Fresh Milled Breadsticks
Fresh milled breadsticks are soft, slightly enriched dough hand-rolled into 7-inch logs, proofed until pillowy, and baked with a garlic-butter brush for an Olive Garden style finish.
Key Takeaways
- Hard white wheat keeps the crumb soft and the flavor mild.
- A short bulk ferment (45 min) plus a shaped proof gives the pillowy interior.
- Brush twice with butter — before and right after baking — for the signature gloss.
- These freeze beautifully and reheat in 5 minutes.
About this recipe
Soft, buttery breadsticks made with 100% fresh milled flour — perfect alongside soups, pasta, or salads. Yield 12 breadsticks. Prep 20 min, proof 75 min, bake 15 min.
Prep: 20 min
Bake: 15 min
Hydration: 67%
Ingredients
- Fresh milled hard white wheat flour450 g (about 3¾ cups, sifted)
- Warm water (100°F)280 g (1¼ cups)
- Honey15 g (1 Tbsp)
- Instant yeast6 g (2 tsp)
- Olive oil20 g (1½ Tbsp)
- Fine sea salt8 g (1¼ tsp)
- Melted butter for brushing45 g (3 Tbsp)
- Garlic powder½ tsp
- Flaky saltto taste
Instructions
- 1
Combine water, honey, and yeast; rest 5 minutes.
- 2
Add flour, oil, and salt. Mix to a shaggy dough, autolyse 20 minutes.
- 3
Knead 7–8 minutes until smooth and slightly tacky.
- 4
Bulk ferment 45 minutes until risen by half.
- 5
Divide into 12 pieces (about 65 g each). Roll each into a 7-inch log.
- 6
Place logs on parchment with 1 inch between. Brush with half the melted butter.
- 7
Proof 30 minutes until puffy.
- 8
Bake at 400°F (205°C) for 13–15 minutes until golden.
- 9
Mix remaining melted butter with garlic powder; brush over hot breadsticks. Sprinkle with flaky salt.
new to fresh-milled flour? start here — hydration, gluten development, and grain choice tips that make this recipe work.
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Related Techniques
How to Autolyse Fresh Milled Flour
Combine flour and water and let it rest before adding yeast and salt. Bran softens, gluten develops passively, and the final dough is dramatically easier to handle.
How to Increase Hydration Successfully
Raise water in 5% increments, autolyse longer, and lean on stretch and folds instead of kneading.
Related Troubleshooting
How do I know if my dough is under-proofed?
Dough goes into the oven before fermentation has built enough gas and gluten extensibility, producing a dense, tight loaf.
Why is my fresh milled dough too sticky?
Fresh milled dough sticks to hands, bench, and bannetons and never feels manageable.
Why is my dough slack and won't hold its shape?
Dough that spreads, sags, or refuses to hold a tight boule or batard shape.