Garlic Butter Grilled Breadsticks.
This grilled bread is a favorite of ours. Garlic butter grilled breadsticks are such a hit – like a toasty pizza dough doused in garlicky herb butter and lots of parmesan cheese. Always a winner!
Oh hello!
This is where I grill pizza dough, smother it with melted butter, tons of garlic and fresh herbs, then slice it into strips and call it breadsticks.
My kind of breadsticks.
I debated on calling them… pizza sticks? Grilled dough sticks? Grilled pizza bites? I had no idea what to call them for you. But we call them grilled breadsticks. Even if they are just grilled pizza dough. Sliced into strips. Doused in garlicky butter.
I just can’t get enough of the butter part. I mean you can straight up SEE the butter here, right?
So here’s how I do it!
I like to use my pizza dough recipe. Usually half of the recipe. But you can use any pizza dough that you like! One from Trader Joe’s, one from your favorite pizza joint – anything.
While the dough rises, I make the most delicious garlic butter. Butter, garlic, salt, fresh herbs like parsley and basil. Any herbs work! I melt this all together in a saucepan and let it sit and marry together.
The grill is preheated to the highest setting. I roll out the dough like I’m going to make a pizza – but that’s it! The dough itself goes right on the grill, just plain. I grill it until it’s puffy and cooked and charred in a few places.
The minute it comes off the grill, I brush the garlic butter over every.single.inch. Don’t miss a spot! Then give it a big sprinkle of parmesan cheese.
I let this sit for a few minutes and slightly cool. Then I slice it into strips.
THAT IS IT.
Embarrassingly easy, but wildly delicious. Sometimes I make this as a carb-y side dish for dinner and everyone devours it. It’s like a pizza without sauce or cheese or toppings. In a very excellent way!
Best side dish alert!
Garlic Butter Grilled Breadsticks
Garlic Butter Grilled Breadsticks
Ingredients
- 1 cup warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- flour and/or coarse cornmeal for dusting
- ½ cup unsalted butter
- 8 garlic cloves, minced
- ½ cup chopped herbs, like basil and parsley
- kosher salt
- ½ cup finely grated parmesan cheese
Instructions
- In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add the flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional ½ cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 to 1.5 hours.
- After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it loosely into your desired shape. I like to get it as thin as I can here. If it’s easier, you can also cut the dough in half and do this in two separate pieces. Place the towel back over the dough to rest.
- Preheat the grill to high heat for 10 to 15 minutes - you want the temperature to be around 450 to 500 degrees F. If needed, lower the temperature a little bit.
- Combine the butter, garlic, herbs and a big pinch of salt in a saucepan over medium-low heat. Cook until the butter melts. Set the mixture aside.
- Generously cover a pizza peel with flour and coarse grind cornmeal. This will help prevent the dough from sticking.
- Moving quickly, transfer your pizza dough to the pizza peel, quickly rolling it a bit more if needed but making sure the entire bottom is floured/cornmeal very well.
- Quickly and gently use a spatula or additional pizza peel to slide your pizza directly on to the grill grates. Decrease the heat directly under the pizza to low - just that single burner. Close the lid and cook until the pizza dough is bubbly and golden, anywhere from 5 to 8 minutes – but this will depend on the thickness of your crust. Just be sure to continue to check it. Flip the dough and cook for 2 to 3 minutes more. It will be finished when the edges are golden and puffed up, with a few places charred.
- Remove the dough and place it on a baking sheet. Brush the melted garlic herby butter all over the dough - top and bottom. Use up all that butter!
- Sprinkle it with parmesan cheese all over. Slice into breadsticks or pieces and serve!
Did you make this recipe?
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I appreciate you so much!
Butter forever.
