There is something about garlic that I love to the core. If one looks at my blog, it should be pretty evident how I add garlic with every chance I get. Of all things garlicky, how can I miss out Garlic Bread Sticks? If there is one thing from a pizzeria everyone equally loves in my family, that has got to be garlic bread. Especially with a cheesy jalapeno mayonnaise, it simply tastes out of the world. While eating out, often times we order a side of garlic bread along with our pizzas but why do it when it can be easily made at home?
When I started making home-made pizzas, I started preparing a little extra dough for making garlic bread sticks too! So the recipe for my garlic bread is essentially the same as my pizza base and it has never failed me. Not only does this work out really well, it is very economical too! On top of it, anything made at home is always better than store bought – Agree?
This recipe is so versatile that it can be made into garlic bread rolls, garlic bread knots or even cheesy garlic bread sticks! Do check out the notes for few tips and tricks along with a few improvisation ideas. But first, here is the recipe that I follow!
How to make Garlic Bread Sticks
📖 Recipe
Easy Garlic Bread Recipe with Step by Step Pictures
In a bowl with ¾ cup warm water, add 1.5 teaspoon active instant dry yeast and 1 teaspoon sugar. Mix well until the yeast is dissolved fully. Let it sit for 5-10 mins. The yeast should turn frothy/milky in consistency. This means that the yeast is active and would work.
In a mixing bowl, 1.5 cups add all-purpose flour, ¾ teaspoon salt, 1 teaspoon oil and the frothy yeast mixture. Bring everything together. Knead for 5-6 mins until the dough is smooth. Add few drops of oil from the remaining 2 teaspoon on the dough if it is sticky. Continue to knead the dough until it is smooth & soft, it should spring back when touched. Apply the remaining oil on top of the dough. If the dough is too sticky, do not be tempted to add any extra flour - it makes the bread hard. Keep kneading and add drops of oil as needed until the dough feels springy. Place the dough in a greased bowl, cover with cling wrap and let it double up in size in a warm place for at least one hour.
For the garlic mix - add 1.5 tablespoon butter (replace with olive oil for vegan version), finely minced garlic and Italian dried herb mix and mix well. Add 2 pinches of salt if the herb mix is not salted. Set aside. Once the dough is doubled up in size, punch it down gently and shape it into a rough rectangle of thickness about ½ inch. Using a sharp knife, cut the dough along the center and then cut it up into sticks of desired size.
Generously apply the prepared the garlic butter mixture all over the dough. Let it raise in a warm place for about 30 minutes. In the last 5-10 mins, preheat the oven at 180°C.
Bake in preheated oven at 180°C for 20-25 mins. If the bread changes color too quickly, tent it with aluminum foil and bake until it is soft, golden and crispy on top. Serve hot immediately with cheesy jalapeno mayonnaise or a soup of your choice.
Recipe Notes
For the yeast to proof correctly, ensure that the temperature of the water is neither too hot nor too cold. It should be warm enough but not very hot. If the yeast mixture turns frothy after 10 mins, the dough will work for sure. Instead of all-purpose flour, whole wheat flour can be used but it would not be as soft and light. To get good garlic flavor, minced garlic can be added to the dough directly too. Add 1 teaspoon of garlic powder to the butter garlic mixture for intense garlic flavor. Mark/Cut the prepared dough into desired shape before baking as it would be difficult to cut it once baked. Add grated cheese on top/along the cuts for cheesy garlic bread. If you use the specified amount of butter for making the garlic mixture, bread does not get dried out while baking. But if you think it is too dry, brush with butter/olive oil half way through baking. To infuse a lot more garlic flavor, apply the garlic mix all over the dough after rolling it and fold it in half and roll into a circle again.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
