Made from an enriched, easy-to-work dough and brushed with garlic butter straight from the oven, these twisted garlic breadsticks are soft, fluffy, and full of flavor. Two forms of garlic—garlic powder in the dough and fresh garlic in the butter—give a balanced garlicky taste without overwhelming the palate.
These twisted garlic breadsticks are perfect alongside creamy pesto pasta, thin-crust pizza, a comforting soup, or a crisp salad. They’re also irresistible on their own.
The garlic level in these breadsticks is just right for dipping in marinara or using to mop up leftover pesto. If you like a little heat, add a pinch or two of red pepper flakes to the garlic butter.
“This recipe was amazing! And so easy to follow. Bread making is usually so many steps but this one is fool proof and delicious!” -Martyn
Ingredients for Twisted Garlic Breadsticks
This enriched dough is forgiving and ideal for beginners. Butter and a touch of garlic powder enrich the dough for a tender crumb, and a fresh garlic butter brushed on after baking keeps the breadsticks soft and flavorful.
- Active dry yeast. The leavening agent that makes the dough rise.
- Granulated sugar. Feeds the yeast and slightly softens the crumb.
- Warm water. Use water around 100–110°F (38–43°C) to proof the yeast.
- All-purpose flour. Works well; substitute bread flour for extra chew if desired.
- Butter. Half goes into the dough for richness; the rest becomes the garlic butter topping.
- Salt. Enhances flavor and strengthens the dough structure.
- Garlic powder. A small amount in the dough boosts the garlic profile.
- Fresh garlic cloves. Minced or pressed for the garlic butter.
- Red pepper flakes (optional). Adds a touch of heat if you like spice.
How to Make Enriched Dough for Garlic Breadsticks
Enriched dough—containing fat and sugar—yields the softest, fluffiest breadsticks. The butter and sugar make the crumb tender, resulting in a pleasant, pillowy texture.
Start by dissolving the sugar and yeast in warm water and letting it rest about five minutes until fragrant. Stir in flour, garlic powder, salt, and melted butter to form the dough. It may look dry at first but will hydrate as it rests.
Knead the dough until it becomes tacky and stretchy: about 10–15 minutes in a stand mixer with a dough hook or 15–20 minutes by hand. The dough should clump around the hook and stop sticking to the bowl when the gluten has developed enough.
Use the windowpane test to check gluten development: pull a small piece of dough between your fingers—if it stretches thin enough to let light show through without tearing, it’s ready. If it tears, knead a little longer.
Quick Tips for Proofing Enriched Dough
Enriched dough proofs slower than lean dough because fat and sugar slow yeast activity. To speed proofing, keep the covered bowl in a warm, draft-free spot—an oven with just the light on or a sunny windowsill work well.
Proofing time will vary with temperature—plan for 45 minutes to 1½ hours for the first rise. Avoid temperatures above 120°F (48°C) or the yeast may be harmed. You can also refrigerate the dough to proof slowly overnight for better flavor development.
How to Shape Twisted Garlic Breadsticks
After the dough has risen, divide it into 16 equal pieces and keep them covered so they don’t dry out. Working two pieces at a time makes shaping quick and consistent.
Roll two pieces into 9–10″ (22–25 cm) logs, pinch one end together, lift at the pinch, and quickly twist one log around the other a few times. Place the twist on a lined baking sheet, tuck the ends under, and space about 4″ (10 cm) apart. Cover and let rise for about 20 minutes until slightly puffy.
Baking Breadsticks and Making Garlic Butter
Preheat the oven to 375°F (190°C) and bake the shaped breadsticks for 15–20 minutes until lightly golden.
While the breadsticks bake, melt butter in a small saucepan over low heat, add minced or pressed garlic and optional red pepper flakes, and cook briefly until fragrant (about 30 seconds). Remove from heat and brush the warm garlic butter over the breadsticks immediately after they come out of the oven so the bread soaks up the flavor.
