Soft Garlic Bread Sticks

Once you try this recipe you'll be hooked!

❤️ Why you'll love it

• Soft and chewy like Olive Garden breadsticks
• You can eat as many as you want
• Easy to make and freeze well

Once you know how to make these easy, buttery garlic breadsticks you'll have a constant supply.

I love having a good, chewy rustic bread with pasta but there's something about these soft breadsticks that have me powering through a whole batch almost by myself.

I'd say by myself but I'm not willing to admit that yet.

🧾 Ingredients

This is an "at a glance" list of ingredients. You'll find the list and the measurements in the printable recipe card below.

🔪 Instructions

1. Add ½ cup of the warm water, the packet of yeast, and 1 teaspoon of the sugar together in a small bowl.
2. When it gets foamy it's ready to go.
3. Pour the yeast mixture into a large bowl of a stand mixer fitted with the paddle attachment. Add the remaining water, sugar, and about 1 ½ cups of flour.
4. Beat on medium speed until the mixture forms a smooth batter. Add the cooled melted butter, the remaining salt, and about a cup more of flour

1. Knead until a soft dough is formed.
2. Let rise until doubled.
3. Punch down.
4. Form into breadsticks and let rise.

🥫 Storage

Garlic butter breadsticks are best the day they are made. You can store leftovers tightly covered with plastic wrap or in an airtight container.

Freeze up to 3 months.

🧑🏻‍🍳 Baker's notes

⭐ Expert Tip: Make sure all ingredients are warm - about 110F.

• You can use bread flour if you prefer.
• When dough is smooth and elastic it will feel similar to your earlobe if you pinch it. It will also "pull back" if you stretch it away from the main ball of dough.
• Sprinkle the bread sticks with a little Parmesan cheese when you brush them with butter the last time.
• The easiest ( and best) way to divide the breadstick dough evenly is to weigh it. Divide it into 12 2-ounce pieces. Since they are all the same size they will bake more evenly.

💡Great Idea: Make these breadsticks into garlic knots by literally tying the dough ropes into knots.

✨ FAQs

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

Soft Garlic Bread Sticks

Course: Bread

Cuisine: Italian

Prep Time: 15 minutes

Cook Time: 15 minutes

Rising Time: 2 hours 30 minutes

Total Time: 3 hours

Servings: 12

Calories: 224kcal

Author: marye

Soft and buttery garlic bread sticks are easy to make at home and even better than your favorite Italian restaurant.

Print Recipe Pin Recipe

Cook ModePrevent your screen from going dark

Equipment

• baking sheet
• stand mixer

Ingredients

Breadsticks

• ¼ ounce active dry yeast 1 package, ¼ ounce, or 21/4 teaspoons
• 1 cup warm water 110°F - divided use
• 2 tablespoons sugar divided use
• 16 ounces all- purpose flour about 3 to 3 ½ cups
• ¼ cup butter melted
• 1 ½ teaspoons kosher salt if using table salt just use 1 teaspoon

Garlic Seasoning

• ½ cup butter melted
• 1 teaspoon kosher salt
• 1 ½ teaspoons garlic powder or to taste
• ½ teaspoon oregano optional

I earn a commission from Instacart from qualifying purchases.

Instructions

Breadsticks

• Melt the butter. Set aside to let cool to at least 110°F.
• Add ½ cup of the warm water, the packet of yeast, and 1 teaspoon of the sugar together in a small bowl. Whisk to blend and set aside about 5 minutes or until foamy.
• Pour the yeast mixture into a large bowl of a stand mixer fitted with the paddle attachment.
• Add the remaining water, sugar, and about 1 ½ cups of the flour.
• Beat on medium speed until the mixture forms a smooth batter.
• Add the cooled melted butter, the remaining salt, and about a cup more of the flour.
• Continue to beat on low speed until a soft, sticky dough is formed. Switch to the dough hook.
• On low speed add a little of the remaining flour and knead with the dough hook, adding more flour, until the dough is smooth and elastic (see tips). You may need a bit more flour than called for in the recipe - especially if you used cup measure rather than weighing it.
• Form the dough into a smooth ball.
• Butter a large bowl and transfer the dough to it. Turn the ball of dough over so it is buttered on all sides.
• Cover with plastic wrap or a clean tea towel and set in a warm place to rise until doubled. This will take an hour to an hour and a half.
• You can stop at this point, cover with plastic wrap, and refrigerate overnight. Begin again about 1 hour before dinner to have fresh breadsticks with dinner.

Shaping

• After the dough has risen punch it down.
• I like to weigh it and divide into 12 equal pieces.
• Let the pieces rest about 10 minutes - it makes them easier to roll.
• Roll each piece into an 8-10 inch rope and place them on a parchment covered cookie sheet.
• Lightly brush with melted butter.
• Cover with plastic wrap or a clean tea towel and let rise in a warm place until almost doubled - 30 minutes to an hour.

Baking

• Melt the remaining butter.
• Mix the salt, garlic powder, and oregano in a small bowl and set aside.
• Preheat the oven to 400°F.
• Brush the breadsticks with melted butter and sprinkle with garlic powder mixture.
• Place in the oven.
• After 5 minutes brush with butter and sprinkle with garlic powder mixture and return to the oven for about 8 to 10 more minutes, or until done and golden brown.
• Remove from oven. Brush generously with remaining butter and sprinkle with garlic powder mixture.
• Serve warm.

Notes

Storage:

Store at room temperature in an airtight container for up to 2 days. 

Freeze for up to 3 months.

Tips:

• Make sure everything is warm to the touch but not hot - about 110F.
• You can use bread flour if you prefer.
• When dough is smooth and elastic it will feel similar to your earlobe if you pinch it. It will also "pull back" if you stretch it away from the main ball of dough.
• Sprinkle the bread sticks with a little Parmesan cheese when you brush them with butter the last time.
• The easiest ( and best) way to divide the breadstick dough evenly is to weigh it. Divide it into 12 2-ounce pieces. Since they are all the same size they will bake more evenly.

Nutrition

Calories: 224kcal | Carbohydrates: 27g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 576mg | Potassium: 15mg | Fiber: 4g | Sugar: 3g | Vitamin A: 356IU | Vitamin C: 0.01mg | Calcium: 28mg | Iron: 1mg