Garlic Butter Breadsticks Recipe

Activate yeast and combine liquids

In a small bowl whisk warm milk with the sugar until dissolved. Sprinkle the instant dry yeast over the milk and let sit 5–7 minutes until foamy. Stir in the melted butter.

Mix dough

In a large bowl (or the bowl of a stand mixer fitted with a dough hook) combine flour and salt. Make a well and pour in the milk/yeast mixture. Add the warm water (if using) to adjust hydration — dough should be slightly tacky but not sticky. Mix until a rough dough forms, about 2–3 minutes by mixer or 4–6 minutes by hand.

Knead

Knead the dough on a lightly floured surface or in the stand mixer with the dough hook for 6–8 minutes until smooth and elastic. If the dough is very sticky, sprinkle up to 2 tablespoons more flour, adding sparingly.

First rise

Lightly oil a clean bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

Prepare garlic butter

While the dough rises, melt 4 tablespoons unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Add the minced garlic and warm gently for 30–45 seconds to release aroma (do not brown). Stir in chopped parsley and remove from heat. Set aside 2 tablespoons of this garlic butter for brushing the finished breadsticks. If using Parmesan, stir it into the remaining butter.

Shape breadsticks

After the dough has doubled, gently punch it down and transfer to a lightly floured surface. Divide the dough into 12 equal portions (about 2 ounces / 55 g each). Roll each portion into a 7–9 inch log/strip, tapering slightly at the ends if desired. Place logs on a parchment-lined baking sheet or a lightly oiled 9x13-inch pan, leaving space between each for slight expansion. Alternatively, arrange them close together for pull-apart sticks.

Second rise

Cover the shaped sticks loosely with plastic wrap or a towel and let rise for 20–30 minutes until puffy.

Egg wash and initial bake

Preheat oven to 400°F (200°C). Whisk the egg with 1 teaspoon water to make an egg wash and brush the tops of the risen breadsticks lightly to promote color. Bake in the preheated oven for 12–15 minutes, until golden brown on top and sounding hollow when tapped.

Finish with garlic butter

Remove the breadsticks from the oven and immediately brush generously with the reserved warm garlic butter (the 2 tablespoons set aside). If you mixed Parmesan into the butter earlier, brush that on now or sprinkle additional Parmesan and the coarse salt over the hot sticks to adhere. Let cool 5 minutes before serving.

Serving suggestion

Serve warm alongside soup, pasta, or salad. Leftovers keep in an airtight container at room temperature for 2 days; rewarm in a 350°F (175°C) oven for 5–8 minutes, brushing with a little extra butter if desired.