Ingredients
Equipment
Method
- Step 1: Activate Yeast: In a large mixing bowl, pour warm water. Stir in sugar, then sprinkle active dry yeast over the top. Let it sit for about 5 minutes until foamy and bubbly.
- Step 2: Mix Dough: Add flour, olive oil, and salt to the bowl with the yeast mixture. Mix together with a spoon, spatula, or hands until a shaggy, sticky dough forms.
- Step 3: Knead Dough: Flour a clean surface and turn the dough out onto it. Knead for about 5-7 minutes, pushing the dough away with the heels of your hands, folding it back, and repeating, until the dough is smooth and elastic.
- Step 4: First Rise: Lightly grease a clean bowl with olive oil or cooking spray. Place the dough in the bowl, turning to coat. Cover with a clean kitchen towel and let rise in a warm spot for about 1 hour, or until doubled in size.
- Step 5: Prepare & Shape: While dough rises, preheat oven to 425°F (220°C). Grease a baking sheet or line with parchment paper. Gently punch down the risen dough. Transfer to a lightly floured surface and roll into a rectangle about 1/2 inch thick. Slice into strips using a knife or pizza cutter and transfer to the prepared baking sheet, spacing slightly apart.
- Step 6: Add Toppings & Second Rise: Brush melted butter generously over the top of each breadstick. Sprinkle evenly with garlic powder, then top with shredded mozzarella and Parmesan cheese. Cover loosely with the kitchen towel and let rest for another 20 minutes for a quick second rise.
- Step 7: Bake: Bake in the preheated oven for 12-15 minutes, or until golden brown around the edges and the cheese is bubbly and melted.
- Step 8: Cool & Serve: Carefully remove from the oven and let cool on the baking sheet for a couple of minutes. Serve warm, optionally garnished with fresh parsley.
Notes
Substitutions & Additions: Swap mozzarella for provolone, cheddar, or a blend. Add red pepper flakes for a kick. Mix dried Italian seasoning or oregano into the garlic powder topping, or fresh rosemary or chives into the dough. For more garlic flavor, brush with melted butter infused with minced fresh garlic. For a vegan version, use plant-based butter and vegan cheeses. Sprinkle with everything bagel seasoning instead of garlic and cheese for a twist.
Tips for Success: Ensure warm water is not too hot or cold for the yeast (105-115°F). Knead thoroughly (5-7 mins) to develop gluten. Find a warm spot for rising (e.g., turned-off warm oven). Don't overbake (golden brown). Parchment paper aids cleanup. Can make dough ahead: refrigerate after the first rise for up to 24 hours; let sit at room temperature 30 mins before shaping.
Storage: Store leftovers at room temperature in an airtight container 1-2 days, or in the fridge 4-5 days. Freeze cooled breadsticks up to 2-3 months. Reheat in a 350°F (175°C) oven or toaster oven for 5-10 minutes.
FAQs: Instant yeast can substitute active dry directly (proofing optional). If dough isn't rising, yeast may be inactive (old or killed by hot water) or location too cold. Dough can be made in a stand mixer with a dough hook. Fresh minced garlic can be mixed with melted butter and brushed on before cheese, but note it may brown quickly.