How to Make Garlic and Herb Breadsticks | Julia at Home

[@rruni9828]

Julia, there is NOT a sole better at making me watch a cooking video than you. You are the very best.

[@faridredmi4aansari33]

Cudn't hv said it any better in her praise than those words....so, why waste our time? 👏🏽👍🏽💐

[@stormj5527]

This girl is my favorite to watch! Love her commentary and delicious food that I can ACTUALLY make!

[@sharonhendricks9706]

I can hardly wait to make these...Julia makes it look so easy and delicious! One thing I will change....I use granulated garlic instead of garlic powder. It's so much easier to sprinkle onto foods for more even distribution than powder, and it measures about the same. MY personal kitchen trinity is salt, fresh ground pepper and granulated garlic....then I go from there! ATK is one of our favorite KZbin shows to watch. When I ask my husband what he'd like to watch, he usually says....let's watch "the girls"....and I know exactly what he's talking about!

[@asweetnspicyginger2443]

garlic powder is a staple in my cooking.

[@sycamoregrad901]

I just made these and they were, without a doubt, the EASIEST and tastiest thing I’ve ever baked. Hands down!

[@metanoia1122]

Just learned that I could use the food processor for kneading dough. Thank you!

[@sammiew06]

Ingredients 71/3 Oz bread flour 3 Oz semolina flour 2t sugar 2t instant yeast Salt Process all this ½ cup warm water 115-120 degrees Fahrenheit +2 T or 5 Oz ¼ cup leaguer ( beer by any other name) 1 ½ t olive oil 2t white vinegar

[@NolaDeb]

Making dough in a food processor? YES! I am so there! I love that you explain 'why' you use a certain product or method as you go through the steps of making a recipe. I find that information just as important as measuring ingredients. Which is just one of the many reasons why I SUBSCRIBE to your KZbin Channel. 🏆 I can't wait to try this recipe. Thank you so much for sharing. 💓🥖

[@summerrose1545]

Yup, like WHY she needs to make sure the temp of water is at 115° "to activate" the 8NSTANT yeast that she mentioned doesn't need to be activated since they are instant and rapid rise. [Scratching my head] Then after the effort of making sure the water temp is not below 110° or above 120° (to activate the instant yeast) she then ahead goes on pouring COLD beer and a few more room temp liquids that obviously offset the effort of making sure the water temp was at 110°??? I am sure the recipe works and is delicious but all the 'scientific' explanations are not necessary IMHO. I'll be trying this recipe anyway and grateful that they share it on here.

[@nchiusanochiusano5993]

Hi There Julia! I Just Love Your Wonderful Cooking At Home Recipes That Are More Geared To The Beginner Cooks Like Myself. I Truly Would Love To See A Recipe Book From You That Gives These Nice and Not So Complicated Recipes With Ingredients That Might Be In Our Pantry Or At Least Very Accessible. Thank You So Much! Nick😁

[@janjaylangelo4]

I cooked spaghetti for dinner tonight. Made this recipe without the samolina and beer. the bread sticks turned out really good, my family loved them. This will be a keeper, can’t wait to make a pizza out of this dough. Thank you, so easy to make!

[@sycamoregrad901]

These are amazing! I went 6 minutes per side. Gave a really nice crispness. This is my second time. I really have to watch the salt. Have over-salted the sprinkle both times!

[@barcham]

A little tip for Canadian viewers... forget the bread flour and simply use regular Canadian all-purpose flour. Canadian AP flour has as much or more protein than American bread flour. So don't worry about having to keep two kinds of flour on hand, in Canada it is totally unnecessary.

[@flip22]

Until you make a cake

[@barcham]

@@flip22 Which also does not use bread flour. And it is a very simple thing to make cake flour from AP flour, all you need to do is replace 2 tablespoons per cup of flour with 2 tbsps of cornstarch.

[@b_uppy]

I just add extra egg yolks to my American flour...

[@barcham]

@@b_uppy Add some vital wheat gluten is fine, I would not add egg yolks to any recipe that does not call for them. That would not work for vegan recipes either.

[@b_uppy]

@@barcham I've done it to different ones with great results. No vegans here...

