Crispy Garlic Breadsticks

Garlic breadsticks are not just a culinary delight; they also carry cultural significance across various cuisines. In Italian cuisine, for example, the use of breadsticks, or "grissini," dates back centuries, often served as an appetizer or a companion to antipasto platters. Their crisp texture and savory flavors make them a staple in many households and restaurants alike. Similarly, in American cuisine, garlic breadsticks have become a popular accompaniment to pasta, with many restaurants offering them as a complimentary side to enhance the meal.

Discover the joy of making homemade crispy garlic breadsticks with this delightful recipe! Perfectly flavored with aromatic garlic, herbs, and buttery goodness, these breadsticks are a versatile addition to any meal. Whether served as a side dish with pasta, enjoyed with soups, or as a tasty snack, they are sure to impress. Follow simple steps to create these golden, crunchy treats that will elevate your dining experience and bring everyone together around the table. Enjoy the satisfaction of baking your own delicious breadsticks from scratch!

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Ingredients

2 cups all-purpose flour

1 packet (2¼ teaspoons) active dry yeast

¾ cup warm water (about 110°F)

1 tablespoon granulated sugar

1 teaspoon salt

2 tablespoons olive oil

4 tablespoons unsalted butter, melted

4 cloves garlic, finely minced

1 teaspoon dried Italian herbs (a blend of oregano, basil, and thyme)

Freshly cracked black pepper, to taste

Grated Parmesan cheese, for sprinkling

Fresh parsley, chopped, for garnish (optional)

Instructions

Activate the Yeast: In a small bowl, combine the warm water, sugar, and active dry yeast. Gently stir to mix, then set aside for 5-10 minutes. The mixture should become frothy, indicating the yeast is activated.

Make the Dough: In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center, then pour in the frothy yeast mixture along with the olive oil. Stir until a cohesive dough begins to form.

Knead the Dough: Transfer the dough onto a lightly floured surface. Knead for approximately 5-7 minutes, or until it becomes smooth and elastic. If the dough feels too sticky, gradually incorporate additional flour, little by little.

First Rise: Place the kneaded dough in a lightly greased bowl. Cover it with a damp cloth or plastic wrap, and let it rise in a warm area for about 1 hour, or until it has doubled in size.

Prepare the Garlic Mixture: While the dough is rising, melt the unsalted butter in a small skillet over low heat. Add the minced garlic, dried Italian herbs, and freshly cracked black pepper to the melted butter. Sauté for 2-3 minutes until fragrant, being careful not to let the garlic brown. Remove from heat and let cool slightly.

Shape the Breadsticks: Once the dough has risen, punch it down gently to release excess air. Roll it out on a floured surface into a rectangle approximately ¼ inch thick. Using a sharp knife or pizza cutter, slice the dough into strips about 1 inch wide.

Form the Sticks: Take each strip of dough and twist it a few times. Place the twisted strips on a baking sheet lined with parchment paper, spacing them a bit apart. Continue this process until all dough strips are shaped and arranged on the baking sheet.

Second Rise: Cover the shaped breadsticks with a clean kitchen towel and allow them to rise for another 20-30 minutes.

Preheat the Oven: As the breadsticks rise, preheat your oven to 400°F (200°C).

Bake the Breadsticks: Once the breadsticks have risen, generously brush them with the cool garlic butter mixture. Finish by sprinkling grated Parmesan cheese evenly over the top. Place them in the preheated oven and bake for 12-15 minutes, or until they are golden brown and crispy.

Garnish and Serve: After baking, brush the breadsticks with any remaining garlic butter for extra flavor. Garnish with chopped parsley, if desired. Serve warm, ideally with a side of marinara sauce or a small bowl of olive oil for dipping.

Prep Time, Total Time, Servings: 20 mins | 1 hr 15 mins | 12 servings