Ryan and I love getting breadsticks whenever we go out for pizza. We are what you might call breadstick connoisseurs. We order them at every pizza place that we go to. Then we talk about which ones we like and which ones we don’t. And while the verdict is still out on which place has the best breadsticks we have determined that the best have the following qualities: thin, buttery, chewy, buttery, garlicky oh and did I mention buttery?
As you can tell by that description, I am not hiding the fact that these are loaded with butter. Trying to make breadsticks without all the butter just isn’t the same. But these breadsticks aren’t just brushed with any old butter. No, no that wouldn’t do at all. Right after they come out of the oven, the chewy, hot breadsticks are brushed with an herb garlic butter. Yeah, I went there.
Note: I used a pizza stone to bake these breadsticks on. I really recommend it if you had one. It helps get the breadsticks cook evenly and helps add a little crunch to the bottom. If you don’t have one though, no worries a baking sheet will work just fine.
Preheat oven (and baking stone if using) to 400 degrees.
Combine first six ingredients together in a bowl. Slowly mix in milk until dough forms.
Lightly flour a cutting board or other hard surface and kneed dough a 4 times. Roll dough to 1/4 inch thick and cut into about 10 long strips.
Melt 1 tablespoon of butter with one tablespoon of olive oil. Brush on breadsticks.
Dust baking sheet or baking stone with the corn meal. Place bread sticks directly on the baking stone (or baking sheet). Bake 10 - 12 minutes or until golden.
In the same pan you melted the butter and olive oil in, melt the remaining 2 tablespoons of butter. Add in garlic and basil. Cook just until garlic is fragrant. About 30 seconds. Brush over cooked breadsticks. Cut breadsticks in half. Serve hot.