These garlic herb breadsticks are so savory! And are a dependable vessel to get all that left over pasta sauce from your plate and into your mouth.

Truly these are so much fun to make. Pillowy dough meets fresh herbs and butter in a fine holy union that your taste buds need to experience and pronto.

These are a reliable vessel to get all that left over pasta sauce from your plate and into your mouth. They’re crispy edges and soft centers will have your hands reach for seconds and slapping others from taking more, promise! Armed and double fisted with breadsticks isn’t necessarily a bad thing. Is it?

To Make These Garlic Herb Breadsticks Gather:

pizza dough
rosemary
thyme
garlic
butter
parmesan cheese
kosher salt

I started by adding two teaspoons of honey into a liquid measuring cup. Added hot water (110-115°) and stirred in a packet of yeast. Give it about five minutes so it can work its yeasty magic.

Next add in about 2 tablespoons of olive oil…

Stir and set aside.

In the bowl to your mixer fitted with the paddle attachment add four cups of good quality bread flour.

Then add two teaspoons of kosher salt and give it a speedy stir.

Slowly stream in the yeast liquids and mix on low until it only starts to come together.

Switch to a dough hook and mix until it pulls away from the bowl, about 2-3 minutes. This dough should be a little sticky, but if you find it to be too wet then only sprinkle with a little more flour.

On a well floured surface, kneed for 2-3 minutes more.

Stop when it looks like old wrinkled skin. No offense to the elderly, this is only how my mother always explained it as looking like.

Toss in a well oiled bowl.

Place a tea towel over top and place it in a warm place to rise for 40 minutes

While the dough is rising, chop up enough rosemary and thyme to measure a tablespoon each.

In a small bowl combine; butter, garlic, herbs, salt and parmesan cheese.

Stir it until it’s well combined.

Remove the dough, it should have doubled, if not tripled in size.

Now deflate this sucker by punching it down with your hands or fist.

On a well floured surface, use your fingers to stretch the dough out to a large rectangle. Spread three quarters of the butter mixture over top.

Fold the dough and cut into strips. I do this because it’s easier to cut straight even pieces this way.

Then I open them up and cut the piece in half. I’m sure there’s an easier way to do this whole thing, but I’m a creature of habit and not a big fan of change. So there you go.

I did half knots…

…And half twists. I like variety as well…

Melt the remaining butter in a small saucepan, so when these babies come out of the oven lightly brush and sprinkle with remaining Parmesan. So. Darn. Good.

So whether you choose to tie the knots or bake as twists… it’s a recipe that shouldn’t be too hard to follow even for those bread-making-challenged people such as myself. But worth every ounce of the effort you put into the process.