There’s something magical about pulling golden, crispy-on-the-outside, soft-on-the-inside breadsticks fresh from the oven. These homemade delights are brushed with buttery goodness and sprinkled with herbs, offering a savory aroma that fills your kitchen. With just 20 minutes of prep and a quick 10-minute bake, they’re surprisingly simple to make, even for beginners. The rising time lets the dough develop a light, airy texture, making every bite irresistible.
Perfect for pairing with soups, salads, or dipping into marinara, these breadsticks are a crowd-pleaser. Each one boasts a satisfying crunch and a tender interior, with just the right balance of flavors. At 196 calories per serving, they’re a guilt-free indulgence that feels indulgent. Whether it’s a weeknight dinner or a special occasion, these breadsticks will elevate any meal with their warm, comforting charm.
Ingredients for Homemade Breadsticks
- ¾ cup (180 ml) water, warmed to 105-115°F (40-46°C)
- 2 ¼ teaspoons active dry yeast
- 1 ½ Tablespoons granulated sugar, divided
- 2 Tablespoons olive oil, plus additional for greasing bowl
- 1 teaspoon table salt
- ¼ heaping teaspoon garlic powder (optional, for garlic breadsticks)
- 2 ⅓ cups (295 g) bread flour, divided, plus additional as needed
- 3 Tablespoons unsalted butter, melted
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- 1 teaspoon dried parsley
- Grated parmesan cheese (optional, for sprinkling)
Step-by-Step Instructions
- Activate the yeast: In a large bowl, combine warm water, yeast, and a pinch of sugar (about 1 teaspoon). Stir and let sit for 5-10 minutes until the yeast blooms and forms a foamy cap.
- Mix the dough: Add the remaining sugar, olive oil, salt, garlic powder (if using), and about half of the bread flour (approximately 1 cup/125g). Stir until fully combined.
- Knead the dough: Gradually add the remaining flour until the dough is slightly tacky but manageable. Transfer to a floured surface and knead for 5 minutes until smooth and elastic. Add more flour if the dough is too sticky.
- First rise: Lightly grease a bowl with olive oil, place the dough inside, and turn to coat. Cover with plastic wrap or a towel and let rise in a warm spot for 45-60 minutes, or until doubled in size.
- Shape the breadsticks: Gently deflate the dough and divide it into 9 even pieces. Roll each piece into a 6-7” (15-18cm) rope and place on a parchment-lined baking sheet, spacing them 2” (5cm) apart.
- Second rise: Cover the breadsticks with plastic wrap or a towel and let rise for 20 minutes, or until increased in size by 50%. Preheat the oven to 400°F (205°C) during this time.
- Bake: Uncover the breadsticks and bake for 10-13 minutes, or until they are lightly golden brown.
- Prepare the topping: While the breadsticks bake, whisk together melted butter, salt, garlic powder, and parsley.
- Finish: Brush the warm breadsticks with the butter mixture and sprinkle with grated parmesan cheese if desired. Serve warm.
Perfect Pairings: Sauce and Topping Ideas
These homemade breadsticks are incredibly versatile! Serve them with a side of marinara sauce for dipping, or drizzle with a balsamic glaze for a sweet and tangy twist. For a cheesy upgrade, sprinkle with mozzarella or asiago before baking. Feeling adventurous? Add a pinch of red pepper flakes to the butter topping for a spicy kick.
Make It Your Own: Recipe Variations
Customize these breadsticks to suit your taste! Swap the garlic powder for Italian seasoning for a herby flavor, or add sesame seeds for a nutty crunch. For a sweeter version, skip the savory toppings and brush with honey butter instead. You can even shape the dough into knots or twists for a fun presentation.
Time-Saving Tips for Busy Bakers
Short on time? Use a stand mixer with a dough hook to knead the dough in just 3-4 minutes. To speed up the rising process, place the dough in a lightly warmed oven (turned off) or near a sunny window. If you’re prepping ahead, refrigerate the dough overnight and let it come to room temperature before shaping and baking.
Storage and Reheating Made Easy
Store leftover breadsticks in an airtight container at room temperature for up to 2 days. To reheat, place them in a 350°F (175°C) oven for 5-7 minutes until warm and crispy. For a quick fix, microwave them for 10-15 seconds, though they’ll lose some crispiness.
Essential Equipment for Success
You’ll need a large mixing bowl, a wooden spoon or spatula, and a baking sheet lined with parchment paper. A pastry brush is handy for applying the butter topping, and a kitchen scale ensures precise measurements for the flour. Don’t forget a clean towel or plastic wrap for covering the dough during rising!
Homemade Breadsticks
Ingredients
Dough
- ¾ cup water warmed to 105-115F (40-46C)
- 2 ¼ teaspoons active dry yeast
- 1 ½ Tablespoons granulated sugar divided
- 2 Tablespoons olive oil plus additional for greasing bowl
- 1 teaspoon table salt
- ¼ heaping teaspoon garlic powder optional, for garlic breadsticks
- 2 ⅓ cups bread flour divided, plus additional as needed
Topping
- 3 Tablespoons unsalted butter melted
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- 1 teaspoon dried parsley
- Grated parmesan cheese for sprinkling, optional
Instructions
- Combine warm water and yeast in a large bowl. Add a pinch of your granulated sugar (about 1 teaspoon) and stir. Let sit until yeast has bloomed and there is a foamy cap on top of the water (5-10 minutes).
- Once yeast has bloomed, add remaining sugar, olive oil, salt, garlic powder (if using) and approximately half of the bread flour (approximately 1 cup/125g, but you can just eyeball this). Stir until completely combined using a wooden spoon or spatula.
- Gradually add remaining flour as needed (you may not need all of the flour called for, or you may need a bit extra, go by feel following the cues that follow) until the dough clings to itself and pulls away from the sides of the bowl as you stir. The dough will be slightly tacky but not so sticky that it isn’t manageable (video above provides visual if needed).
- Transfer dough to a clean, lightly floured surface and knead with your hands until the dough is smooth and elastic (about 5 minutes). If the dough is too sticky, lightly dust it with additional flour.
- Lightly grease a large bowl with olive oil and transfer dough to prepared bowl. Turn the dough to coat lightly with the oil. Cover bowl with plastic wrap or a clean towel and place in a warm spot to rise until doubled in size (about 45-60 minutes).
- Once dough has risen, gently deflate with your hands and transfer to a clean, lightly floured surface. Divide into 9 even pieces and form each into a 6-7” (15-18cm) rope.
- Place on a parchment paper lined baking sheet, spacing ropes at least 2” (5cm) apart. Cover with plastic wrap or a clean towel and let rise until increased in size by 50% (about 20 minutes). While dough is rising, preheat oven to 400F (205C).
- Once breadsticks have risen, uncover and transfer to 400F (205C) oven. Bake for 10-13 minutes or until they are just beginning to turn a light golden brown. You may prepare the topping while the breadsticks are baking or immediately after they come out of the oven.
- Whisk together melted butter, salt, garlic powder, and parsley until well-combined.
- Use a pastry brush to lightly brush butter mixture over each warm breadstick. If desired, sprinkle with grated parmesan cheese.
- Serve warm.