Garlic Herb Breadsticks
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
These garlic herb breadsticks are one of my go to recipes when I want something impressive but don't have much time. With just 45 minutes from start to finish, they're perfect for weeknight dinners or casual entertaining. The whole wheat flour adds a nutty flavor while boosting fiber content, making these breadsticks more satisfying than the regular white bread version. What I love most is how simple they are to make, especially if you have a food processor. The combination of fresh rosemary and garlic creates an irresistible aroma as they bake, and honestly, your kitchen will smell like an Italian bakery. Trust me, once you master this recipe, you'll be making these constantly.
Ella x
Ingredients
- 300 gall-purpose flour
- 100 gwhole wheat flour
- 280 mlwarm water
- 7 ginstant yeast
- 5 gsea salt
- 30 mlolive oil(divided)
- 4garlic cloves(minced)
- 10 gfresh rosemary(finely chopped)
- 3 gdried oregano
- 3 gcoarse sea salt for topping
Detail level
Instructions
- 1
Mix warm water with instant yeast and let it sit for 5 minutes until foamy. This activates the yeast and ensures your breadsticks will rise properly.
Tip: Water should feel warm to touch, around 40 to 45 degrees Celsius, not hot.
- 2
Combine all-purpose flour, whole wheat flour, and salt in a large bowl. Pour in the yeast mixture along with 15ml of olive oil and stir until a rough dough forms.
Tip: The dough will look shaggy at first, which is normal.
- 3
Knead the dough on a lightly floured surface for 8 to 10 minutes until smooth and elastic. Add a bit more flour if it's too sticky.
Tip: You'll know it's ready when you can poke it and it slowly springs back.
- 4
Place dough in a greased bowl, cover with a damp cloth, and let it rise for 30 minutes in a warm spot until it doubles in size.
Tip: A warm oven with the light on works perfectly if your kitchen is cool.
- 5
While dough rises, warm the remaining 15ml of olive oil in a small pan with minced garlic and cook gently for 2 minutes. Stir in rosemary and oregano, then set aside to cool.
Tip: Don't let the garlic brown or it will taste bitter.
- 6
Turn risen dough onto a work surface and punch it down gently. Roll it out into a rectangle about 30cm by 20cm and roughly 1cm thick.
Tip: Use your hands or a rolling pin, whichever feels easier.
- 7
Brush the dough generously with the cooled garlic herb oil, reserving a little for later. Cut the rectangle lengthwise into 12 strips, then cut each strip in half to create 24 breadsticks.
Tip: A pizza cutter makes this step quick and keeps the strips uniform.
- 8
Place breadsticks on a baking tray lined with parchment paper, leaving 2cm between each one. Brush lightly with remaining garlic oil and sprinkle with coarse sea salt.
Tip: Space them so they can puff up without touching during baking.
- 9
Bake at 200 degrees Celsius for 22 to 25 minutes until golden brown and crispy on the outside. They should sound hollow when tapped.
Tip: Rotate the tray halfway through baking for even browning.
- 10
Cool breadsticks on a wire rack for 5 minutes before serving. They continue to crisp up as they cool.
Tip: Store extras in an airtight container for up to 3 days.
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