Why This Recipe is Worth Making

What exactly makes this cheesy garlic bread stick recipe a winner? It's the perfect mix of ease and amazing taste. While a lot of bread instructions can seem daunting, this uses a simple and quick rising dough that doesn't need to be proven for hours or require complicated kneading techniques--perfect for entry-level bakers. The real star is the garlic butter spread, however. Rather than just smearing it on, we make a rich herb-infused butter that soaks into every surface and crevice of the bread before being coated in cheese.

This breadsticks recipe also has great versatility.These breadsticks are a party appetizer that can't be matched, a comforting partner for pasta and a salad or hot soup.The soft and fluffy bread, The pungent garlic, salty melted cheese The mix of taste and texture is purely seductiveIt’s a little recipe that feels special and even self-indulgent, yet it’s made with simple pantry staples.For some people the greatest reward comes from making these from start to finish and then watching them disappear from the plate in minutes.

Ingredient list:

Here's what you need for these fabulous breadsticks.Most are pantry basics, so this recipe is very flexible and can be thrown together whenever the mood strikes.

For the Dough:

• 1 cup warm water (about 110°F / 43°C)
• 2 ¼ teaspoons active dry yeast (1 standard packet)
• 1 tablespoon granulated sugar
• 2 ½ cups all-purpose white flour, plus more for rolling out

For the Topping of Garlic Butter:

• ½ cup butter, melted
• 4-5 cloves of garlic, minced
• 1 teaspoon dried parsley
• tsp of oregano leaves
• kosher salt to taste

For the Topping of Cheese:

• 2 cup low-moisture mozzarella, grated
• 1 cup parmesan cheese
• See Recipe Note for lower sodium choices
• Optional: A pinch of crushed red pepper flakes to give them a little kick

Step-by-Step Instructions

Let’s break this down into manageable steps! Don't worry if you've never made bread before; I'll show you exactly how.

Ensure the yeast is activated.

In any great bread recipe, you will always have to start by waking up your yeast. Combine the warm water, sugar and active dry yeast in a small bowl. Be careful with the water temperature here--too hot and it will kill your yeast, too cold and it won't activate at all. Try for the temperature of a warm bath. Give the mixture a gentle stir, and let it sit covered for about 5-10 minutes. When you see a frothy and bubbly layer on top, then it's ready. This layer of bubbles is called a "bloom," and it's your proof that the yeast is alive--and hungry! If you see no foam, then your yeast might be dead. You're better off to start again with a fresh packet.

The Foolproof Step 1: Activate the Yeast

Start by setting aside.

Foolproof Step 2: Make Dough

Put the all-purpose flour and salt into a large mixing bowl. Whisk them together. Make a well in the middle of the flour. Into this hole pour your beer mixture (if you can tell it's still warm with a little extra zap from the sugar) and as much water as necessary to make a soft, sticky dough. Use a wooden mixing spoon or spatula to continue stirring until the dry ingredients are good mixed with wet ones. Keep going until you have a sticky, shaggy dough.Use your hands to gather this dough into a ball. Just reserve a little of the flour if necessary. Knead the dough.Place it onto clean and floured surface, then knead for 10-15 minutes until it is smooth--but add extra flour to prevent sticking if necessary.

2 1/2 cups of all-purpose flour and 1 teaspoon of salt should be whisked together in a large mixing bowl.Pour the yeast mixture and 2 tablespoons of olive oil into well in the center of your flour mixture.

Using a wooden spoon or spatula, combine well all of the wet and dry ingredients.Keep stirring until you end up with a shaggy, somewhat sticky dough.

Don't worry about getting it perfectly smooth now; just make sure that all the flour is moistened.

Step 3: Kneading the Dough

Now it's the fun part! Flour a clean work surface, such as a counter or a big cutting board, Nice and floury. Turn the dough on to the surface. The dough will be a bit on the sticky side, but Don't be tempted to throw in too much extra flour at once, as this can make the breadsticks tough. Knead the dough for about 5-7 minutes. To knead, press the heel of your hand into the dough, push it forward, then fold it over on itself. Rotate the dough a quarter turn and repeat. Continue this rhythmic motion until the dough becomes smooth, elastic and no longer too sticky. You can tell if it's ready by lightly poking it with your finger; if the impression slowly springs back, it's been kneaded just right.

Step 4: The First (and Only) Rise

Lightly oil the same large bowl you used for mixing. Place the kneaded dough in the bowl and turn it over once to coat lightly with oil--so less cap. This prevents a dry crust from forming on top. Cover the bowl with a clean kitchen towel or plastic wrap. Place it in a warm, draft-free spot in your kitchen to rise for about 30-45 minutes, or until it has roughly doubled in size. A turned-off oven with the light on is an excellent warm spot. Why we're doing this: The first rise makes the breadstick ricotta flavorsome and gives it that light, airy texture we want.

