Crisp Rosemary Breadsticks

Crisp Rosemary Breadsticks created by JuliannaEP

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.

Ready In:
1hr 35mins



  • In a large bowl, sprinkle yeast and sugar over warm water; let stand until foamy, about 5 minute.
  • Add lemon zest, salt, rosemary, 2 T. oil, and 1 1/2 cups flour.
  • Beat with a heavy spoon or an electric mixer until dough is glossy and stretching 3-5 minute.
  • Mix in about 1 cup more flour, or enough to make a soft dough.
  • 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.
  • 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.
  • Turn dough out onto a generously floured board.
  • Pat into a 6-inch square.
  • Brush dough with remaining oil, loosely cover with plastic wrap, and let rise until puffy, about 45 minute.
  • Grease 3 large baking sheets.
  • Gently rub with 2 T flour.
  • With a sharp knife, cut dough lengthwise into quarters.
  • Working with one quarter at a time, cut it lenghtwise into 8 equal pieces.
  • Stretch one piece to about 15 inches long; place on a baking sheet.
  • Repeat with remaining breadsticks, spacing them about 1/2 inches apart.
  • Bake in a 350 degree oven 20-25 minute or until golden brown. Rotate baking sheets after 10 minute.
  • Cool on rack.
  • If you can't cook them all at once, dough can be refrigerated.
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"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."

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  1. hartwig.therese
    These were pretty good! Makes quite a few sticks, so I used some leftover dough for a nice focaccia. Thanks for the recipe!
  2. JuliannaEP
    Crisp Rosemary Breadsticks Created by JuliannaEP
  3. JuliannaEP
    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.
  4. wingzero_xxxg
    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.
  5. Kathy
    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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