There’s something magical about the scent of garlic and butter wafting through the kitchen—especially when it’s coming from a fresh batch of golden, crispy breadsticks. If you’ve ever found yourself tearing into a basket of these at a restaurant and wishing you could recreate that magic at home, you’re in luck. This recipe delivers crispy-on-the-outside, soft-on-the-inside breadsticks with a double dose of garlic—both kneaded into the dough and brushed on top in a buttery, herb-infused glaze.
Perfect for dipping in marinara, pairing with pasta, or just devouring straight off the tray, these breadsticks are a guaranteed hit. And the best part? They’re deceptively simple to make.
Why This Recipe Works
- Double Garlic Power – Fresh garlic in the dough and a garlic-herb butter glaze means no shortage of that irresistible flavor.
- Textural Perfection – A mix of bread flour and olive oil gives these breadsticks the ideal balance of chew and crunch.
- Quick & Versatile – Minimal hands-on time, and they pair with just about anything—soup, salad, or even as a snack on their own.
Essential Ingredients & Tools
Ingredients for the Dough
- 3 cups bread flour (provides high gluten for chewiness; all-purpose flour can substitute but yields a softer texture)
- 1 packet (2 ¼ tsp) active dry yeast (ensures proper rise; instant yeast works with no proofing needed)
- 1 tsp sugar (feeds the yeast for optimal fermentation)
- 1 tsp salt (enhances flavor and controls yeast activity)
- 1 cup warm water (110°F) (activates yeast without killing it)
- 2 tbsp olive oil (adds moisture and a subtle richness)
- 3 cloves minced garlic (infuses the dough with savory depth)
Ingredients for the Garlic-Herb Butter
- ½ cup unsalted butter, melted (creates a luscious glaze; salted butter can be used but reduce added salt)
- 4 cloves minced garlic (doubles the aromatic punch)
- 1 tbsp chopped parsley (adds freshness; dried parsley works at 1 tsp)
- ½ tsp dried oregano (offers earthy notes; basil or thyme are alternatives)
- ¼ tsp red pepper flakes (optional) (introduces a subtle heat)
Tools You’ll Need
- Stand mixer with dough hook (kneads dough efficiently; hand kneading takes 10–12 minutes)
- Rolling pin (flattens dough evenly for uniform breadsticks)
- Pastry brush (applies butter glaze without tearing the bread)
- Baking sheet + parchment paper (prevents sticking and ensures even browning)
Serves: 12 | Prep time: 20 mins | Cook time: 15 mins | Total time: 35 mins (plus 1 hour rising)
How to Make Garlic Breadsticks
1. Activate the Yeast
In a small bowl, combine 1 cup warm water (110°F), 1 tsp sugar, and 1 packet (2 ¼ tsp) active dry yeast. Let sit for 5–10 minutes until the mixture becomes frothy. This step, called proofing, ensures your yeast is alive and active—critical for a light, airy dough. If the mixture doesn’t bubble, your yeast may be expired or the water was too hot/cold.
2. Make the Dough
In a large mixing bowl or stand mixer, whisk together 3 cups bread flour, 1 tsp salt, and 3 cloves minced garlic. Pour in the yeast mixture and 2 tbsp olive oil. Knead with a dough hook (or by hand) for 7–10 minutes until the dough is smooth and elastic. The gluten development (the protein network that gives bread its structure) is key here—proper kneading ensures chewiness without toughness.
3. Let the Dough Rise
Transfer the dough to a lightly greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm, draft-free spot for 1 hour or until doubled in size. This fermentation period allows the yeast to produce gases that create air pockets, yielding a light texture. For faster rising, place the bowl in a turned-off oven with the light on.
4. Shape the Breadsticks
Punch down the dough to release excess gas, then roll it into a 12×8-inch rectangle on a lightly floured surface. Use a sharp knife or pizza cutter to slice the dough into 1-inch-wide strips. Gently twist each strip 2–3 times and place them 1 inch apart on a parchment-lined baking sheet. Avoid over-twisting—this can compress the dough, resulting in dense breadsticks.
5. Bake to Golden Perfection
Preheat your oven to 400°F (204°C). Bake the breadsticks for 12–15 minutes until they’re golden brown and sound hollow when tapped. The high heat ensures a crisp crust while keeping the interior tender. For extra crispness, spritz the oven with water during the first 5 minutes to create steam.
