Super soft, buttery garlic breadsticks made from scratch. This recipe is so simple and perfect for serving alongside your favorite soups, salads, roasts and any other meal!
I love to cook. This is clear. I like to bake. Do not love. That’s why, for weeknight meals, I’m an occasional plop-it-out-of-the-tube breadstick maker and biscuit baker. This is just the way I roll!
… Get it?
However, these buttery soft breadsticks have been on my must-try list for ages, so I found it high time to ditch the can and go homemade. Just to see what all the fuss was about.
Well, HOLY MOLY, y’all. I am lucky to have enough of these breadsticks to last quite a few meals, because they are absolutely addictive. And super fluffy. And full of garlicky goodness. And you should listen up, because I’m kinda picky about my bread. They are also so easy to make, I’ll be baking another batch when these are all devoured!
In other words: It will not be long.
I’m not so much addicted to the bread as the scent of dough rising in a warm oven. It just permeates the house, and makes it feel cozy and warm. And, fools me for a moment into thinking that it is not, in fact, 102-stinking-degrees outside. Haaalp!
The scent and satisfying chew of these soft, buttery breadsticks definitely doesn’t disappoint. They are so very delicious and perfect served on the side of soups, stews, salads and any meal that calls for something a little hearty on the side. Or something to mop up some extra sauce!
Bake a batch of these irresistible breadsticks to serve alongside your next meal. You will LOVE them, I guarantee it!
Fluffy Garlic Butter Breadsticks
Ingredients
For the dough:
- 1 cup + 2 Tablespoons warm water
- 1 1/2 teaspoons instant yeast
- 2 Tablespoons granulated sugar
- 3 Tablespoons unsalted butter, melted
- 1 3/4 teaspoons kosher salt
- 3 cups bread flour or all-purpose flour
For brushing:
- 3 Tablespoons unsalted butter, melted
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Italian seasoning
Instructions
- In the bowl of an electric stand mixer fitted with the dough hook, combine all ingredients for dough except flour. On low speed, gradually add flour. Increase speed to medium and knead dough for 7 minutes, or until smooth and elastic.
- Remove dough to a lightly oiled bowl and cover with a dry towel. Let rise in a warm place until doubled in size, about 1 1/2 hours.
- Divide dough into 12 portions. Roll each piece of dough into a 7-inch log. Place dough logs on nonstick baking mat or parchment-lined baking sheets, cover, and let rise until doubled in size, about 1 hour.
- Preheat oven to 400 degrees F. Bake for about 12 minutes, or until golden brown. Meanwhile, combine butter, salt and garlic powder in a small bowl. Remove breadsticks from oven and immediately brush with butter mixture. Serve warm.
- Enjoy!
I love making my own bread and although I have a recipe for breadsticks that you dunk in garlic/butter/Olive oil these breadsticks are already garlicky and look delicious. I will definitely give them a try. Thanks for a great post.
I am so making these! Your pictures are gorgeous! So much so, that besides printing it for my house recipes, I am also saving it to my favourites page so I can look at those lovely pictures while I am baking. Gonna have them first with a big pot of chili. Yumm. Yay for fall weather! Love your recipes!
My family asked for hand crafted garlic breadsticks with my bean stew thus i googled it and this formula looked stunning. I made them and they are grandly flavorful!! extremely divine and will most likely utilize this formula for custom made pizza!! YUMMY. additionally going to attempt a few of the treat formulas… Thank you for such an excellent recipe.
What kind of herbs did you use? I didn’t see it in the recipe.
You know I love these! All that butter and garlic? YESSS.
Oops! Thanks for catching. That’s a little Italian seasoning. The recipe has been updated.
oh my gosh these look amazing! WANT EM
These ARE amazing! Made them for dinner tonight….a Christmas Spaghetti and Garlic breadstick feast!
Oh boy were these good! Really addicting! I had
Them more than my lasagna and all of the leftovers. There were 4. Great recipe !
Made these today and they were absolutely delicious. Thank You for the recipe.
Hi can these be made the day before my party and then heat up when I need them? Thank you.
I can’t decide which of these words I like better, garlic, butter, or breadstick lol. Yum!
If I wanted to make a bunch and freeze them at what point would I do that? After I make the logs and before the second rise, after the 2nd rise and before baking, or after baking?
I do not have a mixer with bread hook. What would I do in the first section–These sound and look delicious!!!
What temp to warm in oven?
What temp to rise in oven..sorry.
I need this info also!! I wish there was a response!! Help!!!
Sorry for any confusion, I was trying to reply to Kim K regarding freezing a batch. Can we have some help here with this? Thank you much.
I also need to know how to do the first step without a standup mixer.
