Made from an enriched dough and brushed with garlic butter right after baking, these twisted garlic breadsticks are soft, fluffy, and irresistible. Two types of garlic—garlic powder in the dough and fresh garlic in the butter—give a balanced, well-rounded flavor without overwhelming the palate.
Serve twisted garlic breadsticks alongside creamy pesto pasta, thin-crust pizza, a bowl of soup, or a hearty salad. They’re also delicious eaten on their own or dipped in marinara or leftover sauce from your pasta.
Ingredients for Twisted Garlic Breadsticks
This enriched dough is forgiving and ideal for beginners. Butter and a touch of garlic powder enrich the dough for a tender crumb, while a fresh garlic butter brushed after baking adds flavor and keeps the breadsticks soft.
- Active dry yeast – the leavening that makes the bread rise.
- Granulated sugar – feeds the yeast and softens the crumb.
- Warm water – about 100–110°F for best yeast activation.
- All-purpose flour – works well; use bread flour for chewier breadsticks.
- Butter – half in the dough for enrichment, half for the garlic butter finishing glaze.
- Salt – enhances flavor and improves texture.
- Garlic powder – a little in the dough boosts the garlic profile.
- Fresh garlic – minced or pressed for the garlic butter.
- Red pepper flakes – optional, for a touch of heat.
How to Make Enriched Dough for Garlic Breadsticks
Enriched dough—made with butter and sugar—yields the softest, fluffiest breadsticks. Start by mixing yeast and sugar in a large bowl and pouring warm water over them. Let sit about five minutes until the mixture smells bready, then add flour, garlic powder, salt, and melted butter.
The dough may appear dry at first but will hydrate as it rests. Knead the dough until tacky and stretchy: about 10–15 minutes in a stand mixer or 15–20 minutes by hand. The dough should pull into a smooth, elastic mass that no longer clings to the bowl.
Use the windowpane test to check gluten development: stretch a small piece of dough between your fingers until it becomes nearly translucent. If it tears instead of stretching, knead a bit longer and test again.
Quick Tips for Proofing Enriched Dough
Enriched dough proofs more slowly than lean dough because the fat and sugar slow yeast activity. To speed proofing, place the covered bowl somewhere warm but not hot—like an oven with the light on, a sunny windowsill, or a warm patio in good weather. Proofing typically takes 45 minutes to 1.5 hours depending on temperature. You can also proof the dough overnight in the refrigerator for convenience.
How to Shape Twisted Garlic Breadsticks
After the dough has risen, divide it into 16 equal pieces. You can weigh them (about 50 g each) or estimate by eye. Keep the pieces covered while you work to prevent drying.
Roll two pieces into logs about 8–10 inches (20–25 cm) long. Pinch the ends together, lift at the pinch point, and quickly twist one log around the other a few times. Lay the twist on a lined baking sheet and tuck the ends under. Work quickly so the dough doesn’t stretch while dangling.
Place twists about 4 inches (10 cm) apart on the baking sheet, cover with a towel or lightly oiled plastic wrap, and proof for about 20 minutes until slightly puffy.
Baking Breadsticks and Making Garlic Butter
Bake the proofed breadsticks at 375°F (190°C) for 15–20 minutes, until lightly golden.
While they bake, make the garlic butter: melt butter in a small saucepan over low heat, briefly sauté minced garlic and red pepper flakes until fragrant (about 30 seconds), then remove from the heat. Brush the warm breadsticks with the garlic butter immediately after they come out of the oven so they absorb the flavor and stay soft.
FAQs about Garlic Breadsticks
Yes. Prepare the dough through the initial rise, then refrigerate to proof overnight or up to two days. Remove it about an hour before shaping so it comes to room temperature.
Absolutely. Once fully cooled, store in an airtight container and freeze up to three months. Thaw overnight at room temperature or reheat from frozen at 350°F (175°C) for about 15 minutes.
Yes—use one clove for a mild garlic flavor or up to five cloves for a robust garlic punch.
Other Recipes You May Enjoy
If you like garlic, try other garlic-forward recipes in the same collection. For lower-fat options, consider a lighter garlic French bread. Homemade garlic croutons are another simple way to add garlicky crunch to soups and salads. These breadsticks also pair nicely with creamy Cajun pasta or a seasoned fish like Cajun tilapia for a full meal.
Dish Cleanup: A Lil Messy
On a cleanup scale from 1 to 5 (1 = very few dishes, 5 = everything), this recipe rates a 3. The dough uses one large mixing bowl, and the garlic butter uses one small saucepan. Lining the pans with parchment reduces cleanup. Don’t forget to wipe down your work surface.
Twisted Garlic Breadsticks Recipe
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Twisted Garlic Breadsticks
Ingredients
For the Garlic Breadsticks
- 2 teaspoons (7 g) active dry yeast (or one packet)
- 1 Tablespoon (12 g) granulated sugar
- 1¼ cups (300 ml) warm water
- 3½–3¾ cups (475–500 g) all-purpose flour, plus more for dusting
- 4 Tablespoons (56 g) butter, melted
- 2 teaspoons (12 g) salt
- 1 teaspoon garlic powder
For the Garlic Butter Spread
- 4 Tablespoons (56 g) salted butter
- 2–3 cloves garlic, minced or pressed
- 2–3 pinches red pepper flakes (optional)
Instructions
Making the Dough
- Add yeast and sugar to a large bowl or stand mixer. Pour warm water over them and let sit 5 minutes to activate the yeast.
- Add 3½ cups (475 g) flour, melted butter, salt, and garlic powder. Stir until combined.
- Knead: stand mixer with a dough hook on speed 2 for 10–15 minutes until stretchy, or 15–20 minutes by hand until tacky and elastic. Add a tablespoon of flour at a time if dough is overly sticky.
- Perform the windowpane test: if a small piece stretches thinly enough to let light through, gluten is developed. If it tears, knead a bit longer.
- Cover the bowl and let the dough rise until doubled, about 1 hour.
Shaping the Garlic Twists
- Preheat oven to 375°F (190°C) and line two half-sheet pans with parchment.
- Lightly flour the workspace. Divide the dough into 16 pieces (about 50 g each).
- Working two pieces at a time, roll each into an 8–10″ (20–25 cm) log. Pinch ends together, pick up at the pinch, and quickly twist one log around the other. Tuck the ends under and place on the prepared pans about 4″ (10 cm) apart.
- Cover with a towel and let rise for about 20 minutes until puffy.
Making the Garlic Butter
- In a small saucepan over low heat, melt the butter. Add minced garlic and red pepper flakes and cook briefly until fragrant, about 30 seconds, then remove from heat.
Baking the Garlic Twists
- Bake for 16–20 minutes until lightly golden on top and bottom.
- Brush the warm breadsticks with garlic butter and serve immediately.
Notes
Store breadsticks in an airtight container at room temperature up to five days or freeze for up to three months. To reheat, warm on a baking sheet at 350°F (175°C) for about five minutes, or use a toaster oven. Reheat additional butter and brush before serving.
Recommended Supplies
- Kitchen scale (helpful for dividing dough)
- Bench scraper
- Basting brush
- Half-sheet baking pans and parchment paper
Nutrition
| Calories: 140kcal
I’d love to see how your breadsticks turn out—take a photo and tag the creator on social if you like to share your results.