6. Glaze and Serve
While the breadsticks bake, prepare the garlic-herb butter by melting ½ cup unsalted butter and stirring in 4 cloves minced garlic, 1 tbsp chopped parsley, ½ tsp dried oregano, and ¼ tsp red pepper flakes (optional). Let it steep for 5 minutes to infuse the flavors. As soon as the breadsticks come out of the oven, brush them generously with the butter mixture. The heat helps the bread absorb the butter, creating a glossy, flavorful finish. Serve immediately for the best texture.
Pro Technique
The Two-Stage Bake for Ultimate Crispness
For breadsticks with a crackly exterior and airy interior, try par-baking: Bake at 375°F for 8 minutes, then remove, brush with butter, and finish at 425°F for 5 minutes. The initial lower heat sets the structure without over-browning, while the high-temperature finish creates a shattering crust.
Infusing Butter for Maximum Flavor
Don’t just mix garlic into melted butter—steep it. Heat the butter gently with minced garlic and herbs for 10 minutes off the heat before straining. This draws out the garlic’s oils and mellows its sharpness, creating a more nuanced glaze. For an extra layer, add a splash of white wine or lemon juice to cut through the richness.
Storage & Freshness Guide
Room Temperature Storage
Store cooled breadsticks in an airtight container lined with a paper towel (to absorb moisture) for up to 2 days. To revive, reheat at 350°F for 5 minutes—this restores crispness better than a microwave. Avoid refrigeration, as it accelerates starch retrogradation (the process that makes bread stale).
Freezing for Future Feasts
Freeze unbaked twists on a tray until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 2–3 extra minutes. For pre-baked breadsticks, freeze in a single layer, then reheat at 375°F for 8 minutes straight from the freezer.
Reviving Stale Breadsticks
Sprinkle stale breadsticks lightly with water and bake at 375°F for 3 minutes. The steam softens the interior while the oven crisps the exterior. For a cheesy upgrade, sprinkle with Parmesan during reheating—it melts into a savory crust.
Perfect Pairings
Complementary Dishes
- Marinara Sauce: The tangy acidity of tomato sauce cuts through the breadsticks’ richness, while the garlic in both creates harmony. Warm the sauce for a cozy contrast.
- Caesar Salad: Crisp romaine and creamy dressing benefit from the breadsticks’ crunch. Use them to scoop up leftover dressing.
Drinks
- Pinot Grigio: This crisp white wine’s citrus notes balance the garlic’s pungency without overwhelming it.
- Chianti: A medium-bodied red with bright acidity stands up to the herb butter and cleanses the palate.
Something Sweet
- Lemon Sorbet: A scoop of tart sorbet after garlic-heavy dishes refreshes the palate. The citrus echoes the herbs in the breadsticks.
- Dark Chocolate-Dipped Strawberries: Bittersweet chocolate contrasts the savory garlic while strawberries add a juicy finish.
Garlic Breadsticks: The Ultimate Comfort Food with a Garlicky Punch
Make the best homemade Garlic Breadsticks with my easy recipe—crispy outside, soft inside, and brushed with garlic herb butter. Perfect for pasta night!
Ingredients
For the Dough
-
3 cups bread flour
-
1 packet active dry yeast (2 ¼ tsp)
-
1 tsp sugar
-
1 tsp salt
-
1 cup warm water (110°F)
-
2 tbsp olive oil
-
3 cloves minced garlic
For the Garlic-Herb Butter
-
½ cup unsalted butter (melted)
-
4 cloves minced garlic
-
1 tbsp chopped parsley
-
½ tsp dried oregano
-
¼ tsp red pepper flakes (optional)
Instructions
-
In a small bowl, combine 1 cup warm water (110°F), 1 tsp sugar, and 1 packet (2 ¼ tsp) active dry yeast. Let sit for 5–10 minutes until frothy.01
-
In a large bowl, whisk together 3 cups bread flour, 1 tsp salt, and 3 cloves minced garlic. Add yeast mixture and 2 tbsp olive oil. Knead for 7–10 minutes until smooth.02
-
Transfer dough to a greased bowl, cover, and let rise for 1 hour or until doubled.03
-
Punch down dough, roll into a 12x8-inch rectangle, and cut into 1-inch strips. Twist and place on a baking sheet.04
-
Bake at 400°F for 12–15 minutes until golden.05
-
Brush with garlic-herb butter (made with ½ cup unsalted butter, 4 cloves minced garlic, 1 tbsp chopped parsley, ½ tsp dried oregano, and ¼ tsp red pepper flakes (optional) immediately after baking.06
