I actually made an effort to keep track of ingredients and the amounts for these breadsticks. I used:
- warm water – 1/4 cup
- sugar – 1 tablespoon
- active dry yeast – 2 tablespoons
- buttermilk – 1 cup
- egg – 1
- honey – 2 tablespoons
- kosher salt – 2 teaspoons
- olive oil – 3 tablespoons
- garlic powder – 1 teaspoon + for butter topping
- dried Italian herbs (oregano, marjoram, thyme, basil, rosemary, sage) – 1 teaspoon
- Asiago cheese – 3/4 cup to 1 cup shredded (loose)
- whole wheat flour – 2 cups + 1/3 cup
- vital wheat gluten – 3 tablespoons
- all purpose flour – 1 cup
- butter – 2 to 3 tablespoons melted
The first thing I did was warm all the refrigerated items to room temperature (buttermilk, egg, yeast). I also warmed up the mixing bowl for the stand mixer with hot tap water. Then I combined 1/4 cup warm water, 1 tablespoon sugar and 2 tablespoons active dry yeast in the warm mixing bowl and let it sit for 5 to 10 minutes.
Then, using the dough hook, I mixed in the buttermilk, honey, salt, olive oil, egg, garlic powder, Italian herbs and Asiago cheese.
With the mixer running (increasing the speed as needed), I slowly added 2 cups whole wheat flour, 3 tablespoons vital wheat gluten and 1 cup all purpose flour. When it was thoroughly mixed and a dough had formed I switched off the mixer and let the dough rest for about 5 minutes. I then let it knead vigorously with the dough hook for another 5 or more minutes. I ended up adding the additional 1/3 cup whole wheat flour.
I then turned the dough out onto the counter, kneaded it a few times and cut it into 16 pieces by halving 4 times. I rolled the pieces of dough into ropes about 8 inches long, gave them a little twist and arranged them on baking trays sprayed with Baker’s Joy®. I covered the trays with a damp towel and left them in a warm place for the dough to rise for one hour.
I added garlic powder and garlic salt to the melted butter and brushed each strip of dough with it before baking them in a 400ºF oven until they started to brown on top (about 15 minutes?). As soon as I took the breadsticks out of the oven I brushed them again with the garlic butter mixture.
These garlic breadsticks aren’t particularly pretty but they do taste good!