Soft and Cheesy Garlic Breadsticks – Has the beginning of the school year this year felt like getting hit with a bag of bricks for you too? Where the heck did summer go, and why am I spending my entire afternoon as a chauffeur?! I’ve already answered these questions for myself, but I don’t want to accept it. So I eat carbs. Well, actually I’m not right now– heeeellllo baby weight!– but I want to! Reeeeeallly, reaaaaalllly bad.
I saw these cheesy garlic breadsticks on Lauren’s Latest a while back and had to give them a go and I’m not sorry I did! They are so soft and cheesy and embody everything that is perfect in the world (that might be my diet talking).
You’ll start by mixing up your dough in an electric mixer and then letting it raise until doubled. From there you’ll roll it out into a large rectangle and cut it into strips that you’ll twist together to make the breadsticks.
You’ll let them raise again and then top with butter, garlic salt and cheese which is basically the holy trinity of bread.
Throw those bad boys in the oven for a few minutes until they are browned and melty and try, TRY, not to burn your fingers off because you’ll want to dig right in.
I’m seriously rethinking my protein bar lunch that’s starring me down right now. Enjoy you Soft and Cheesy Garlic Breadsticks!
Interest in more cheesy recipes?
- Garlic Parmesan Grilled Cheese Sandwiches
- Better Than Costco Mac and Cheese
- Five Cheese Stuffed Lumaconi
- Instant Pot Broccoli and Four Cheese Soup
Soft and Cheesy Garlic Breadsticks
- 1 1/2 cups warm water
- 2 envelopes quick rise yeast
- 2 tablespoons sugar
- 1/4 cup butter melted
- 1 1/2 teaspoons salt
- 4 cups all purpose flour
- 1 1/2 tablespoons garlic salt
- 1/4 c butter melted
- 1/2 cups grated parmesan
- 1-2 cups desired cheese I used colby jack, but mozzarella, straight cheddar or jack would be delish too!
In bowl of an electric mixer, combine warm water, yeast and sugar. Mix until combined and let rest to let the yeast activate- about 10 minutes
Once the yeast is bubbly, add in the flour and salt. Mix on low until all the ingredients are incorporated and then drizzle in the first ¼ C of butter. The dough should be sticky but not so sticky that it's unmanageable to roll out. If it's started to come away from the sides of the bowl, you're good. If it's too dry you can add in a little bit of water to loosen it up. Continue to knead for 6-7 minutes-- the dough will be elastic and smooth.
Form the dough into a loose ball, set back into the bowl, cover and let rise for about an hour or until it has doubled in size.
Remove the risen dough and place on a lightly floured counter top. Roll out into a rectangle (2'x1') and cut into strips . Then, cut the strips in half so that they fit in a baking sheet width-wise.
Take two strips of dough, twist them together, and place on a lined baking sheet. Continue with the remaining strips and let them rise for an additional 30 minutes or until doubled in size. Brush the dough with the second ¼ C of butter and sprinkle with garlic salt. Top with grated cheese,
Bake at 425 degrees for 8-10 minutes or until just light golden brown.