Bread Sticks Recipe

Activate yeast and combine liquids

In a medium bowl combine warm water (about 105–115°F / 40–46°C), warm milk, sugar and instant yeast. Stir and let sit 5 minutes until foamy. Add olive oil and stir to combine.

Mix dry and wet

In a large bowl whisk together flour and salt. Pour the yeast mixture into the flour and stir with a wooden spoon until a shaggy dough forms.

Knead the dough

Turn dough onto a lightly floured surface and knead by hand for 6–8 minutes until smooth and elastic (or knead 4–5 minutes in a stand mixer with a dough hook). Dough should be slightly tacky but not sticky; add up to 2 tablespoons flour if too sticky.

First rise

Lightly oil a clean bowl, place the dough inside, turn to coat, cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

After the dough has doubled, punch it down gently to release air. Turn onto a lightly floured surface and divide the dough into four equal pieces (about 140–160 g / each depending on total dough weight).

Roll each piece into a tight stick approximately 8–10 inches long and about 3/4–1 inch in diameter. Place shaped sticks on a parchment-lined baking sheet, spaced 1 inch apart.

Cover loosely with lightly oiled plastic wrap or a clean towel and let rise 20–30 minutes until puffy (not necessarily doubled). Meanwhile preheat oven to 400°F (200°C).

Prepare garlic butter

Mince or press the fresh garlic. In a small saucepan or microwave-safe bowl, melt the unsalted butter. Stir in the minced garlic and chopped parsley; allow to sit 2–3 minutes to infuse. Reserve about 1 tablespoon of the butter mixture for brushing after baking.

Brush and sprinkle

Just before baking, lightly brush each stick with a thin layer of olive oil or some of the garlic butter (this prevents sogginess). Sprinkle each with about 3 tablespoons total of grated Parmesan distributed evenly across sticks and a light pinch of coarse salt and black pepper.

Bake the bread sticks in the preheated 400°F (200°C) oven for 12–15 minutes, rotating the pan halfway through, until golden brown on top and bottom and internal temperature reaches about 190–200°F (88–93°C).

Remove from oven and immediately brush generously with the reserved warm garlic butter (the 1 tablespoon reserved plus any additional warmed butter as desired). While still warm, sprinkle remaining Parmesan and chopped parsley on top. If using, dust with garlic powder for extra flavor.

Let cool on the pan for 5 minutes, then transfer to a rack briefly before serving warm. Serve four bread sticks (one per serving) with any extra garlic butter on the side.