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 hours 40 minutes
Cook 10 minutes
Total 2 hours 50 minutes
Save Recipe

Ingredients
  

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.

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.

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

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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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Comments

  1. 5 stars
    AMAZING!!!! The only difference I made was mixing fresh minced garlic with the melted butter and topped it with salt. 10/10 will definitely be Making this again! Also if you’ve ever been to pat &oscars. They taste just like that with the garlic/salt on top.

  2. 5 stars
    I’m so glad I found your recipe. They are so easy and I make so many different varieties from this one dough. We like all the suggestions like cinnamon and garlic cheese. I have dough rising for dinner right now. Yummy!q

  3. 5 stars
    Such an easy and delicious recipe! My first time making breadsticks and they came out amazing. I put parmesan cheese, Italian seasoning and garlic salt on top. So yummy.

  4. 5 stars
    Me again! I used this dough to make cheese stuffed breadsticks. Followed the directions to a T but wrapped the rolled dough around mozzarella cut into 4″ x 1/2″ rectangles. Did the second rise and baked. Love this dough so much.

  5. These are so good and easy to make. I’ve skimped on the rise by a LOT and they still come out soft on the inside with a crunch on the outside. Great flavor!

  6. 5 stars
    I absolutely love this recipe. This has become my go to recipe for rolls/ bread sticks and I have made it probably 15 times. I have 3 kids who are between 9 and 11 and my husband, who is kind of picky too. They often ask me to make this and it’s a special dinner for them when I do. So far it has come out perfectly every time and I have done the butter, garlic salt and also the cheese topping variation. Thank you for this great recipe!

  7. Great recipe for breadsticks!! Thanks!! Have tried others but your recipe was the best. They turned out perfectly!! Will share this with others and keep your website in mind for more recipes.

  8. I’m excited to make these – your recipe’s are always a hit! If I need to make the dough the day before, would you recommend baking the day before, or can the dough chill in the fridge (after step 5) for 24 hours before baking?

    1. Yes, that would work great! Roll them into thin strips because they will rise in the fridge. Also spray them with cooking spray before covering them with plastic wrap (so the plastic wrap doesn’t stick when you remove it). Enjoy!

  9. My wife made Greek Spaghetti for supper, so I made the basic recipe of Lauren’s Homemade Breadsticks. They were heavenly; soft, flavorful, and the perfect accompaniment to an Italian supper. I’ll add some rosemary next time. A wonderful and easy recipe!

  10. Made these with my 3 year old today and they turned out great. It was our first baking experience together and she loved getting the flour everywhere! Thanks

  11. I’ve baked these a few times now and everyone who has tried them absolutely loves them! I’m baking some again for a Christmas dinner because my friend requested them.
    I have one small question though: is there a way to ensure that these won’t stick to the baking sheet while in the oven? For some reason, they always stick with me even when I grease everything.

  12. 5 stars
    I made these with dinner last night and they were delicious! I don’t have a mixer so I mixed and kneaded the dough by hand. I don’t understand all the comments saying the recipe didn’t call for enough flour. I used 3 cups when mixing in the bowl and then added a small handful when kneading on the counter and the dough was perfect.

  13. 1 star
    You have WAY too much liquid for only 2 and a half cups of flour. I ended up having to use over 3 and a half cups of flour to get a dough that was even remotely acceptable. I had to dump the dough on the counter and finish it by hand instead of with a dough hook Which means it was likely over mixed/kneaded in the process. I used to make fresh bread dough daily for a living in huge patches. This is an awful recipe.

  14. 5 stars
    SO good! I made a triple batch for a party and they were a hit. Everyone loved them and a few people asked for the recipe.

  15. Absolutely terrible. Even after adding 2x the amount of flour, the dough is too sticky and wet to be remotely usable. Recipe should be measured by weight.

    1. I’m betting they pack their measuring cup with flour instead of measuring it the right way. If you measure flour properly this recipe is absolute garbage. I had to use almost 4 cups of flour to get a workable dough.

  16. Very good breadsticks we love them we go out and get pizza every Friday and bring it home home and these breadsticks will be made during the day so they will be ready for pizza. Thanks for the recipe.

  17. I see under the Breadstick Topping and Variations description in the context that you can use gluten free flour, however, this is not mentioned in the Notes on the Print area. I know that this recipe has been updated. Is the gluten free using gluten free flour still an option or was it removed on purpose? I need to make gluten free for my grandaughter and was going to make two batches, one of them gluten free. Thank you.

