Ingredients

The following ingredients have 12 Servings
  • 1 cup + 2 Tbsp warm water ((110 - 115 degrees))
  • 1 1/4 tsp active dry yeast
  • 2 Tbsp granulated sugar, (divided)
  • 3 - 3 1/2 cups all-purpose flour ((scoop and level to measure))
  • 1 3/4 tsp salt
  • 3 Tbsp vegetable oil (or olive oil)
  • 2 Tbsp butter
  • 1/4 tsp salt ((or to taste))
  • 1/4 tsp garlic powder

Instruction

  • In the bowl of an electric stand mixer whisk together warm water, yeast and 1/2 tsp granulated sugar until yeast has dissolved. Allow to rest 10 minutes.
  • Add in remaining 1 Tbsp + 2 1/2 tsp granulated sugar, 1 1/2 cups flour, 1 3/4 tsp salt and vegetable oil, then fit mixer with paddle attachment and blend mixture until well combine.
  • Switch mixer to dough hook attachment, add in remaining 1 1/2 cups flour and knead mixture on low speed, adding up to 1/4 cup additional flour as needed, and knead until dough is smooth and elastic*.
  • Transfer dough to a large buttered mixing bowl, cover with plastic wrap and allow to rest in a warm place free from draft until double, about 1 1/2 hours.
  • Punch risen dough down, divide into 12 equal portions (2 ounces each by weight), keep them covered with plastic wrap as you work. Roll each piece into a 9 inch rope on a lightly floured surface, then transfer to two parchment paper lined baking sheets.
  • Cover and let rise 1 hour. Preheat oven to 425 during the last 10 minutes of rising.
  • Bake in preheated oven 11 - 13 minutes until golden**. Meanwhile, in a small bowl whisk together 1/4 tsp salt and garlic powder.
  • Remove breadsticks from oven and run a stick of butter over hot breadsticks (using 2 Tbsp, or brush with melted butter) and immediately sprinkle with garlic salt mixture.
  • Serve warm. Let any left over cool and store in an airtight container.