Ingredients:
- 1 cup warm water (105°F–115°F)
- 2 ¼ teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 3 to 3 ¼ cups all-purpose flour
- 1 teaspoon kosher salt
- 3 tablespoons melted unsalted butter (for dough)
- ½ cup melted unsalted butter (for glaze)
- 2 teaspoons garlic powder
- 1 teaspoon dried parsley flakes
- ½ teaspoon fine sea salt (for glaze)
Instructions:
- Activate Yeast: Combine warm water, sugar, and yeast in a large bowl. Let stand for 5–10 minutes until foamy (bloomed).
- Mix Wet Ingredients: Stir the 3 tablespoons of melted butter into the yeast mixture.
- Combine Dry Ingredients: Gradually add 3 cups of flour and the kosher salt. Mix until a shaggy dough forms.
- Knead: Turn the dough out onto a lightly floured surface. Knead for 5–7 minutes, adding the remaining flour only if the dough is excessively sticky. The dough should be smooth and elastic.
- First Proof: Place 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.
- Preheat & Prep: Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Divide Dough and Shape Sticks: Gently punch down the risen dough. Divide it into two equal portions. Roll each portion out to about ½ inch thick, and cut into strips approximately 8 inches long and 1 inch wide (aiming for 8-10 sticks per sheet).
- Second Proof (Short Rest): Arrange the sticks on the prepared sheets, leaving space between them. Let rest for 15 minutes while the oven finishes heating.
- Bake: Bake for 12–15 minutes, rotating the sheets halfway through, until lightly golden brown on the edges.
- Make Glaze: While the sticks bake, whisk together the ½ cup melted butter, garlic powder, parsley, and ½ teaspoon salt in a shallow bowl.
- Brush Immediately: As soon as the breadsticks come out of the oven, transfer them directly into the garlic butter mixture. Brush generously on all sides.
- Serve: Serve immediately while piping hot alongside your favorite soup or marinara sauce.