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Soft Garlic Breadsticks

by: Cristen    www.foodandswine.com
Servings: 12 large breadsticks
Author: Cristen


  • 1 1/4 cup warm water not above 115 degrees (divided)
  • 1 packet active dry or instant or bread machine yeast 2 1/4 teaspoons
  • 1 tablespoon sugar
  • 3 tablespoons vegetable oil
  • 3 - 3 ½ cups all purpose flour this varies with the weather and how you measure flour
  • 1 ½ teaspoon salt
  • 3 tablespoons butter
  • 1/2 teaspoon garlic salt


  • To a large mixing bowl add 1/2 cup warm water, yeast and sugar.
  • Proof yeast for 5 minutes until foamy.
  • Add remaining water, oil, flour and salt.
  • Stir to combine then knead via stand mixer fitted with dough hook on low speed for 5-7 minutes, or by hand until smooth and elastic. Spray dough with nonstick spray, place dough ball into clean mixing bowl and set in a warm, draft free area to rise for 30 minutes or until dough doubles in bulk.
  • Once dough has doubled in bulk, punch down to degas and cut into 12 equal pieces. Roll each piece into a 6” breadstick/rope shape. Arrange on half sheet pan, not touching. Spray with nonstick spray, cover with plastic wrap. Place in warm area until breadsticks double in size 30-40 minutes (or more if it is chilly).
  • Preheat oven to 425 degrees F.
  • Once breadsticks have risen, remove plastic wrap and discard.
  • Bake breadsticks for 8-10 minutes or until golden brown and internal temperature registers 190-200 degrees F.
  • Melt butter, add garlic salt and stir together. Brush onto warm breadsticks immediately.
  • Serve warm. Store leftovers in an airtight container. Warm leftover breadsticks in microwave 15-20 seconds to reheat.