Craft the breadsticks. Gently de-gas the dough once it has risen. Bring the dough to your lightly flour work surface. You made the dough into a rectangular form using either your hands or a rolling pin (about 10x14 inches and roughly ½ inch thick). The objective here is to ensure an even thickness throughout so that it will bake uniformly. Transfer this rectangle of dough onto a large baking sheet that has been lined with parchment paper. Let rest for a few minutes if needed so that if the dough doean't stretch, it will become more easy to handle againg and try again.

Toppings

Preheat your oven to 400°F (200°C). When butter is melted, mix together the melted butter, minced garlic, parsley, oregano and salt in a small bowl. On this glorious garlic butter coating that you have just made use a pastry brush. And then quickly spread it all over the entire surface of the dough; edge-to-edge. Evenly scatter the shredded mozzarella and grated Parmesan cheese now over the top.

Bake the Golden Dough

Either with a pizza cutter or a sharp knife, make 12-14 long strips out of the dough, but don't cut all the way through the bottom. Also, you to score may make them easier to break apart after baking. Place in the oven and bake for 15-20 minutes. Want to see the cheese heat up and start to bubble, the breadsticks turn into a beautiful golden brown all around. The aroma that fills your kitchen at this point will be nothing short of heaven-sent! On the sheet let cool for just a few minutes before serving.

Common mistakes to avoid

Even a simple recipe can have a few pitfalls. Here are some common mistakes to avoid for success with Nel's breadsticks.

• Using Inactive Yeast: If your yeast doesn't foam up in the first step, don't proceed. Your bread won't rise, resulting in dense, hard breadsticks. Always check the expiration date on your yeast and ensure your water is warm, not hot.
• Adding Too Much Flour: It’s tempting to keep adding flour to a sticky dough, but this is a frequent error. Too much flour will make your breads tough and dry instead of soft and light. Knead patiently, using only a light dusting of flour on your hands and surface as needed. The dough will become less sticky as the gluten develops.
• Under-Baking: Pulling the breadsticks out too soon can leave you with a doughy, uncooked center. Bake until the cheese is not just melted but also bubbly and has golden-brown spots. Check the bottom edges of the breadsticks; they should be lightly browned as well.
• Overcrowding the Pan: If you try to bake two batches too close together or use a pan that’s too small, the heat won’t circulate properly. This leads to uneven baking. Use a large baking sheet and give your dough rectangle enough space.

Tip for Perfect ??efulnes

Warrt to take your cheesY garlic breadsticks from great to unforgettable? Here are a few extra tips.

• Use fresh garlic. While garlic powder can work in a pinch, minced fresh garlic provides a much more full-bodied and authentic flavor. A garlic press can make this step quick and easy.
• You Should Use Whole-Milk Mozzarella; The Hand-Cut Kind (Not Too Thick)Is There Anything Better Than Ooey Gooey Cheese Pulls? Low-moisture, whole-milk mozzarella — the kind you shred yourself / Pre-shredded cheeses are often coated with anti-caking ingredients that do not allow them to melt as fluidly as they should.
• Herbs Substitutes: You could also modify the herbs in the garlic butter to suit your personal taste. Try a little fresh parsley, chives, or even rosemary. It will add the most wonderful new flavour dimension of all just a lifetime away from what one thinks tastes good.
• Serving Suggestion: Sometimes they are good to eat in their own right but they are really excellent with a side4 of rich marinara sauce for dipping.

Storage and Leftovers

Have you got any of these leftover (unlikely!)? Properly stored, however, makes it possible to enjoy them later on. Allow breadsticks to cool completely at room temperature. Then you can store them in an airtight container or a zip-top bag in the refrigerator for up to three days. The cheese and butter may make them become soft in the end, but it's delicious nevertheless.To reheat the breadsticks, you can place them on a baking pan and put it in an oven set to 350°F (175°C) for 5-7 minutes until they are hot through or bake it until the cheese is melted again. Don't use a microwave if you can help it: that will make the bread crusty and chewy. You can also try reheating in an air fryer for just about 2 minutes for a parched result.

Close

These are delicious homemade cheesey breadsticks. A plain and simple recipe such as this one will fill your home with lovely aromas; the taste is so satisfying that everyone likes them. Garlic can be as much or as little in this recipe, and I do so much hope you will try it. If you do, please leave a comment and tell us how they turned out for you or what other little tricks of your own you might have introduced