Ingredients:

  • 1 cup warm water (105°F–115°F)
  • 2 1/4 teaspoons active dry yeast
  • 2 tablespoons granulated sugar
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon fine sea salt
  • 1 large egg, lightly beaten
  • 3 tablespoons unsalted butter, melted
  • 1/2 cup unsalted butter, melted (for topping)
  • 4 large cloves garlic, minced very finely
  • 1 tablespoon dried parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt (for topping)

Instructions:

  1. Activate the Yeast: In the bowl of a stand mixer, whisk together warm water, sugar, and yeast. Let stand for 5–10 minutes until foamy.
  2. Mix the Dough: Add flour, salt, beaten egg, and 3 tablespoons of melted butter to the yeast mixture. Mix on low speed with the dough hook until a shaggy dough forms.
  3. Knead: Increase mixer speed to medium-low and knead for 6–8 minutes until the dough is smooth and elastic.
  4. First Rise (Proofing): Place the dough in a lightly oiled bowl, turn to coat, cover, and let rise in a warm spot until doubled in size (about 1 hour).
  5. Preheat & Prep: Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
  6. Shape the Sticks: Gently punch down the dough. Divide in half. Roll each half into a rectangle (roughly 12x16 inches). Cut the dough lengthwise into 8 long, even strips (about 1-inch wide). Place them on the prepared sheets without touching.
  7. Second Rise (Quick Rest): Let the shaped sticks rest for 15 minutes while the oven finishes heating.
  8. Bake: Bake for 12–15 minutes, rotating sheets halfway through, until the breadsticks are pale golden brown.
  9. Prepare Topping: While sticks bake, gently warm the 1/2 cup of melted butter and whisk in the minced garlic, parsley, oregano, and 1/2 teaspoon of salt. Do not let the garlic brown.
  10. The Signature Bath: Immediately upon removing the breadsticks from the oven, brush them generously on all sides with the warm garlic butter mixture.
  11. Serve: Serve warm immediately for the best texture and flavor.