How to Make Garlic and Herb Breadsticks | Julia at Home 

This girl is my favorite to watch! Love her commentary and delicious food that I can ACTUALLY make!

Julia, there is NOT a sole better at making me watch a cooking video than you. You are the very best.

I just made these and they were, without a doubt, the EASIEST and tastiest thing I’ve ever baked. Hands down!

I can hardly wait to make these...Julia makes it look so easy and delicious! One thing I will change....I use granulated garlic instead of garlic powder. It's so much easier to sprinkle onto foods for more even distribution than powder, and it measures about the same. MY personal kitchen trinity is salt, fresh ground pepper and granulated garlic....then I go from there! ATK is one of our favorite RU-vid shows to watch. When I ask my husband what he'd like to watch, he usually says....let's watch "the girls"....and I know exactly what he's talking about!

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😁

Thanks for posting this bread stick video, ATK! I love the tip on adding the salt after the dough rests! And the lawnmower beer! 😁👍

Thanks for the recipe. And your hair looks great!

so good and easy to make

garlic powder is a staple in my cooking.

More please! Love your show Julia!

Can't wait to try this recipe! Looks delish.

Making dough in a food processor? YES! I am so there! I love that you explain 'why' you use a certain product or method as you go through the steps of making a recipe. I find that information just as important as measuring ingredients. Which is just one of the many reasons why I SUBSCRIBE to your RU-vid Channel. 🏆 I can't wait to try this recipe. Thank you so much for sharing. 💓🥖

Looks AMAZING as always!!! And so easy to make! Thank you Julia At Home!

I really feel like I can do this and can't wait to give it a try. Thank you Julia at Home!

Love this dough recipe and the short rise time. Thank you. These look delicious.

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!

Julia, I tried this with pizza dough and it was delicious. Thank you for sharing your ideas.

Nice video! Going to try this :) thank you again for sharing… new subscriber here 😍☺️

These are amazing! I went 6 minutes per side. Gave a really nice crispness. This is my second time. I really have to watch the salt. Have over-salted the sprinkle both times!

I love bread sticks. Very easy.

Yummy!🥰

I, too, make my bread and pizza dough in the food processor and I highly recommend the method. This recipe sounds good..I'll give it a try...THANKS!

Bravo 👏🏻👏🏻👏🏻

Making this!

Just learned that I could use the food processor for kneading dough. Thank you!

I need to buy some bread flour and try these...YUM!

I'm adding this to my bread recipes.

Yum!

Lol, you look like the poster girl "We Can Do It!"

I ❤ your content, Julia!!

A little tip for Canadian viewers... forget the bread flour and simply use regular Canadian all-purpose flour. Canadian AP flour has as much or more protein than American bread flour. So don't worry about having to keep two kinds of flour on hand, in Canada it is totally unnecessary.

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.

Looks yum yum . Thank you for another video of unique recipes from America Test Kitchen . You're so gorgeous .

The way she picked up the tray after she had said oh you should smell these... I thought for a second she was gonna walk it over to the camera and be like here smell...lol

Can you add flavorings to the dough before you roll it out after it's rested or should you wait until it's time to bake?

If I could save THYME in a bottle, the first thing that I'd like to do..... Is to save every day..... ♥️ Great video, Julia

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.

I don’t recall but I think on another ATK video or cooking channel years ago I posted the same as here: About 17 years ago at a fundraiser for a charitable organization one of the items was garlic bread. It was supreme!!!; no one there except the volunteer chef and his patrons at his restaurant elsewhere ever tasted something like his garlic bread!!! The aroma and taste was out of this world and everyone at the fundraiser was praising it loudly saying they(and I)had never tasted anything as wonderful as this!!! The chef came out of the back room and told us all he does is take a clove of garlic and rub it on the bread!

This just shows me I need alot more cooking equipment.

Couple questions: 1. Can these be frozen prior to baking, so I can always have some on hand? 2. Can just the dough itself be divided and frozen for later use? AND if so to both of these questions, what would the defrosting / baking directions? Thank you for all you do and teaching me so much!!!!!!!

I can't wait to make these!!!!

Okay, need some info on your bench scraper and plastic wrap dispenser. Both seem lovely

What is that plastic wrap contraption? I want one.

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

Omg that knife is drop-dead GORG! 😍😍😍

+ Rosie the Riveter iconic

Just casually serving seared scallops like it ain't no thang but a chicken wang

I love garlic powder i put it in everything

👏🏻👏🏻👏🏻

What is that plastic wrap dispenser...looks great...

I will certainly try this. I had a question, however. You mentioned that the water temperature should be between 110 and 120 degrees F and it was 111 degrees before you added in the beer, vinegar and oil. Wouldn't that have dropped the temperature so that when this combined liquid was added to the dry ingredients, it would not have been at the ideal temperature? Could you please clarify? Thanks very much!

Is the beer cold or at room temp? Cold would drop the temp of the water that is needed to activate the year, so... ?

Cool plastic wrap dispenser! Any info on what it is and where to find?

Sounds Delicious 😋!!! Sincerely Yours 🤠 Mr Severance, "The Cake 😋🍰🥫🎂🥳🎈🎉 Man", "World 🌎🌍 Cruiser"&"Succulent Collector", and"Teacup's & Saucer's Set's and Teapot's 🫖 Collector".

