I don’t mean to brag, but it’s true. These are in fact the best garlic bread sticks ever! How do I know? I love garlic bread and I’m annoyingly picky when it comes to good garlic bread. These turned out fantastic and it would be a shame to not share them with you!
Don’t they look great? Read on for the recipe!
This all came to be when one fine day in the not too distant past, Mr K confessed to having never tasted Brie before!! Now something you should know is that Cheese along with Chocolate is one of my major weaknesses. When I was a student (and living on a typical student budget) I would buy brie or camembert when they were on special and just have that with crackers for dinner once in a while. That’s Champagne on a Beer budget as my friend Jacqueline would say!
So when I heard Mr K hasn’t had brie before, I thought of putting together a Wine and Cheese Date night right at home. So I made these beautiful bread sticks which were crispy on the outside, soft on the inside and garlicky, buttery and packed with flavour inside and out!
It starts with a flavour packed dough. I used my hands to make this dough because it was a small quantity with very little kneading time. You can use your mixer, with the dough hook attached if you wish.
I used Mozzarella and Sharp Cheddar for the cheese mix, but you can use any of your favourites. I chose Mozzarella for the creamy melt and the sharp cheddar for the bold flavour.
This dough is sticky. So work on a well oiled surface to prevent the dough from sticking to it.
When you have to spread the oil or butter, try to evenly spread the garlic as well. After you fold the dough over, bring the ends together from underneath and create a dough ball for the second rise.
I was able to make about 12 -14 bread sticks with this recipe.
You know it’s close to being done when you smell the amazing roasted garlic and thyme wafting out of the oven to fill your kitchen and the bread sticks are a light golden brown.
We bought a bottle of Jacobs Creek Chardonnay, Brie and Munster Cheese to go with the Garlic Bread sticks. I also made some sesame seed crackers too (as you can see in the picture below)!
These tasted amazing even the next day.
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The BEST Garlic Bread Sticks Ever!
- 2 cups of bread flour bread flour is ideal, but AP flour is fine too
- 1/2 cup flour extra just in case
- 1 cup lukewarm water
- 2 tbsp honey
- 1 1/2 tsp yeast active dry
- 1 tsp salt
- 2 tbsp thyme
- 4 cloves of garlic chopped finely and made into a paste
- 1/3 cup of shredded cheese mix of mozzarella and cheddar
- Extra oil/melted butter and flour
- In a large bowl, mix 2 cups of flour, salt and thyme.
- In a small bowl, dissolve the honey in water and sprinkle the yeast over the water. Wait a few minutes until the yeast mix produces a few bubbles.
- Add the yeast mix into the flour and mix with a wooden spoon until well combined.
- The dough should come together but still be sticky. If it's too sticky, add a little flour and mix it in.There's no need to knead the dough.
- Transfer to a bowl and let it rise at room temperature until it doubles in size. (edit : this should take about 1 hour)
- Turn the dough out onto an oiled work surface. Press the dough out to a rectangle approximately 12x 20 inches.
- Brush some melted butter or oil on the surface of the dough and spread the chopped garlic on top. Sprinkle the cheese on top as well.
- Fold the bread over twice and shape the dough into a ball. Brush oil over the dough and return to the bowl for a second rise. Approximately 30 minutes - it does not need to double in size at this stage.
- Turn the dough out onto a work surface and press it out till the length is approximately 12 inches (to be able to cut 12 bread sticks) by 10 inches and 1 inch in height.
- Use a sharp oiled knife / dough cutter or pizza wheel to cut 12 long bread sticks.
- Place these cut side up on parchment paper (about 1 inch apart) and sprinkle some salt flakes on top.
- Bake in a preheated oven (350 F) for about 20 - 30 minutes until the bread sticks turn a light golden colour. If you prefer them crispier, leave them in a bit longer (I like it chewy and soft - like garlic bread).
- Brush each bread stick with melted butter or oil as soon as they come out of the oven.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
These came out perfect! I now make these as a replacement for bread rolls when we have roast dinners.
Do you like garlic bread? You can make this with oil instead of butter and skip the cheese and it will still be amazing! (A note to those who are lactose intolerant).
Sometimes the perfect Date Night is right at home… A good movie, good wine and good food and of course great company! 🙂
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