Nana Beth's Cheesy Herb Garlic Breadsticks
Oh my dear, these Cheesy Herb Garlic Breadsticks are the kind of recipe that feels like a warm hand on your shoulder. I have been making them for potlucks, rainy afternoons and sleepy grandchild sleepovers for longer than I can count. I used to roll out the dough on my old scarred wooden board while the children clustered around, noses twitching at the garlic in the butter, and each time someone would sneak a still-warm stick before we even sat down. Those tiny pilfered bites are some of my favorite memories. This recipe has been the one I turn to when someone needs comforting, when a long day asks for a simple hearth-hug, or when I want to welcome a new neighbor with something honest and warm. The cheese melts into ribbons, the herbs lift the butter into something heavenly, and the garlic sings without shouting. Every bite reminds me of cozy kitchens, hands floury and warm, and the steady hum of family around the table. I make these for more than just the taste. I make them for the ritual of putting love into flour and water and waiting for it to become something to share. You will find that the slow, patient rise, the buttery brush across hot bread, and the first steam that breaks as you tear a stick in two are moments that do more than fill bellies. They stitch small, quiet memories into the day. So take a seat, my dear. Put on something comfortable, set a kettle on if you like, and let me walk you through this one step at a time. If you worry that your dough may not be perfect, do not you fret. There's always more love than precision in my kitchen, and I know you can do this. We'll make something your family will remember and maybe one day pass along too.
Ingredients
- 3 cups All purpose flour
- 1 cup Warm water
- 2 1/4 teaspoons Active dry yeast
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 4 cloves Garlic cloves finely minced
- 2 tablespoons Fresh parsley finely chopped
- 1 tablespoon Fresh basil finely chopped
- 1/2 teaspoon Dried oregano
- 1 1/2 cups Shredded mozzarella cheese
- 1/3 cup Grated Parmesan cheese
- 1/2 teaspoon Coarse salt or flaky sea salt
- 1 tablespoon Olive oil for brushing
Instructions
First, let us wake the yeast. Pour the warm water into a small bowl, sprinkle the sugar and the yeast over the top, and give it a gentle stir. Set it in a warm spot for 5 to 8 minutes until it becomes foamy and smells slightly yeasty and sweet. If it does not foam, do not worry. Try again with fresher yeast. I promise this is normal and fixable.
Now, in a large mixing bowl, whisk together your flour and salt. Make a little well in the center and pour in the foamy yeast mixture and the olive oil. With a wooden spoon or your hand, bring it together until a shaggy dough forms. It will look a bit rough at first and that is perfectly fine.
Turn the dough out onto a lightly floured surface. Flour your hands if they are sticky and begin to knead. Use the flats of your hands and push the dough away, fold it back, turn, and repeat. Keep going for 6 to 8 minutes until the dough is smooth, springy, and a little less sticky. If it clings too much, dust with just a teaspoon of flour at a time. There is no rush. You will feel it change under your hands, and that is the magic.
Lightly oil a clean bowl and place the dough inside, turning it once to coat. Cover with a clean kitchen towel and let it rise in a warm place until doubled in size, about 45 minutes to an hour. If your kitchen is cool, set the bowl near a warm oven or let it rest on top of the fridge. Go make a cup of tea while you wait.
While the dough rises, melt the butter gently in a small saucepan or in the microwave for 20 seconds. Stir in the minced garlic, chopped parsley and basil, and the oregano. Taste a tiny bit with a spoon to make sure the garlic is nice and soft. Stir in a little salt. This savory butter is where the love lives.
When the dough has doubled, gently punch it down to release the air. Turn it out onto your board and roll or stretch it into a roughly 12 by 10 inch rectangle. If it pulls back a little, let it rest for a minute and try again. This dough is forgiving, just like we are.
Brush half of the garlic herb butter over the dough. Sprinkle the shredded mozzarella evenly, then a light dusting of Parmesan. Fold the dough over lengthwise so the cheese is enclosed and press gently to seal. With a sharp knife or a bench scraper, cut the folded dough into 12 even strips.
Take each strip and twist it gently a couple of times, then place them on a parchment lined baking sheet, leaving a little room between each one. They will puff up and become glorious in the oven. Brush the tops with the remaining garlic butter and a whisper of olive oil.
Preheat your oven to 425 degrees Fahrenheit. When it is ready, slide the tray into the middle rack and bake for 12 to 15 minutes until the breadsticks are golden and the cheese peeks out in little caramelized spots. Your kitchen will smell so heavenly right about now. Keep an eye on them in the last few minutes so they do not overbrown.
Once they are out of the oven, sprinkle the flaky sea salt and a little more fresh parsley. Let them rest for 3 to 5 minutes before serving so the cheese settles and you can pull them apart without burning your fingers. Oh my, the steam will want to wrap your face in its warmth.
Serve warm with a small dish of marinara, if you like, or simply as they are. Watch the faces around your table and know that you made something with care. If you have leftovers, they warm beautifully in a low oven or the toaster oven the next day.
Cooking Tips
- 💡Nana's Little Notes 1: If your dough is sticky, do not panic. Dust just a teaspoon of flour at a time while you knead. Too much flour makes the bread tough, so be gentle and loving.
- 💡Nana's Little Notes 2: For extra herbal brightness, stir a tiny pinch of lemon zest into the garlic butter. It lifts the flavors without stealing the show.
- 💡Nana's Little Notes 3: If you are short on time, store bought pizza dough can be a sweet shortcut. Brush with the garlic herb butter and follow baking times closely; it will still feel like home.
- 💡Nana's Little Notes 4: Want them extra cheesy? Fold in an extra half cup of mozzarella into the filling. Just be mindful of bake time so the outside gets golden without the cheese running too much.
- 💡Nana's Little Notes 5: To keep breadsticks soft for the next day, store in an airtight container once fully cooled, and warm gently before serving.
Nutritional Information
Per serving
May these Cheesy Herb Garlic Breadsticks wrap your family in comfort as they did mine. When you pull a warm stick apart and pass it across the table, you are passing on something more than food. Be good to yourself and to those you love. Take your time, breathe the garlic butter into the air, and remember that every small, kind thing you make becomes a memory.
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