I’m in love with Italian food, I mean, I’m a certified #carbqueen after all.
There are so many people that love Olive Garden, and while I’m not a fan of much, the salad and breadsticks are my jam. However, being like 5000 miles from the nearest all-you-can eat breadsticks, why not just make your own?
So that’s what I did.
Working with yeast products can always be fickle, but this recipe is quite easy and you will have no issue making these!
- 1-1/2 cups warm water, 110-115ºF
- 1 tablespoon active dry yeast
- 2 tablespoons granulated sugar
- 2 tablespoons butter, melted
- 1-1/2 teaspoons salt
- 4 cups all-purpose flour
- 5 tablespoons butter, melted
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Pour warm water into a stand mixer bowl fitted with a dough hook. Sprinkle the yeast and sugar into the water, do not stir.
- Allow the yeast to sit 5-10 minutes or until frothy. ~ If yeast does not foam, your yeast is either dead or your water was too hot. You will have to start over if the yeast does not froth up.
- Add melted butter, salt, and half of the flour. Mix on low speed and gradually add the other half of the flour.
- Once combined, increase the speed and knead the dough until it is smooth, elastic, and pulls away from the sides, about 7-10 minutes.
- Lightly spray a separate bowl with non-stick cooking spray and transfer dough inside. Loosely cover with plastic wrap or a tea towel and let rest in a warm, draft-free place for 1 hour, or until doubled in size.
- Once dough has risen, punch it down, and remove from the bowl. Shape the dough into the shape of a log. Divide the log into 16-18 equal-sized pieces. Roll each piece between your palms to create a thin 7-inch long piece.
- Place the pieces on a lined baking sheet, 1-inch apart. Cover with tea towel and prepare the remaining breadsticks.
- Once you have shaped the rest of your logs, cover the baking sheets and allow the dough to rest an additional hour, or until doubled in size.
- Preheat oven to 400ºF. Lightly spray the tops of the breadsticks with non-stick cooking spray. Bake breadsticks for 14-15 minutes or until lightly browned.
- In the meantime, combine all of the topping ingredients together into a bowl. When the breadsticks have finished baking, immediately brush the butter topping on top of each breadstick.
- Store at room temperature in an airtight container for up to 2 days.
Garlic butter breadsticks
In the bowl of a stand mixer, add in some warm water. Sprinkle in granulated sugar and then some active dry yeast. Do NOT stir.
Let sit for 5-10 minutes or until frothy.
Add in some melted butter, salt, and half of your AP flour.
With the dough hook going on low, gradually add the remaining half of the flour.
Continue mixing until the dough is smooth, elastic, and pulls away from the sides of the bowl, about 7-10 minutes.
Add dough to an oiled bowl, cover, and let rise for an hour or until doubled in size.
Once dough has risen, punch down the dough, and place on a counter.
Shape the dough into a log.
Cut into 16-18 pieces that are about 7-inches long.
Lay the breadsticks on a lined baking sheet, cover, and allow to rise an additional hour.
Once the dough has risen, preheat oven to 400ºF.
Spray the tops of the dough with non-stick cooking spray, prior to placing them in the oven.
Place in preheated oven for 14-15 minutes or until golden brown.
Meanwhile, in a bowl combine melted butter, salt, garlic powder, and Italian seasoning. Mix well to combine.
Immediately brush the butter topping on each baked breadstick.
Immediately serve and enjoy!
Store the leftovers at room temperature in an airtight container for up to 2 days.