📝 About This Recipe
Imagine the softest, pillkiest dough brushed with a decadent infusion of roasted garlic, sea salt, and fresh parsley. These breadsticks are a homemade homage to the classic Italian-American steakhouse favorite, elevated with a slow-rise yeast dough that ensures a tender crumb. Perfect as a comforting snack or the ultimate side for a saucy pasta dinner, they bring the irresistible aroma of a professional bakery right into your kitchen.
🥗 Ingredients
The Dough
- 1 cup Warm water (between 105°F and 115°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 2 tablespoons Granulated sugar (to feed the yeast and aid browning)
- 3 tablespoons Unsalted butter (melted and slightly cooled)
- 3 cups Bread flour (all-purpose works, but bread flour provides better chew)
- 1 1/4 teaspoons Fine sea salt
The Garlic Butter Glaze
- 4 tablespoons Unsalted butter (melted)
- 1/2 teaspoon Garlic powder (for even distribution)
- 2 cloves Fresh garlic (finely minced or pressed)
- 1/2 teaspoon Kosher salt (plus more for finishing)
- 1 tablespoon Fresh Italian parsley (finely chopped)
- 2 tablespoons Parmesan cheese (finely grated, optional)
👨🍳 Instructions
-
1
In the bowl of a stand mixer, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy and fragrant.
-
2
Add the melted butter, sea salt, and 1.5 cups of the bread flour to the yeast mixture. Using the paddle attachment, mix on low speed until a thick paste forms.
-
3
Switch to the dough hook attachment. Gradually add the remaining flour, 1/2 cup at a time, mixing on medium-low speed until the dough pulls away from the sides of the bowl.
-
4
Knead the dough on medium speed for 5-7 minutes. The dough should be smooth, elastic, and slightly tacky to the touch, but not sticking to your fingers.
-
5
Lightly grease a large bowl with oil or cooking spray. Place the dough inside, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
-
6
Gently punch down the risen dough to release excess air. Turn it out onto a lightly floured surface and divide it into 12 equal portions (about 60-65g each).
-
7
Roll each portion into a rope approximately 7-8 inches long. Try to keep the thickness even from end to end for uniform baking.
-
8
Place the breadsticks on two large baking sheets lined with parchment paper, leaving about 2 inches of space between each one.
-
9
Cover the sheets loosely with plastic wrap and let the breadsticks rise a second time for 30-45 minutes. They should look noticeably puffy.
-
10
Preheat your oven to 400°F (200°C) while the breadsticks finish their second rise.
-
11
Bake for 12-15 minutes, or until the breadsticks are a light golden brown. Do not overbake, as you want to maintain that signature soft texture.
-
12
While baking, whisk together the melted butter, garlic powder, minced fresh garlic, kosher salt, and parsley in a small bowl.
-
13
Immediately upon removing the breadsticks from the oven, brush them generously with the garlic butter mixture. Sprinkle with grated Parmesan if desired while the butter is still wet.
-
14
Let them rest for 5 minutes before serving to allow the butter to soak into the warm crust.
💡 Chef's Tips
If your kitchen is cold, place the dough in an oven that is turned off but has the light on to create a warm proofing environment. Always use a kitchen scale to weigh your dough portions; this ensures every breadstick finishes baking at the exact same time. Don't skip the bread flour—the higher protein content is what gives these breadsticks their professional 'chew' and structure. If using active dry yeast, ensure your water isn't too hot (over 120°F), or you will kill the yeast and the bread won't rise. For an extra soft crust, you can brush the breadsticks with plain melted butter halfway through baking, then finish with the garlic mix at the end.
🍽️ Serving Suggestions
Serve warm alongside a classic bowl of Marinara sauce for dipping. Pair with a hearty Lasagna or Fettuccine Alfredo to soak up the extra sauce. Serve as a side to a crisp Caesar salad with plenty of lemon and anchovy dressing. Enjoy with a glass of chilled Pinot Grigio or a light Italian lager. Great for game days when served with a spicy warm cheese dip.