FAQs about Garlic Breadsticks
Yes. Make the dough through the first rise, then refrigerate to proof overnight or up to two days. Remove it about an hour before shaping so it comes closer to room temperature.
They freeze nicely. Once cool, store in an airtight container up to three months. Thaw overnight at room temperature or reheat from frozen about 15 minutes at 350°F (175°C).
Absolutely. Use one clove for a milder taste or up to five cloves if you prefer a very garlicky butter.
Other Recipes You May Enjoy
If you love garlic, there are plenty of garlic-forward recipes to explore. For lower-fat options, consider a lighter garlic French bread. Homemade garlic croutons are another simple way to add flavor to soups and salads.
These breadsticks also pair well with creamy Cajun pasta or Cajun-seasoned fish for a satisfying meal.
Dish Cleanup: A Lil Messy
I rate cleanup on a 1–5 scale: 1 is minimal, 5 is everything including the sink. This recipe rates a 3. The dough uses one large bowl, the garlic butter one small saucepan, and using parchment paper keeps baking sheets clean. Don’t forget to wipe your workspace.
Twisted Garlic Breadsticks Recipe
Thanks for stopping by! If you make these garlic breadsticks and enjoy them, please leave a review to help others know how they turned out.
Twisted Garlic Breadsticks
Ingredients
For the Garlic Breadsticks
- 2 teaspoons (7 g) active dry yeast
- 1 Tablespoon (12 g) granulated sugar
- 1¼ cups (300 ml) warm water
- 3½–3¾ cups (475–500 g) all-purpose flour, plus more for dusting
- 4 Tablespoons (56 g) butter, melted
- 2 teaspoons (12 g) salt
- 1 teaspoon garlic powder
For the Garlic Butter Spread
- 4 Tablespoons (56 g) salted butter
- 2–3 cloves garlic, minced or pressed
- 2–3 pinches red pepper flakes (optional)
Instructions
Making the Dough
- Add yeast and sugar to a large bowl or stand mixer. Pour warm water over the yeast, let sit 5 minutes until fragrant and bubbly.
- Stir in 3½ cups (475 g) flour, melted butter, salt, and garlic powder until combined.
- Knead: with a stand mixer and dough hook on speed 2 for 10–15 minutes until the dough becomes stretchy and no longer sticks to the bowl. By hand, knead 15–20 minutes until tacky and elastic. Add flour a tablespoon at a time if the dough remains sticky.
- Perform the windowpane test: pinch a small piece and stretch it thin. If light passes through without tearing, gluten is developed. If it tears, knead a bit longer.
- Cover the bowl and let the dough rise until doubled, about 1 hour.
Shaping the Garlic Twists
- Preheat oven to 375°F (190°C) and line two half-sheet pans with parchment.
- Lightly flour your work surface, divide dough into 16 pieces (about 50 g each if using a scale).
- Working two pieces at a time, roll each into an 8–10″ (20–25 cm) log. Lay parallel, pinch one end together, lift at the pinch, and quickly twist one log around the other. Tuck ends under and place on the prepared pan.
- Space twists about 4″ (10 cm) apart, cover, and let rise about 20 minutes until puffy.
Making the Garlic Butter
- In a small saucepan over low heat, melt the butter. Add minced garlic and red pepper flakes, stir until fragrant, then remove from heat.
Baking the Garlic Twists
- Bake 16–20 minutes until tops and bottoms are lightly golden.
- Brush warm breadsticks with the garlic butter and serve immediately.
Notes
To reheat, warm on a baking sheet or directly on an oven rack for about five minutes at 350°F (175°C). Reheat the garlic butter and brush over warmed breadsticks.
Recommended Supplies
- Stand mixer or large mixing bowl
- Bench scraper and kitchen scale (optional, helpful for even pieces)
- Half-sheet baking pans and parchment paper
- Small saucepan and pastry brush
Nutrition
I’d love to see how your batch turns out—take a photo and tag the creator on Instagram or share with the hashtag #floralapronbakes.