The Bardic Chef: Recipe – Buttery Breadsticks

My ongoing obsession? Breadsticks. Breadsticks with pasta dishes, breadsticks with olive oil dip, breadsticks by themselves for no reason at all. I will end up growing out of all of my clothes if I keep this up, but they’re too divine.


  • 3 ¼ cups flour
  • 1 packet instant yeast
  • 2 tbsp sugar
  • 2 tsp salt
  • 3 tbsp oil
  • 2 tbsp butter
  • ½ tsp finely grated garlic


Combine yeast with sugar, flour, salt, and oil in a bowl, and knead when dough forms, until a smooth ball is formed. Move to a greased bowl and cover, allowing to rise for nearly two hours until doubled in size. Punch dough down and divide into a dozen individual pieces. Roll snake-like into 10 inch ropes and place on a greased thin baking sheet. Cover and allow to rise for another 45 minutes.

Add a tiny bit of melted butter to the tops of the breadsticks before baking in a 425 degree oven for ten minutes. Combine the rest of the butter and the garlic together, then coat the breadsticks with the mixture once they’re baked. Serve immediately.