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A bunch of freshly-baked garlic and herb bread sticks.

Garlic and Herb Breadsticks

Servings 6


  • One cup of warm water
  • One package of yeast dry which you will use two and a half teaspoons
  • Three tablespoons of butter melted
  • Two teaspoons of salt
  • Three cups of flour
  • Three teaspoons of butter melted
  • One-half teaspoon of salt coarse flaked
  • One-quarter teaspoon of dried garlic
  • One-half teaspoon of Italian seasoning


  • Preparing the Yeast: Put the warm water and the yeast in the mixing bowl. Do nothing for five minutes. This is the activation phase for the yeast.
  • Making the Dough: Slowly pour in the flour, butter, and salt while using a spoon or whisk to keep everything mixing. A spoon is better as the mixture will thicken and become harder to move in a few minutes. Normally everything in the mixing bowl should start to form a ball. If it gets too hard, put in a bit more water but not too much.
  • Kneading/Mixing the Dough: At this point the dough needs to be worked. If not, the ingredients won’t be a consistent mix throughout the dough. Shift the mixing bowl to the mixer and put in the proper arm attachment to do the job. Use a low to medium speed to mix. Allow the mixer to run for at most eight minutes.
  • Preparing the Dough for Cooking: Now the dough is ready to work with and create the breadsticks. Prepare a cooking pan on your counter that the dough will bake on. Use a wood board with a dusting of flour as your workspace. Press the dough flat after taking it out of the mixing bowl. Use a roller or your hands for the job. Repeat. Repeat again. This removes any trapped air bubbles in the dough, which will take up space in your breadsticks when cooked otherwise and deform them. It won’t hurt the taste, but they will look weird. Ball up the dough again. With the dough pressed, coat it with oil and let sit in a bowl to allow the dough to expand for 90 minutes.
  • Cutting and Forming: Now that the dough has expanded a bit, take out onto a flour-dusted board again, and form the dough into a long roll. Cut the dough into 10 or 12 sections. Put parchment paper on your baking pan. Take each cut section and make rectangle strips of dough from it, shaping them evenly. Place them on the parchment paper and pan.
  • Adding the Flavor: Melt the butter in a bowl and add your garlic, season, and salt. Brush this onto your dough sticks sitting in the pan. Be liberal with the brushing as the seasoning and butter will soak in. Let the breadsticks sit and rise again for about 45 minutes to an hour.