Buttery Garlic Olive Breadsticks (Print Version)
# Ingredients:
→ Dough
01 -
1 cup plus 2 tablespoons (250 grams) warm water, 100-110°F
02 -
1 1/2 teaspoons instant yeast
03 -
2 tablespoons (25 grams) granulated sugar
04 -
3 tablespoons (42 grams) unsalted butter, melted
05 -
1 3/4 teaspoons salt
06 -
3 cups (381 grams) bread flour, plus more as needed
→ Topping
07 -
2 tablespoons (28 grams) unsalted butter, melted
08 -
1/2 teaspoon kosher salt
09 -
1/4 teaspoon garlic powder
# Instructions:
01 -
Line two baking sheets with parchment paper and set aside.
02 -
In the bowl of a stand mixer with a dough hook attachment, combine water, yeast, sugar, melted butter, and salt. Gradually add the flour while the mixer runs on low speed.
03 -
Increase the mixer speed to medium and knead the dough for 10-15 minutes until tacky and elastic. Add more flour as needed, 1 tablespoon at a time, if the dough is too sticky.
04 -
Place the dough in a lightly oiled bowl and cover with plastic wrap. Let it rest in a warm place until doubled in size, approximately 1 to 1 1/2 hours.
05 -
Divide the dough into 12 equal portions (approximately 57 grams each). Roll each piece into an 8-inch log and place on the prepared baking sheets, 2 inches apart.
06 -
Cover the dough logs and let them rise until doubled in size, about 1 to 1 1/2 hours.
07 -
Preheat the oven to 400°F. Bake the breadsticks for 12-14 minutes, or until golden brown.
08 -
Remove from the oven and immediately brush the breadsticks with melted butter. Sprinkle evenly with a mixture of salt and garlic powder.
09 -
To refresh, reheat breadsticks in the oven at 425°F for 4-5 minutes. Optionally, brush with butter and sprinkle with salt and garlic powder again.
# Notes:
01 -
Ensure water temperature stays between 100-110°F to avoid killing the yeast.
02 -
Adjust the flour quantity based on your kitchen's humidity levels.