Garlic Butter Breadsticks

By Ben · cooked up in Sprig

Warm from the oven, these breadsticks fill the kitchen with the smell of toasted garlic butter and yeasty dough — the kind of smell that pulls people into the room without being asked. The dough is soft and slightly chewy inside with a thin, golden crust, brushed twice with a salted garlic butter: once just before baking and again the moment they come out. A dusting of dried oregano and garlic salt on top is what gives them that signature savory finish you remember from restaurant bread baskets. Make them on a Friday night when you want dinner to feel like a real occasion.

Ingredients

• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 1/4 cups warm water (105–110°F)
• 2 tablespoons granulated sugar
• 3 cups all-purpose flour, plus more for dusting
• 1 1/2 teaspoons fine salt
• 2 tablespoons olive oil

• 4 tablespoons unsalted butter
• 2 cloves garlic, very finely minced
• 1/2 teaspoon garlic salt
• 1/2 teaspoon dried oregano
• 2 tablespoons finely grated Parmesan cheese

Instructions

1. In a large bowl or the bowl of a stand mixer, combine the warm water, sugar, and yeast. Stir gently and let sit for 5–8 minutes until the mixture is foamy and fragrant — if it doesn't foam, your yeast is not active and should be replaced.
2. Add the olive oil, fine salt, and 2 cups of the flour to the yeast mixture. Mix with a dough hook on low speed (or stir with a wooden spoon) until combined. Add the remaining 1 cup flour gradually and mix until a soft, slightly tacky dough forms, about 3–4 minutes on medium speed.
3. Turn the dough out onto a lightly floured surface and knead by hand for 2–3 minutes until smooth and elastic, or continue mixing with the dough hook for 5 minutes on medium speed. The dough should pull away cleanly from the sides of the bowl and spring back when lightly poked.
4. Lightly coat a large bowl with olive oil, place the dough inside, and turn to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm spot for 1 hour, or until doubled in size.

1. Preheat the oven to 400°F. Line two large baking sheets with parchment paper and lightly grease the parchment with olive oil or nonstick spray.
2. Punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces (a bench scraper or kitchen scale helps here). Roll each piece into a rope about 7–8 inches long and roughly 3/4 inch thick, keeping the thickness consistent so they bake evenly. Place the shaped breadsticks about 1 inch apart on the prepared baking sheets.
3. In a small bowl, stir together the melted butter and very finely minced garlic. Brush the tops of the shaped breadsticks generously with about half of the garlic butter. Let the breadsticks rest uncovered on the pans for 10 minutes — they will puff slightly.
4. Bake for 13–15 minutes, rotating the pans halfway through, until the breadsticks are golden on the bottom and just lightly golden on top. They should look set but still pale on the surface — they will not be deeply browned.
5. Remove from the oven immediately and brush the remaining garlic butter over the hot breadsticks. Sprinkle evenly with garlic salt, dried oregano, and finely grated Parmesan. Serve within 5 minutes while the butter is still glistening.

Chef's tips

Nutrition (per serving, estimated)

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