These United Bakery breadsticks are a spot-on copycat of the soft, garlicky, buttery sticks from the popular Midwest chain. The dough is enriched with butter and eggs, giving it a tender crumb that stays soft for days, while the garlic butter topping and parmesan crust make them irresistible. This recipe is simple enough for a weeknight and impressive enough for a dinner party.
Ingredients
- 1 cup (240 ml) warm water (110°F/43°C)
- 1 tablespoon (9 g) active dry yeast
- 1 tablespoon (12 g) granulated sugar
- 1 large egg, room temperature
- 2 tablespoons (28 g) unsalted butter, melted and cooled
- 1 teaspoon salt
- 3 cups (375 g) all-purpose flour, plus more for dusting
- For the topping: 4 tablespoons (56 g) unsalted butter, melted
- 2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
- 1/4 cup (25 g) grated Parmesan cheese
- 1/2 teaspoon dried parsley flakes (or 1 tablespoon fresh, chopped)
- Pinch of salt
Instructions
- In a large bowl, combine the warm water, yeast, and sugar. Let sit for 5-10 minutes until frothy. If it doesn’t foam, your yeast may be dead—start over with fresh yeast.
- Add the egg, melted butter, and salt. Stir to combine.
- Add 2 cups (250 g) of flour and mix until a shaggy dough forms. Gradually add the remaining 1 cup (125 g) of flour, stirring until the dough pulls away from the sides of the bowl.
- Turn the dough out onto a lightly floured surface. Knead for 6-8 minutes, until smooth and elastic. Add only as much extra flour as needed to prevent sticking—the dough should be soft and slightly tacky.
- Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 1 to 1.5 hours, until doubled in size.
- Punch down the dough. Turn it out onto a lightly floured surface and divide into 8 equal pieces (about 70 g each). Roll each piece into a 10-inch (25 cm) rope.
- Place the ropes on a baking sheet lined with parchment paper, leaving about 2 inches (5 cm) between them. Cover loosely and let rise again for 30-45 minutes, until puffy.
- While the dough rises, preheat your oven to 400°F (200°C).
- In a small bowl, mix the melted topping butter and minced garlic. Brush this mixture generously over the risen breadsticks.
- Bake for 12-15 minutes, until golden brown. The internal temperature of the bread should reach 190°F (88°C) if you check with a thermometer (not required for safety, but ensures doneness).
- Immediately after baking, brush with more garlic butter and sprinkle with Parmesan, parsley, and a pinch of salt. Serve warm.
Tips
- Use fresh yeast: Check the expiration date—old yeast won’t rise. If you use instant yeast, you can skip the proofing step and mix it directly with the flour.
- Don’t over-flour: A sticky dough makes softer breadsticks. Use a bench scraper to handle it if needed.
- Make ahead: After shaping, you can refrigerate the breadsticks overnight. Let them come to room temperature and rise before baking.
- Double the garlic butter: If you love garlic, make extra and brush it on twice—once before baking and once after.
Serving Suggestions
Serve these breadsticks warm alongside a big bowl of spaghetti, lasagna, or a hearty minestrone soup. They’re also great with a simple green salad for a light lunch, or as an appetizer with marinara sauce for dipping.
Variations
- Cheesy Breadsticks: After brushing with garlic butter, sprinkle with 1/2 cup (50 g) shredded mozzarella before baking.
- Herb Breadsticks: Add 1 teaspoon dried Italian seasoning to the dough, and use fresh rosemary or thyme in the topping.
- Spicy Kick: Add 1/4 teaspoon red pepper flakes to the garlic butter.
- Whole Wheat: Replace half the all-purpose flour with whole wheat flour. You may need to add 1-2 tablespoons more water.
Storage and Reheating
Store leftover breadsticks in an airtight container at room temperature for up to 3 days. To reheat, wrap in foil and warm in a 350°F (175°C) oven for 5-7 minutes, or microwave for 15-20 seconds. For a crispier exterior, reheat in a toaster oven. You can also freeze baked breadsticks for up to 2 months—thaw at room temperature and reheat as above.
Frequently Asked Questions
Can I use bread flour instead of all-purpose? Yes, bread flour will give a chewier texture, closer to the original. Use the same amount.
Why didn’t my dough rise? The most common reasons are dead yeast (water too hot or too cold), a cold room, or not enough time. Make sure your water is between 105°F and 115°F (40°C-46°C), and let the dough rise in a warm, draft-free spot.
Can I make these gluten-free? You can substitute a 1:1 gluten-free flour blend, but the texture will be more cakey and less chewy. Add 1/2 teaspoon xanthan gum if your blend doesn’t include it.
How do I get the garlic butter to stick? Brush it on while the breadsticks are still hot from the oven—the warmth melts the butter and helps the toppings adhere.
Can I use garlic powder instead of fresh garlic? Yes, 1/2 teaspoon garlic powder in the melted butter works well. It has a milder flavor, so you might want to add a bit more.
Do I need to let the dough rise twice? Yes, the second rise after shaping gives the breadsticks their light, airy interior. Skipping it will result in denser, chewier sticks.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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