These soft, garlicky breadsticks are made from a simple yeast dough, risen, and twisted into cute and fun sticks. After baked they’re slightly crisp on the outside but tender and fluffy on the inside. Perfect to serve with a soup or pasta.
Ingredients You’ll Need:
Dough
- 1 ¼ cups warm water, not hot
- 2 ½ tsp instant yeast *see note
- 2 Tbsp brown sugar
- 1 tsp salt
- 3-4 cups all-purpose flour *see note
Topping
- 4 Tbsp salted butter melted, divided
- 1 tsp garlic salt
How to Make Homemade Breadsticks:
1. In a stand mixer fitted with a dough hook attachment add the water, yeast, brown sugar, salt, and 1 ½ cups of the flour.
2. Knead the dough on a low speed until all the flour is incorporated. Add more flour, ½ cup at a time until the dough clears the sides of the bowl. It should be between 3-4 cups. You will know when you have enough flour when the dough sticks to itself more than to the side of the bowl or to your fingers. Once the dough has enough flour, knead for 3-4 more minutes.
3. Remove the dough to your hand for a second while you grease the bowl with cooking spray. Return the dough to the bowl, cover with plastic wrap and let rise until nearly doubled in size, about 1 hour.
4. Line a rimmed baking sheet with parchment paper and preheat the oven to 400°F. Spread 2 tablespoons of the melted butter over the top of the parchment paper.
5. Once the dough has risen, lightly grease a counter and tip the dough onto it. Roll or pat the dough into a roughly 16-inch x 8-inch rectangle.
6. Cut the dough using a pizza cutter into 1-inch strips. Twist each dough strip a few times and place on the baking sheet. Continue rolling, placing them about ½-1 inch apart.
7. Use a pastry brush to brush the remaining 2 tablespoons of butter over the breadsticks and sprinkle with garlic salt.
8. Let the breadsticks rise for 20 minutes before baking.
9. Bake for about 14-16 minutes until the breadsticks are golden brown on top. Remove from oven enjoy hot.
Notes:
- If you use dry active yeast, use 3 teaspoons and make sure you proof the yeast in the water and sugar until bubbly before continuing on with the recipe.
- Humidity, temperature, altitude all play a part in how much flour you use in yeast doughs. Start with 3 cups and add more until you get a soft dough that doesn’t stick to your hands. Over flouring the dough can leave you with dry and dense breadsticks.
- You can use bread flour instead of all-purpose. Your breadsticks will need an additional minute or 2 of kneading and the breadsticks may be a little bit sturdier and less fluffy.
- You can make this dough by hand in a large mixing bowl. Typically, if kneading by hand you will want to knead for about double the amount of time suggested in a recipe. So, for this recipe about 6 minutes of kneading by hand.
- Store leftover cooled breadsticks in an airtight container or zipper bag for up to 3 days.
- Freeze breadsticks in a freezer bag for up to 1 month.
- You can squeeze all the breadsticks on one baking sheet. They will cook slightly together but easily pull apart. If you want them more individual and cook further apart you can put half on one sheet and half on another. Melt 2 more tablespoons butter and put on the second baking sheet with parchment like you did on the first baking sheet.
Homemade Breadsticks
Ingredients
Dough
- 1 ¼ cups warm water not hot
- 2 ½ tsp instant yeast *see note
- 2 Tbsp brown sugar
- 1 tsp salt
- 3-4 cups all-purpose flour *see note
Topping
- 4 Tbsp salted butter melted, divided
- 1 tsp garlic salt
Instructions
- In a stand mixer fitted with a dough hook attachment add the water, yeast, brown sugar, salt, and 1 ½ cups of the flour.
- Knead the dough on a low speed until all the flour is incorporated. Add more flour, ½ cup at a time until the dough clears the sides of the bowl. It should be between 3-4 cups. You will know when you have enough flour when the dough sticks to itself more than to the side of the bowl or to your fingers. Once the dough has enough flour, knead for 3-4 more minutes.
- Remove the dough to your hand for a second while you grease the bowl with cooking spray. Return the dough to the bowl, cover with plastic wrap and let rise until nearly doubled in size, about 1 hour.
- Line a rimmed baking sheet with parchment paper and preheat the oven to 400°F. Spread 2 tablespoons of the melted butter over the top of the parchment paper.
- Once the dough has risen, lightly grease a counter and tip the dough onto it. Roll or pat the dough into a roughly 16-inch x 8-inch rectangle.
- Cut the dough using a pizza cutter into 1-inch strips. Twist each dough strip a few times and place on the baking sheet. Continue rolling, placing them about ½-1 inch apart.
- Use a pastry brush to brush the remaining 2 tablespoons of butter over the breadsticks and sprinkle with garlic salt.
- Let the breadsticks rise for 20 minutes before baking.
- Bake for about 14-16 minutes until the breadsticks are golden brown on top.
- Remove from oven enjoy hot.
Notes
- If you use dry active yeast, use 3 teaspoons and make sure you proof the yeast in the water and sugar until bubbly before continuing on with the recipe.
- Humidity, temperature, altitude all play a part in how much flour you use in yeast doughs. Start with 3 cups and add more until you get a soft dough that doesn’t stick to your hands. Over flouring the dough can leave you with dry and dense breadsticks.
- You can use bread flour instead of all-purpose. Your breadsticks will need an additional minute or 2 of kneading and the breadsticks may be a little bit sturdier and less fluffy.
- You can make this dough by hand in a large mixing bowl. Typically, if kneading by hand you will want to knead for about double the amount of time suggested in a recipe. So, for this recipe about 6 minutes of kneading by hand.
- Store leftover cooled breadsticks in an airtight container or zipper bag for up to 3 days.
- Freeze breadsticks in a freezer bag for up to 1 month.
- You can squeeze all the breadsticks on one baking sheet. They will cook slightly together but easily pull apart. If you want them more individual and cook further apart you can put half on one sheet and half on another. Melt 2 more tablespoons butter and put on the second baking sheet with parchment like you did on the first baking sheet.
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