My girls aren’t big on garlic powder so I left it off of theirs, but I definitely prefer the garlic versions. And, if late at night those extra breadsticks are staring at you? Nuke them for 15 seconds and dip them in some ranch dressing. That’ll teach ’em. Staring isn’t nice.
1 package yeast
1 cup plus 1 Tablespoon warm water (about 110 degrees)
2 Tablespoons sugar
3 cups bread flour
1 and 1/2 teaspoon salt
4 Tablespoons (1/2 stick) softened and cubed, unsalted butter
In the bowl of a stand mixer, combine sugar, yeast and warm water. Stir. Let sit for 5 minutes or until yeast begins to foam. Add flour, salt and butter. Using the dough hook attachment, knead for 5-10 minutes, or until dough pulls away from the bowl and becomes smooth.
Form dough into a ball. Place in a large, greased bowl and allow to rise in a warm area 1-2 hours or until doubled in bulk. Punch down and form into 2 oz breadsticks, about 5-7 inches in length. Place breadsticks onto a parchment or silpat-covered cookie sheet and allow to rise for another 1-2 hours.
Bake in a 400 degree oven for 15 minutes or until golden brown. Remove from oven and immediately brush with a generous amount of butter, and sprinkle with garlic salt if desired. Store in an airtight container.
Recipe adapted from Top Secret Recipes 3 by Todd Wilbur