Pizza Dough Garlic Breadsticks
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These are the BEST Pizza Dough Garlic Breadsticks you will ever have! I guarantee this recipe is the perfect balance of salted browned butter and savoury garlic flavour.
Is there anything better than fresh garlicky bread? This recipe uses my 72 hour cold ferment dough as a base for amazingly soft and chewy garlic breadsticks. These beauties are flash baked at high temperature then basted with a browned garlic butter.
I created these Pizza Dough Garlic Breadsticks as a way to use up the extra pizza dough that I inevitably create every time I make my 72 hour dough. The flavour and chew from the cold fermented dough is perfectly finished by a quick bake on a very high heat allowing the outside to crisp while the inside stays soft. The salted browned butter adds a sweet and savoury garlic flavour to the breadsticks while the fresh oregano adds brightness. I promise you that these breadsticks are well worth the extra time they take it make from scratch.
TOTAL TIME
- Preparation Time – 10 minutes plus 3 days cold ferment
- Cooking Time – 45 seconds in a pizza oven, 5 minutes in a traditional oven
- Total Time – 3 days 10 minutes
INGREDIENTS FOR PIZZA DOUGH GARLIC BREADSTICKS
All the ingredients for these garlic breadsticks are easy to source from any local grocer.
Pizza Dough
- 2 tsp Active Dry Yeast
- 4 1/2 cups 00 Flour
- 2 tsp Kosher salt
- 2 tbsp Extra Virgin Olive Oil
- 1 3/4 cup Water
Browned Garlic Butter
- 1/4 cup Salted Butter
- 1 tsp Fresh Oregano, minced
- 6 cloves Garlic, minced
WHAT IS 00 FLOUR?
00 Flour is much more finely milled than regular flour. Because of this composition, it results in the much chewier pizza crust characteristic of Neapolitan pizza.
CAN I MAKE THIS WITHOUT A PIZZA OVEN?
Yes. The result will not be the same as if you make it with an open flame, but you will still have delicious breadsticks..
DO I HAVE TO USE A PIZZA STONE IN THE OVEN?
If you don’t have a pizza stone you can definitely just use a pan. I would recommend using a pizza stone as it simulates the base of a pizza oven and helps the crust obtain is crisp outside.
CAN I MAKE THIS WITHOUT THE 72 HOUR COLD FERMENT?
You can speed up the fermentation process by leaving your dough to rise covered at room temperature until doubled in size, instead of refrigerating it for 72 hours. Alternatively, you can also cold ferment your dough for 24 or 48 hours.
When dough ferments the yeast eats the sugar in the dough, resulting in a tangy flavour and good chew. By refrigerating and cold fermenting the dough, that process is slowed thereby allowing more time to develop flavour and chew before the yeast eats all the sugar and begins to turn to alcohol. If possible I strongly recommend allowing your dough to cold ferment for at least 24 hours.
CAN I FREEZE MY DOUGH BEFORE BAKING?
If you want to freeze your pizza dough, put it in the freezer instead of fermenting it in the fridge. Make sure to defrost it in the fridge overnight and then leave it on the counter for two hours before using.
IS IT POSSIBLE TO LET MY DOUGH RISE TOO LONG?
Yes. The ideal window of time to cold ferment your dough is between 24 and 72 hours. After 72 hours, the yeast will eat up all the sugar in the dough an start turning it into alcohol which will change the taste.
CAN I ADD THE GARLIC BUTTER BEFORE PUTTING THEM IN THE OVEN?
If you are using a conventional oven it’s fine to add the butter beforehand, however in a pizza oven the butter will cause a flare up and your breadsticks may catch fire. If you are using an open flame pizza oven do not add the butter before baking.
IS PIZZA DOUGH THE SAME AS BREAD DOUGH?
This recipe was created as a way to use the extra dough that’s created when I make my pizza. Pizza dough and bread dough are extremely similar and can often be used interchangeably. The main differences are hydration and fermentation time. Bread tends to have a higher liquid to sold ratio than pizza dough, and pizza dough is fermented longer in order to develop gluten.
INGREDIENT SUBSTITUTIONS
CAN I USE REGULAR ALL PURPOSE FLOUR IN MY DOUGH?
If you don’t have access to 00 flour you could substitute regular all purpose flour instead. The dough may not be quite as tender, but it should still have a nice flavour and chew.
CAN I USE POWDERED GARLIC INSTEAD OF FRESH?
Absolutely not. Powdered garlic has it’s uses, but it’s not right for this dish. Fresh garlic has much more flavour and will develop some sweetness while it cooks; enhancing the taste of these bread sticks.
CAN I USE DRIED OREGANO INSTEAD OF FRESH?
I would not use dried oregano in this dish. Fresh oregano has much more flavour than it’s dried counterpart.
CAN I USE BREAD DOUGH INSTEAD OF PIZZA DOUGH?
If you’d like you can use a fresh bread dough recipe in place of my 72 hour pizza dough. It will still be delicious, but you won’t have the same flavour and chew to your garlic sticks that you get from using a pizza dough.
CAN I USE UNSALTED BUTTER?
Salt enhances flavour. If you use unsalted butter in this recipe, the recipe will taste like it’s missing something unless you add a pinch of salt.
CAN I USE OIL INSTEAD OF BUTTER?
Your breadsticks won’t be as savoury without butter, so I suggest you stick with it. However, if you really want, a similar effect can be obtained by sauteeing your garlic in oil with a pinch of salt.
