Cheesy Garlic Breadsticks

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🥖 The Recipe: Cheesy Garlic Breadsticks

  • Prep time: 15 minutes (plus 1 hour rising)

  • Cook time: 12–15 minutes

  • Servings: 12 breadsticks

Ingredients

For the Dough:

  • 1 cup warm water (about 110°F/43°C)

  • 1 tbsp honey or sugar

  • 2 ¼ tsp (1 packet) active dry yeast

  • 2 ½ cups all-purpose flour (plus more for dusting)

  • 1 tsp salt

  • 2 tbsp olive oil

For the Topping:

  • 4 tbsp unsalted butter, melted

  • 3 cloves garlic, minced

  • 1 tbsp fresh parsley, chopped

  • 2 cups shredded mozzarella cheese

  • ¼ cup grated Parmesan cheese

  • ½ tsp dried oregano or Italian seasoning

Instructions

  1. Activate the Yeast: In a large bowl, combine warm water and honey. Sprinkle the yeast on top and let it sit for 5–10 minutes until it becomes foamy.

  2. Mix and Knead: Stir in the olive oil, salt, and flour. Mix until a dough forms. Knead on a lightly floured surface for about 5 minutes until smooth and elastic.

  3. The First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for about 1 hour, or until doubled in size.

  4. Shape: Preheat your oven to 425°F (220°C). Punch the dough down and roll it out on a parchment-lined baking sheet into a large rectangle (about ½ inch thick).

  5. Flavor Base: Mix the melted butter and minced garlic. Brush about 2/3 of this mixture generously over the dough.

  6. Cheese it Up: Sprinkle the mozzarella and Parmesan evenly over the dough, followed by the oregano.

  7. Bake: Bake for 12–15 minutes until the cheese is golden and bubbly.

  8. The Finish: Immediately after removing from the oven, brush the remaining garlic butter over the crust and sprinkle with fresh parsley. Slice into strips and serve warm.

💡 Tips & Notes

  • Don’t Over-Flour: The dough should be slightly tacky. Adding too much flour during kneading will result in “heavy” or dry breadsticks.

  • The Cheese Blend: For the best “cheese pull,” use low-moisture, whole-milk mozzarella and shred it yourself from a block. Pre-shredded cheese is coated in potato starch, which prevents it from melting smoothly.

  • Shortcut: If you’re short on time, you can use store-bought pizza dough. Just skip to the shaping and topping steps!

📊 Nutritional Info (Per Breadstick)

Nutrient Amount
Calories 185 kcal
Total Fat 9g
Carbohydrates 20g
Protein 7g
Sodium 310mg

✨ The Benefits

  • Homemade Quality: No preservatives or artificial “garlic flavor”—just real butter and fresh aromatics.

  • Versatility: This dough recipe is a “mother recipe.” You can use it for pizza crust, calzones, or even cinnamon sticks if you swap the garlic for sugar.

  • Comfort Factor: Garlic contains allicin, which has minor antimicrobial properties, but let’s be real—the main benefit here is the pure soul-soothing joy of melted cheese.

❓ Common Questions

Q: Can I make the dough ahead of time?

A: Absolutely. You can make the dough and let it rise in the refrigerator overnight. The slow ferment actually develops a better flavor.

Q: How do I get them extra crispy on the bottom?

A: If you have a pizza stone, use it! Otherwise, ensure your baking sheet is preheated in the oven before sliding the parchment paper and dough onto it.

Q: Can I freeze these?

A: Yes. Bake them fully, let them cool, and freeze. Reheat in a 350°F (175°C) oven for 5–8 minutes to restore the crunch.

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