Crisp Rosemary Breadsticks

Total Time
1hr 35mins
Prep 30 mins
Cook 1 hr 5 mins

These are long, thin, hard breadsticks that we love. I usually like to put them on the table standing up in a crock just to make things interesting.

Ingredients Nutrition


  1. In a large bowl, sprinkle yeast and sugar over warm water; let stand until foamy, about 5 minute.
  2. Add lemon zest, salt, rosemary, 2 T. oil, and 1 1/2 cups flour.
  3. Beat with a heavy spoon or an electric mixer until dough is glossy and stretching 3-5 minute.
  4. Mix in about 1 cup more flour, or enough to make a soft dough.
  5. To knead by hand, scrape dough onto a lightly floured board and knead until smooth and springy, about 10 minute adding more flour as needed to prevent sticking.
  6. To knead with a dough hook, beat dough on high speed until it pulls cleanly from sides of bowl and is springy 5-7 minute. If dough is sticky, add flour 1 T. at a time.
  7. Turn dough out onto a generously floured board.
  8. Pat into a 6-inch square.
  9. Brush dough with remaining oil, loosely cover with plastic wrap, and let rise until puffy, about 45 minute.
  10. Grease 3 large baking sheets.
  11. Gently rub with 2 T flour.
  12. With a sharp knife, cut dough lengthwise into quarters.
  13. Working with one quarter at a time, cut it lenghtwise into 8 equal pieces.
  14. Stretch one piece to about 15 inches long; place on a baking sheet.
  15. Repeat with remaining breadsticks, spacing them about 1/2 inches apart.
  16. Bake in a 350 degree oven 20-25 minute or until golden brown. Rotate baking sheets after 10 minute.
  17. Cool on rack.
  18. If you can't cook them all at once, dough can be refrigerated.
Most Helpful

Fantastic Recipe! This is now a regular on my baking rotation! For a fantastic variation, follow the recipe but do not add lemon zest, instead add some dried crushed jalapeno or chili pepper & a healthy handfull of your favorite grated cheese right after the first bit of flour is mixed in.

wingzero_xxxg August 23, 2008

I had given up on breadsticks because they always turn out bland -- the lemon zest in this recipe completely solves the problem, without giving the sticks a lemony taste. I rolled them in grated aged gouda and toasted sesame seeds. Incredible! Thanks for posting this great recipe.

fluffernutter December 22, 2006

Really easy to make! Before I cut the rectangles into strips, I brushed the dough with a little olive oil and sprinkled fresh parmesan cheese (press it down a little). I twisted the strips so they looked pretty when the breadsticks toasted up, and they are just beautiful (my picture is posted). I not only rotated the pans while baking, but flipped the breadsticks over so only one side didn't brown.

JuliannaEP November 16, 2012