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I’m one of those bread people. The kind that thinks a meal isn’t a meal unless there is a basket of something carb-tastic on the table. The kind that fills up on yummy, warm bread before the entree ever comes at a restaurant. I tried to do the no-carb thing back when the craze was at it’s height (and when I was 19 and didn’t know any better), and I lasted about thirty seconds before I desperately needed some bread. Now-a-days, I mostly try to stick to whole grains, but there are two places where I give myself a pass and stick with good ole white flour—pizza crust and breadsticks.
I can (and have) made breadsticks and pizza crust using whole grain flours, and they’re tasty, but they never compare to white flour ones. I love cooking and baking with whole grains, but I don’t care how much of a master you are in the kitchen, 100% whole grain foods taste different from refined grains. It’s not good or bad (tastewise—nutritionally, whole grains definitely win). It’s just different. I like some foods made with nutty, hearty whole grains. And I like others made with fluffy, all-purpose flour. And these breadsticks, I quite like them with a big ole heap of white flour.
This breadstick recipe is actually exactly the same as my pizza crust recipe, it just goes through a different process. This is such a good all-around Italian-flavored dough that it works for breadsticks, pizzas, and cheesy bread (yum). I’ve been tweaking and perfecting this recipe for years—and man, it’s good! We make it every single week in one form or another, and both Craig and I have the recipe memorized by heart. We make it in the mixer. We make it the bread machine (on the dough cycle). It’s pretty much fool-proof!
During the growing season, I flavor this with fresh basil, oregano and chives, but it works equally as well with dried herbs in the middle of winter. You could also leave them out all together and still have a delicious, delicious breadstick on your hands. I’ve even been known to leave out the garlic, too, and add a touch more sweetener and use the dough as a crust for a dessert pizza.
You can serve these breadsticks with marinara, ranch, or cheese sauce to dip in. You can also leave them naked (they’re that good). Or you can do what I do, and mix up a dippy seasoned olive oil. I just put about a teaspoon of Italian seasoning and a quarter teaspoon of garlic salt in a small bowl, and top it with a couple of tablespoons of really good olive oil. It’s the best breadstick dip on the planet!
Looking for a fool-proof breadstick recipe? This is it! These garlic and herb breadsticks are fluffy, buttery, and delicious!
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These look fantastic! Can’t wait to try making them.
I 100% agree about white flour and pizza crust! I just cannot get on board with whole wheat dough. I’ve tried it, I don’t like it, and I don’t feel guilty over it! Haha. Also not a huge fan of whole wheat pasta. Anyway, these breadsticks look amazing! Definitely something both my husband and I would enjoy.
I’m in the same camp that whole wheat pizza dough and breadsticks just….aren’t right. :)
This looks so good! I love breadsticks, but for some reason I never have them at home, only when I’m out. I’m going to have to try this recipe.
I’d say in the last 8 months I have started to switch over to normal old unbleached all purpose for pizza too. It’s so nice to have it back too : I also like normal pasta… so much better.
I need to make these! And I agree that some things were just made to be made with white flour.
Two of my favorite words in the English language that are just that much better when combined together- “garlic” and “bread”!! I will definitely have to give this recipe a try!!
How would I make these with a mixer? I don’t have a Kitchen Aid with a bread hook. Thanks! These look so yummy.
A bread machine on the dough cycle would work, too. If you don’t have one of those, you can do it by hand, too. Just mix together the dough, and then knead by hand for 10-15 minutes.
I don’t have a mixer with a dough hook :( But I do have a bread maker! If I were to use that to mix the dough, do you know how long I’d put it in?
Does your bread maker have a dough cycle? That’s what we do it on. Then just take it out, form the breadsticks and bake as written.
breadsticks are the best! These look so good!
These really do look perfect!!!
Do you think you could make this with out a mixer? I’d love to try it but, only have a hand mixer.
Sure, just mix and knead with a spoon and your hands. :)
These breadsticks look awesome. Love that they are packed with tons of delicious herbs….yum!
What seasonings do you out in your olive oil “dip”?
Garlic salt, Italian seasoning, and good olive oil!
I made these last night, and they were exactly what a good bread stick should be. The dough came together quickly in my stand mixer, and after the rise, it was so easy to work with and shape into bread sticks. They baked up beautifully to a nice, golden brown, and the melted butter & garlic salt topping was perfect. This will be my go-to recipe.
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