There’s something magical about the scent of garlic and butter wafting through the kitchen—especially when it’s coming from a batch of freshly baked breadsticks. These golden, twisted beauties are the kind of snack that disappears before you even realize you’ve eaten half the tray. Crispy on the outside, soft and fluffy on the inside, and dripping with a garlicky, buttery glaze that makes them impossible to resist.
I’ve been making these for years, tweaking the recipe until it’s just right—slow-proofed dough for deep flavor, a double-butter baste for that perfect crunch, and just the right amount of garlic to make your taste buds sing. Whether you’re serving them with pasta, soup, or just tearing into them straight off the baking sheet, these breadsticks are guaranteed to be a hit.
Why This Recipe Works
- Flavor-packed dough – A touch of garlic powder and herbs kneaded right into the dough means every bite is loaded with taste.
- Double-butter basting – Brushing them once before the final bake and again right after ensures maximum crispiness and that irresistible garlic-butter sheen.
- Versatile & crowd-pleasing – Perfect as a side, an appetizer, or just a snack when you need something warm and buttery.
Essential Ingredients & Tools
Ingredients for the Dough
- 3 cups all-purpose flour – The backbone of the breadsticks. Bread flour works too if you want a chewier texture.
- 1 tbsp sugar – Just enough to wake up the yeast and give it something to snack on.
- 1 tsp salt – Balances the flavors and keeps the yeast in check.
- 2¼ tsp active dry yeast – The little powerhouse that makes the dough rise. Instant yeast works just fine if that’s what you have.
- 1 cup warm water – Not too hot, not too cold—just right to get the yeast bubbling (110°F/43°C is ideal).
- 2 tbsp olive oil – Adds richness and keeps the dough tender.
Ingredients for the Garlic-Butter Glaze
- ½ cup unsalted butter, melted – The star of the show. If you only have salted butter, just ease up on the added salt.
- 4 cloves garlic, minced – Fresh is best, but 1 tsp garlic powder works in a pinch.
- 1 tbsp chopped parsley – For that little pop of color and freshness.
- ½ tsp salt – Because butter and garlic need a little seasoning love.
Tools You’ll Need
- Stand mixer with dough hook – Makes kneading a breeze, but you can absolutely do it by hand if you’re up for a little workout (8–10 minutes of kneading).
- Pastry brush – Essential for slathering on that garlic butter.
- Baking sheet lined with parchment – For easy cleanup (because nobody likes scrubbing stuck-on dough).
- Bench scraper – Helps divide the dough cleanly, but a sharp knife works too.
Makes: 12 breadsticks | Prep: 20 mins (+1.5 hrs proofing) | Bake: 15 mins | Total: 2 hrs 5 mins
How to Make Garlic-Butter Breadsticks
1. Wake Up the Yeast
In a small bowl, mix the 1 cup warm water (around 110°F—think bathwater, not scalding), 1 tbsp sugar, and 2¼ tsp yeast. Let it sit for about 5 minutes until it gets frothy. If it doesn’t bubble, your yeast might be past its prime or the water was too hot or cold.
2. Mix the Dough
In a stand mixer with the dough hook (or a big bowl if kneading by hand), combine the 3 cups flour, 1 tsp salt, yeast mixture, and 2 tbsp olive oil. Mix on low for 2 minutes, then crank it up to medium until the dough pulls away from the sides (about 5 minutes). If doing it by hand, knead for 8–10 minutes until smooth and stretchy. You’ll know it’s ready when a small piece can be stretched thin without tearing (the windowpane test).
3. Let It Rise
Transfer the dough to a lightly oiled bowl, cover with a damp towel, and let it rise in a warm spot for about an hour until doubled in size. For extra flavor, you can let it rise overnight in the fridge—the slow fermentation deepens the taste.
4. Shape the Breadsticks
Punch down the dough to release the air, then roll it out into a 12×8-inch rectangle. Cut into 1-inch strips, then give each one a few twists before placing them on a parchment-lined baking sheet, spaced about 2 inches apart. This keeps them from steaming each other and losing their crispness.
5. Second Rise
Cover them with a towel and let them rest for 30 minutes while the oven preheats to 375°F. This little nap helps them hold their shape while baking.
6. Bake & Butter Baste
Bake for 12 minutes until lightly golden, then pull them out and brush with half the garlic butter (½ cup melted butter, 4 cloves minced garlic, ½ tsp salt, and 1 tbsp parsley). The heat helps the butter soak in. Pop them back in for another 3 minutes to crisp up.
