Cheesy Garlic Breadsticks (Print Version)
# Ingredients:
→ Dough
01 -
1 1/8 tsp active dry yeast
02 -
1 tsp granulated sugar
03 -
3/4 cup warm water (40-46°C)
04 -
1 1/2 tbsp olive oil
05 -
3/4 tsp salt
06 -
1/2 tsp white vinegar
07 -
1 1/2 - 2 cups bread flour or all-purpose flour
→ Topping
08 -
1 1/2 tbsp salted butter, melted
09 -
2 cloves garlic, minced
10 -
1/3 cup freshly grated Parmesan cheese
11 -
1 1/4 cups shredded mozzarella cheese
# Instructions:
01 -
In a large bowl or the bowl of a stand mixer, combine 1/2 cup warm water, sugar, and active dry yeast. Stir gently and let sit for about 5 minutes until the mixture becomes foamy.
02 -
Add the remaining 1/4 cup warm water, olive oil, salt, and white vinegar to the yeast mixture. Mix on medium-low speed using the dough hook attachment, or use a wooden spoon if mixing by hand. Gradually add flour, about 1/2 cup at a time, until the dough pulls away from the sides of the bowl.
03 -
Knead for 4-5 minutes until the dough is smooth and slightly sticky. Cover the bowl with a clean kitchen towel and let the dough rest in a warm place for 1 hour, or until doubled in size.
04 -
Preheat oven to 475°F (245°C). Place a pizza stone or an upside-down baking sheet inside the oven to preheat.
05 -
Gently punch down the dough and transfer to a large piece of parchment paper. Use your hands or a rolling pin to shape the dough into a rectangle about 1/3 inch thick.
06 -
In a small bowl, mix the melted butter and minced garlic. Brush this garlic butter mixture evenly over the dough.
07 -
Top with a generous layer of freshly grated Parmesan cheese, followed by the shredded mozzarella cheese.
08 -
Carefully transfer the parchment paper with the dough onto the hot pizza stone or baking sheet in the oven. Bake for 8-12 minutes, until the cheese is melted, bubbly, and golden-brown.
09 -
Remove the breadsticks from the oven and let cool for a few minutes before slicing. Serve warm with marinara, ranch, or additional garlic butter for dipping.
# Notes:
01 -
The dough can be prepared ahead of time and refrigerated for up to 24 hours before baking.
02 -
For extra flavor, add Italian herbs like dried oregano or basil to the garlic butter.