Bread Machine Garlic Breadsticks: Baked to Golden Perfection
Sneak Preview: These bread machine garlic breadsticks are golden on the outside, tender inside, and brushed with a savory garlic butter glaze. Perfect for pairing with pasta, soup, or a simple dipping sauce.
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There’s nothing like the smell of freshly baked breadsticks filling your kitchen. These garlic-infused breadsticks come together effortlessly with the help of your bread machine. Just mix, knead, shape, and bake!
Now, I can make them with my bread maker(paid link) and this simple recipe. No, this is not their authentic recipe.
From my experience working in Research and Development for a nationwide pizza chain, I know large companies use proprietary formulations and commercial ovens that are unavailable to the public. These secrets make it impossible to imitate their product exactly. Even if we knew the recipe, the flour and seasonings would likely be unavailable to home bakers.
What Makes These Breadsticks Special
✔️ Brushed with a buttery herb glaze.
✔️ The bread machine does the kneading!
✔️ Make twisted or classic straight breadsticks.
✔️ Replace the garlic with cinnamon and sugar for a dessert-worthy treat.
Ingredients and Substitutions
- WATER:
- Tap or spring water.
- Substitute with fresh milk and leave out the non-fat dried milk.
- NONFAT DRIED MILK:
- Adds richness
- OIL:
- Olive oil enhances the flavor.
- Vegetable oil works.
- SALT:
- Adjust if using Kosher salt (+ ¼ teaspoon).
- SUGAR:
- Adds balance and contributes to a beautiful crust.
- FLOUR:
- All-purpose flour for a soft texture
- Bread flour for a chewier bite.
- YEAST:
- ITALIAN SEASONING:
- Store-bought or homemade blends work great
- Optional.
How to Make Breadstick Dough in a Bread Machine
1️⃣ Load Ingredients: Add everything to the bread machine in this order: liquids, oil, dry ingredients, yeast. Select Dough Cycle: Press DOUGH (not Basic Bread)
2️⃣ Check the Dough: Peek in after a minute. It should be clumping and starting to form a ball.
3️⃣ Adjust If Needed: Peek again at the 15-18minute mark. The dough should stick to the sides, than pull away cleanly. If too wet, add flour. If too dry, add water. This it the most important thing you should do when using a bread machine.
4️⃣ Let It Rise: The dough should double in size by the end of the cycle. If not, let it rest longer.
Shaping & Baking the Breadsticks
1️⃣ Turn Out the Dough: Place it on a lightly floured surface.
2️⃣ Divide & Roll: Split in half and roll each portion into a 7×9-inch rectangle.
3️⃣ Cut & Shape: Slice into strips with a pizza cutter. Twist for a classic look or leave straight.
4️⃣ Second Rise: Place on a baking sheet, cover, and let them puff up.
5️⃣ Preheat Oven: Set to 500°F (260°C).
6️⃣ Butter & Bake: Brush with garlic butter, lower temp to 475°F (240°C), and bake 10-11 minutes.
7️⃣ Final Butter Glaze: A second brush of butter and a sprinkle of salt take them over the top!
Cinnamon-Sugar Breadstick Twist
Want a sweet version?
1️⃣ Skip the garlic butter.
2️⃣ Brush unbaked breadsticks with butter.
3️⃣ Bake as directed.
4️⃣ Brush again after baking.
5️⃣ Roll in cinnamon-sugar.
Bonus Tip: Use leftovers for crispy cinnamon treats—just reheat in an air fryer at 390°F for a caramelized crunch.