Wow, is this a fantastic recipe! My bread, sadly, is usually a bit mealy but darn if this didn’t come out right on my first try. I adore garlic so I used 6 cloves but I’ll be recommending this to my friends!
I tried this garlic butter bread recipe and it tastes just awesome. I also recommend everyone to try this recipe at least one time you will love it.
Thanks for sharing these recipes.
I added garlic powder and italian seasoning into the dough, kept the recipe intact otherwise. It was a slam dunk! The break is so incredibly soft, doesn’t have an overwhelming yeast flavor, and I see myself using this in many different ways. Thank you for sharing this!
This is my third recipe to try for amazing bread sticks! I stopped here! These are incredible and I am on my third batch multiplied by 5, for football team meal! In case you’re wondering, that’s about 190 bread sticks and I bet I run out. My family keeps sneaking in and eating them! LOL! Thank you!!!
Hello There. I found your blog using msn. This is a very
well written article. I will make sure to bookmark it and return to read more of your useful information. Thanks for the post.
I’ll certainly comeback.
I made these as an accompaniment to our baked balsamic chicken dinner. They were an absolute hit with all three of my discerning diners. My boys loved them! They are soft and delicious. The garlicky, salty, herby butter on top finishes them off perfectly. Great recipe and easy to make. Thank you for sharing it.
I also would like to know the best way to prepare them ahead of time. Can dough be refrigerated after first rise, and brought to room temp before rolling and second rise before baking? Will that affect the texture of the bread after baking?
Made these tonight and they were amazing!
I’ve made these three times recently and they always turn out great. Thanks for such a wonderful recipe!
Thank you Georgia for the recipe. I made it tonight the rolls were delicious!
I tried the recipe except that I used 2 teaspoons instant yeast to shorten the rise time and because I was short of bread flour (I only had 1-1/2 cups), I added all-purpose and Tipo 00 flours. I also added minced garlic to the dough. For the brushing, I used minced garlic as well, used salted butter and omitted the salt. The sticks tasted so good. I wish I could upload a photo of the finished product. Thank you for the recipe.
I forgot to click the stars in my previous comment. It’s ⭐️⭐️⭐️⭐️⭐️
These are honestly the best breadsticks I have ever eaten in my entire life!!! My husband agrees. Made these with AP Flour as I didn’t have bread flour. Added a little extra flour during the mixing to bring the dough together as it seemed a little sticky (maybe an extra 1/8 a cup). I will be making these breadsticks for the rest of my life.
I never leave comments on recipes. But after making these breadsticks I have to express how perfectly they came out and how incredibly delicious they are. I did use bread flour and followed the recipe exactly. I plan to make these again. And again, and again!
These came out perfectly. But there’s just the two of us. Can I form the dough into the sticks and then freeze them? Then take them out when I’m ready to bake them?
I would bake all of the breadsticks, then wrap in plastic wrap and freeze in a resealable bag or container. Then, thaw and reheat before serving.
They turned out really good but the dough was a bit too sweet for my liking so will definitely reduce the sugar a bit next time.
I added 1/2 cup of parmesian cheese and 1/2 cup of shredded marble cheese. No salt. There us enough in the cheese. They turned out wonderful. I also froze some on parchment paper without cooking. Simply toss them in the oven, and bake when needed.
These turned out perfect. Used AP flour as well. Just wanted to know if they can be made in advance and refrigerated before baking.
I tried this recipe a day in advance. Refrigerated it after the first rise and kept it out for a while the next day before shaping. Worked out well.
I made these and they were a hit in our house. Mine did not look like sticks though as they puffed up a lot while baking, but that didnt affect the deliciousness. In fact it allowed for them to be used as mini hot dog like buns. My son decided to slice the left overs in half, grill them and use them to make sandwiches out of the chicken marsala he made and wow was that a great idea. I think I will intentional make some into hot dog and hamburger style buns for our next cook out.
Making this very soon. So excited!
This is the easiest recipe and the results are absolutely amazing. I’ve used bread flour and also AP and both turned out great.
I made these last night and they were perfect! Planning to adapt the recipe for fluffy dinner rolls soon (diving dough into more pieces and forming ball instead of log). I feel pretty confident this will become a regular go-to recipe!
These were Delicious!!! I made them last night with spaghetti. My family loved them! So easy and so good❤️❤️
How many calories are these? Per piece
These buns are a big hit with my family. We love how light and fluffy they are. Perfect paring with our pasta dinners.
I made these for a ladies church luncheon. Sooo many compliments and request for the recipe. ( Okay, I’ll admit, I did add 1/4 cup of powdered milk which gives the breadsticks a silky soft texture.) TY TY TY for the recipe.
What a great idea. Thank you for sharing, Donna!
