Vida Recetas Editorial
Homemade garlic sticks are the perfect accompaniment to a freshly baked pizza. This medium-difficulty recipe lets you prepare sticks that are tender on the inside and slightly crispy on the outside, with an intense garlic and oregano flavor that the whole family will love. Originating from the Italian-American tradition, these sticks have become a classic in pizzerias, but making them at home is easier than you think and the result is infinitely better.
The dough, made with flour, fresh yeast, and a touch of sugar, is kneaded until it reaches a moist, elastic texture. Then, sticks of about 60 grams are formed, baked, and brushed with a generous mixture of butter, minced garlic, and oregano. The result: an irresistible bite that you can serve as an appetizer, side dish, or even as a base for dipping in sauces.
This recipe is ideal for those looking to impress at an informal dinner or to accompany a homemade pizza. If you have leftover dough, you can also freeze it and have sticks ready at any time. Go ahead and make them and enjoy the pleasure of homemade food!
Prep
25 min
Cook
5 min
Servings
14
Calories
124 kcal
In a bowl, place the flour, add a small teaspoon of sugar, about 5 g, and on one side, apart from the flour, 10 grams of salt.
Place the fresh yeast (38 g roll) by spreading it with your fingers on the flour.
We mix everything little by little with one hand while holding the bowl with the other hand.
Once it is well mixed, we add the water little by little and knead as you stir, you add a little more water and you keep stirring.
When the dough is ready and unified, you take it out of the bowl and start kneading it with your hands for about 5 minutes.
The dough should be wet, not dry, it is important for the preparation of garlic sticks.
If you have a scale it weighs pieces of approximately 60 grams, if you don't have a scale they should be the size of a baseball
Shape each 60-gram piece of dough into a ball or rolls.
In a pot over low heat, place 125 grams of butter, 2 tablespoons of olive oil, plus 2 finely chopped garlic cloves, 1 tablespoon of oregano and a pinch of salt not much, since butter is enough.
Stir by moving the pot so that the butter melts for about 8 minutes.
In a pudding pan (glass dish) that can be placed in the oven, impregnate the entire inside of the puddings with the butter mixture that we just prepared, make sure to spread well (not all of the mixture) otherwise the garlic sticks will stick to us.
We take a roll of dough and give it the cylindrical shape, of a length equal to the width of the pudding bowl and place it in the pudding pan once you give it the shape, you must leave them with a space of about 4 centimeters apart from each other since with the heat they will expand.
Once we have the puddings with the garlic sticks, let them ferment for about 15 minutes so that they will almost double in size.
After 15 minutes they will be fermented, we will place the puddings in the oven at about 180°C on medium high heat for 4 minutes.
After 4 minutes, take the puddings out of the oven and spread what was left of the mixture prepared above on top of the garlic sticks, add a good amount on top of the sticks.
Place the puddings back in the oven with high heat for approximately 4 minutes, this time depends on the oven you have, but they should be golden brown.
Take them out of the oven and let them rest for about 5 minutes now if you're going to enjoy!!
This recipe has a medium difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 25 minutes and the cooking time is 5 minutes.
This recipe is designed for 14 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
