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Homemade Garlic Herb Breadsticks

These easy breadsticks are made totally from scratch and are soft, fluffy, lightly chewy, buttery, garlicky sticks of absolute deliciousness! Great with pasta, soup, salad or as an appetizer!
Prep Time20 mins
Cook Time15 mins
Rise Time2 hrs 15 mins
Total Time2 hrs 50 mins
Servings: 16 Breadsticks (serving size - 1 breadstick)
Calories: 170kcal
Author: Michelle / Now Cook This!

Ingredients

Breadsticks:

  • cups warm water (100° to 110°F)
  • 1 tablespoon sugar, plus a pinch, divided
  • teaspoons active dry yeast (one ¼-ounce packet)
  • cups bread flour (or all-purpose flour)
  • 2 tablespoons light brown sugar
  • 1 teaspoon salt
  • ¼ cup olive oil, plus 1 teaspoon, divided

Garlic Herb Topping:

  • 1 tablespoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • 6 tablespoons butter

Instructions

  • In a small bowl, combine the warm water, a pinch of sugar, and the yeast. Let sit for 5 minutes to proof (the mixture should become slightly creamy and foamy--if it does not, your yeast is likely no longer good, so get some fresh yeast and try again).
  • In the bowl of an electric stand mixer, add the yeast mixture, the flour, the sugars, 1 teaspoon of salt, and the ¼ cup olive oil. 
  • With the dough hook, mix on medium speed until a smooth, elastic ball forms, about 5 minutes. 
  • Oil a large bowl with the remaining 1 teaspoon of olive oil. Place the dough in the bowl, and turn it to coat with oil. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place (room temperature is fine) until doubled in size, about 1½ hours.
  • Line 2 large baking sheets with parchment paper. 
  • Turn the dough out onto a lightly floured surface and roll out into a 12x15-inch rectangle. 
  • Cut the dough into 16 equally-sized strips.
  • Lightly twist each strip of dough and place on the baking sheets.
  • Cover the breadsticks with a clean kitchen towel and let rise in a warm place for 45 minutes. They will be slightly puffier at this point, but they will puff up more when they bake in the oven.  
  • While the dough is resting, preheat the oven to 400°F, combine the garlic powder, basil, oregano and ½ teaspoon salt in a small bowl, and melt the butter. 
  • Lightly brush the tops of the breadsticks with half of the melted butter. Sprinkle the topping mixture evenly over the breadsticks.
  • Bake for 15 minutes or until light golden brown on the top and bottom. Note: I recommend baking the breadsticks in the middle to upper portion of your oven. Otherwise, the bottoms may get too brown.
  • Brush the tops of the breadsticks with the remaining butter as soon as you take them out of the oven. 
  • Best served while still warm!

Recipe Notes

  • Here are some tips for making sure the dough is the right consistency. The dough should come together pretty quickly in the first minute or two of kneading. It should pull away from and clean the sides of the bowl and form a ball that is not too wet or sticky. Then you continue to knead it for another few minutes until you get the smooth, elastic ball. Humidity can affect the amount of flour you need, so if you notice in that first minute or two that it's too dry and not coming together, add water, a tablespoon at a time, until it does. If it's too wet, loose, and sticky, sprinkle in flour, a tablespoon at a time, until it comes together better. Make sure to only add as much additional flour as is needed because adding too much can make the breadsticks tough rather than soft and fluffy.  
  • If you don't have an electric stand mixer, you can mix the dough together by hand. Then, turn the dough out onto a floured surface and knead by hand until a nice, smooth dough forms. 
  • These breadsticks freeze well.
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