Garlic Breadsticks

Ingredients:

• 1 cup (237 ml) warm water, approx. 110°F-115°F
• 2 1/4 teaspoons active dry yeast (or one package)
• 1 Tablespoon granulated sugar
• 3 Tablespoons unsalted butter, melted
• 1/2 teaspoon garlic powder
• 3 1/3 cups (433g) bread flour (hard flour)
• 1 1/4 teaspoons salt

Topping

• 2 Tablespoons unsalted butter, melted
• 1/4 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon parsley , dried or fresh
• 1/2 teaspoon chives, dried or fresh

Directions:

1. Proof yeast: In a large mixing bowl add warm water, yeast and sugar. Let the mixture sit until foamy and bubbles up, approx. 8 minutes.
2. Once the yeast is ready add the melted butter, garlic powder, 3 cups of the bread flour then the salt, mix to combine.
3. Using the dough hook attachment on your stand mixer, mix on medium to low speed to bring the dough together, add more flour (the 1/3 cup) if needed. Increase the speed to medium/high and mix the dough for about 5-8 minutes, or until the dough is tacky and elastic (if you don't have a mixer with a dough hook you can knead the dough by hand for approx. 8-10 minutes.). Check to see if the dough is ready by rolling it into a ball and pressing your finger gently into the ball. If the indent bounces back it's ready.
4. First rise: Remove the dough, roll into a ball and place in a large glass bowl lightly oiled. I like to roll my ball in the oil as well. Cover the bowl with plastic wrap and let rest in a warm place until doubled in size, approx. 1 to 1 1/2 hours.
5. When doubled in size, punch the dough down. Divide the dough into 12 equal pieces. If you have a kitchen scale use it, my pieces were approx. 60 grams each. .
6. Line two baking sheets with parchment paper and set aside.
7. Second rise: On a lightly floured work surface, roll each piece of dough into an 8-inch log. Place the logs on a prepared baking sheet, about 2 inches apart (be careful not to overcrowd the pans). Cover, and let rise until slightly puffy, approx. 20-30 minutes.
8. Meanwhile, prep your toppings and preheat the oven to 400°F. Melt butter and set aside. In a small bowl add garlic powder and sea salt to a small dish and set aside. In another small bowl add herbs.
9. Bake one pan at a time, place the second pan in the fridge while the other bakes. Bake for 12-15 minutes or until golden brown and when tapped sounds hollow.
10. Remove from the oven onto a wire rack and brush with melted butter while still hot. Sprinkle with garlic salt and herbs. Repeat with the other pan.
11. Enjoy warm as a side dish or dipped in marinara sauce.

NOTES

• Store breadsticks in a Ziplock bag or airtight container for up to 3 days.
• They are best enjoyed the same day. Or freeze in an airtight container for up to 3 months.
• Reheat garlic breadsticks in a preheated oven at 350°F for approx. 8 minutes.
• Butter Substitutes: Use olive oil instead of butter for a dairy-free version or a lighter taste.

Prep Time: 3 hours
Cook Time: 15 minutes Total Time: 3 hours 15 minutes
Yield: 12

Thank you Alie Romano for the recipe. Discover expert tips and techniques for Garlic Breadsticks at Baking For Friends.