Garlic brown-butter breadsticks

By | April 19, 2013


I’d like you to meet my garlic brown-butter breadsticks. I’m still not sure whether that’s the right name, though. They aren’t stick-like, so it feels weird to call them breadsticks. They’re rolled like croissants, but the dough is much thicker (and not flaky). “Garlic brown-butter breadsticks that look like croissants” was too long, though. So I cut off that last part.

Don’t they look fancy? You’ll be happy to hear that they’re a snap to make. Here’s how:

Start by mixing up a quick dough. There’s no need for rising (just two brief resting periods), and in my book, that means there’s no potential for failure. Just let it sit for 10 minutes and divide into three sections, rolling each one out into a shape that somewhat resembles a circle. Don’t both trying to shape it perfectly.


What’s that stuff brushed on the dough? Oh, just some brown butter infused with crushed garlic and thyme. Only the most delicious combination ever.

Slice the circle into eight wedges, just like you’re cutting up a pizza. Roll each piece starting from the widest part, and press the end against the rest of the roll to seal it.


Lay them on a baking sheet with the ends facing down and let them rest another 10 minutes. What can I say? They’ve been working hard.


Set your timer for 13 minutes and pop them in the oven. They’re done when they’re lightly browned and fully set.


Garlic brown-butter breadsticks are wonderful with any soup, which we’re still eating several times a week because of all this fake spring weather. But what I really like to do is freeze them (i.e. bake one-third of the batch, and save the rest for later). Freeze raw and bake right before serving for best results.


We’ll be having some of those best results next week.

One year ago: my ultimate challah


Hindy on April 19, 2013 at 3:24 pm.

Those look amazing! I am definitely going to make this!


Abigail on April 21, 2013 at 4:02 am.

I can vouch for these. They were amazing!!


Sue Goldian on April 21, 2013 at 11:48 am.

They look delicious but you might want to edit the intro – you wrote “There’s no yeast…”
What would you suggest as a substitute for Italian seasoning?


Tali Simon on April 21, 2013 at 12:06 pm.

Shoot. Thank you! Correction made.

You can use dried basil or oregano, and maybe a dash of paprika for color.


stephanie/the kosher foodies on April 22, 2013 at 6:00 pm.

i love anything i can stock my freezer with!


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