7. Finish & Serve
Brush with the remaining butter while they’re still warm (this is when the garlic aroma really shines) and sprinkle with parsley. Serve immediately for maximum crunch, or let them cool slightly if you’re dunking them in marinara.
Pro Technique
The Double-Baste Trick
Buttering them twice is the secret to next-level flavor and texture. The first coat soaks in during baking, while the second gives them that glossy finish. For extra crispiness, use clarified butter for the first baste—it won’t make the dough soggy.
Cold Fermentation for Flavor
If you have time, let the dough rise overnight in the fridge. The slow fermentation develops a deeper, slightly tangy taste that’s worth the wait.
Yeast Know-How
Yeast is finicky—too hot and you’ll kill it, too cold and it won’t wake up. Aim for water around 110°F. If your kitchen is chilly, let the dough rise in the oven with just the light on for a little warmth.
Twisting for Texture
Twisting the dough isn’t just for looks—it creates ridges that crisp up beautifully. If the dough resists, let it rest for 5 minutes to relax the gluten before twisting again.
Storage & Freshness Guide
- Room temp: Store cooled breadsticks in an airtight container with a paper towel to absorb moisture. They’ll stay crisp for about 2 days. Reheat at 350°F for 5 minutes to bring back the crunch.
- Freezing: Freeze unbaked twists on a tray first (so they don’t stick together), then transfer to a ziplock bag. Bake from frozen, adding a couple extra minutes.
- Garlic butter leftovers: Refrigerate for up to a week or freeze for longer storage. Reheat gently—don’t let it boil or it’ll separate.
Ingredient Variations and Their Impact
- Cheesy Pull-Apart: Fold ½ cup shredded mozzarella into the dough before shaping, then sprinkle with ¼ cup grated Parmesan before baking.
- Spicy Kick: Add ½ tsp crushed Calabrian chilies to the butter glaze for a little heat.
- Rosemary-Lemon: Swap parsley for 1 tbsp fresh rosemary and add 1 tsp lemon zest to the butter.
Perfect Pairings
Complementary Dishes
- Marinara Sauce: The bright acidity of tomato cuts through the butter’s richness, while the breadsticks’ crunch contrasts the sauce’s silky texture. Warm the sauce slightly for a cozy contrast.
- Caprese Salad: Juicy tomatoes and creamy mozzarella balance the breadsticks’ garlic intensity. Serve the salad chilled for a refreshing counterpoint.
Drinks
- Pinot Grigio: This crisp white wine’s citrus notes cleanse the palate between buttery bites. Chill it to 50°F (10°C) for optimal refreshment.
- Chianti: If serving with cheese-heavy variations, this red’s tannins stand up to the fat. Decant it briefly to soften the acidity.
Something Sweet
- Lemon Sorbet: A scoop of tangy sorbet resets the palate after garlic indulgence. Serve in chilled glasses for a clean finish.
- Dark Chocolate-Dipped Strawberries: The bitterness of 70% dark chocolate contrasts the breadsticks’ savory notes, while strawberries add a juicy finale.
Garlic-Butter Breadsticks: The Ultimate Comfort Food with a Golden Crunch
Make irresistible Garlic-Butter Breadsticks at home! Crispy outside, fluffy inside, and dripping with garlicky goodness. Get the easy recipe now!
Ingredients
For the Dough
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3 cups all-purpose flour
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1 tbsp sugar
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1 tsp salt
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2¼ tsp active dry yeast
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1 cup warm water (110°F/43°C)
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2 tbsp olive oil
For the Garlic-Butter Glaze
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½ cup unsalted butter (melted)
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4 cloves garlic (minced)
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1 tbsp parsley (finely chopped)
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½ tsp salt
Instructions
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In a small bowl, combine 1 cup warm water, 1 tbsp sugar, and 2¼ tsp yeast. Let sit for 5 minutes until frothy.01
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In a stand mixer with dough hook, mix 3 cups flour, 1 tsp salt, yeast mixture, and 2 tbsp olive oil. Knead for 5 minutes until smooth.02
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Transfer dough to oiled bowl, cover, and let rise for 1 hour until doubled.03
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Punch down dough, roll into 12x8-inch rectangle, and cut into 1-inch strips. Twist each strip and place on baking sheet.04
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Cover and let rise for 30 minutes. Preheat oven to 375°F.05
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Bake for 12 minutes, brush with half the garlic butter (½ cup melted butter, 4 cloves minced garlic, ½ tsp salt, and 1 tbsp parsley), and bake 3 more minutes.06
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Brush with remaining butter, sprinkle with parsley, and serve.07