EQUIPMENT FOR PIZZA DOUGH GARLIC BREADSTICKS
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Below is a list of the main equipment/kitchen tools needed to make Pizza Dough Garlic Breadsticks.
- Large Bowl
- Cellophane
- Resealable Bags
- Tea Towel
- Measuring Cup – I swear by this measuring cup. When mine eventually broke, I immediately replaced it. I have it in every size. I love that it’s dishwasher save, light, and the measurements can be read from both over head, and the side.
- Bench Scraper
- Pizza Oven or Regular Oven – I use a Gozney Roccbox to make my pizzas, but many friends highly recommend their Ooni Pizza Oven which is extremely similar to mine. I researched both ovens extensively before making my final purchase. Both ovens heat to temperatures much higher than a traditional oven or barbeque, and envelope your pizza in an open flame which ensures a more traditional quick bake.
- Pizza Stone, optional – Before purchasing a pizza oven, I always made my pizza on a stone in either my barbeque or traditional oven. The stone base helps to simulate the floor of a pizza oven while baking.
- Small pan
- Wooden Spoon
- Chef’s Knife
- Cutting Board
- Pastry Brush
COOKING DIRECTIONS
Although this recipe requires a significant amount of advanced prep to get great dough, once you’re ready to cook it will come together extremely quickly. Following a few simple tips will help you make phenomenal Pizza Dough Garlic Breadsticks the first time.
- Always use 00 Flour for your dough and let it cold ferment for three days.
- Don’t rush your garlic by cooking on a high heat.
- Add your garlic butter after baking to avoid flare ups.
MAKE AHEAD STORAGE
The dough for these breadsticks also be made in advance and frozen until you are ready to use it.
I wouldn’t recommend saving these garlic breadsticks to eat later. However if you must, I suggest reheating them on a hot pan and not in the microwave.
FINISHED DISH
Enjoy these amazing Pizza Dough Garlic Breadsticks!
OTHER APPETIZER DISHES
Amazing Rosemary, Olive, and Goat Cheese Focaccia
Flavourful Olive Tapenade Appetizer
Puff pastry with brie and fig jam appetizer
OTHER SIDE DISHES
DID YOU MAKE THIS RECIPE?
I’d love to know how it turned out! Please let me know by leaving a comment and rating below and share a picture on Instagram with the hashtag #cooking.with.carbs.
Pin the image below if you would like to make this recipe later!
Pizza Dough Garlic Breadsticks
Equipment
- Large Bowl
- Cellophane
- Resealable bags
- Tea towel
- Measuring cup
- Bench scraper
- Pizza oven or regular oven
- Pizza stone, optional
- Pan
- Wooden spoon
- Chef knife
- Cutting Board
- Pastry brush
Ingredients
Pizza Dough
- 2 tsp Active Dry Yeast
- 4 1/2 cups 00 Flour
- 2 tsp Kosher salt
- 2 tbsp Extra Virgin Olive Oil
- 1 3/4 cups Water
Browned Garlic Butter
- 1/4 cup Salted butter
- 6 cloves Garlic minced
- 1 tsp Fresh Oregano minced
Instructions
Pizza Dough
- Pour the water into a measuring cup, add the yeast, and leave it until it's bloomed and formed a creamy frothy head, about 10 minutes.
- Add the flour, salt and olive oil to a bowl and pour in the yeast.
- Mix until it comes together into a dough, about 5 minutes. It will not be smooth.
- Dust a large surface with flour and turn the dough onto it.
- Kneed the dough by pressing the heels of your hands into the surface, pushing it away, then folding it and pulling it back. Rotate each time you kneed. Continue until the dough is smooth, 5 minutes.
- Cut the dough into 4 pieces using the bench scraper, and wrap each piece in a separate ziploc bag and place it in the fridge.
- Leave the dough in the fridge for 36 hours.
- Remove the dough from the fridge 2 hours before you plan to use it.
- Roll it into a tight ball and place it on a floured surface. Flour the top of the balls, and cover with cellophane and then a tea towel and put in a warm place.
Browned Garlic Butter
- Mince the garlic and oregano and set aside.
- Melt the butter on medium heat then add the herbs.
- Cook for 5 minutes until the butter has browned and the garlic is fragrant.
Pizza Dough Garlic Breadsticks
- Preheat your pizza oven to 700 F or oven to 500 F.
- If you're using an oven and have a pizza peel, place it in the oven now.
- Place your pizza peel into the fridge.
- Place one of your dough balls onto a lightly floured board.
- Using a bench scraper cut the ball into 6 pieces and gently roll them into 1 inch wide cylinders.
- Place your breadsticks in the oven and bake for 30-45 seconds in a pizza oven or 5 minutes in a regular oven.
- After you remove them from the oven, liberally brush the breadsticks with the garlic browned butter.
You had me at salted browned butter. These breadsticks look incredible. A must try!!
Thank you for giving such an informative and clear instructions, this will be easy to follow for beginners at baking. I love garlic bread and your breadsticks recipe is a great idea <3
Yum! I LOVE Pizza dough and Bread sticks so this is a win win for me.
Great garlic bread dough and the browned garlic butter is out of this world good. We are making a double batch next time as we we were fighting over the last bit!
Yummy! This is such a great recipe especially for extra pizza dough! Can’t wait to make this to go with our dinner soon! So excited!
What is the purpose of putting the pizza peel in the fridge?
Great question! I use a metal pizza peel and I find that chilling it before use helps to prevent the dough from sticking. Another option is simply to use more flour on your dough, but I find that excess flour can burn and create an unpleasant taste as it burns in the heat of the pizza oven.
Anneke