The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

roasted garlic in breadsticks

cricketcmc's picture

roasted garlic in breadsticks

Recently I saw a recipe for raosting garlic whole to use in recipes and thought that it would be mighty tasty in some fresh homemade breadsticks. I'm wondering about how much to use though per batch of breadsticks, my recipe makes 18, and also how exactly to incorporate them into the dough.

Thanks in advance for any suggestions.


wally's picture


I haven't used roasted garlic in breadsticks yet, but I have successfully used it to make a Provence bread called fougasse, which produces something akin to breadsticks, but chewier.  Hammelman suggests in a recipe for Roasted-Potato Bread using garlic equivalent to 3% of TFW, and I've found that to work well in my fougasse.  It yields garlic overtones, as opposed to an overwhelming flavor, so you can adjust accordingly.

After roasting the garlic and letting it cool, I mash the bulbs and add them to the other ingredients in the first mix.

Good luck-



ehanner's picture


I have done this a couple times with good success. Start by roasting whole heads of garlic with a little olive oil drizzled on the cut open top. When done and cool, chop finely and add to the dough near the end of mixing. I wouldn't add any additional oil if you want the sticks to be crunchy. I roll the dough out thin and cut with a pizza roller cutter and coat them with seeds and salt. Hope this helps.


pmccool's picture

was a garlic bread that he did some time back.  It isn't breadsticks, but if you like a load of garlic in your bread, you may want to read this post from Eric.


althetrainer's picture

is so delicious in breads.  I cut off the root end of the garlic then pan fried them with a bit of olive oil (the peel will come off) then added them into my sourdough sesaem free form loaves. 

I believe breadsticks will work too but you may want to try wrap most of the garlic pieces inside the dough.  I noticed the garlic exposed directly to the heat tended to be a bit bitter.  The ones baked inside the bread tasted heavenily. 

How much garlic to use in a loaf really depends on your taste.  I love roasted garlic bread so I will try to put as many pieces as my dough will take.  I have used 5 small heads of garlic in just one round loaf.  I kept kneading them into the dough and once the dough couldn't take any more the extras just kept falling out.  That's when I knew I couldn't add any more. 

Best of luck!

Mini Oven's picture
Mini Oven

My favorite is to put lots of sliced & mashed cooked (actually lightly boiled in oil) garlic inside wrapped sticks.  Roll dough to a large rectangle about 1/4 inch thin and with the pizza cutter cut off inch wide strips.  Pipe garlic (mixture of tasty mashed potatoes and garlic) down the middle of strip and lightly mist dough.  Starting with one end wrap diagonally concealing the garlic inside.  Let rest 10 min and then pull to a longer shape rolling in a mixture of flax and sesame seeds, proof and bake. 

Once baked, I sometimes split them lengthwise and trail folded over thinly sliced pepperoni or fresh picked basil leaves down the length.  


AnnaInMD's picture

parmesean, garlic and for color finely chopped chipotle. I rolled them in sesame, fennel and poppy seeds. I was kind of disappointed. First, the seeds all fell off and then the bread sticks tasted just ok. Not sure what I expected, but I would love to make a breadstick that is shiny with coarse salt sticking to it. What kind of wash should I put on prior to rolling in salt ?  Egg - cornstarch - milk ?

Thanks all,