Cheesy Garlic Sticks | Bread


for the dough
3 cups of all purpose flour
1 cup + 2 tablespoons of warm water
1 tablespoon of instant yeast
teaspoons of salt
2 tablespoons of granulated sugar
tablespoons of olive oil
for the filling
100 grams of butter
½ cup of chopped fresh coriander
2 pods of garlic, crushed
½ cup grated parmesan cheese
dried herbs or oregano as per taste


1. Start by bringing all the ingredients to room temperature if they were refrigerated. It's best to keep the refrigerated ingredients on the counter 30 minutes prior to baking.
2. prepare the dough
3. In a medium bowl, add sugar and warm water. Sprinkle instant yeast on top. Do not disturb and allow to proof for 5-8 minutes.
4. In the meanwhile, mix flour and salt together in a large bowl. Add 1½ tablespoon oil to the mixture.
5. Pour in proofed yeast and mix in using a spatula. Coat your fingers with remaining oil and mix in the flour again using your finger tips. Knead well till the dough starts springing back upon pressing, about 5-6 minutes.
6. Place the dough in a large oiled bowl and turn it over so that it is coated evenly with oil. Cover the bowl with cling film or wet towel. Allow it to rise in a warm place for about 45 minutes
7. for the filling
8. Mix all the filling ingredients except cheese in a bowl and set aside.
9. how to assemble the garlic sticks
10. Remove the dough from the bowl and punch it down. This is the fun part! Divide the dough into 4 equal portions.
11. Transfer one portion of the dough onto a floured surface and roll it gently into a disk about ½ inch thick. Apply more flour but sparingly if the dough is sticky.
12. At this stage I refrigerated the rolled doughs overnight as I wanted the sliced rolls to be more shapely.
13. Spread ¼ portion of the filling using the back of a spoon or a knife. Sprinkle some grated cheese on top.
14. Turn over one half of the disk onto the other to form a semicircle. Transfer this to a baking tray covered with parchment paper and sprinkled with mixed herbs or oregano and some grated cheese.
15. Using a dough scraper, gently cut the semi-circle into sticks. Do not separate each stick but allow them to rise for 20 minutes in a warm place as semi-circle only.
16. Repeat for remaining 3 dough balls.
17. bake the sticks
18. While the sticks are proofing, preheat the oven to 350°F (180°C).
19. Bake at 350°F (180°C) for 15 to 18 minutes, until the bread is golden brown. Don't allow them to become over brown or they will dry up.
20. Serve warm.


Semolina makes the crust crisp.

You can even bake on backside of a baking tray/ or a round pan for easy slipping of bread.

The success of these sticks lies in using dough scraper and not ripping the dough for anything.

No-garlic sticks will stay fresh for 24 hours in an airtight container at room temperature. Don’t place in the fridge.

No-garlic sticks freezes well for up to 2 months. To thaw, leave on counter or overnight in the fridge.

It’s ok to leave the dough for rising at room temperature, however I highly recommend letting it rise in refrigerator overnight, it becomes far easier to work with.

I love to play with the flavour of the sticks. You can keep it simple or adapt the recipe with more filling options.

You can make the same recipe into pull-apart rolls or replace the filling with your choice of ingredients like pista, raisins, cinnamon, powdered sugar, etc

Measure the ingredients correctly. Use standard cups and spoon measures to measure them.

All the ingredients must be at room temperature.

Use best quality ingredients to make this cake.

After adding the flour, do not overmix the batter.

This recipe can be halved, doubled, or tripled. Make sure to use the baking pan accordingly. The baking time will also differ.