Homemade Breadsticks

Homemade breadsticks are light, buttery, and oh so delicious! You can make them by hand or in a stand mixer. These easy breadsticks are ready in 90 minutes.

Traditionally found alongside big bowls of pasta, breadsticks have become a staple in our house. We’re a family that loves choices: cookies, dinner rolls, and now breadsticks. Dinner is never complete without a side of some kind of bread! The kids love helping to roll out the “snake,” and we love that this is one of those recipes that gets everyone involved. The only unfortunate thing about this recipe is that 12 breadsticks is never enough! They’re so addictively good, we never have leftovers! You might want to consider doubling it up and hiding some for yourself!

Handmade Instructions:

You can use a stand mixer or make by hand. If you want to make it by hand, you will need a large mixing bowl and use a wooden spoon to whisk it all together. Once mixing with a spoon becomes too difficult, you can switch to mixing by hand. Continue kneading by hand on a clean, lightly floured surface for 5-10 minutes.

Flour Options for Homemade Breadsticks:

This recipe works with all-purpose flour or bread flour. Remember, if you want to substitute whole wheat flour, you never want to use more than 50% whole wheat flour. Any addition of whole wheat flour will result in denser breadsticks.

Active dry yeast vs. instant yeast:

We love the convenience of instant yeast and how we can throw it in with the other ingredients without any fermentation time. If you want to use active dry yeast, you will need to first stir together warm water and yeast and let it sit for 5-10 minutes to allow the yeast to foam and activate. You can then continue with the rest of the recipe as written.

Need your breadsticks faster?

These breadsticks are ready in less than 90 minutes. If you need to speed things up, preheat the oven to 100 degrees Fahrenheit and let the breadsticks rise in a warm spot. Allowing the dough to rise at this setting cuts the proofing time in about half. Always remove the breadsticks from the oven before fully preheating the oven for baking. The fastest time to make this recipe using this technique is about 50 minutes.

Homemade breadsticks on a wooden platter.

Freezing Instructions:

After baking, allow the breadsticks to cool completely. Wrap breadsticks in plastic wrap and place in a freezer-safe ziplock bag. They keep for up to 3 months in the refrigerator. When ready to eat, thaw overnight in the refrigerator before reheating.

Storage and Reheating Instructions:

Store in an airtight container or bag for up to 5 days. Wrap in foil and reheat in an oven preheated to 300°F for 7-10 minutes.

If you liked this recipe, you might be interested in these other delicious bread recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Homemade breadsticks wrapped in a blue checkered towel, with a small bowl of salsa on the side.

Homemade breadsticks are light, buttery, and oh so delicious! You can make them by hand or in a stand mixer. These easy breadsticks are ready in 90 minutes.

Preparation time 10 minute

cooking time 18 minute

Rise Time 50 minute

total time 1 Hour 18 minute

raw material

breadstick dough

1 cup warm water 100 to 110 degrees Fahrenheit
1 tablespoon instant dry yeast
2 tablespoon granulated sugar
1 teaspoon salt
3 tablespoon olive oil
2 1/2 cup all purpose flour

For topping:

2 tablespoon melted butter
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 tablespoon grated Parmesan cheese (optional)
1 teaspoon italian seasoning (optional)

instruct

In the bowl of a stand mixer, combine the warm water, yeast, sugar, salt, and olive oil.
Add 2 cups of flour. Using the dough hook, turn the mixer to low speed. Once the flour begins to incorporate into the dough, increase the speed to medium. Slowly add remaining 1/2 cup flour until dough pulls away from sides of bowl. The dough mixture should be slightly sticky and pliable, but should not stick to your hands. Add more or less flour until the dough reaches the desired consistency.
Transfer dough to a lightly greased mixing bowl. Cover with a towel and let sit for 30 minutes.
Lightly line a baking sheet or baking sheet with parchment paper. Punch down the dough and divide into 12 equal portions. Roll each piece into a 9 to 10 inch long rope or snake. Place on the prepared baking sheet and let rest 20 minutes while the oven preheats.
Preheat oven to 400°F. Bake the breadsticks for 16 to 18 minutes, until the tops are golden brown.
While the breadsticks are toasting, whisk together the melted butter, salt, and garlic powder in a small bowl. Brush on breadsticks immediately after baking. Sprinkle with Parmesan cheese or dried herbs as desired.

notes

*If using active dry yeast instead of instant dry yeast, use the same amount but increase the fermentation time by 10 minutes each time.