Ingredients:

  • 2 1/4 teaspoons Active Dry Yeast
  • 1 cup Warm Water (about 105°F/40°C)
  • 1 tablespoon Granulated Sugar
  • 3 to 3 1/2 cups All-Purpose Flour
  • 1 teaspoon Fine Sea Salt
  • 4 tablespoons Unsalted Butter, softened and cubed
  • 1/2 cup Whole Milk, room temperature
  • 1/2 cup Unsalted Butter, melted (for brushing)
  • 1 1/2 teaspoons Garlic Powder
  • 1 teaspoon Dried Italian Seasoning
  • 1/2 teaspoon Dried Parsley
  • 1/4 teaspoon Fine Sea Salt (for glaze)

Instructions:

  1. Proof Yeast: Combine the warm water, sugar, and yeast in a small bowl. Let sit for 5–10 minutes until foamy (this is the bloom).
  2. Combine Dry Ingredients: Whisk 3 cups of flour and 1 teaspoon of salt in a large mixing bowl.
  3. Mix Dough: Add the bloomed yeast mixture and room temperature milk to the flour mixture. Mix until a shaggy dough forms. Add the softened butter cubes and continue mixing until incorporated.
  4. Knead: Turn dough onto a lightly floured surface. Knead gently for 5–7 minutes until smooth, adding the remaining flour only if the dough is overly sticky. The goal is a smooth but still soft dough.
  5. First Proofing: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm spot for 60–75 minutes, or until doubled in size.
  6. Preheat & Prep: Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
  7. Divide & Shape: Gently punch down the risen dough. Divide into two equal portions. Roll each portion into a rectangle approximately 1/4 inch thick. Cut each rectangle into 8 or 9 strips.
  8. Second Rest: Place strips on the prepared baking sheets, leaving 1 inch between them. Let rest for 10 minutes while the oven finishes heating.
  9. Bake: Bake for 12–15 minutes until lightly golden brown around the edges and cooked through.
  10. Make the Glaze: While breadsticks bake, whisk together the melted butter, garlic powder, Italian seasoning, dried parsley, and 1/4 teaspoon of salt in a small bowl.
  11. Brush & Serve: Immediately upon removing the breadsticks from the oven, generously brush the tops with the melted garlic butter mixture. Serve hot.