Ingredients:

  • 1 cup (240ml) warm water (105-115°F / 40-46°C)
  • 2 1/4 teaspoons (7g) active dry yeast (1 packet)
  • 1 tablespoon (12g) granulated sugar
  • 2 1/2 cups (315g) all-purpose flour, plus more for dusting
  • 1 teaspoon (6g) salt
  • 2 tablespoons (30ml) olive oil, plus more for greasing the bowl
  • 6 tablespoons (85g) unsalted butter, melted
  • 4 cloves garlic, minced
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried Italian herbs (or a mix of oregano, basil, and thyme)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper
  • 2 cups (225g) shredded mozzarella cheese
  • 1/2 cup (50g) shredded Parmesan cheese
  • 2 tablespoons chopped fresh parsley, for garnish (optional)

Instructions:

  1. Combine warm water, yeast, and sugar in a bowl. Let stand until foamy (5-10 minutes).
  2. Add flour, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes, until smooth and elastic.
  3. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place until doubled in size (about 1 hour to 1 hour 30 minutes).
  4. Whisk together melted butter, minced garlic, garlic powder, Italian herbs, salt, and pepper in a small bowl.
  5. Punch down the dough and divide it into 8-10 equal pieces. Roll each piece into a rope about 8-10 inches long. Arrange the breadsticks side-by-side on a parchment-lined baking sheet.
  6. Cover the breadsticks and let them rise for another 15-20 minutes for extra fluffiness (optional but recommended).
  7. Brush the tops and sides of the breadsticks generously with the garlic butter.
  8. Sprinkle the mozzarella and Parmesan cheese evenly over the breadsticks.
  9. Bake in a preheated oven at 375°F (190°C) for 18-22 minutes, or until the breadsticks are golden brown and the cheese is melted and bubbly.
  10. Remove from the oven and garnish with fresh parsley, if desired. Let cool slightly before pulling apart and serving.