[@lsieu]

Thanks for posting this bread stick video, ATK! I love the tip on adding the salt after the dough rests! And the lawnmower beer! 😁👍

[@4xMema]

Couple questions: 1. Can these be frozen prior to baking, so I can always have some on hand? 2. Can just the dough itself be divided and frozen for later use? AND if so to both of these questions, what would the defrosting / baking directions? Thank you for all you do and teaching me so much!!!!!!!

[@savitakirsh4359]

Julia, I tried this with pizza dough and it was delicious. Thank you for sharing your ideas.

[@mddell58]

If I could save THYME in a bottle, the first thing that I'd like to do..... Is to save every day..... ♥️ Great video, Julia

[@aarteestmj4958]

Thanks for the recipe. And your hair looks great!

[@rosemarygb6015]

so good and easy to make

[@laurreneberry3480]

I'm adding this to my bread recipes.

[@tomsaaristo6294]

I really feel like I can do this and can't wait to give it a try. Thank you Julia at Home!

[@chefjoesplaylists2565]

Autolysis combines the concepts of automatic process, or self directed processes and lysis, or rupturing a cell or spore. This means rupturing the rock hard yeast spore capsule so it can grow. Autolyse is also another term for self rising.

[@marilynsnider8183]

I love bread sticks. Very easy.

[@christophercurcio4722]

The website doesn't list the ingredients or instructions to make the dough. So, here it is: 1 1/3 cups bread flour (7 1/3 oz.) ½ cup semolina flour (3 oz.) 2 teaspoons instant yeast 2 teaspoons of sugar ½ cup plus two tablespoons warm water (5 oz.), 115-200 degrees ¼ cup lager, room temp. 1 ½ teaspoons olive oil 2 teaspoons white vinegar 2 teaspoons table salt Add all dry ingredients for the dough to a food processor. Process for a couple seconds to combine. Mix together warm water, beer, olive oil and vinegar in a measuring cup. With the processor running, pour the liquid through the feed tube and process until dough begins to form. Let dough rest for 10 minutes in the processor. Add the salt and process until a soft, satiny ball forms. Turn out dough and knead for a few seconds to bring it together. Divide dough into 2 equal pieces. Roll and stretch 1 piece of dough into 9 by 5-inch rectangle on lightly floured counter. Transfer dough to half of prepared sheet, with short ends parallel to long sides of sheet. Repeat with remaining dough piece and place on other half of sheet.

[@sarahwestling9438]

Thank you!

[@christophercurcio4722]

@@sarahwestling9438 👍😎

[@iswoman]

Thank you!

[@mcolbym]

You are the greatest!!

[@catherineb6561]

I need to buy some bread flour and try these...YUM!

[@kathyowens9901]

Can't wait to try this recipe! Looks delish.

[@patkern185]

I, too, make my bread and pizza dough in the food processor and I highly recommend the method. This recipe sounds good..I'll give it a try...THANKS!

[@roxanneturpin620]

More please! Love your show Julia!

[@travissimpson7061]

Can you add flavorings to the dough before you roll it out after it's rested or should you wait until it's time to bake?

[@MrKirby365]

The way she picked up the tray after she had said oh you should smell these... I thought for a second she was gonna walk it over to the camera and be like here smell...lol

[@mariaboletsis3188]

Looks AMAZING as always!!! And so easy to make! Thank you Julia At Home!

[@BlueJazzBoyNZ]

+ Rosie the Riveter iconic

[@jacquepayne426]

I love garlic powder i put it in everything

[@squiggy18]

Lol, you look like the poster girl "We Can Do It!"

[@stewarth]

Okay, need some info on your bench scraper and plastic wrap dispenser. Both seem lovely

[@stewarth]

I'm interested in the first bench scraper, not the one you cut the sticks with

[@suemerritt1679]

Yummy!🥰

[@eberlinschwinn5634]

Love this dough recipe and the short rise time. Thank you. These look delicious.

[@MsLansones]

Making this!

[@IceColdProfessional]

This just shows me I need alot more cooking equipment.

[@guy420man]

What is that plastic wrap dispenser...looks great...

[@smurphy131421]

What is that plastic wrap contraption? I want one.

