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Garlic Butter Bread Stix

This recipe uses the same soft dough as the Pizza Roll recipe but I thought it needed it's own post because these Bread Stix are soooo good!


It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary.  

1 C Mix weighs approx. 125g.

Makes 10-12 Bread Stix


1 1/4 C MULTI-USE PIZZA MIX (156g)

2 t Baking Powder or 1/4 t Baking Soda

1/2 -1 t Garlic Powder


4 Egg Whites (120g) use fresh or carton

1/2 C Milk (120g)

2 t Apple Cider Vinegar (10g)


2-4 T Soft Butter

Sprinkle with more Garlic Powder

and Sea Salt to taste


Pre-heat your oven to 375°F. Butter a sheet pan or line with parchment paper.

1. In a medium-size bowl, whisk together the milk and vinegar. Whisk in the egg whites.

2. Whisk in the dry mix, baking powder and seasoning, if using and let the batter rest 15 minutes.

3. Use a spatula to press and turn the dough several times to firm up. The dough is soft and sticky so it's best handled with wet hands.

4. Use the spatula to transfer to your work surface and onto a baking liner or piece of parchment paper.

5. Wet your hands and press the dough into a rectangle about 1/2" thick (as if you were making focaccia). You can also divide the dough into 10-12 sections and roll into 'stix' or roll long and thin ropes and tie into knots like the picture above.

6. Bake about 20 minutes, remove from the oven and slice into 'stix'.

7. Move the bread 'stix' so there is a little space between them.

8. Brush with butter and sprinkle with garlic and salt.

9. Return to the oven and bake until golden and edges are crisping, about 10 more minutes.

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