Something about making Homemade Breadsticks is so rewarding, and they're so simple, soft, and fluffy. We've got a variety of seasoning toppings you can use.
If you love bread recipes, make sure to try the Best Homemade Rolls, Garlic Knots, Buttermilk Cornbread, Cinnamon Roll Biscuits.
Amaze breadsticks we serve with everything.
Amaze breadsticks we serve with everything.Now, there's just no reason to be intimidated by making any type of bread (if you have a good recipe) and our homemade breadsticks are no exception. I'm telling you, they're EASY, plus they're cost effective, have the perfect soft texture, and go with every dish! To make it really worth your time, make a big batch of these and freeze the shaped dough or baked breadsticks for another day.
How to make Breadsticks:
Make the Dough: Combine warm water, sugar, and yeast in the bowl of a stand mixer and stir. Let it rest for 5 minutes until it starts to foam on top. (If using Instant yeast, skip this step and add all of the ingredients to the bowl.)
Knead: Add in 1 ½ cups flour, oil, and salt and mix until combined, on medium speed. Add another 1 ½ cups flour or so, until the dough begins to pull away from the sides of the bowl but still slightly sticky when touched. Add additional flour if needed. Knead in stand mixer for several minutes, or until dough is smooth and elastic
Rise and Shape: Cover bowl tightly with a dish towel and allow dough to rise until doubled in size, about 1 ½ hours. Punch the dough down, then divide into 12 equal sections. Roll each dough ball into a 9 inch rope. Transfer to a greased cookie sheet, cover with a dish towel and rise again for 1 hour.
Bake at 425ºF for 10-12 minutes. Remove from oven, brush tops with butter, and place on wire cooling rack. Serve this soft breadsticks recipe with your favorite main dish or soup.
Storage and Freezing Instructions:
Store leftover breadsticks in an airtight container on the counter for a day or two, or freeze them.
To Freeze Breadstick Dough: Follow the instructions for the dough, allowing it to complete the first rise, then shape into breadsticks and place on a baking sheet. Spray a piece of plastic wrap with cooking spray then wrap it lightly over dough. Place pan in freezer and “flash freeze” for 1 hour. Transfer breadsticks to a freezer safe bag and freeze for up to 3 months. When ready to bake it, place frozen breadstick dough on a greased cookie sheet, cover with a dry towel and allow breadsticks rise for several hours, until room temperature and risen bigger.
To Freeze Baked Breadsticks: Allow breadsticks to cool completely then transfer to a freezer safe bag and freeze for 2 months.
Breadstick Flavors Variations:
- Garlic Butter Topping (Olive Garden style): Mix together ½ teaspoon garlic powder and 4 Tablespoons salted butter and spread over warm breadsticks.
- Cheesy Breadsticks: Form breadsticks on baking sheet, brush with melted butter and sprinkle ½ cup finely shredded cheese on top (we do ¼ cup parmesan and ¼ cup mozzarella). Cover, rise, and bake as directed.
- Little Caesars Crazy Bread: Brush warm-from-the-oven breadsticks with garlic butter topping (above) and sprinkle with powdered parmesan cheese.
- Cinnamon Sugar Breadsticks: Form breadsticks on baking sheet, brush with 2 Tablespoons melted butter and sprinkle with cinnamon sugar (¼ cup granulated sugar + 1 ½ tsp cinnamon). Cover, rise, and bake as directed.
Serve With:
- Homemade Lasagna
- Boursin Pasta
- Tuscan Chicken Pasta
- Taco Soup
- Chicken Parmesan
- Creamy Zuppa Toscana
- Quinoa Salad
- Pink Sauce Pasta
- Spaghetti
- Chicken Cordon Bleu
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Recipe
Easy Homemade Breadsticks
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 or melted butter
- butter , for brushing on rolls
Instructions
- 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 the yeast, water and sugar with the rest of the ingredients).
- Add 1 ½ cups flour, salt and vegetable oil then mix on medium speed to combine.
- Knead: 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.
- First Rise: Transfer dough to a large, greased bowl and cover with a dish towel. Allow to rest and rise until double in size, about 1.5 hours.
- Shape Breadsticks: Once risen, punch dough down and divide into 12 equal parts. Roll each piece of dough into a 9-inch rope and transfer to a greased cookie sheet.
- Second Rise: Cover with a dish towel and 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. Enjoy!
- Store leftover breadsticks in an airtight container on the counter for a day or two, or freeze them.
Notes
- Garlic Butter Topping (Olive Garden style): Mix together ½ teaspoon garlic powder and 4 Tablespoons salted butter and spread over warm breadsticks.
- Cheesy Breadsticks: Form breadsticks on baking sheet, brush with melted butter and sprinkle ½ cup finely shredded cheese on top (we do ¼ cup parmesan and ¼ cup mozzarella). Cover, rise, and bake as directed.
- Little Caesars Crazy Bread: Brush warm-from-the-oven breadsticks with garlic butter topping (above) and sprinkle with powdered parmesan cheese.
- Cinnamon Sugar Breadsticks: Form breadsticks on baking sheet, brush with 2 Tablespoons melted butter and sprinkle with cinnamon sugar (¼ cup granulated sugar + 1 ½ tsp cinnamon). Cover, rise, and bake as directed.
Nutrition
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*I originally shared this post September 2014. Updated April 2020 and August 2024.
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Awesome! Thank you for sharing. I am not good at making dough so used my bread machine to do this. Turned out amazing!
What if you don’t have an electric mixer?
Hi Andrea, You can mix them well in a bowl with a fork and then knead them on your countertop!
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
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…
Can you freeze the dough? Or refrigerate to bake the next night?
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.
Oooooooooooh…Thx so much for giving these instructions for delaying!!
Mmmmm! Those look amazingly delicious! Bread + butter + garlic is just one of my weaknesses.
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!
Yum! OG breadsticks are the best! Can’t wait to try them!
These look great! I bet they taste great too!
Mmmmm! Those look amazing! Thanks for the recipe~