Fennel and garlic bread sticks
Experience the savory delight of homemade Fennel and Garlic Bread Sticks! Made with fresh parsley, aromatic garlic, and a hint of sweetness, these breadsticks are perfect for any occasion. Simple ingredients, big flavor!
- 09 Apr 2024
- Cook time 40 min
- Prep time 30 min
- 6 Servings
- 5 Ingredients
Get ready to impress your friends and family with these delicious fennel and garlic breadsticks! This recipe combines the aromatic flavors of garlic and fennel with the freshness of parsley, making it the perfect appetizer or side dish. Whether you're a seasoned baker or a novice in the kitchen, these breadsticks are simple to make and will leave everyone asking for more.
Ingredients:
Instructions:
- In a large mixing bowl, combine 1.5 cups (380g) warm water, 1 tsp (5g) yeast, and 1 tbsp (16g) sugar. Stir until the yeast and sugar are dissolved.
- Let the mixture sit for about 5-10 minutes until it becomes frothy. This indicates the yeast is activated.
- Add 3 cups (360g) all-purpose flour, 1.5 tsp (9g) salt, and 1/4 cup (60ml) olive oil to the yeast mixture.
- Mix until a rough dough forms. Then, knead the dough on a lightly floured surface for about 8-10 minutes, or until it becomes smooth and elastic.
- Once the dough is kneaded, incorporate 1/2 cup (30g) finely chopped fresh parsley, 2 minced garlic cloves (6g), and 1 tbsp (6g) lightly crushed fennel seeds (if using).
- Knead for another 2-3 minutes to distribute the flavorings evenly throughout the dough.
- Place the dough in a lightly oiled bowl, turning it to coat all sides with the oil.
- Cover with a damp cloth or plastic wrap and let it rise in a warm, draft-free area for about 1-1.5 hours, or until it has doubled in size.
- Punch down the dough to release any air.
- Divide the dough into 12-16 equal pieces, depending on your preferred size of breadsticks.
- Roll each piece into a rope about 6-8 inches long.
- Place the breadsticks on a baking sheet lined with parchment paper or lightly greased.
- Cover with a clean kitchen towel and let them rise for another 20-30 minutes.
- Preheat your oven to 375°F (190°C) while the breadsticks are having their second rise.
- Once risen, bake the breadsticks in the preheated oven for about 20-25 minutes, or until they are golden brown and cooked through.
- Remove the breadsticks from the oven and let them cool slightly on a wire rack.
- Serve warm or at room temperature. These fennel and garlic breadsticks pair wonderfully with soups, salads, or as a standalone snack.
Tips:
- Make sure your yeast is fresh and active. To test it, mix a little yeast with warm water and a pinch of sugar. If it bubbles after a few minutes, it’s good to go!
- Finely chop the garlic cloves for an even distribution of flavor throughout the dough.
- Allow the dough ample time to rise in a warm, draft-free place. This will ensure a light and airy texture.
- For an extra burst of flavor, consider brushing the breadsticks with a mixture of melted butter and minced garlic before baking.
- You can customize these breadsticks by adding other herbs and spices, such as rosemary or thyme, to the dough.
These fennel and garlic breadsticks are a fantastic addition to any meal. The aromatic herbs and the crunch of the perfectly baked bread are sure to be a hit. Follow these tips and you'll achieve bakery-quality breadsticks that will be the star of your table. Enjoy!
| Nutrition Facts | |
|---|---|
| Serving Size | 70 grams |
| Energy | |
| Calories 16kcal | 1% |
| Protein | |
| Protein 0.55g | 0% |
| Carbohydrates | |
| Carbohydrates 3.43g | 1% |
| Fiber 0.42g | 1% |
| Sugar 2.55g | 3% |
| Fat | |
| Fat 0.11g | 0% |
| Saturated 0.02g | 0% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 22ug | 2% |
| Choline 1.14mg | 0% |
| Vitamin B1 0.10mg | 8% |
| Vitamin B2 0.04mg | 3% |
| Vitamin B3 0.41mg | 3% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 7mg | 8% |
| Vitamin E 0.04mg | 0% |
| Vitamin K 80ug | 68% |
| Minerals | |
| Calcium, Ca 16mg | 1% |
| Copper, Cu 0.02mg | 0% |
| Iron, Fe 0.35mg | 3% |
| Magnesium, Mg 4.45mg | 1% |
| Phosphorus, P 10mg | 1% |
| Potassium, K 40mg | 1% |
| Selenium, Se 0.18ug | 0% |
| Sodium, Na 4.67mg | 0% |
| Zinc, Zn 0.13mg | 1% |
| Water | |
| Water 70g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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