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Ingredients
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Dough
Finish & Seasoning
Method
Dough
- 1
Bloom yeast
Combine the warm water (3 tbsp, about 100–110°F / 38–43°C), warm milk (1/2 cup), sugar (1 tsp), and instant yeast (1 tsp) in a small bowl. Stir gently and let sit 5–7 minutes until foamy. If it doesn’t foam, the yeast may be inactive; start with fresh yeast.
- 2
Mix dry ingredients
In a medium mixing bowl, whisk together the all-purpose flour (2 1/2 cups) and fine sea salt (1 tsp).
- 3
Form dough
Make a well in the flour, pour in the foamed yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon or dough scraper until a shaggy dough forms.
- 4
Knead
Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth, elastic, and slightly tacky. Alternatively, knead with a stand mixer fitted with a dough hook on medium speed for 4–5 minutes.
- 5
- 6
Divide and shape
Gently deflate the risen dough and transfer to a lightly floured surface. Divide the dough into two equal portions (each will make one breadstick). Roll each portion into a cylinder about 10–12 inches long and 1–1.25 inches thick, tapering the ends slightly if desired. Place on a baking sheet lined with parchment, leaving a couple inches between them.
- 7
Second rise
Cover the shaped sticks loosely with lightly greased plastic wrap or a clean towel and let rest 20–30 minutes until puffy but not doubled.
Finish & Bake
- 8
Preheat oven
About 10 minutes before the second rise ends, preheat the oven to 425°F (220°C) with a rack in the middle position. If you like a crispier crust, place an empty rimmed baking pan on the bottom rack to add steam (optional).
- 9
Brush with butter and season
Mix the melted unsalted butter (1 tbsp) with the minced garlic (or garlic powder, 1 tsp). Brush the tops of the two breadsticks evenly with the garlic butter. Sprinkle coarse sea salt (1/4 tsp) and dried parsley (1/2 tsp, optional) over the top.
- 10
Bake
Place the baking sheet on the center rack. If using a steam pan, pour 1 cup of hot water into the preheated empty pan on the bottom rack immediately after placing the breadsticks in the oven (careful of steam). Bake for 12–15 minutes until the breadsticks are golden brown and sound hollow when tapped.
- 11