Cheesy Garlic Breadsticks (Printable Version)
Warm, buttery breadsticks topped with garlic and melted cheese - better than takeout and surprisingly simple to make at home.
# What You'll Need:
→ Dough
01 -
1 1/8 teaspoons active dry yeast
02 -
1 teaspoon granulated sugar
03 -
3/4 cup warm water
04 -
1 1/2 tablespoons olive oil
05 -
3/4 teaspoon salt
06 -
1/2 teaspoon white vinegar
07 -
1 1/2 - 2 cups bread flour or all-purpose flour
→ Topping
08 -
1 1/2 tablespoons salted butter
09 -
2 cloves garlic, minced
10 -
1/3 cup freshly grated parmesan cheese
11 -
1 1/4 cups shredded mozzarella cheese
# Steps to Follow:
01 -
In a large bowl or stand mixer combine 1/2 cup of the warm water with the sugar and yeast. Stir to combine and let rest for 5 minutes. Add the remaining 1/4 cup warm water, olive oil, salt and vinegar.
02 -
Begin mixing on medium-low speed and gradually add the flour. Knead for a few minutes, or until the dough is smooth and elastic (it should be slightly sticky, but not so sticky that it sticks to your clean fingertip). Typically 1 1/2 cups flour is sufficient. Cover the bowl with a dry towel and allow to rest in a warm place for 1 hour.
03 -
Preheat oven to 475°F (245°C) with a pizza stone inside or an upside down cookie sheet inside.
04 -
Gently punch the dough down. Place a large piece of parchment paper on your counter and use your hands (or a rolling pin) to spread the dough into a rectangle about 1/3 inch thick.
05 -
Mix melted butter and garlic in a small bowl then spread mixture evenly over dough, all the way to the edges. Top with parmesan and mozzarella cheeses.
06 -
Transfer the dough (still on the parchment paper) onto the hot pizza stone in the oven. Bake for 8-12 minutes or until golden and bubbly.
07 -
Serve with dipping sauces like marinara sauce or ranch.
# Additional Notes:
01 -
Make Ahead: Prepare the dough 3-4 hours before baking, storing it in the refrigerator to rise instead of at room temperature.
02 -
Freezing: After making the dough, spray with non-stick cooking spray and place inside a freezer-safe bag, removing as much air as possible. Freeze for 2-3 months. Thaw overnight in the refrigerator and let sit at room temperature for 30 minutes before forming into breadsticks.