tying dough into knots make you roll your eyes? Well, I've redone my Garlic Knots recipe and made it more non-food-blogger/normal person friendly. The recipe is the same except instead of knots you leave the dough as ropes and they become bread sticks!
Garlic Bread Sticks
Adapted from King Arthur Flour
3 cups (12 3/4 oz.) unbleached all purpose flour
1/4 cup (1 oz.) dry milk
3 tablespoons (1 1/4 oz.) potato flour
1 tablespoon sugar
2 teaspoons instant yeast
1 1/4 teaspoons salt, plus more for topping
2 tablespoons olive oil
1 cup lukewarm water
4 tablespoons melted butter
2-6 cloves minced garlic
1 teaspoon pizza or Italian seasoning
1 teaspoon Kosher salt
In a large bowl whisk together the dry ingredients (to keep the potato flour from clumping) - flour, dry milk, potato flour, sugar, yeast, and salt. Using a stand mixer fitted with the paddle attachment, mix in 2 tablespoons olive oil and 1 cup lukewarm water. When fully incorporated change to the dough hook and knead until smooth and elastic (this took a few minutes for me when on the low setting). Place the dough in a lightly greased bowl or 4 cup measuring cup (under a towel) and wait an hour until the dough has doubled in size.
On a clean surface, roll out your dough until it is a rectangle that is 8 inches by 16 inches. Using a pizza cutter, places notches about one inch a part and then cut the dough into 8-inch strips. Using your hands lightly roll the strips (one at a time) into 11-inch "snakes." Place the bread sticks on a parchment paper-lined cookie sheets. Allow the sticks to rise (under a towel) for 45 minutes to one hour, until very puffy.
Bake the bread sticks at 350 degrees until lightly browned, about 15-18 minutes. Meanwhile, place 4 tablespoons butter and 2-6 cloves minced garlic in a bowl and microwave together until butter melts. Add 1 teaspoon pizza or Italian seasoning and 1 teaspoon Kosher salt. When the sticks are done cooking, use a brush to apply the glaze, being sure to scoop out plenty of the garlic pieces for each knot. Top with a sprinkle of kosher or sea salt. Eat warm.