My dough didn’t rise.

The yeast might have been inactive or the liquid too hot. Always proof your yeast before mixing the dough.

The breadsticks came out too hard.

They were either over-baked or lacked moisture in the dough. Try reducing bake time by two minutes or brushing more butter right after baking.

A small pinch more salt or a bit of garlic powder in the dough fixes that easily.

Use parchment paper or lightly grease the pan before baking. Clean releases make for perfect presentation.

Soft, buttery, and flavorful garlic breadsticks made from scratch.

Scale

3 cups all-purpose flour (plus extra for dusting)

2 teaspoons instant yeast

1 tablespoon sugar

1 teaspoon salt

2 tablespoons melted butter

1 cup warm milk (about 105°F / 40°C)

2 tablespoons warm water, if needed for texture

4 tablespoons unsalted butter, melted

3 cloves fresh garlic, finely minced

1 teaspoon chopped parsley (optional, but adds color and aroma)

A small pinch of sea salt

Cook Mode Prevent your screen from going dark

Step 1: Activate the Yeast

Step 2: Mix and Knead the Dough

Step 3: First Rise

Step 4: Shape the Breadsticks

Step 5: Second Rise

Step 6: Bake

Step 7: Brush with Garlic Butter

Temperature matters. Yeast loves warmth, not heat. Anything hotter than body temperature can kill it, so test with your finger before adding.

Use real butter. Margarine or oil won’t give that same rich flavor or color.

Shape evenly. For uniform baking, make sure each breadstick is about the same thickness.

Don’t skip the rest. Allowing dough to relax before shaping keeps the texture tender.

Double garlic lovers: Brush again after baking for that extra punch.

Add cheese variation: Sprinkle grated parmesan before baking for a cheesy crust.