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cheesy garlic stuffed breadsticks recipe

Cheesy Garlic Breadsticks

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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 45 minutes
Total Time 1 hour 15 minutes
Course Appetizer
Cuisine Italian
Servings 8 servings

Equipment

  • 1 large mixing bowl
  • 1 Small mixing bowl
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Whisk
  • 1 wooden spoon or dough spatula
  • 1 Rolling Pin
  • 1 Baking sheet
  • 1 sheet parchment paper
  • 1 pastry brush
  • 1 Sharp knife or pizza cutter

Ingredients
  

  • 1 cup warm water about 110°F / 43°C
  • 2 1/4 teaspoon active dry yeast
  • 1 teaspoon granulated sugar
  • 2 1/2 cup all-purpose flour
  • 1 teaspoon fine salt
  • 2 tablespoon olive oil
  • 4 tablespoon unsalted butter melted
  • 3 clove garlic minced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon crushed red pepper flakes optional
  • 1 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon fresh parsley finely chopped optional
  • 1 pinch coarse salt for sprinkling optional

Instructions
 

  • In the large mixing bowl, combine warm water, yeast, and sugar, stir gently, and let sit for 5–10 minutes until foamy.
  • Add olive oil, salt, and about 2 cups of flour to the yeast mixture and stir with a wooden spoon until a shaggy dough forms.
  • Gradually add the remaining flour as needed and knead by hand in the bowl or on a lightly floured surface for 5–7 minutes until smooth and slightly tacky.
  • Shape the dough into a ball, place it in a lightly oiled bowl, cover, and let rise in a warm place for about 45 minutes or until doubled in size.
  • While the dough rises, line a baking sheet with parchment paper and preheat the oven to 425°F (220°C).
  • In a small mixing bowl, combine melted butter, minced garlic, garlic powder, dried oregano, dried basil, and crushed red pepper flakes, then set aside.
  • Once risen, gently punch down the dough and transfer it to a lightly floured surface.
  • Roll the dough into a rectangle about 1/4 inch thick that fits your baking sheet.
  • Place the rolled dough on the prepared baking sheet and brush generously with half of the garlic butter mixture.
  • Evenly sprinkle the mozzarella cheese and Parmesan cheese over the dough, leaving a small border around the edges.
  • Lightly brush any exposed dough edges with a bit more garlic butter.
  • Bake for 12–15 minutes or until the cheese is bubbly and lightly golden and the edges are browned.
  • Remove from the oven and immediately brush the top with the remaining garlic butter.
  • Sprinkle with fresh parsley and a pinch of coarse salt if using.
  • Let the breadsticks rest for 5 minutes, then slice into strips using a sharp knife or pizza cutter and serve warm.

Notes

For best results, ensure the water is warm, not hot, so the yeast activates without dying, and give the dough enough rising time in a draft-free, slightly warm place. If your kitchen is cool, you can let the dough rise in an oven with the light on or near a warm stovetop. For crisper bottoms, preheat the baking sheet in the oven before adding the rolled dough. You can customize the cheese blend with provolone or cheddar for extra flavor, and adjust the garlic to your taste. Leftover breadsticks reheat well in a 350°F (175°C) oven for a few minutes and can be frozen before or after baking for quick snacks later.
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