Homemade Soft Garlic Bread Stick

Course: Bread

Cuisine: American

Prep Time: 30

Cook Time: 18

Proof the dough twice:: 2

Total Time: 2 48

Servings: servings

Calories: 198kcal

Author: Marvellina

Make homemade soft garlic breadsticks that are fluffy, buttery, and full of flavor. Easy to make, freezer-friendly, and perfect with any meal!

Add all of the ingredients for the dough, except for the butter, into the mixing bowl of a stand mixer fitted with a dough hook attachment. Start the machine and knead the dough on speed 2 until the dough starts to come together into one sticky mass, about 3 minutes
340 g bread flour, 1/2 tsp salt, 40 g sugar, 50 g egg, 160 g milk, 2 tsp instant yeast
Increase the speed to 4 and continue to knead until the dough is relatively smooth. You need to stop and scrape the dough off the hook and the bowl several times during this process
Gradually add the butter, one pat at a time. It is a REAL sticky mess again because of the butter, just keep kneading and stop halfway and scrape the dough off the hook and bowl again and continue to knead until the butter is absorbed by the dough. Don't add any flour.
50 g unsalted butter
You will get a shiny smooth dough that is very elastic and sticky. It may take 10-15 minutes of kneading with a machine on speed 4. The dough will clear the sides of the bowl but still stick to the bottom of the bowl and that's ok.
If you gently stretch a small amount of the dough slowly, it shouldn't break easily. This shows that the dough has good gluten development already and you can stop kneading

Oil a bowl and put the dough in there. Cover with a damp towel or cling wrap. Let it proof in a warm place. It may take 1-2 hours or longer for the dough to double in size. This depends on the temperature. The colder it is, the longer it will take to proof
When you poke your finger into the dough and the indentation stays, the dough is done proofing. If it bounces back almost immediately, it needs to proof longer

Line one large or two medium-size baking pans with parchment paper. Deflate the dough and knead a few times to push out all the air
Divide the dough into 12 equal portions. Keep them covered to prevent the dough from drying out
Flatten the dough into a rectangle.
Then fold the dough into half at the longer side and pinch the seams to seal and then roll them back and forth into a skinny log, about 8 inches long. This is just a simple and quick way to shape the bread stick
Place it on the prepared baking sheet, seam side down. Repeat with the rest of the dough

Let the shaped dough proof again for another 45 minutes to 1 hour or until they puffy and when you gently push on the dough, it bounces back very slowly and leaves some indentation.
10 minutes before the end of final proofing, preheat the oven to 375 F (195 C) for conventional oven, 350 F (180 C) for convection oven
To prepare the egg wash, whisk the egg. Brush the top of the dough with egg wash
1 large egg

I recommend baking one pan at a time. Put the baking sheet on the middle rack and bake for 15 minutes or until the top is golden brown

While the bread is baking, melt butter and then remove from the heat. Add the garlic powder, salt, parsley flake, and Parmesan cheese
3 Tbsp unsalted butter, 1/4 tsp salt, 1 tsp garlic powder, 1 tsp dried parsley, 1 Tbsp grated parmesan

Remove the buns from the oven and immediately brush the tops with the garlic butter.
They can be served warm or transfer them to a cooling rack if not serving immediately