[@fredchenze8676]

Me too

[@davidnorris8852]

Hahaha my sister's dog always barks when the meal is done. Idk how she knows but she's our lil dinner bell

[@epayne323]

Just casually serving seared scallops like it ain't no thang but a chicken wang

[@kaminidandapani9047]

I will certainly try this. I had a question, however. You mentioned that the water temperature should be between 110 and 120 degrees F and it was 111 degrees before you added in the beer, vinegar and oil. Wouldn't that have dropped the temperature so that when this combined liquid was added to the dry ingredients, it would not have been at the ideal temperature? Could you please clarify? Thanks very much!

[@summerrose1545]

I have exactly the same ques. What was the concern about measuring the temp to make sure it was 115° when it was for sure way below that after adding COLD beer and a few other room temp liquids?

[@tallonaseves5841]

Knowing how ATK tends to write recipes, I’d guess that it’s mostly just about making sure the liquid ingredients aren’t *cold. You’re not trying to bloom the yeast, you just don’t want the chill to slow them down. Since a lot of people use chilled water (either from a water cooler, bottled water in fridge, brita-style filter, etc) when cooking, this makes sure that even with adding the other ingredients, the liquid won’t be super cold and slow down fermentation.

[@LifeHacks-ut4pc]

They never answer good questions.

[@summerrose1545]

@@LifeHacks-ut4pc have they ever answered ANY ques at all? I don't follow their comments sections so IDK

[@LifeHacks-ut4pc]

@@summerrose1545 No they never answer at all. One way conversation.

[@Reinolds_Recipes]

Nice video! Going to try this :) thank you again for sharing… new subscriber here 😍☺️

[@jvc43523]

Bravo 👏🏻👏🏻👏🏻

[@pfurrie]

Is the beer cold or at room temp? Cold would drop the temp of the water that is needed to activate the year, so... ?

[@b_uppy]

Pizza dough doesn't need to rise much...

[@patrickcallahan2210]

Cool plastic wrap dispenser! Any info on what it is and where to find?

[@BostonBorn]

QVC

[@emilyhandtke5283]

it's on amazon I got it as well, it's the wrap n snap, it's life changing :)

[@b_uppy]

Where does she use it? I need a Costco wrap-sized one.

[@barbaraann7664]

Yum!

[@happycze]

im curious why do you keep yeast in doses, why dont you use yeast in bags (7g oetker) instead?

[@Pop013]

Cut freezing bag and cover dough withh it, dont need oil on bag if dough doesnt stick. 3l plastic bag is big enough

[@leonardhatcher3272]

Can you replace the warm water with warm beer?

[@b.powell3480]

Better than breadsticks at olive garden!!

[@stevenseverance3692]

Sounds Delicious 😋!!! Sincerely Yours 🤠 Mr Severance, "The Cake 😋🍰🥫🎂🥳🎈🎉 Man", "World 🌎🌍 Cruiser"&"Succulent Collector", and"Teacup's & Saucer's Set's and Teapot's 🫖 Collector".

[@karendtm2]

I sent my husband to the store for bread flour, he returned with regular flour as it was "cheaper", is there a way to bring regular flour up to speed?

[@SherryDSTL]

@karencottrell for every cup of all purpose flour, remove 1 T flour and add 1 T vital wheat gluten. Yes, this means you need to buy vital wheat gluten but I buy King Arthur all purpose flour at Costco in 12 lb bags, then add vital wheat gluten when I need bread flour. This is a Smitten Kitchen hack.

[@HayTatsuko]

Hauling out a bottle of Weihenstephaner Original Premium as an ingredient was the real power move in this dish, for me.

[@valeriebudhwa6834]

Looks yum yum . Thank you for another video of unique recipes from America Test Kitchen . You're so gorgeous .

[@rucksackransack]

Looks delicious going to try soon. Any reason not to roll the the cut-up strips into cylinders before baking?

[@marcellasaputra2948]

share yummy lasagna recepice please

[@laurenaxtonbrereton6954]

What is that cling wrap dispenser???!!! 😮

[@weston.weston]

I ❤ your content, Julia!!

[@travissimpson7061]

Does Ms. Bridgette have her own show?

[@sammiew06]

2 teaspoons table salt

[@wildshadowstar]

I don’t drink any alcohol, so I don’t usually keep anything on hand. And you can’t buy just in bottle of beer, you have to buy a six pack at least, in the stores. What should I use instead of the beer?