Hauling out a bottle of Weihenstephaner Original Premium as an ingredient was the real power move in this dish, for me.

im curious why do you keep yeast in doses, why dont you use yeast in bags (7g oetker) instead?

Looks delicious going to try soon. Any reason not to roll the the cut-up strips into cylinders before baking?

Better than breadsticks at olive garden!!

Hahaha my sister's dog always barks when the meal is done. Idk how she knows but she's our lil dinner bell

share yummy lasagna recepice please

I sent my husband to the store for bread flour, he returned with regular flour as it was "cheaper", is there a way to bring regular flour up to speed?

Can you replace the warm water with warm beer?

I wish ATK would use grams in their recipes.

Cut freezing bag and cover dough withh it, dont need oil on bag if dough doesnt stick. 3l plastic bag is big enough

I don’t drink any alcohol, so I don’t usually keep anything on hand. And you can’t buy just in bottle of beer, you have to buy a six pack at least, in the stores. What should I use instead of the beer?

What is that cling wrap dispenser???!!! 😮

Well, needless to say this will be another addition to my pasta nights! Thanks

Does Ms. Bridgette have her own show?

When can I get the butter melting pot?

Here in California, no pizza place or restaurant will sell anyone raw pizza dough!!

What is that plastic wrap dispenser?

Can we replace the beer?

2 teaspoons table salt

Eaze Pezze

Where can I get that plastic wrap cutter?!?!???

I am highly allergic to alcohol. What can I use instead of beer?

Would you please include substitutes for alcoholic ingredients for those of us that have dietary restrictions!!

This newbie (73+! 😂) is gingerly getting ready to try this recipe for Mrs & self (and then for our kids and grand kids when they turn up -if I dont screwup!). Some Qs: 1) Any non-alcoholic fluid to replace beer? (Religious n ethical prohibitions). Will some plain soda water work? We hv non-alcoholic beer _though not v readily available_ ;wl that work to some extent? 2) *Fresh* thyme (and, oregano, etc., most of European herbs n things like celery, not easily available, if at all). Can dried herbs work to an extent? 3) Ours in an OTG. So, I guess, NO flipping, temperature at 450°F, and cook time of 5± minutes with BOTH upper & lower heating elements *simultaneously* on ought to work? Confused!🤔 Looking forward to some guidance; Thanks. No, today is NOT the D-Day! 😂 4) If all goes reasonably well (with a few attempts), may try this with mashed potato (with some of the spices/additives as in your dough) instead of dough. *If some viewer has experience of this, please do share!*

Looks delish! (Julia...might I recommend a full body apron the next time you make these? ;^)

Dough recipe links: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-aQ-k1YMx3Ik.html ... and ... www.americastestkitchen.com/recipes/10602-one-hour-pizza

Herb mix - thyme, oregano, rosemary, parsley, cilantro ... (Western taste) add sage. (French taste) add basil (loves dairy products).

I like soft Domino's-like bread...

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?

Why do you say we can get the recipe for free from the website when you can’t?!!! So frustrating- I don’t want to provide my credit card info to get 2 weeks free just to get this recipe!!

Only 1 way - (1) baked garlic, (2) fresh herbs, (3) salted sweet cream butter, and parmesan. Clarify the butter into ghee and salt-proteins. Skim and toast the proteins. Put proteins back into clarified butter. Bake garlic cloves until browned, not black. Fork mash garlic and mix into butter and allow to marinate for 3-4 hours in fridge. Cut herbs into fine mix. Pull out garlic-butter and SLATHER onto and SOAK into breadsticks. Add cheese gratings. Pile on the herb mix. Bake until cheese is toasted. Enjoy !

I'm here for the sound effects Ooooh Mmmmph Ahhhh I forgot OhHoHo

What was the extra liquid after the beer I don’t even remember seeing it being poured that would’ve been helpful I did see the word vinegar in there but I don’t believe you put in a half a cups worth in that looked about a half a cup of something just before the bottle of oil and just after the beer

If you're going to take the time to give measurements in weight, why not it in grams to make thing easier?

Zero lager in the house.so I used a cider ale. And no bread flour, so I added VWG and it all magically disappeared within minutes. Poof!!!

Fantastic recipe, but you lost me at the 1/4 cup of beer, not a drinker so the rest would be garbage

love you Julia but you don’t need the fake eyelashes!

"Someone is gonna get a fat one in the end"

Why the hell do we need an extra 2 teaspoons of water?!

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.

Can you say "store bought"?

I wouldn't put thyme in my stock, because I can flavor it later, and I might not want that flavor. Also, I prefer to weigh in grams.

Oh measuring ingredients what are we Europeans??? We measure volume like real bakers lol

I'm at a loss as to what the parchment paper adds to this process. Seems like it's more annoying than useful. Why not do this directly on the baking sheet? But I can attest this makes terrific pizza dough. It's my go to recipe.

use grams for weight measurements in your recipes, all modern digital scales have a metric option, there is absolutely zero reason for you not to.

Loved that semolina was used, it's an amazing ingredient for all things pizza, or even breadsticks. However, there's no ingredient list for this, only the 'use frozen bread dough or buy from your local pizza shop'. What the heck??? And please, please, please, remove your rings when using your hands while preparing food. It's difficult to take people serious when they're 'professionals' but got to show off their bling! 🤢