Garlic Stick Recipe

Warm the water and milk to about 100–110°F (warm to the touch, not hot). In a small bowl or measuring cup combine the warm water, warm milk, granulated sugar and instant yeast. Stir and let rest 5–8 minutes until foamy.

In a large mixing bowl combine 3 cups all-purpose flour and 1 teaspoon salt. Make a well in the center and add the foamy yeast mixture and 3 tablespoons melted butter.

Mix with a wooden spoon or dough hook until a shaggy dough forms. If using a stand mixer, knead on medium speed with the dough hook for 6–8 minutes until smooth and slightly tacky. If kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes, adding up to 2 tablespoons extra flour if dough is too sticky.

Form the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

While the dough rises, melt 4 tablespoons unsalted butter in a small saucepan over low heat or in the microwave. Add the finely minced garlic to the melted butter and let sit off heat for 5–10 minutes so garlic infuses without browning.

Stir in 2 tablespoons chopped fresh parsley, 2 tablespoons grated Parmesan (if using), 1 teaspoon salt, 1 teaspoon black pepper and 1/4 teaspoon red pepper flakes (optional). Taste and adjust seasoning — set aside so mixture is warm but not hot when used.

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

Punch down the risen dough and turn it onto a lightly floured surface. Divide dough into 8 equal pieces for standard-sized garlic sticks (or 12 for smaller sticks). Shape each piece into a smooth ball and then roll each into a 7–9 inch long stick about 3/4 inch thick.

Place the shaped sticks on the prepared baking sheet leaving 1 inch between each. Lightly brush each stick with 1 tablespoon olive oil (or reserved melted butter) to help browning.

Bake in the preheated oven 10–12 minutes, or until golden brown on top and cooked through. Rotate the pan halfway through baking for even color.

Remove the garlic sticks from the oven. Immediately brush generously with the warm garlic butter mixture so it soaks into the crust.

Sprinkle with flaky sea salt if desired and a little extra chopped parsley and Parmesan for garnish.

Transfer to a wire rack for 2–3 minutes, then serve warm. Garlic sticks are best the day they’re made; to reheat, wrap in foil and warm at 350°F (175°C) for 8–10 minutes or microwave briefly.