📝 About This Recipe
Inspired by the iconic fast-food baskets of the 90s, these breadsticks feature a pillowy-soft interior and a crisp, buttery exterior that shatters perfectly when bitten. Infused with a potent garlic-herb butter and a hint of salty parmesan, they offer that nostalgic, comforting flavor we all crave. This recipe elevates the classic snack by using a slow-rise dough for superior texture and a professional-grade finishing glaze.
🥗 Ingredients
The Dough
- 3.5 cups Bread Flour (plus extra for dusting)
- 1.25 cups Warm Water (between 105°F and 110°F)
- 2.25 teaspoons Instant Yeast (one standard packet)
- 1 tablespoon Honey (to feed the yeast and help browning)
- 2 tablespoons Extra Virgin Olive Oil (for a supple crumb)
- 1.5 teaspoons Kosher Salt
Signature Garlic Butter Glaze
- 4 tablespoons Unsalted Butter (melted)
- 1 teaspoon Garlic Powder (provides more even coverage than fresh)
- 1/2 teaspoon Dried Oregano (crushed between fingers)
- 1/2 teaspoon Dried Basil
- 3 tablespoons Parmesan Cheese (finely grated, the 'shaker' style works best here)
- 1/4 teaspoon Sea Salt (for finishing)
For Serving
- 1 cup Marinara Sauce (warmed for dipping)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
In the bowl of a stand mixer, combine the warm water, honey, and instant yeast. Stir gently and let sit for 5-8 minutes until the mixture becomes foamy and fragrant.
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2
Add the olive oil, kosher salt, and 2 cups of the bread flour. Using the dough hook attachment on low speed, mix until a thick paste forms.
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3
Gradually add the remaining 1.5 cups of flour. Increase the mixer speed to medium-low and knead for 5-7 minutes. The dough should be smooth, elastic, and slightly tacky but not sticking to the sides of the bowl.
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4
Lightly grease a large bowl with olive oil. Transfer the dough to the bowl, turning it once to coat. Cover with plastic wrap and let rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size.
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5
Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper or silicone baking mats.
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6
Gently punch down the risen dough to release excess air. Turn it out onto a lightly floured surface and divide into 12 equal portions (roughly 60-65g each).
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7
Roll each portion into a rope approximately 7-8 inches long. Try to keep the thickness uniform so they bake evenly.
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8
Place the breadsticks on the prepared baking sheets, leaving about 2 inches of space between each one. Cover loosely with a clean kitchen towel and let rise for another 20 minutes.
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9
In a small bowl, whisk together the melted butter, garlic powder, oregano, and basil.
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10
Using a pastry brush, lightly coat the top of each breadstick with about half of the garlic butter mixture. Save the rest for after baking.
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11
Bake for 12-15 minutes, rotating the pans halfway through, until the breadsticks are a beautiful light golden brown.
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12
Immediately upon removing from the oven, brush the breadsticks generously with the remaining garlic butter.
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13
While the butter is still wet, sprinkle the finely grated parmesan cheese and sea salt evenly over the tops. Garnish with fresh parsley if desired.
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14
Allow the breadsticks to rest for 3-5 minutes to let the butter soak in before serving warm with marinara sauce.
💡 Chef's Tips
Use bread flour instead of all-purpose for a chewier, more professional 'fast food' texture. If your kitchen is cold, let the dough rise inside an oven that is turned off but has the oven light on. Don't over-bake; the breadsticks should be soft. They will continue to firm up slightly as they cool. For an extra crispy bottom, use a perforated baking sheet or a preheated pizza stone. To store leftovers, wrap in foil and reheat in a 350°F oven for 5 minutes to restore the crust's texture.
🍽️ Serving Suggestions
Serve alongside a classic pepperoni pizza and a crisp Caesar salad. Pair with a cold, fountain-style cola or a light Italian lager. Provide a variety of dipping sauces like warm marinara, creamy ranch, or a spicy nacho cheese dip. Use leftovers the next morning to make 'Breadstick French Toast' or as a side for a hearty tomato soup.