  18. my dough was very sticky after the first rising and it was difficult to roll in ropes. i did add more flour

  19. 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?

  20. 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

  21. 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!

  22. 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!

  23. 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.

  24. 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….

  25. Hi! Making these now for my sons 22nd birthday tonight! Any recommendations of how to hold them after the first rise? I got a little ahead of myself. I don’t need to bake them until 6 tonight. Oops!

  26. 5 stars
    One of the Best bread recipes! I Doubled the recipe and everybody Loved. Gonna make more for the weekend.thanks in a bunch for sharing, very generous!

  27. This dough was extremely flavorful! Wondered if I could make a pizza crust out of the dough? Would it be enough for two crusts? Will be making these again.

  28. I don’t have a stand mixer.. tips for how i can make these without one? I do have a hand mixer, I could try that on low speed maybe?

  29. 5 stars
    Absolutely delicious! I make these to eat grilled hot Italian sausages on a bun. OH my goodness, ya gotta try this. Make them big enough to hold the sausage and dress it up with your favourite topping. You won’t regret it!
    Thank you for such a delicious recipe.

  30. 5 stars
    I know this is an older recipe so I’m not even sure anyone will see this comment, but I just made these tonight and they. Are. AMAZING. I love Olive Garden breadsticks, and I’m worried about all the weight I’m going to gain since I can make these at home now. Totally worth it. Thank you for sharing this, 10/10 perfection!

      1. 5 stars
        These are delicious. I made these on Tuesday and I’m making them again tonight! Husband and kid approved.

  31. 5 stars
    I have made these breadsticks 5 times now and they are perfect and amazing each time. This is our family favorite addition to all pasta meals. Thanks for this great recipe.

  32. 5 stars
    If done right these are as good or better (you make them yourself) then Olive Garden… can’t stop eating them

  33. 5 stars
    I made these for dinner with the in-laws yesterday. They were so perfect and delish that my MIL thought I bought them! They were so good, even better than the OG ones. I made this recipe exactly as written EXCEPT I used instant yeast that didn’t need to be proofed. So good! I am thinking of making hot dog buns from this recipe.

    1. 5 stars
      I made these into hot dog buns this week and Oh Boy! they were amazing, we ate them with hot dogs and twice with hot Italian sausages, zucchini relish, mustard and ketchup. They are to die for! This is my favourite recipe for hamburger or hot dog buns now. Going to make more right now. 🙂

    1. Gerrie, sorry for the confusion. You will only need 3 1/4 cups of flour, (you may not even need the extra 1/4 cup depending on your location, humidity etc).

  34. 5 stars
    I’ve made these a number of times and they are a HIT! They turn out wonderfully every time. I’m just wondering if you could refrigerate the dough after the first rise – roll them into breadsticks and then refrigerate, and then take them out to rise a little more just before baking? Thank you!

    1. I’m so pleased you liked the breadsticks! Yes, you could refrigerate the dough just like that and they will work great!

  35. 5 stars
    Tried these today! I was making lasagna with a friend and thought these would be nice as a side– they were. 🙂 I used real garlic in the butter and also some dried oregano, thyme and basil on the bread. VERY good!

  36. 5 stars
    Hi, Lauren me and my husband made these breadsticks. They turned out really good. Everyone enjoyed them and loved it a lot. Just your recipe was kinda confusing, but other the. That it turned out pretty good and DELICIOUS!!!!!!!! I love cooking??????❤️❤️❤️❤️❤️❤️
    -Thank you so much for the Amazing recipe

  37. 5 stars
    Sooooo yummy! Tastes just like the real thing! It’s really dry and cold right now so I proofed them in the oven with 3 cups of boiling water in a bowl at the bottom (oven turned off) and they rose beautifully. My son and I cannot stop eating them! Thank you so much!

  38. Can this recipe be doubled or just make multiple batches
    Also I have to travel to my dinner destination. Should I take them frozen I have to arrive at 3 and dinner is at 6:30 thank you so much for your assistance

    1. Hi Teresa, you should be fine to double the recipe. I would bake them, let them cool, and store them in a ziplock. Then just reheat them for a few seconds at your destination.

  39. I believe you meant in step 1/2 to add 1 tablespoon remained sugar and 2 tspns salt not more sugar right??

  40. Hello, I made these last night and they are fantastic.The dough was easy to work with and instructions simple.Thank you

  41. Just made these. They tasted awesome. When they were baking, my brother made the comment that they smelled like pretzels, so I might use this dough to make pretzels sometime.

