss in a well oiled bowl.

Place a tea towel over top and place it in a warm place to rise for 40 minutes

While the dough is rising, chop up enough rosemary and thyme to measure a tablespoon each.

In a small bowl combine; butter, garlic, herbs, salt and parmesan cheese.

Stir it until it’s well combined.

Remove the dough, it should have doubled, if not tripled in size.

Now deflate this sucker by punching it down with your hands or fist.

On a well floured surface, use your fingers to stretch the dough out to a large rectangle. Spread three quarters of the butter mixture over top.

Fold the dough and cut into strips. I do this because it’s easier to cut straight even pieces this way.

Then I open them up and cut the piece in half. I’m sure there’s an easier way to do this whole thing, but I’m a creature of habit and not a big fan of change. So there you go.

I did half knots…

…And half twists. I like variety as well…

Melt the remaining butter in a small saucepan, so when these babies come out of the oven lightly brush and sprinkle with remaining Parmesan. So. Darn. Good.

So whether you choose to tie the knots or bake as twists… it’s a recipe that shouldn’t be too hard to follow even for those bread-making-challenged people such as myself. But worth every ounce of the effort you put into the process.

Now go make a big batch of pasta and put these Garlic Herb Breadsticks to work.

Enjoy! And if you give this Garlic Herb Breadsticks recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 12 servings

Garlic Herb Breadsticks

Make breadsticks or knots... ether way these are delicious!

Prep Time: 1 hour hr

Cook Time: 15 minutes mins

Total Time: 1 hour hr 15 minutes mins

Ingredients

FOR THE DOUGH

• 4 cups bread flour, plus more for kneading
• 1¾ cup warm water, 110-115 degrees
• 2¼ teaspoon active dry yeast
• 2 teaspoons honey
• 2 tablespoons olive oil, plus more for oiling bowl2 teaspoons kosher salt

FOR THE BREADSTICKS:

• 1/2 cup unsalted butter, softened at room temperature
• 1/4 cup parmesan cheese, grated
• 1 tablespoon thyme, minced
• 1 tablespoon rosemary, minced
• 2 cloves garlic, pressed through a garlic press or minced finely
• 1 teaspoon kosher salt

Instructions 

MAKE the dough:

• Start by measuring honey into a liquid measuring cup or bowl. Add the warm water (use a thermometer to get an accurate reading) and stir in the yeast. Let sit so it can do its thing, about 5 to 10 minutes.
• Add two tablespoons of olive oil and stir.
• In the bowl of you mixer (fitted with the paddle attachment); measure 4 cups of bread flour and two teaspoons of kosher salt. Stir to combine.
• With the mixer on low, gradually stream in the liquids. Use a spatula to get it all out of the cup. Mix just until combined and then switch to your bread hook. You could knead this by hand but it would take 6-8 minutes. Turn the mixer back on to medium-low and let it go for 3-4 minutes or until the dough pulls away from the sides.
• Turn out the dough onto a well floured surface and continue to knead for 3-4 more minutes.
• Place the dough into a well oiled bowl and toss it to coat. Cover with a tea towel and stick it in a warm, dry place for 40 minutes.

MAKE THE BREADSTICKS:

• While the dough is rising, make the herb butter. Add softened butter, minced herbs, garlic, 1/2 cup of the grated Parmesan and salt into a small bowl. Mix well.
• After the time is up, punch it down and stretch it into a rectangle. Spread 3/4 of the butter over top of the rectangle. Place the remaining butter in a small saucepan and heat over low to melt. Fold the dough in half lengthwise and then cut in half. Cut into twelve even strips. Open each strip and cut in half at the middle. Tie in a knot, tucking the ends under OR twist into breadsticks.
• Bake in a preheated 375° degree oven for 15 to twenty minutes. Remove brush with melted herb butter and sprinkle with a little remaining Parmesan. Serve warm.

Serving: 2g, Calories: 260kcal, Carbohydrates: 33g, Protein: 7g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 22mg, Sodium: 232mg, Potassium: 75mg, Fiber: 2g, Sugar: 1g, Vitamin A: 286IU, Vitamin C: 1mg, Calcium: 41mg, Iron: 1mg

Author: Laurie McNamara

Course: Breads & Baked Goods

Cuisine: Italian