Made from scratch crust gets cooked on the Traeger and covered in a buttery garlic sauce before getting topped with so much cheese you're going to be a little shocked. But go with me. It is worth it! Make them thick and chewy or thin-crust style, whatever you prefer.
Place the water, salt, yeast, and honey into your mixer with the dough hook attached. Mix about 30 seconds.
Turn the mixer on medium speed and begin adding flour until a soft dough is formed that cleans the side of the mixer. Mix for 4 minutes after the sides are cleaned.
Turn mixer to low and drizzle in the olive oil and mix until it is kneaded into the dough.
Cover and let rise in a warm place until doubled.
Preheat your Traeger to 400°F.
Make Butter
Melt the butter in a small saucepan. Mix in the rest of the ingredients for the garlic sauce. Let it gently simmer over low-medium-low heat for 3-4 minutes.
Assemble
Take the dough and press it gently onto a large pizza pan.
Coat the whole thing with the garlic butter.
Poke a few holes in the dough's surface with a fork to prevent bubbling.
Bake for 10-12 minutes.
Add all the cheese on top of the dough.
Put back in the oven and continue cooking until the cheese is melted and bubbly.
Remove from the oven and let sit for 2-3 minutes before slicing and serving.
Notes
This amount of dough will make enough breadsticks for two pans of the thinner version or one large pan of the thicker version. If you make two pans, you can increase the amount of cheese a bit to accommodate topping two pans instead of one.Honestly, the garlic butter is a bit excessive for one pan, but I'm here for it. You could totally spread it between two if you want to be less extra. Follow your heart. It is garlic bread. Make it the way YOU like it!