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Soft, chewy, and irresistibly buttery. These homemade garlic breadsticks are brushed with a savory garlic-herb butter and are perfect for dipping into marinara or serving alongside your favorite pasta.
Activate the Yeast (5-10 minutes)
Make and Knead the Dough (8-10 minutes)
First Rise (60-90 minutes)
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Soft, chewy, and irresistibly buttery. These homemade garlic breadsticks are brushed with a savory garlic-herb butter and are perfect for dipping into marinara or serving alongside your favorite pasta.
This italian_american recipe takes 165 minutes to prepare and yields 6 servings. At 368.02 calories per serving with 8.22g of protein, it's a moderately challenging recipe perfect for side or snack or appetizer.
Shape the Breadsticks (10 minutes)
Second Rise and Bake (35-45 minutes)
Prepare Topping and Serve (5 minutes)
Sprinkle 1/2 cup of shredded mozzarella cheese over the breadsticks during the last 2-3 minutes of baking until the cheese is melted and bubbly.
Add 1 teaspoon of dried Italian seasoning or a mix of dried oregano and basil to the flour when making the dough for an extra layer of flavor.
Replace up to half of the all-purpose flour with whole wheat flour. You may need to add an extra tablespoon or two of water as whole wheat flour is more absorbent.
Garlic is rich in a compound called allicin, which is released when it's crushed or chopped. Allicin is known for its potential immune-boosting and antibacterial properties.
The primary ingredient, flour, is a source of carbohydrates, which the body uses as its main fuel source for energy.
The use of olive oil provides monounsaturated fats, which are considered heart-healthy and can help reduce bad cholesterol levels.
Garlic breadsticks are primarily a source of carbohydrates and fats, making them an indulgent treat rather than a health food. They can be part of a balanced diet when enjoyed in moderation. Using whole wheat flour can increase their fiber content.
One serving, which consists of two breadsticks, contains approximately 350 calories. This can vary based on the exact size of the breadsticks and the amount of butter and cheese used.
Yes, you can use instant yeast. If you do, you can skip the activation step and mix the yeast directly in with the dry ingredients. The rise times may also be slightly shorter.
Store any leftovers in an airtight container or zip-top bag at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Reheat in the oven or air fryer.
Absolutely. After the first rise, punch the dough down, wrap it tightly in plastic wrap, and refrigerate for up to 2 days. Let it sit at room temperature for about 30-60 minutes before shaping.
There are a few common reasons. Your yeast may have expired, the water might have been too hot (killing the yeast) or too cold (not activating it), or the room was too cold. Always check the yeast's expiration date and use a thermometer for the water if possible.