  42. I made these breadsticks for dinner tonight. OMG, they are the best! My husband said they tasted just like the OG breadsticks. I will definitely be making them again. Not only do they taste good, they are easy to make.

  43. Made these tonight… and they are EVIL! Buh-bye diet 😉 actually, they were great! Mine must have over risen a touch because they were almost too fluffy and light (is that possible?!). Will make them again! thanks for the recipe 🙂

  44. Woooooow first time making bread sticks, my dough didn’t rise much but I still went for it they tasted amazing thank you so much. Will definitely make these again in the future.

  45. I just had to come on here and tell you what a wonderful recipe this is! I was a little leery but these tasted exactly like all olive garden breadsticks! I wanted to just use garlic salt but I’m happy I followed the recipe & did what it said! Oh and people, just use butter!!!! It makes everything better!!! Also, I used a bread maker for my dough! So easy! Thank you so much! These will become a staple in our house!

  46. These are amazing!!!!!! They are light and fluffy. I’m making them again tonight. This time I’m making rolls. I’m not so sure it’s a good thing I found your recipe. Lol I’m in love with it. I’ve made a lot of bread etc. this is just so good. Thanks for sharing. Also it’s an easy recipe to follow.

  47. Can you freeze the bread sticks after baking them? These sound so yummy. I’m making them now to go with our spaghetti.

    1. Hi Sara, you can definitely freeze the baked leftovers! Just stick them in a gallon size freezer ziplock and they keep great. Super nice to have them on hand whenever you need a quick side!

  48. I am love with this recipe! I make the dough in my bread machine and usually make 2 or 3 batches in a row. After they rise on the pan I freeze them on the pan then put them in freezer bags. (I love opening my freezer to a big baggie full of breadsticks makes my mouth water!) On busy nights I take a few out they thaw SO quick and on busy nights they go great with any meal!! The whole family begs for these! Thank you! Pinned!

    1. Thanks Shanti! I love your method for freezing them! It’s so nice to have some on hand when you need them, right?!

    2. I was wondering after you take the bread out of the freezer, do you cook them right away… similar to the uncook baguettes you buy at costco? Thanks!

  49. These are phenomenal! I’m making them again tonight to go with lasagna. The only thing I add us a sprinkle of italian seasoning to the topping mix 🙂 Delicious

    1. Of course! Just knead them with your hands on a clean counter 🙂 A little more work but they should turn out great!

  50. Just made them and half the flour I substituted with whole wheat flour turned out amazing 🙂 thank you for this amazing recipe…

  51. Yeah, so this was a complete failure for me. I followed the directions to a T and nothing. Didn’t raise at all and it was new yeast and the water was not too hot. I have no idea.

    1. I’m wondering about this recipe – in the ingredients list it said 2 Tbsp sugar and then in directions, it says tsp.

      1. Hi Kayleigh, 1 teaspoon of sugar goes in with the water and yeast in step 1. The rest of the sugar gets used in step 2

    2. 5 stars
      The weather is also a big factor in whether or not any kind of yeast will rise if it’s been raining or too humid normally it will not rise at all I’ve been making bread and rolls and breadsticks for years and this is one of the biggest tips I got for my grandmother I can make a batch of breadsticks one day and they will be perfect but if I attempt to make them when it’s too humid or rainy they won’t do anything even if it’s the same recipe

  52. Awesome! Thank you for sharing. I am not good at making dough so used my bread machine to do this. Turned out amazing!

  53. Hey there,
    I sorta got inspired by your recipe & pictures today. Even though I used a little different dough (used 2/3 cup milk 1/3 water) and swirled the bread it just turned out delish!
    Thx for the inspiration.
    Sabo

  54. I’m a big fan of olive. After looking at your pictures, I decided to try the recipe. Except for the sugar (i substitute with stevia), I kept everything else the same. The bread turns out real good…

    1. Hi Lisa, Yes, you could do either right after you make the dough (before the first rising). For the frozen dough, take it out of the freezer in the morning and let it stand at room temperature to thaw and rise. Then roll into breadsticks and allow to rise again. For the refrigerated dough, it should rise overnight, so you can take it out of the fridge and immediately roll it into breadsticks. Then let it rise a little longer for the second rising to make sure it reaches room temp before baking.

  55. I usually don’t have the patience/foresight to make bread from scratch… but these are totally calling my name, and I think I’ll have to make an exception!