You know those garlic sticks that they talk you into ordering at the pizzeria? You know, the ones you fill up on before you get your pizza? Yes, those garlic sticks. Turns out, they are easy to make and you don’t ever have to have cold pizza for breakfast again because you filled up on garlic sticks at dinner the night before. You can make them at home anytime you want. Add a side of marinara for dipping and they make a great game day treat. You can adjust the recipe anyway you like; more garlic, less garlic, more cheese, less cheese, no cheese, etc. You can make them with all butter and no olive oil or all olive oil and no butter. The sky’s the limit!
The dough is the same recipe I used in my Carmen’s Goudarooni post. I wanted to test the dough recipe again and decided this time I would make garlic sticks. Such a good idea. The dough recipe was perfect. The garlic topping was perfect. The marinara I made from my home-grown tomatoes was perfect. I should call these Perfect Garlic Sticks but I don’t want to brag.
After allowing the dough to rise, I rolled it out into a big rectangle on parchment paper. I used my pizza cutter to slice the rectangle into strips so the butter and garlic could seep into the grooves. It worked perfectly.
I baked the strips in a 375 degree oven on a hot pizza stone. You could put the parchment directly onto a baking pan and it would work just fine. My pizza stone was already in the oven so that’s the way I went.
After the strips were baked I brushed them again with a little melted butter for a little sheen. Served with a dish of homemade marinara sauce these garlic strips were a perfect afternoon treat. All bragging aside, I am just going to call them Perfect Garlic Strips. Because they are.
- For the dough:
- 2 teaspoons olive oil, plus more for oiling the bowl
- 1 teaspoon sugar
- 1¼ teaspoons active dry yeast
- ¾ cup warm water (115 degrees)
- 2 cups all-purpose flour, plus more for dusting
- 1 teaspoon kosher salt
- For the topping:
- 4 tablespoons butter
- 2 tablespoons olive oil
- 6 large cloves garlic, pressed or very finely minced
- 2 tsp finely chopped fresh parsley
- ⅓ cup grated Parmesan cheese
- Freshly ground black pepper
- Crushed red pepper to taste
- For the dough:
- Combine oil, sugar, yeast, and warm water in the bowl of a stand mixer fitted with a dough hook. Let it sit until foamy, about 10 minutes.
- Mix flour and salt in a medium bowl. With mixer on low, slowly add flour mixture. Mix until a smooth dough forms, 8–10 minutes. Transfer dough to a greased bowl. Cover with plastic wrap. Let sit at room temperature until doubled in size, 1–1½ hours.
- Alternate instructions: You can make the dough in a bread machine using the dough setting. You can also make the dough by hand kneading until it is smooth. I have arthritis so hand-knead is not an option. I prefer to use the bread machine because it also provides the warmth for the dough to rise.
- For the topping:
- Melt butter in a small saucepan with the olive oil. Add the garlic and cook over love heat for 6-7 minutes until the garlic is soft but not browned. Remove from heat and add the minced parsley.
- When the dough has doubled in size, roll it out on parchment paper dusted with flour to a rectangle about a half-inch thick. Use a knife or pizza cutter to cut the rectangle into strips. Leave them side by side, touching. Use a large brush to coat the entire surface of the dough with the garlic butter. Season with pepper and crushed red pepper flakes to taste. Sprinkle the Parmesan cheese evenly over the top. I used the finely grated stuff, but good quality. Use what you have. That's the beauty of this recipe.
- Bake in a 375 degree oven until the top is golden brown, about 12-15 minutes. remove from the oven and while still hot brush with a little extra melted butter if desired for a little sheen on the sticks. Serve with warm marinara sauce for dipping.