[@hi-xf7cj]

Most supermarkets sell beer by the can. I just bought a 32 oz can of Old Milwaukee Ice for are a recipe at Smith's/Kroger for $2.50

[@ResidualConfusion]

I don't drink, either, but I've noticed that convenience markets and Walgreens have beer by the bottle/can in their cold cases. No idea about price, though.

[@kimberlybamford1072]

can you substitute the beer with some other ingredient? I"m allergic to alcohol.

[@4xMema]

When can I get the butter melting pot?

[@garryr]

What is that plastic wrap dispenser?

[@kayanncee8291]

I wish ATK would use grams in their recipes.

[@meichingchan5644]

Can we replace the beer?

[@chrisandersen5635]

Club soda.

[@kellyszymanski978]

I am highly allergic to alcohol. What can I use instead of beer?

[@potapotapotapotapotapota]

my late answer would be soda water

[@faridredmi4aansari33]

This newbie (73+! 😂) is gingerly getting ready to try this recipe for Mrs & self (and then for our kids and grand kids when they turn up -if I dont screwup!). Some Qs: 1) Any non-alcoholic fluid to replace beer? (Religious n ethical prohibitions). Will some plain soda water work? We hv non-alcoholic beer _though not v readily available_ ;wl that work to some extent? 2) *Fresh* thyme (and, oregano, etc., most of European herbs n things like celery, not easily available, if at all). Can dried herbs work to an extent? 3) Ours in an OTG. So, I guess, NO flipping, temperature at 450°F, and cook time of 5± minutes with BOTH upper & lower heating elements *simultaneously* on ought to work? Confused!🤔 Looking forward to some guidance; Thanks. No, today is NOT the D-Day! 😂 4) If all goes reasonably well (with a few attempts), may try this with mashed potato (with some of the spices/additives as in your dough) instead of dough. *If some viewer has experience of this, please do share!*

[@lanaroberts2937]

I can't wait to make these!!!!

[@XavierKatzone]

Dough recipe links: kzbin.info/www/bejne/l4KQnGSPgt1mf80 ... and ... www.americastestkitchen.com/recipes/10602-one-hour-pizza

[@jvc43523]

👏🏻👏🏻👏🏻

[@stooge81]

Looks delish! (Julia...might I recommend a full body apron the next time you make these? ;^)

[@iswoman]

When I noticed the butter spots, I though the same thing! I bet when she isn't cooking for the camera, she goes slower and stands further away lol😄

[@dgarnett4220]

Didn’t find recipe. Not leaving email or signing up. Any one recipe?

[@b.powell3480]

Here in California, no pizza place or restaurant will sell anyone raw pizza dough!!

[@iswoman]

Can you find it in the freezer section of the supermarket?

[@lsieu]

Where can I get that plastic wrap cutter?!?!???

[@muhsinahabdullah4411]

Would you please include substitutes for alcoholic ingredients for those of us that have dietary restrictions!!

[@rosemarygb6015]

maybe plain seltzer? i have used that as a sub for beer in quick bread recipes.....

[@iswoman]

Or non-alcoholic beer? Not sure if it's 100 percent alcohol free. She uses the beer for flavor, so I think you can just add more water, just won't taste as good.

[@louisel.sinniger2057]

Well, needless to say this will be another addition to my pasta nights! Thanks

[@pjohn1435]

Eaze Pezze

[@scotto9591]

I have a sincere question, everyone doesn't need to laugh. 🤦🏼‍♂️ I've always used different measuring cups for different ingredients. I've always wondered scooping flour in a cup then measuring and then using the same cup to to scoop sugar or corn meal, etc; would "cross contaminate" the different products. 🤷🏼‍♂️ Shouldn't the beer be at room temperature at least so it doesn't affect the temperature of the water?

[@glowclub2025]

Why do you say we can get the recipe for free from the website when you can’t?!!! So frustrating- I don’t want to provide my credit card info to get 2 weeks free just to get this recipe!!

[@carolyn9214]

Hmmmm. . .what to do with the rest of that beer. . .😹😹😹

[@b_uppy]

I like soft Domino's-like bread...

[@infin1ty850]

If you're going to take the time to give measurements in weight, why not it in grams to make thing easier?

