Cheesy Garlic Breadsticks Soft (Print Version)
# Ingredients:
→ Dough
01 -
2.25 teaspoons active dry yeast
02 -
240 millilitres warm water (about 43°C)
03 -
1 teaspoon granulated sugar
04 -
315 grams all-purpose flour
05 -
1 teaspoon fine salt
06 -
2 tablespoons olive oil
→ Topping
07 -
150 grams shredded mozzarella cheese
08 -
25 grams shredded cheddar or Parmesan cheese (optional)
09 -
3 tablespoons unsalted butter, melted
10 -
2 garlic cloves, finely minced
11 -
1 teaspoon Italian seasoning
12 -
pinch of flaky salt or red pepper flakes (optional)
# Instructions:
01 -
Combine the warm water, sugar, and active dry yeast in a large mixing bowl and allow the mixture to sit for 5–10 minutes, or until it becomes foamy.
02 -
Add the flour, salt, and olive oil to the yeast mixture. Stir until a rough dough forms, then knead by hand or with a stand mixer for 5–7 minutes until the dough is smooth and elastic.
03 -
Cover the bowl with a clean kitchen towel and let the dough rise in a warm area for 45–60 minutes, or until doubled in volume.
04 -
On a floured surface, roll out the dough into a rectangle approximately 23×33 centimetres. Transfer to a parchment-lined baking sheet.
05 -
Brush the rolled dough with melted butter. Evenly distribute the minced garlic, Italian seasoning, and shredded cheeses over the surface. Sprinkle with flaky salt or red pepper flakes if desired.
06 -
Bake in a preheated oven at 220°C for 12–15 minutes, or until the breadsticks are golden and the cheese is bubbling.
07 -
Optionally, brush with extra garlic butter after baking. Slice into breadsticks and serve warm.
# Notes:
01 -
For extra flavour, mix the minced garlic directly into the melted butter before brushing onto the dough.
02 -
Allowing the dough to fully proof ensures a light, tender texture in the finished breadsticks.
03 -
Pairs exceptionally well with marinara, ranch, or garlic aioli for dipping.