Shared & Loved
“I followed the recipe exactly as written. These turned out amazing! They were so soft on the inside. –KRISTINA
Bread Machine Garlic Breadsticks: Baked to Golden Perfection
Video
Ingredients
Dough:
- 1 cup (227 g) water
- 3 tablespoon instant nonfat dry milk
- 4 tablespoons (52 g) olive oil
- 1½ teaspoon table or sea salt
- 1½ tablespoons granulated sugar
- 3 cups (360 g) all-purpose unbleached flour
- 1½ teaspoons instant yeast
Buttery Garlic Glaze:
- 1 clove garlic finely chopped
- 3 tablespoons (42 g) melted butter
- ½ teaspoon Italian seasoning
Alternate Egg Glaze:
- 1 large (50 g) egg
- 2 tablespoons (26 g) olive oil
Instructions
Making the Dough:
- Making the Dough:Place 1 cup (227 g) water, 3 tablespoon instant nonfat dry milk, 4 tablespoons (52 g) olive oil, 1½ teaspoon table or sea salt, 1½ tablespoons granulated sugar, 3 cups (360 g) all-purpose unbleached flour, and 1½ teaspoons instant yeast into the bread machine pan.Select the DOUGH cycle, then START.
- Check the Dough: During the first minute, lift the lid and take a peek. Check to see if the paddles are correctly engaged. The dough should start to clump immediately.Recheck the consistency of the dough 15 minutes into the DOUGH cycle.If your dough is too wet, add flour one tablespoon at a time. The dough should stick to the side, then pull away cleanly.Conversely, if the dough is too dry, add 1+ tablespoons of water until the dough looks just right. Learn more about this surprising secret to success with a bread machine here.
- Shaping the dough: When the DOUGH cycle completes and the dough has doubled in size, remove it from the bread machine pan onto your work surface. Use as little flour as possible, or none at all.Divide the dough in half and shape it into two balls. Roll out each ball into a 7 x 9-inch rectangle. Let the dough rest for 10-15 minutes. Divide the dough in half and shape it into two balls. Roll out each ball into a 7 x 9-inch rectangle. Let the dough rest for 10-15 minutes. Divide the dough in half and shape it into two balls. Roll out each ball into a 7 x 9-inch rectangle. Let the dough rest for 10-15 minutes.
- Second Rise: Cover the strips with a tea towel. Let them rise until puffy and almost double in size.
- Preheat oven to 500˚F (260˚C).
- Glaze: Meanwhile, mix the ingredients for the glaze of your choice. When the breadsticks are ready to bake, brush them with the glaze. Sprinkle with Kosher or sea salt.
- Bake: Turn the oven back to 475˚F (241˚C) and bake for 7-9 minutes or until golden brown. You may need to rotate the tray halfway through for more even browning. Watch your rolls carefully. At this high temperature, they can easily over bake if your oven is not calibrated correctly.
- Cool and Serve: Brush the breadsticks with butter immediately after the breadsticks come out of the oven. Serve warm.
Notes
✔ Avoid thick strips: Thicker dough is more likely to untwist while rising.
✔ Press down if needed: If a twist won’t hold, press the whole strip gently with the palm of your hand to reinforce the shape.
✔ Let the dough rest: If the dough resists shaping, walk away for a few minutes. When you return, it’ll be easier to handle.
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Alternative Methods: Stand Mixer & Hand Kneading
🔹 Stand Mixer Method:
- Combine ingredients in the mixing bowl.
- Mix on LOW until combined, then knead with a dough hook (5-10 minutes).
- Let dough rise until doubled, then shape and bake.
- Mix ingredients in a large bowl until a dough forms.
- Knead on a floured surface until smooth and elastic (10-20 minutes).
- Let dough rise until doubled, then shape and bake.
- Increase the amount by ¼ teaspoon.
- Proofing is optional but can help activation.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQs for Garlic Breadsticks
- How do I keep the twists from unraveling?
- After twisting the dough strips, cover them with a tea towel. Walk away for about 10-20 minutes. This downtime will allow the dough to relax and hold the twist better. If any strips unravel, re-twist and press down on them slightly.
- How do I store leftovers?
- Store at room temp in an airtight container for up to 2 days. Reheat in the oven for best texture.
- Can I bake these in the bread machine?
- No, these need to be shaped and baked separately.
Final Thoughts:
If these breadsticks are too fussy for you, I recommend this extremely popular recipe for Crusty French Bread (Mixed in a Bread Machine). After baking the loaf, slice it down the middle the long way and use the garlic butter mixture to cover the inside cut edges. Toast under the broiler while you watch.
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Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.