Now, let’s get to the fun part – making these delicious breadsticks! Follow these step-by-step instructions for guaranteed cheesy garlic breadstick success:

Step 1: Activate the Yeast

1. In a large bowl, combine the warm water and sugar. Stir until the sugar is dissolved.
2. Sprinkle the active dry yeast over the warm water mixture. Let it sit for 5-10 minutes, or until the yeast becomes foamy and bubbly. This indicates that the yeast is active and ready to work its magic.

Step 2: Prepare the Dough

1. Add the olive oil and salt to the yeast mixture. Stir to combine.
2. Gradually add the all-purpose flour, one cup at a time, mixing with a wooden spoon or spatula until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, or until the dough is smooth, elastic, and no longer sticky. If the dough is too sticky, add a little more flour, one tablespoon at a time. If it’s too dry, add a teaspoon of water at a time.
4. Form the dough into a ball and place it in a lightly oiled bowl. Turn the dough to coat it in oil.
5. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This is crucial for developing the light and airy texture of the breadsticks. A warm place could be a slightly warmed oven (turned off!), a sunny spot, or even just a warm corner of your kitchen.

Step 3: Prepare the Garlic Butter

1. While the dough is rising, prepare the garlic butter. In a small saucepan or microwave-safe bowl, melt the butter.
2. Add the minced garlic, Italian herbs, salt, and pepper to the melted butter. Stir well to combine.
3. Set the garlic butter aside to allow the flavors to meld together. The warmth of the butter will help infuse the garlic and herbs, creating a more flavorful topping.

Step 4: Shape the Breadsticks

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes cleanup easier.
2. Once the dough has doubled in size, gently punch it down to release the air.
3. Turn the dough out onto a lightly floured surface. Divide the dough in half.
4. Roll out each half of the dough into a rectangle, about 12×16 inches and about ¼ inch thick.
5. Using a pizza cutter or knife, cut each rectangle into breadsticks, about 1 inch wide and 4-6 inches long. The size is up to you, but this is a good guideline for manageable breadsticks.

Step 5: Assemble and Bake

1. Arrange the breadsticks on the prepared baking sheet, leaving some space between them for even baking.
2. Brush the breadsticks generously with the garlic butter. Make sure to get into all the crevices.
3. Sprinkle the shredded mozzarella and parmesan cheese evenly over the breadsticks. Don’t be shy with the cheese – this is what makes them irresistible!
4. Bake for 12-15 minutes, or until the breadsticks are golden brown and the cheese is melted and bubbly. Keep an eye on them towards the end of baking to prevent burning, as oven temperatures can vary.

Step 6: Final Touches and Serving

1. Remove the breadsticks from the oven and brush them with any remaining garlic butter (optional, but highly recommended for extra flavor and moisture).
2. If desired, garnish with fresh chopped parsley.
3. Let the breadsticks cool slightly on the baking sheet before serving. This allows the cheese to set a bit and prevents burning your mouth!
4. Serve warm and enjoy the cheesy, garlicky goodness!

Troubleshooting Tips During Baking:

• Breadsticks Browning Too Quickly: If the breadsticks are browning too fast, especially on the edges, reduce the oven temperature by 25°F (15°C) and continue baking. You can also loosely tent the baking sheet with foil to prevent further browning.
• Cheese Not Melting Properly: Ensure the oven is preheated to the correct temperature. If the cheese isn’t melting, you can broil the breadsticks for the last minute or two of baking, watching closely to prevent burning.
• Breadsticks Too Doughy: If the breadsticks are still doughy in the center, even after the recommended baking time, bake them for a few more minutes. This could be due to variations in oven temperature or dough thickness.