There’s something magical about the aroma of fresh bread wafting through your kitchen—especially when it’s infused with roasted garlic and basil. These twisted breadsticks strike a perfect balance between a crisp golden crust and a fluffy, tender inside. The subtle basil adds a lovely herbal note without overpowering, while the roasted garlic delivers a rich, savory punch. Whether paired with marinara, nestled next to a warm bowl of soup, or served with a fresh salad, these breadsticks are sure to steal the show. Want to take things up a notch? Top them with cheese or seeds for an added crunch.
Ingredients for Garlic-Basil Twisted Breadsticks
Roasted Garlic
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1 large head of garlic
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1 Tbsp olive oil (0.5 fl oz / 15 milliliters)
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Salt and black pepper, to taste
Dough
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1 cup warm water, 110–115°F (8.5 fl oz / 250 milliliters, 43–46°C)
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1/2 cup warm milk (4 fl oz / 120 milliliters)
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2 1/4 tsp active dry yeast (or use rapid rise and reduce proof time)
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1 Tbsp sugar (0.5 oz / 15 grams)
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3 1/2 to 4 cups bread or all-purpose flour (15.75–18 oz / 450–510 grams)
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2 Tbsp roasted garlic (or substitute with minced garlic) (1 oz / 30 grams)
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1 Tbsp fresh basil or 2 Tbsp dried basil (0.2 oz / 6 grams or 0.4 oz / 12 grams)
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2 Tbsp olive oil or vegetable oil (1 fl oz / 30 milliliters)
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Coarse salt (I use Kosher), to taste
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Freshly ground black pepper, to taste
Optional Toppings
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1/2 stick butter, melted (2 oz / 57 grams)
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Shredded cheese (your favorite variety)
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Sesame seeds
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Poppy seeds
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Any toppings you love on breadsticks
How to Make Garlic-Basil Twisted Breadsticks
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To roast the garlic, slice the top off the head to expose the cloves. Lightly season with salt and pepper and drizzle with 1 Tbsp (15 milliliters) olive oil. Place in a small baking dish, cover with foil, and bake at 375°F (190°C) for 40 minutes.
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In a large bowl or stand mixer with a dough hook, combine sugar, yeast, warm water, and warm milk. (Tip: mix the liquids and microwave for about 25 seconds to reach the right temp—110–120°F / 43–49°C.) Let the mixture sit for 5 minutes, or until the yeast is foamy. If it doesn’t bloom, start again.
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Stir in the olive oil.
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Add in flour, salt, roasted garlic, and basil.
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Mix by hand or with a dough hook for about 1 minute to bring it together. Then continue kneading for another 7 minutes until smooth.
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If the dough is too wet, add flour a tablespoon at a time until it forms a soft, tacky dough that pulls away cleanly. It should spring back slowly when poked.
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Lightly oil a large bowl and place the dough inside. Spray or rub the dough with oil. Cover with plastic wrap and let rise in a warm, draft-free place until doubled—about 1 to 2 hours. You can mark the outside of the bowl to track its rise.
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Once risen, punch down the dough a few times to deflate.
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Divide into two equal portions and let rest under a towel for 10 minutes. Meanwhile, preheat oven to 375°F (190°C). Line a baking sheet with parchment or silicone mat, or lightly grease/dust with cornmeal.
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Roll each dough ball into a 6×10 inch (15×25 cm) rectangle. Brush with melted butter and season with salt and pepper. Slice into 1.5-inch (4 cm) wide strips and twist by rolling one end forward and the other backward, or leave straight if preferred.
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Place twists on the prepared baking sheet. Sprinkle with extra salt and pepper. Let rest for 10 minutes.
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Bake in the preheated oven for 15–18 minutes.
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Remove from oven and push breadsticks together slightly. Sprinkle with shredded cheese and any toppings you like, then return to oven for 4–6 minutes until melted and bubbly. If skipping toppings, simply bake 20–25 minutes and brush with butter when done.
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These rarely make it past dinner—no need to worry about leftovers. They disappear fast!
Final Thoughts
These garlic-basil breadsticks are so addictive, they may never see the light of leftovers. The twisted shape gives them a rustic, bakery-style look, and the flavors are warm, rich, and comforting. From soups and pastas to party platters and solo snacking, they make a perfect addition to almost any meal. Bonus: your kitchen will smell divine. Make extra—you’ve been warned!
