• 1 cup plus 2 tablespoons warm water (approximately 105 degrees)
  • 1 1/2 teaspoons active dry yeast
  • 2 tablespoons sugar
  • 3 tablespoons butter, melted
  • 3 1/2 cups bread flour (16 ounces)
  • 1 1/2 teaspoons salt
  • 2 tablespoons butter, melted
  • 1 tablespoon garlic salt


  1. In the bowl of a stand mixer attached with the dough hook, add water, yeast and sugar and allow to proof for approximately 5 to 7 minutes until foamy.
  2. Add butter, bread flour and salt and mix to combine.
  3. Increase speed and knead for 7 to 8 minutes until dough appears shiny and elastic and pulls away from the bowl.
  4. Transfer dough to a large well oiled bowl and cover with plastic wrap. Place in a warm spot and allow dough to double in size, for approximately 2 hours.
  5. Line two baking sheets with silicone baking sheets and set aside.
  6. Divide the dough into 12 portions and on a lightly floured surface, roll into logs approximately 8 by 2 inches.
  7. Divide the logs onto the two prepared sheets and cover with a kitchen towel.
  8. Allow the breadsticks to double in size, approximately another hour and a half.
  9. Preheat the oven to 400. Bake proofed breadsticks for 10 to 12 minutes until golden and remove from the oven.
  10. Immediately brush with butter and top with garlic salt and allow to cool for a few minutes before serving. Enjoy with your favorite salad or soup.