Garlic Herb Breadsticks from Pizza Dough

5 from 1 vote

Garlic Herb Breadsticks from Pizza Dough

These Garlic Herb Breadsticks are a delicious way to spice up pasta dinners! Made with fresh herbs, honey, and a delightful homemade garlic butter topping, you'll want to make these breadsticks for dinner weekly. Try dipping them in marinara sauce as an appetizer or side.

Prep Time2 30

Cook Time10

Total Time2 40

Course: Appetizer/Snack, Side Dish

Cuisine: Italian

Servings:

Author: Brianna May

Equipment

Ingredients

Dough

2/3 cup warm water, around 110 degrees
1 heaping teaspoon instant yeast, about half of a standard packet*
1 teaspoon honey*
1 Tablespoon chopped fresh rosemary*
1 Tablespoon olive oil, plus more for greasing
1 1/2 cups (195 g) bread flour, plus an extra 1/2 cup (65 g) if needed*
1/2 teaspoon granulated garlic powder
1 teaspoon Morton kosher salt

Topping

2 Tablespoons olive oil
1 Tablespoon salted butter
2 cloves garlic, minced finely
1 heaping teaspoon EACH chopped fresh rosemary, basil, & oregano*
1.5 ounces (1/2 cup) parmigiano reggiano, grated

Instructions

In the bowl of your stand mixer (or a large bowl), whisk together the water, yeast, honey, and rosemary. Let stand for a few minutes.
2/3 cup warm water, around 110 degrees, 1 heaping teaspoon instant yeast, about half of a standard packet*, 1 teaspoon honey*, 1 Tablespoon chopped fresh rosemary*
Add the olive oil, 1 ½ cups of the flour, garlic, and salt. Mix on low with the paddle or dough hook attachment until well combined. Add another ¼ - ½ cup of flour if your dough is still wet enough that it is sticking to the sides of the bowl. Once the dough stays wrapped around the hook, mix on medium speed for 5 minutes. You can also knead it by hand if you do not have a mixer. The dough should feel slightly sticky.
1 Tablespoon olive oil, plus more for greasing, 1 1/2 cups (195 g) bread flour, plus an extra 1/2 cup (65 g) if needed*, 1/2 teaspoon granulated garlic powder, 1 teaspoon Morton kosher salt
Form the dough into a ball. Grease the mixing bowl and dough well with olive oil, making sure the ball is coated.
2 Tablespoons olive oil
Cover with a towel or plastic wrap and let rise in a warm environment for 1-2 hours or until it has doubled in size.
Once the dough has doubled, preheat the oven to 550 degrees (or as hot as it goes). Flour a clean surface. Gently tilt the bowl so the dough falls out. It will naturally begin to spread into a circle. Gently press and pull it into an oval that is about 9 x 13 inches.
Let it rest for at least 10 minutes. While the dough rests, combine the olive oil, butter, and garlic in a small saucepan. Heat over medium until the butter is melted. Remove from the heat. Stir in the remaining herbs. Set aside. Transfer the dough onto a pizza pan or baking sheet. Sprinkle with the parmesan cheese.
1 Tablespoon salted butter, 2 cloves garlic, minced finely, 1 heaping teaspoon EACH chopped fresh rosemary, basil, & oregano*, 1.5 ounces (1/2 cup) parmigiano reggiano, grated
Drizzle the herb butter on top.
Bake for 10-13 minutes, rotating and checking the bread halfway through. Let cool and slice into breadsticks.

Notes

Instant Yeast: The only yeast I use is the Red Star Platinum Superior Baking Yeast. It never fails to give my dough a good rise and works quickly. I highly recommend ordering it online if you can’t find it at your local grocery store. Active dry yeast will also work, though it will take about 20 minutes longer for your dough to rise. You can use it in a 1:1 ratio to replace instant yeast.
Honey: If you don't have honey, use granulated sugar. Granulated sugar is less sweet than honey, so you’ll want to use 2 teaspoons with this substitution.
Herbs: You can use dried herbs for this garlic herb breadsticks recipe, but you’ll need to reduce the amount by 1/3.
Bread Flour: You can swap this flour for all purpose flour if needed. However, I prefer the texture created in these garlic herb breadsticks with bread flour. Bread flour has more protein, which produces more gluten in the bread. Because of this, it gives the breadsticks more structure and a chewier texture.
Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Use a kitchen scale to measure the flour. When baking breadsticks, it's necessary to keep the measurements accurate. Otherwise, you may have breadstick dough that is too sticky or too dry. For the best results, measure your ingredients (especially the flour) with a kitchen scale.
Do not overwork the dough when shaping the bread. Overworking the dough can lead to tough-to-eat, overly chewy, and dry garlic herb breadsticks. The dough should be soft, slightly sticky, and stretch without tearing right away when it's ready.
Bake on high heat. Baking these yummy breadsticks on high heat helps create a crispier outside and a soft, pillowy inside. A higher temperature also allows the breadsticks to turn a beautiful golden-brown color.

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