Quick and easy homemade Breadsticks made right in your own kitchen! Choose your seasoning topping and you’ll feel like you’re running your own restaurant!

While breadsticks are often associated with Italian food, I can’t really think of a single recipe that wouldn’t be made better by a warm breadstick. Consider enjoying these with Chicken Cordon Bleu or Slow Cooker Creamy Ranch Pork Chops.

Long thin homemade breadsticks in a basket.

What I LOVE about this recipe:

  • Light and airy: The breadstick dough bakes up so fluffy and soft, better than anything from the store.
  • Adaptable: You can make these breadsticks into homemade Olive Garden breadsticks (see below) or I have several other ideas for toppings and dipping sauces, listed below in the post.
  • Freezer friendly: You can freeze the dough before baking, or the baked breadsticks (see instructions below).

How to Make Breadsticks:

1. Proof yeast: Add warm water, yeast and sugar to the bowl of a stand mixer and stir gently. Rest for 5 minutes. The yeast should lightly foam on top. If it doesn’t, the yeast may not be fresh. (If using Instant yeast, skip this step and add all of the ingredients to the bowl.)

2. Make dough: Add 1 ½ cups flour, salt and vegetable oil and mix on medium speed, to combine. Add another 1 ½ cups flour. The dough should pull away from the sides of the bowl but still be very slightly sticky to the touch. Add remaining ¼ cup of flour, only if needed. Knead mixture for 5-7 minutes.

A bowl with proofing yeast next to a mixer kneading breadstick dough.

3. Let rise: Transfer dough to a large, greased bowl and cover tightly with plastic wrap. Allow to rest until double in size, about 1.5 hours.

Two process photos for breadstick dough rising in a bowl.

4. Shape breadsticks: Once risen, punch dough down and divide it into 12 equal parts. Roll each piece of dough into a 9 inch rope and transfer to a greased cookie sheet.

5. Second rise.  Cover and allow to rise again for 1 hour.

6. Bake breadsticks at 425 degrees F for 10-12 minutes. Remove from oven, brush tops with butter and transfer to a wire cooling rack.

Rolled breadstick dough on a baking sheet then a photo of the baked breadsticks on the baking sheet.

7. Serve warm. Store in an airtight container, or in the freezer.

Breadstick Toppings and Variations:

  • Garlic Butter topping (Olive Garden style): combine 2 Tablespoons salted butter and ¼ teaspoon garlic powder. Mix and spread over warm breadsticks from the oven.
  • Cheesy Breadsticks: After rolling out the breadstick dough and placing on a baking sheet, spread the uncooked breadsticks with melted butter. Sprinkle ½ cup finely shredded cheese on top (I like to use ¼ cup parmesan cheese and ¼ cup mozzarella cheese). Cover, rise, and bake as directed.
  • Little Caesars Crazy Bread: top with garlic butter (above) and sprinkle parmesan cheese on top
  • Cinnamon Sugar Breadsticks: After rolling out dough and placing on a baking sheet, spread the uncooked breadsticks with 2 Tablespoons melted butter. Combine ¼ cup granulated sugar and 1 ½ teaspoons of cinnamon sugar and sprinkle over breadsticks. Cover, rise, and bake as directed.
  • Dipping sauce: Marinara sauce, ranch, Vanilla glaze, or Balsamic Bread Dip
  • Gluten-free breadsticks: Substitute gluten free baking flour cup for cup.  This will slightly alter the texture of the breadsticks/
  • Vegan breadsticks: These breadsticks are vegan by nature.  Use vegan oil and substitute vegan butter for topping the breadsticks.

A stack of breadsticks with garlic butter on the side.

Make ahead and Freezing Instructions:

To freeze the breadstick dough: Make the recipe to step 5, allowing the dough to rise once, punching down, and shaping it into breadsticks.  Before the second rise, spray a piece of plastic wrap and place it lightly over the dough.  Place the cookie sheet into the freezer and flash freeze the dough for 1 hour.  Once frozen, place breadstick dough into a freezer safe ziplock and freeze for up to 3 months. Thaw in the refrigerator overnight (for at least 12 hours).  When ready to bake, place frozen dough on a cookie sheet and allow to sit at room temperature for 30 minutes.  Continue with step 6 of the recipe.

Freezing baked breadsticks: Allow to cool completely and store breadsticks in a freezer safe bag or container for up to 2 months.  Thaw at room temperature or gently warm in oven or microwave.

Breadsticks pair perfectly with Italian food!

