How to Make Garlic and Herb Breadsticks | Julia at Home

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Julia makes homemade garlic and herb breadsticks.

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41 Comments

  2. Ingredients
    71/3 Oz bread flour
    3 Oz semolina flour
    2t sugar
    2t instant yeast
    Salt
    Process all this
    ½ cup warm water 115-120 degrees Fahrenheit +2 T or 5 Oz
    ¼ cup leaguer ( beer by any other name)
    1 ½ t olive oil
    2t white vinegar

  3. I cooked spaghetti for dinner tonight. Made this recipe without the samolina and beer. the bread sticks turned out really good, my family loved them. This will be a keeper, can’t wait to make a pizza out of this dough. Thank you, so easy to make!

  8. Hi There Julia! I Just Love Your Wonderful Cooking At Home Recipes That Are More Geared To The Beginner Cooks Like Myself. I Truly Would Love To See A Recipe Book From You That Gives These Nice and Not So Complicated Recipes With Ingredients That Might Be In Our Pantry Or At Least Very Accessible. Thank You So Much! Nick😁

  19. I have a sincere question, everyone doesn't need to laugh. 🤦🏼‍♂️
    I've always used different measuring cups for different ingredients. I've always wondered scooping flour in a cup then measuring and then using the same cup to to scoop sugar or corn meal, etc; would "cross contaminate" the different products. 🤷🏼‍♂️
    Shouldn't the beer be at room temperature at least so it doesn't affect the temperature of the water?

  20. Autolysis combines the concepts of automatic process, or self directed processes and lysis, or rupturing a cell or spore. This means rupturing the rock hard yeast spore capsule so it can grow. Autolyse is also another term for self rising.

  23. Hauling out a bottle of Weihenstephaner Original Premium as an ingredient was the real power move in this dish, for me. <3 Lovely ingredient for a lovely breadstick recipe. I must try this out sometime!

  29. The website doesn't list the ingredients or instructions to make the dough. So, here it is:

    1 1/3 cups bread flour (7 1/3 oz.)

    ½ cup semolina flour (3 oz.)

    2 teaspoons instant yeast

    2 teaspoons of sugar

    ½ cup plus two tablespoons warm water (5 oz.), 115-200 degrees

    ¼ cup lager, room temp.

    1 ½ teaspoons olive oil

    2 teaspoons white vinegar

    2 teaspoons table salt

    Add all dry ingredients for the dough to a food processor. Process for a couple seconds to combine.

    Mix together warm water, beer, olive oil and vinegar in a measuring cup.

    With the processor running, pour the liquid through the feed tube and process until dough begins to form.

    Let dough rest for 10 minutes in the processor. Add the salt and process until a soft, satiny ball forms.

    Turn out dough and knead for a few seconds to bring it together.

    Divide dough into 2 equal pieces. Roll and stretch 1 piece of dough into 9 by 5-inch rectangle on lightly floured counter. Transfer dough to half of prepared sheet, with short ends parallel to long sides of sheet. Repeat with remaining dough piece and place on other half of sheet.

  30. I was disappointed to see that this links to a recipe starting with frozen pizza dough, not the dough that Julia is making. I can watch again and write it down, but usually the linked recipe is the same as the video.

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