Garlic Herb Breadsticks

Why You’ll Love Garlic Herb Breadsticks Recipe

These breadsticks are irresistibly good because:

• They have a fluffy and soft texture that makes you want one after the other.

• The flavor is bold from garlic powder, onion powder, basil, oregano, thyme and parmesan—so you’re getting more than plain bread.

• The process is straightforward and approachable, even if you haven’t made homemade bread before.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dough:
• ½ cup warm water (110 °F)
• 1 teaspoon white sugar
• 1 teaspoon active dry yeast (traditional dry yeast)
• ¾ cup warm water (110 °F)
• 2 tablespoons salted butter, melted
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ cup grated parmesan cheese
• 2 ½‑2 ¾ cups all‑purpose flour

For the Garlic Butter Glaze:
• ¼ cup salted butter, melted
• ¼ cup grated parmesan cheese (or Grana Padano)
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley

Directions

1. In a small bowl combine ½ cup warm water and 1 teaspoon sugar. Stir in the yeast, and let sit about 10 minutes until foamy.

2. In a large bowl whisk together the remaining ¾ cup warm water, melted butter, salt, the 1 teaspoon sugar, thyme, basil, oregano, onion powder, and garlic powder. Add 2 cups of flour, the parmesan cheese, and the yeast mixture once it is frothy. Continue stirring while adding another ½ cup of flour (for a total of 2½ to 2¾ cups).

3. Turn the mixture onto a lightly floured surface and knead for about 5 minutes or until the dough is soft, smooth, and no longer sticking to your hands (use a little extra flour only if really needed, but not too much).

4. Place the dough in a well‑oiled bowl, cover with plastic wrap (and optionally a dry towel) and let rise in a warm place for 1 hour, or until doubled in size.

5. After rising, punch down the dough and transfer to a lightly floured countertop. Divide into 18 equal pieces.

6. Lightly oil your hands and roll each piece of dough into a “snake” shape (breadstick) of about 4‑6 inches long and about ½ to ¾ inch in diameter. Place on a parchment‑lined baking sheet, leaving about 1‑2 inches between each stick. Cover lightly and let rise for 30‑45 minutes, or until doubled.

7. Preheat the oven to 350 °F. Meanwhile, in a small bowl stir together the melted butter, parmesan cheese, garlic powder and parsley to make the garlic butter glaze.

8. Once the breadsticks have risen, bake for 10 minutes. Then remove from the oven, brush each breadstick with the garlic butter glaze, return to the oven and bake another 7‑12 minutes (about 10‑15 minutes total in this second bake) or until they are light golden.

9. Let the breadsticks cool for about 5 minutes before serving.

Servings and timing

• Yield: 18 breadsticks

• Prep time: approximately 1 hour (including first rise)

• Cook time: approximately 20 minutes (oven time)

• Rising time: about 1 hour + 30‑45 minutes (second rise)

• Total time: approximately 2 hours 50 minutes

Variations

• Swap out the herb blend: if you don’t have thyme, you can increase oregano and basil to make up the measurement.

• Add shredded cheddar or mozzarella inside/over the breadsticks for extra cheesy version.

• Brush with a little garlic‑parmesan herb oil after baking instead of butter glaze for a lighter finish.

• Make smaller bite‑sized breadsticks for appetizers.

• For a spicy twist, sprinkle a little red pepper flakes on top before the second bake or mix into the glaze.

Storage/Reheating

• Store: Once cooled, place breadsticks in an airtight container or a plastic bag at room temperature for up to 2 days. For longer storage, freeze in a single layer then transfer to a freezer bag; they’ll keep well for up to 1 month.

• Reheat: Preheat the oven to 350 °F and warm the breadsticks for about 5‑10 minutes if room temperature, or 10‑12 minutes from frozen until heated through and crisp on the outside.

FAQs

How can I make the dough ahead of time?

You can prepare the dough, let it rise in the refrigerator overnight (covered), then when ready roll into breadsticks, let it come to room temperature and rise the second time before baking.

What if I don’t have active dry yeast?

You can use instant yeast instead—just skip the water proof‑and‑foam step; mix yeast directly with the dough ingredients and proceed. The rising time may be slightly shorter.

Can I use whole wheat flour instead of all‑purpose?

Yes, you can substitute part of the all‑purpose flour with whole wheat flour (for example‑use 1 cup whole wheat + 1½ cups all‑purpose), but texture may be denser and you might need to add a little extra water.

Can I make these breadsticks gluten‑free?

Yes, though the texture will differ. Use a good quality gluten‑free bread flour mix, and you may need to add a binding agent (like xanthan gum) and give a little more time for rise/baking.

Can I skip the parmesan cheese?

You could skip or reduce the parmesan, but the breadsticks will lose some of their flavor dimension and cheesy tang—it’s part of what makes them special.

What size should the breadsticks be rolled?

Approximately 4‑6 inches long and about ½ to ¾ inch in diameter is the suggested size for each stick.

Can I bake them at a different temperature?

Yes, but you’ll want to adjust bake time accordingly. The recipe uses 350 °F (about 175 °C) and times given. If you go higher temperature, keep a close eye to prevent over‑browning.

Are these breadsticks best served immediately?

Yes—they’re best fresh from the oven when the exterior is lightly crisp and the interior soft. They’ll still be tasty later, but fresh is best.

Can I freeze them after baking or before baking?

You can freeze after baking (once cooled) or freeze the shaped breadsticks before baking (after the second rise). If freezing before bake, thaw, let come to room temperature & finish rise, then bake; if frozen after baking, reheat in the oven.

What should I serve with these breadsticks?

They pair beautifully with pasta dishes (like spaghetti or alfredo), soups (tomato bisque, minestrone), salads, as part of a bread basket at dinner, or even with dips like marinara, garlic butter, or herb cream cheese.

Conclusion

These garlic herb breadsticks bring together soft, homemade dough with aromatic herbs, garlic and parmesan for a side dish (or snack) that stands out. With a manageable process and highly rewarding flavor, they’re a great addition to dinners, gatherings, or any time you want a comforting bread treat. Definitely worth making ahead or freezing for later.