Made these tonight as a test run before a birthday dinner for this coming Friday and oh my God are they ever delicious! Super easy to mix up and shape! Made them exactly according to the directions and they turned out sooooooo fluffy in the inside with just enough crust on the outside! These will definitely become a staple it our dinner table.
I’m a horrible baker. But this is such an easy recipe that even I could manage to make amazing results.
“Best tasting breadsticks I’ve ever had” was a popular comment from my guests.
I will never have to try another recipe, because this is PERFECT!
Man o man. They are perfect.
Absolutely delicious- will definitely make again
Made these tonight, they are rising, but I have to ask…is the dough supposed to be sticky?? Had a heck of a time getting out of my mixer bowl!!!!
These are truly amazing. They were a fantastic complement to our spaghetti dinner. Biting into these were like biting into soft savory pillows. This recipe will be my go to rolls, breadsticks and many either dinner breads. Thank you!
I used my bread machine to make the dough……this also includes the first rise. Just add the ingredients in the order recommended by the manufacturer and choose the dough cycle.
Easy peasy!
how much servings does it make?…….sorry
This recipe makes 12 breadsticks.
Awesome bread sticks. I bake bread a lot now. Just started a few months ago and love every minute of it. Was looking for this and found you so I decided to try it out and I am glad I did. They are fantastic ! Made spaghetti for dinner with these, they did not last long on the table. Bravo!!
Can I freeze logs and bake later from frozen
Hi Hilda – I’m honestly not sure if these can be frozen then baked. I have never frozen the dough. I would suggest baking directly after preparing.
My second time making these & they were even better! This will now be my go to bread sticks. So delicious, and fluffy! I love the seasonings for the butter mixture. The family eats them up so quickly, lol. Thank you!
These were so yummy! Next time I will cut back on salt, just a little to much for our liking. They puffed up like hotdog buns as someone else mentioned but they were pillowy soft! So good!
These are AMAZING! Soft and delicious! I used frozen crushed garlic and a little less salt. And I used all purpose flour (a little less than recipe calls for). Everyone was stunned at how good these breadsticks turned out. Thanks!
That’s about the easiest/best bread dough recipe I’ve ever tried!
I let the dough rise and then refrigerated it overnight. After it came to room temperature, I separated it into sixteen thin bread sticks. I baked them in my convection oven for sixteen minutes at 375 degrees until they turned golden, brushed them with the three tablespoons of melted butter and seasoned them with nutritional yeast, salt, garlic powder, and Italian seasoning. This is the best bread stick recipe I’ve ever made.
It’s look like super tasty! Thx for a recipe
Made these, came out brilliantly. I added though 1/4 TSP garlic powder to the dough mixture for more garlicky sticks. Also used same recipe to make dinner rolls and doubled it to make bread
Wonderful recipe! I have made these several times. The last batch I made, I froze half them after baking and reheated several weeks later wrapped in foil 350 degree oven for 10 minutes and they tasted just like I had freshly made them.
These breadsticks were beyond amazing! Wow! They were a last minute addition to our Easter meal and they were a real hit. So very easy and absolutely delicious. Thank you so much for this amazing recipe!
I absolutely loved this recipe
Had an Italian cuisine day and made these as a twist on grissini. Made the dough the previous night, let it rise a bit then overnighted in the fridge. They were a great hit with no leftovers.
Added fresh crushed garlic to the butter sauce. My daughter in law asked me to share the recipe with her.
Thank you Georgia
I recently tried making garlic breadsticks following a recipe inspired by you, and I must say, they turned out to be absolutely delightful!
What do I do differently if using active dry yeast?
LOVE this recipe! Made it a few times, in bread stick form and others. We’re big garlic fans and I found adding 1tbsp of garlic powder right into the dough itself really amplified the flavour. My daughter and I also made these into braided buns, fabulous! I also discovered that this recipe makes a really fluffy loaf of bread. All in all 5 stars! I’ll definitely keep using this recipe!
These have become my go to breadstick recipes since I made these in January and they came out fabulous. I want to make them again but I want to use active dry yeast packets instead so do I measure out the yeast to the same amount or more. Thanks.
OMG!!! I added some Italian bullion to the dough, made complete as is recipe. I did not make sticks. rolled like balls, flattened and added mozzarella, then closed up and rolled again. These are the best EVER! Thank you
Thank you for this recipe.
I have tried dozens of garlic breadstick recipes and they’ve always turned out subpar, so I find another or do some tweaking. This is the first recipe I’ve found that works out perfectly every time! I lost where I saved the recipe for a while and legit cried. I refused to make them until I found this recipe again. The only thing I change is that I knot the dough to do garlic knots instead of sticks. Just my family’s preference.