Cheesy Garlic Breadsticks
Soft, cheesy, and garlicky breadsticks that are quick to prepare and bake, perfect as an appetizer or side dish. Featuring a tender, homemade dough topped with melted mozzarella and parmesan cheeses, these breadsticks bring comfort food flair to your table with minimal effort.
Equipment
- 1 Stand Mixer with Dough Hook (or large mixing bowl for hand kneading)
- 1 Pizza Stone or Upside-Down Cookie Sheet
- 1 Rolling Pin or hands for shaping dough
- 1 Small Mixing Bowl (for garlic butter)
- Measuring cups and spoons
Ingredients
For the Dough:
- 1 ⅛ teaspoons active dry yeast
- 1 teaspoon granulated sugar
- ¾ cup warm water about 110°F / 43°C
- 1 ½ tablespoons olive oil
- ¾ teaspoon salt
- ½ teaspoon white vinegar
- 1 ½ to 2 cups bread flour or all-purpose flour
For the Topping:
- 1 ½ tablespoons salted butter melted
- 2 cloves garlic finely minced
- ⅓ cup freshly grated Parmesan cheese
- 1 ¼ cups shredded mozzarella cheese
Instructions
- Activate the Yeast: In a large mixing bowl or the bowl of a stand mixer, combine 1/2 cup of the warm water with the sugar and yeast. Stir gently and allow it to sit for about 5 minutes until the mixture becomes frothy, indicating the yeast is active.
- Mix the Dough Ingredients: Add the remaining 1/4 cup warm water, olive oil, salt, and vinegar to the yeast mixture. Begin mixing on low speed, gradually incorporating 1 1/2 cups of flour. Continue kneading for several minutes, either with a stand mixer dough hook or by hand, until the dough feels smooth and elastic but slightly tacky. Add more flour, a little at a time, if the dough is too sticky, up to 2 cups total.
- First Rise: Cover the bowl loosely with a clean kitchen towel and place it in a warm, draft-free spot. Let the dough rise for about 1 hour, or until it has doubled in size.
- Preheat Your Oven: Set your oven to 475°F (245°C). Place a pizza stone or an inverted baking sheet on the middle rack while the oven heats to ensure a hot surface for baking.
- Shape the Dough: After the dough has risen, gently punch it down to release air. Transfer it onto a large sheet of parchment paper. Using your hands (or a rolling pin if preferred), press and stretch the dough into a roughly rectangular shape about 1/3 inch thick.
- Prepare the Garlic Butter: In a small bowl, mix together the melted butter and minced garlic until combined.
- Add Toppings: Brush the garlic butter evenly over the entire surface of the dough, reaching all the edges. Sprinkle the grated Parmesan cheese first, followed by the shredded mozzarella, distributing them evenly.
- Bake the Breadsticks: Using the parchment paper as a sling, carefully transfer the dough onto the preheated pizza stone or baking sheet in the oven. Bake for 8 to 12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Serve Warm: Remove from the oven and let cool slightly. Slice into sticks and serve immediately with your favorite dipping sauces such as marinara or ranch.
Notes
- Make-Ahead Tip: You can prepare the dough 3 to 4 hours ahead and let it rise slowly in the refrigerator instead of at room temperature. Just bring it to room temp before shaping.
- Freezing Dough: After kneading, spray the dough with non-stick spray and seal it in an airtight freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge, then let sit at room temperature for 30 minutes before shaping.
- Flour Variations: Bread flour will yield a chewier texture, while all-purpose flour creates a slightly softer breadstick. Both work well.
- Garlic Flavor: For a milder garlic taste, reduce the minced garlic or lightly sauté it before mixing into the butter.
- Cheese Options: Feel free to experiment with different cheeses like provolone or asiago for a unique twist.
