7 Reviews

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.

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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.

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fluffernutter December 22, 2006

These were pretty good! Makes quite a few sticks, so I used some leftover dough for a nice focaccia. Thanks for the recipe!

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hartwig.therese January 31, 2016

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.

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JuliannaEP November 16, 2012

I made these this weekend with Tyler's Ultimate Spaghetti and Meatballs. Great! My husband said he felt so lucky to eat the way we do--Isn't that what cooking is all about?!! Thanks Keolani for the recipe!!

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Kathy!! July 09, 2007

MMM! We loved these! I added some parmesan cheese and they were delicious! Thanks for posting this recipe - I plan to make several dozen for holiday munchies!

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CajunYat November 11, 2005

Delicious! My family loved them. Well worth the work. Can't wait to make them again when it gets cooler out; we'll have them for dinner with lentil soup. YUM. :)

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Maggi Lynn September 20, 2005
Crisp Rosemary Breadsticks