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Recipe

Long thin homemade breadsticks in a basket.
Prep 2 hrs 40 mins
Cook 10 mins
Total 2 hrs 50 mins
Add to Meal Plan

Ingredients
  

  • 1 1/3 cups warm water
  • 1 1/2 teaspoons active dry yeast
  • 2 Tablespoons granulated sugar
  • 3 - 3 1/4 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 3 Tablespoons oil (vegetable or canola oil), or melted butter
  • butter, for brushing on rolls

Instructions
 

  • Add warm water, yeast and sugar to the bowl of a stand mixer and stir gently. Rest for 5 minutes. The yeast should lightly foam on top. If it doesn't, the yeast may not be fresh. (If using Instant Yeast, skip this step and add the yeast, water and sugar with the rest of the ingredients).
  • Add 1 ½ cups flour, salt and vegetable oil and mix on medium speed, to combine.
  • Add another 1 ½ cups flour. The dough should pull away from the sides of the bowl but still be very slightly sticky to the touch. Add remaining ¼ cup of flour, only if needed. Knead mixture for 5-7 minutes. 
  • Transfer dough to a large, greased bowl and cover tightly with plastic wrap. Allow to rest until double in size, about 1.5 hours.
  • Once risen, punch dough down and divide it into 12 equal parts. Roll each piece of dough into a 9 inch rope and transfer to a greased cookie sheet. Cover with plastic wrap and let rise again for 1 hour.
  • Bake breadsticks at 425 degrees F for 10-12 minutes. Remove from oven, brush tops with butter and transfer to a wire cooling rack.
  • Serve warm. Store in a airtight container, or in the freezer.

Video

Notes

Garlic Butter topping (Olive Garden style): combine 2 Tablespoons salted butter and ¼ teaspoon garlic powder. Mix and spread over warm breadsticks from the oven.
Cheesy Breadsticks: After rolling out dough and placing on a baking sheet, spread the uncooked breadsticks with melted butter. Sprinkle ½ cup finely shredded cheese on top (I like to use ¼ cup parmesan cheese and ¼ cup mozzarella cheese). Cover, rise, and bake as directed. 
Little Caesars Crazy Bread: top with garlic butter (above) and sprinkle parmesan cheese on top
Cinnamon Sugar Breadsticks: After rolling out dough and placing on a baking sheet, spread the uncooked breadsticks with 2 Tablespoons melted butter. Combine ¼ cup granulated sugar and 1 ½ teaspoons of cinnamon sugar and sprinkle over breadsticks. Cover, rise, and bake as directed. 
Dipping Sauce Ideas: Marinara sauce, Ranch, Vanilla glaze, or Balsamic Bread Dip
To freeze the breadstick dough: Make the recipe to step 5, allowing the dough to rise once, punching down, and shaping it into breadsticks.  Before the second rise, spray a piece of plastic wrap and place it lightly over the dough.  Place the cookie sheet into the freezer and flash freeze the dough for 1 hour.  Once frozen, place breadstick dough into a freezer safe ziplock and freeze for up to 3 months. Thaw in the refrigerator overnight (for at least 12 hours).  When ready to bake, place frozen dough on a cookie sheet and allow to sit at room temperature for 30 minutes.  Continue with step 6 of the recipe.
Freezing baked breadsticks: Allow to cool completely and store breadsticks in a freezer safe bag or container for up to 2 months.  Thaw at room temperature or gently warm in oven or microwave.

Nutrition

Calories: 172kcalCarbohydrates: 26gProtein: 3gFat: 5gSaturated Fat: 4gCholesterol: 5mgSodium: 405mgPotassium: 45mgFiber: 1gSugar: 2gVitamin A: 60IUCalcium: 5mgIron: 1.5mg

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

*I originally shared this post September 2014. Updated April 2020 with process photos and freezing instructions.

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. 5 stars
    Hello, I am a newbie in baking saw your recipe and new I had to bake them…….the recipe was easy to follow……my bread sticks were not perfect in shape…..no complaints…..they were as tasty as I imagined them to be……thank you so much….

  2. 5 stars
    I have made these several times. I make the dough in my bread machine and then shape it and let it rise on a sheet pan on the stove. Always delicious. The dough can be used for rolls, bread, etc. in addition to breadsticks. I actually add a bit more yeast than stated.

  3. I have now made these twice. The second time I added an additional 1/2 tsp of yeast and they turned out perfectly. I added Italian herbs and topped with garlic butter and extra sharp cheddar as well. YUM…Perfection!

  4. I have made these several times now. I now add an extra half tsp of yeast and also oregano, basil & garlic powder to the dough before kneading then after second rise and once formed into bread sticks ,I brush with garlic butter and top with cheese. This has become a family favourite. I’m told that I am a chef in the making (I’m no spring chicken) but bread and rolls were always out of my comfort zone…thanks to this recipe I am rocking the bread/breadstick recipes and without using a bread maker. lol Thank you!

  5. 5 stars
    Wow, just wow!
    I’ve never attempted to make breadsticks, this was my first go at it. They were a hit, and very easy to make, I never knew it would be that easy.
    They were delicious

  6. These turned out great! My kids loved them.
    I’m just wondering if I could sub out some of the flour for almond Flour? I’m trying to cut back on gluten as my stomach isn’t a fan. But these breadsticks are so yummy. Just wondering if you have tried this?

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