Garlic breadsticks
Brian Lagerstrom · ♥ 2.7K likes · 64.9K views · 11 min video
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Ingredients
Method
Techniques
- 320 g warm water
- 8 g salt
- 4 g yeast
- 6 g sugar
- 425 g all purpose flour
Measure the warm water, salt, yeast, sugar and flour into a bowl and stir with a sturdy spoon until it forms a shaggy ball.
Switch to wet hands and knead with the palm, folding the dough over itself, about two minutes.
Switch to slap and fold for four to six minutes, until the dough has a nice shine and has fully come together.
Turn the bubbly dough out onto a floured surface and portion into 12 pieces of 60 g.
Pre-shape each into a round, looking for a uniform shape rather than tension, and rest 10 to 15 minutes.
- ¼ cup Parmesan
- 2 tsp oregano
- ½ tsp salt
- 1 tsp black pepper
- 1 tsp chili flake
- 2 tsp sesame seeds
Lay the Parmesan, oregano, salt, black pepper, chili flake and sesame seeds out on a quarter sheet tray as the sprinkle.
The Parmesan and sesame coating
Flip each ball over, flatten it slightly and roll it towards you into a fat cigar, then wider with the palms and fingertips, pressing on the outside of the stick.
Roll each stick on a damp paper towel then in the sprinkle so the Parmesan and dried herbs stick all over.
Lay them seam side down on a parchment lined baking sheet, cover with another sheet tray and proof about 30 to 40 minutes, until doubled and holding a slight indentation.
- 4–5 tbsp butter
- garlic cloves
Melt the butter, throw in the crushed garlic cloves and simmer 20 to 30 seconds to fry the garlic, then take it off the heat to infuse.
Brush the proofed sticks liberally with two to three coats of garlic butter and bake at 375F for 20 minutes until golden and crispy.