Mini Cheezy Garlic Bread Sticks

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I don’t indulge in foods like this often, but I had to make it, I just had to. Garlic breads has always been my favourite, but the idea of a mini garlic bread stick has me so totally crazy that I couldn’t help it.

One that made me DROOL was the garlic bread sticks. I had to make a vegan version, HAD TO.

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Even if it used white flour, which I usually don’t use, but my cravings cannot be ignored. I made a mini version which is enough for one or two people, as I didn’t want people to over-indulge in this.

Seriously, I think these are some of the best tasting garlic bread sticks I’ve ever tasted.

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It’s like, crunchy and fragrant when you bite in, then the bread inside is soft and… OH MAN, am I making you drool yet? I think I’m making myself crazy by talking about it like this. Damn! (Gotta stop doing this when I’m hungry for more…)

A little tip for baking these. Because the oven is turned on so high, it really doesn’t take long to make these. You will need to constantly watch. Don’t wait until the top is all brown, as sometimes that may burn the edges too much. Also, keep an eye out for the step by step pictures and try to get the thickness the same as mine.

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Mini Cheezy Garlic Bread Sticks

2 tablespoons & 1/4 teaspoon water
1 tablespoon white grape juice
1 teaspoon extra light olive oil
1 1/2 teaspoon dry active yeast
1/2 cup all purpose flour
A few sprinkles Himalayan/sea salt

Topping
3 cloves garlic
1 tablespoon extra light olive oil
1/8 teaspoon Himalayan/sea salt
A few sprinkles ground pepper
1 tablespoon vegan mozzarella cheese (I used Trader Joe’s)

Preheat oven to 475°F (246°C).

In a tiny bowl, mix together the water, white grape juice, olive oil, and yeast. Stir well until it’s well combined and you see little bubbles.

In a medium bowl, add the flour and salt, then drizzle the liquid in. Use a spoon to stir it for a bit, then knead with your hands for a while until the dough is silky and smooth. It should not feel too hard or sticky.

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Cover the bowl up and leave it in a warm place to rise for a couple of hours. I like to turn the oven on for a brief moment, then turn it off and leave the dough on top or have the oven door open and place it on the door.

After it has risen about double the size, knead it again and use your hands to make it into a semi-flat rectangle. It should not be too flat (perhaps the thickness of your index/middle finger), otherwise you’d end up with crackers instead. Then, use a knife to cut across to make little “bread sticks”. Put the sticks on parchment paper and place it on an oven tray, cover it with some foil and let it rise for another 10 minutes.

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Meanwhile, dice the garlic very finely and put it in a small bowl, along with the olive oil, salt and pepper. Drizzle it on top of the bread, and use a brush to make sure all top parts are coated in oil and garlic. Sprinkle the vegan cheese on top evenly.

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Bake in the oven for about 10-12 minutes until the top or sides are golden brown. Allow it to cool and serve immediately.

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Mini Cheezy Garlic Bread Sticks
Serves: 2
 

Ingredients
  • 2 tablespoons & ¼ teaspoon water
  • 1 tablespoon white grape juice
  • 1 teaspoon extra light olive oil
  • 1½ teaspoon dry active yeast
  • ½ cup all purpose flour
  • A few sprinkles Himalayan/sea salt
Topping
  • 3 cloves garlic
  • 1 tablespoon extra light olive oil
  • ⅛ teaspoon Himalayan/sea salt
  • A few sprinkles ground pepper
  • 1 tablespoon vegan mozzarella cheese (I used Trader Joe’s)

Instructions
  1. Preheat oven to 475°F (246°C).
  2. In a tiny bowl, mix together the water, white grape juice, olive oil, and yeast. Stir well until it’s well combined and you see little bubbles.
  3. In a medium bowl, add the flour and salt, then drizzle the liquid in. Use a spoon to stir it for a bit, then knead with your hands for a while until the dough is silky and smooth. It should not feel too hard or sticky.
  4. Cover the bowl up and leave it in a warm place to rise for a couple of hours. I like to turn the oven on for a brief moment, then turn it off and leave the dough on top or have the oven door open and place it on the door.
  5. After it has risen about double the size, knead it again and use your hands to make it into a semi-flat rectangle. It should not be too flat (perhaps the thickness of your index/middle finger), otherwise you’d end up with crackers instead. Then, use a knife to cut across to make little “bread sticks”. Put the sticks on parchment paper and place it on an oven tray, cover it with some foil and let it rise for another 10 minutes.
  6. Meanwhile, dice the garlic very finely and put it in a small bowl, along with the olive oil, salt and pepper. Drizzle it on top of the bread, and use a brush to make sure all top parts are coated in oil and garlic. Sprinkle the vegan cheese on top evenly.
  7. Bake in the oven for about 10-12 minutes until the top or sides are golden brown. Allow it to cool and serve immediately.


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