Cheesy Garlic Sticks, Family Recipe

Activate yeast and mix dough

In a large bowl or the bowl of a stand mixer, combine warm water (about 105–115°F / 40–46°C), warm milk, sugar and yeast. Stir and let sit 5–8 minutes until foamy. Add olive oil, 2 cups of flour and salt. Mix with a dough hook or wooden spoon until incorporated.

Knead

Gradually add remaining flour, 1/2 cup at a time, until a soft slightly tacky dough forms (you may not need all flour). Knead 6–8 minutes by machine or 8–10 minutes by hand on a floured surface until smooth and elastic.

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 60–75 minutes.

While dough rises, combine shredded mozzarella, grated Parmesan, 1/2 tsp salt and 1/4 tsp black pepper in a bowl. Toss to evenly distribute. Refrigerate until ready to assemble.

Prepare dough for shaping

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it. Punch down risen dough and turn onto a lightly floured surface (use the 1/4 cup flour as needed). Divide dough into 14 equal pieces (for family size 14 sticks) — roughly 85–95 g each depending on yield. Let pieces rest 5 minutes to relax the gluten.

Shape cheesy sticks

Take one piece and flatten into a rectangle about 5" x 3" (12 x 8 cm). Place about 2 heaping tablespoons of the cheese mixture along the center lengthwise. Fold long edges over the cheese to enclose (like a little burrito), pinch seams tightly and roll gently into a uniform stick about 6–7 inches long. Repeat with remaining pieces, placing sticks seam-side down on prepared sheet about 1" apart.

Second rise

Cover the sticks loosely with lightly greased plastic wrap or a clean kitchen towel and let rise 20–30 minutes until slightly puffy.

Prepare garlic butter

Melt unsalted butter in a small saucepan or microwave. Add minced garlic and warm for 30–45 seconds (or gently cook in pan) to bloom the aroma but not brown the garlic. Stir in chopped parsley, Italian seasoning, red pepper flakes and 1/2 tsp coarse salt. Remove from heat.

Brush and bake

Brush each risen stick lightly with a thin coat of olive oil to help browning. Bake in the preheated 425°F (220°C) oven for 12–15 minutes, rotating the sheet halfway, until golden brown and cheese inside is melted. If tops brown too fast, tent loosely with foil for the last few minutes.

Finish with garlic butter

As soon as sticks come out of the oven, brush generously with the garlic butter mixture so it soaks into the crust. Sprinkle any remaining Parmesan lightly over the tops if desired and finish with a light dusting of chopped parsley.

Transfer Cheesy Garlic Sticks to a serving platter. Let rest 3–4 minutes (hot melted cheese inside will set slightly). Serve warm with optional marinara for dipping. Makes 14 sticks.