Restaurant style breadsticks at home! This soft breadsticks recipe involves just a basic yeast dough with a garlic herb topping, and you can have fresh breadsticks any time, any day. These breadsticks are super soft and fluffy, and are perfect for dipping!
This breadstick recipe uses a basic yeast dough (very similar to our homemade pizza dough) with the addition of unsalted butter. The unsalted butter in the dough not only adds flavor and richness, but it also yields a soft and fluffy breadstick!
Other than that, we also use a butter topping infused with garlic and oregano!
How to shape breadsticks:
When it comes to shaping your breadsticks, you can make them as thick or thin as you like. This recipe calls for a standard thickness of about 1 inch diameter and 8 to 10 inch long sticks.
If you like soft breadsticks, you can make them shorter and thicker. If you like crispier breadsticks, you can make the logs longer and thinner.
If you do choose to make thinner breadsticks, you may need to make 24 breadsticks instead of the 12 called for in this recipe. Unless you have a huge baking sheet, it may not fit the thinner breadsticks lengthwise. So I would just cut them in half for sake of ease!
How to store breadsticks:
These breadsticks will keep for up to 3 days stored in an airtight container at room temperature. Any longer, and the bread starts to turn stale. The breadsticks also freeze beautifully!
To freeze, transfer the cooled breadsticks to a large freezer bag. Freeze for up to 3 months. To defrost, you can either set the breadsticks out at room temperature for a few hours, or warm in a preheated 350°F oven for 5 to 10 minutes. Either way, I would recommend heating them before serving because it does freshen them up again!
If you liked these breadsticks, you may also like some of these other bread recipes:
• pizza dough
• homemade tortillas
• braided garlic bread
• garlic knots
• focaccia bread
Soft Garlic & Herb Breadsticks Recipe
For the breadstick dough:
- 1 & ¼ cups lukewarm water, between 105°F and 110°F
- 1 teaspoon granulated sugar
- 2 & ¼ teaspoons (1 package) active dry or instant yeast
- 3 cups all-purpose flour, plus more for kneading and shaping
- 1 teaspoon salt
- 2 tablespoons unsalted butter, softened to room temperature
For the garlic butter topping:
- ¼ cup (½ stick) unsalted butter
- 2 cloves garlic, finely minced
- 1 teaspoon dried oregano
- In a large bowl, combine your warm water, sugar, and yeast. Stir, and let sit for 5 to 10 minutes, or until foamy on top.
- Add your flour and salt to the yeast mixture. Using your hands or an electric mixer fitted with the dough hook attachment, mix everything together until it starts to come together into a rough ball of dough.
- Add in your softened butter. Knead the dough for 5 to 10 minutes, adding flour if the dough is too sticky, until the dough is smooth and elastic. Cover the dough with plastic wrap or a tea towel, and set the dough aside in a warm place for about 30 to 45 minutes, or until nearly doubled in size.Line 2 large baking sheets with parchment paper or a silicon baking mat, and set aside.
- Turn your risen dough onto a lightly floured work surface. Divide the dough into 12 equal portions. Roll each portion out into a thin log that's about 8 to 10 inches long. Transfer the log onto your prepared baking sheet, leaving about 1 inch of space between each breadstick. Repeat with the remaining dough. Cover the portioned breadsticks, and set aside in a warm place again for 30 minutes, or until almost doubled in size.Position a rack in the center of your oven, and preheat the oven to 350°F.
- In a small saucepot, combine your butter and garlic. Place over low heat, and warm until the butter is melted. Uncover your risen dough and brush with the garlic melted butter. Sprinkle the dried oregano evenly over your breadsticks.
- Bake your breadsticks in the center of your preheated 350°F oven for about 20 to 25 minutes, or until golden brown on top. Remove from the oven and brush with more melted butter if desired. Cool slightly before serving!
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