[@babsk4071]

What was the extra liquid after the beer I don’t even remember seeing it being poured that would’ve been helpful I did see the word vinegar in there but I don’t believe you put in a half a cups worth in that looked about a half a cup of something just before the bottle of oil and just after the beer

[@EliTripps]

that was the small measuring cup she used for the beer. i bet that was a jump cut. not like her to not display her special tiny measuring cup.

[@babsk4071]

Tx Sandra… Just Curious…like The lady this from TEST KITCHEN -Years ago Like The Processor option👍

[@babsk4071]

Oh my gosh Sandra I caught it the beer was in the cup she added a Dash out of the bottle and with captions there was no wording as to what was in the cup it was just known by how much she added🙃 And here for once I didn’t think I needed the captions on nobody was in the room with me ha ha I didn’t need to be quiet is what I mean thank you again enjoy your garlic bread I’ll be having some soon after that video probably not homemade now ha ha

[@sociopathmercenary]

I'm here for the sound effects Ooooh Mmmmph Ahhhh I forgot OhHoHo

[@hi-xf7cj]

What sounds do they make when they do not like what they just tasted? Or do they have to fake it?

[@MegaFortinbras]

I wouldn't put thyme in my stock, because I can flavor it later, and I might not want that flavor. Also, I prefer to weigh in grams.

[@gailmaria2502]

Fantastic recipe, but you lost me at the 1/4 cup of beer, not a drinker so the rest would be garbage

[@MaryFilkins]

Zero lager in the house.so I used a cider ale. And no bread flour, so I added VWG and it all magically disappeared within minutes. Poof!!!

[@pamcadd8658]

I was disappointed to see that this links to a recipe starting with frozen pizza dough, not the dough that Julia is making. I can watch again and write it down, but usually the linked recipe is the same as the video.

[@pamcadd8658]

@@sandrah7512 Thanks, Sandra! I found it, so it will be easy for me to put in Paprika.

[@abbyarnold4164]

love you Julia but you don’t need the fake eyelashes!

[@BatPotatoes]

use grams for weight measurements in your recipes, all modern digital scales have a metric option, there is absolutely zero reason for you not to.

[@lisaboban]

I'm at a loss as to what the parchment paper adds to this process. Seems like it's more annoying than useful. Why not do this directly on the baking sheet? But I can attest this makes terrific pizza dough. It's my go to recipe.

[@barcham]

I had the same reaction. In fact, I would stretch the dough out directly on the counter and then transfer it to the parchment paper on the sheet pan. The parchment paper will make the pan easier to clean after, as well as prevent the dough from sticking. You could also use a silpat instead of the parchment paper.

[@johnhpalmer6098]

The main reason for parchment paper is to reduce the sticking, much like silicone mats. In this instance, it helps reduce the dough from sticking to the baking sheet, of which it may do and is often considered a just in case thing.

[@lisaboban]

@@johnhpalmer6098 but you grease the parchment paper. You can just grease the baking sheet, no?

[@johnhpalmer6098]

@@lisaboban I don't think you grease the parchment as there is no need to. I don't think Julia did in this video clip.

[@johnhpalmer6098]

@@lisaboban With a few exceptions, and even there, it's to get it to stick to the pan so it does not slide out, and is often done with cake batters in say, a spring form pan, but generally it's not necessary to grease parchment paper and if you look closely, the sheet used here is not greased. When greasing parchment, when needed, it's usually done with melted butter and it's brushed on.

[@robertsolomon3764]

Can you say "store bought"?

[@maxp9646]

"Someone is gonna get a fat one in the end"

[@CharlesLumia]

Oh measuring ingredients what are we Europeans??? We measure volume like real bakers lol

[@ntheobsn]

Lol real bakers. Pretentious.

[@barcham]

Actually, Europeans and Canadians measure ingredients in GRAMS, which is much more accurate. Salt, for one thing, should always be weighed and never measured by volume.

[@barcham]

@@ntheobsn And totally inaccurate as well.

[@CharlesLumia]

I was joking of course! Oh you crazy kids

[@Sinister_Monster]

Can you please stick to one system of measurement please? Weight and volumetric? Who does that? You have a scale why don't you use that for everything. It would be so much more reproducible for others!

[@jspicecue1463]

ounces and not milligrams really?

[@bobby_greene]

Can I measure mine in carats?

[@BostonBorn]

Welcome to America (it’s in the name).