Sneak Preview: These soft bread machine garlic breadsticks (brushed with garlic and herb butter) are easy to mix and knead with a bread machine. They will remind you of those addictive restaurant breadsticks with a “twist.”
How does the Olive Garden restaurant know my weakness for warm, soft, and garlicky bread? Also, they keep offering bread basket refills at no extra charge. It’s a conspiracy, I tell ya.
From my experience working in Research and Development for a nationwide pizza chain, I know large companies use products and formulations unavailable to the public. These secrets make it impossible to imitate their product exactly. Even if we knew the recipe, the flour and seasonings are likely unavailable to home bakers.
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No bread machine? No worries. See the recipe notes for directions for mixing this bread with a stand mixer or by hand.
: You don’t have to twist the dough sticks if that seems too complicated. In my experience, they are just as tasty untwisted but not as photogenic
Dump all of the ingredients into the pan of the bread machine in the order listed: Liquids or wet ingredients, the oil, then the dry ingredients: the salt, sugar, and flour (please weigh the flour, if possible), and last, the yeast. Although nothing should be icy cold, the liquids don’t need to be warmed.
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Select the DOUGH setting and press START. Don’t use the basic bread cycle because you won’t bake the breadsticks in the machine.
During the first minute of kneading, open the lid and check to ensure the paddle(s) is engaged, and the dough is starting to clump.
If the dough looks like pancake batter, add flour until the dough clumps. If the dough looks dry, like raw oatmeal, add liquid slowly until the dough starts to come together.
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If it clings to the wall of the pan, add flour one tablespoon at a time, giving time between each addition for the dough to absorb the flour. If the dough is dry and bouncy or rides on top of the kneading paddle, add liquid one tablespoon at a time, allowing time for the liquid to absorb.
Note: This dough starts out pretty soft and sticky, so don’t be too quick to add flour in the beginning of the DOUGH cycle. It may not be the same for you, but I rarely need to add flour or water to this recipe.
By the end of the DOUGH cycle, the dough should double in size. If it is not doubled, leave it in the pan until it does. If your kitchen is cold, consider moving the dough to a warmer location.
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Divide the dough in half and use a rolling pin or your hands to press each circle into a rectangle approximately 7 x 9 inches, depending on the size and shape of the breadstick you prefer.
If desired, twist the strips. Twisting hides a multitude of sins. You might find it easier to twist the strips after placing them on a greased cookie sheet, a baking sheet covered with parchment paper, or a silicone baking mat. Experiment. Leave them untwisted if you’re in a hurry.
Preheat your conventional oven to 500˚F (260˚C) or as high as it will go. A preheated oven is crucial to getting a good bake with this bread.
Bread Machine Garlic Bread
I used to bake these at a lower temperature. However, the breadsticks got too hard before they browned. This way, they come out of the oven soft on the inside with a thin and nicely browned crust.
This may be overkill, but I like to butter my breadsticks again when they come out of the oven and lightly sprinkle them with Kosher salt.
Step 1: Brush raw breadsticks with butter before baking them. When they come out of the oven, brush them with butter again.
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Step 2: Sprinkle a mixture of equal parts cinnamon and sugar onto a flat plate. Roll freshly buttered breadsticks in the cinnamon-sugar mixture and eat immediately.
Another way to make cinnamon-sugar bread sticks: Use leftover breadsticks. Coat them with butter, then a mixture of cinnamon and sugar. Put them in your air fryer (390˚F) until the crust gets a little crispy. It doesn’t take long. When you serve these, everybody will follow you around, begging for more.
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.
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Keeping homemade bread fresh is always challenging since we don’t add preservatives. That’s one reason we all love homemade bread. I try not to make much more than we can eat in one sitting.
If there are leftovers, I recommend you store them in a sealed plastic bag. You can freeze them, double-wrapped, for no longer than a few weeks.
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No. You can try baking the dough as a loaf, but I don’t recommend it. The crust would most likely be like cardboard, especially on the sides and bottom of the loaf.
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They are very close. This recipe would make good pizza dough (although this is my favorite pizza dough recipe) or pretzels. If you decide to make pretzels, dip the shaped dough into a baking soda and salt water solution to achieve the dark brown shiny surface and unique flavor of pretzels.
They are best eaten the day you make them, like donuts or pretzels. If you want to make the dough the day before, store it in a large covered container after the DOUGH cycle ends. The next day, let the dough sit on the counter to warm up. Then shape the dough and let it get puffy before you bake the bread stick as directed in the recipe.
Instead of the Italian seasoning, we like fresh Parmesan cheese, fresh chopped rosemary, dried minced onion, garlic powder, or everything-but-the-bagel seasoning. Or go off-road and sprinkle them with a mixture of cinnamon and sugar.
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Parting 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.
If you’re a beginning bread machine baker, start here: How To Use a Bread Machine: The Most Important Tip (+Video). No matter how you use your machine, it’s important to master this technique to increase your chances of success.
If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
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Kitchen tip for twisted rolls: Try not to twist the dough too many times or too tightly when shaping the breadsticks. Only 2-3 twists at the most, are needed. Also, if the dough is too thick, it will most certainly unravel while rising. Sometimes, when they are stubborn, I press down on the whole twist with the palm of my hand to “imprint” the shape.
If all else fails, walk away and let the dough relax for a few minutes. It will behave better when you return.
Serving: 1 breadstick | Calories: 136 kcal | Carbohydrates: 19 g | Protein: 3 g | Fat: 5 g | Saturated Fat: 2 g | Polyunsaturated Fat: 0.5 g | Monounsaturated Fat: 3 g | Trans Fat: 0.1 g | Cholesterol: 6 mg | Sodium: 167 mg | Potassium: 46 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 77 IU | Vitamin C: 0.1 mg | Calcium: 12 mg | Iron: 1 mg
Bread Maker Garlic Bread
HELP OTHERS find this recipe. Leave a 5 🌟🌟🌟🌟🌟 rating at the top of the recipe card if you enjoyed it. No comment is required.Homemade garlic bread is a tried and true versatile bread recipe that pairs with many classics - from pasta to bruschetta toasts to dips for parties. This is a simple, fluffy and delicious homemade Bread Machine Garlic Bread recipe. It will make your house smell great and your tastebuds wishing for more!
A bread machine, and a good one at that, is a worthwhile kitchen investment for every baker. It takes the elbow grease out of making bread, dough, and jam.
Instead of kneading bread yourself, the bread machine does it for you. Instead of timing the resting stage of yeast breads, the bread machine does it for you. And instead of dirtying multiple bowls, the bread machine becomes a 1 pan mixer, riser, and cooker!
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This homemade bread machine garlic bread was first created to go with Instant Pot broccoli cheddar mac and cheese on one of the first chilly nights of the season. This test run at making garlic bread in the bread machine was the only test run necessary.
It came out perfect. Fluffy and tender, not a bit dry or crumbly! It was so good that we ate almost half the loaf before dinner was even ready. It's the base recipe that I used to create this super fluffy and amazing classic white bread and 100% whole wheat bread.
Not to mention the smell of
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