Quick Soft Breadsticks

"Our family likes these breadsticks because they are soft and chewy. I like to make them when I am in a hurry because they rise quickly."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Amy V2 photo by Amy V2
photo by denisepett photo by denisepett
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Barbara M. photo by Barbara M.
Ready In:
18 breadsticks




  • Make dough using your favorite method- bread machine, mixer or by hand.
  • Roll out into a 10x12 inch rectangle.
  • Cut into strips about 3/4 inch wide.
  • Give each strip a twist and place on a greased cookie sheet.
  • Let rise for at least 20 minutes or more if you have time.
  • Bake at 375 for 10-15 minutes.
  • Brush with butter and sprinkle with garlic salt and parmesan cheese.

Questions & Replies

  1. "make dough by your favorite method".... I haven't made dough for 30 years... LOL. Any tips other than mix all ingredients and knead by hand until it feels right? I have a vague memory of bread making in a galaxy a long time ago... far far away... ;-)
  2. Do these work with gluten-free bread flour? Need an answer soon, making these for a cooking assessment on Friday!
  3. Could you make this ahead of time and put it in the refrigerator until you're ready to bake it?
  4. I was hoping that these could be more "puffy." Does anyone see a role for baking powder in this recipe? Perhaps if I proof the yeast I'll get better results? It also seems like it would be better to sub 3 Tbsp of butter for the 1/4 C oil?
  5. Any one make these at a high Altitude? If so what adjustments did you use? Thanks.


  1. Awesome recipe! These are so easy and taste great too! I made my dough by hand, using 3 cups of all-purpose flour. I combined everything except the water (which I made sure was about 110 degrees F) and the oil, then I stirred the water in, followed by the oil. I did knead the dough a few times before I rolled it out, too. It didn't really take much more flour. I let them rise about 30 minutes, and I found that 15 minutes was a perfect amount of baking time. I got 12 breadsticks, but I didn't measure how big I rolled my rectangle out. I brushed them with butter when they came out of the oven, I dipped mine in marinara sauce, and my husband had honey on his. This is a keeper! Thank you!
  2. My family loved these! I skipped letting them rise, because I had about a half hour to get them done. Just kneaded the dough for ten minutes, cut them into strips and placed them about a half inch apart from each other, brushed with olive oil and sprinkled with salt, then I placed them in the unheated oven and they rose perfectly while it heated to 375. They took about twenty minutes that way, and they were perfect!
  3. These were absolutly wonderful! Here is what I did to make the dough. First I mixed the warm water, sugar, and yeast together and let stand for around 8 minutes to proof. I then combined the flour and salt and then added them to the yeast water. Pour the oil on top of that, stir to combine, and knead for about 2-3 mintutes on a floured surface. After that, you can just follow the recipe. I served the full batch to my family of 7 and there wasn't a single one left over! I was even able to get away with using all-purpose rather than bread flour.
  4. Fantastic recipe! I made mine in the bread machine. I added 1tsp garlic powder and 1tsp italian seasoning and for the oil used olive oil. I left the dough in the machine for 20 mins or so for additional rising time. I got 18 breadsticks and when they came out the oven (10 mins) I brushed with butter and sprinkled parmesan cheese. Big hit with hubby and myself! Definitely a keeper!
  5. These are FABULOUS!!! I followed the directions exactly ... when they came out of the oven, I brushed them all with melted garlic butter ,and on half of them, I sprinkled parmesan cheese on them. MM!!!!! I ate, like 5, of them right out of the oven! *LOL* I rolled out my regtangle and marked off where to cut them , I only got 15 breadsticks, but what I did was after cutting them from top to bottom , I cut them across the middle , giving me a double batch of actually, regular size breadsticks. A PIZZA cutter works WONDERFUL for cutting this dough! Thanks so much for posting this recipe!! I have a feeling I'll be baking a LOT of breadsticks! ;)


  1. LOVE THIS RECIPE! I just made some slight changes and boy did it make a difference. First, I warmed my water to 113 f and then added the yeast and the brown sugar to the water. I only used 2 tablespoons sugar and this was good enough for me. I let the yeast and water sit for about 8 minutes then added it to my flour mixture. I then added my melted butter instead of oil and added a sprinkle of garlic powder into the flour mix. WOW, I'm not sure if the substitute of butter made the difference, but after making this multiple times but this time using butter instead of the oil, my bread came out soft, chewy and oh so flavorful. Even when I was kneading my dough, I noticed a difference in texture versus using the oil. The butter dough was soft and moist, the dough made with oil was more dense and hard. I will definitely make this again using butter for that perfect, chewy breadstick! Thank you!
  2. Since I was out of bread flour, I added an extra 3T of AP flour, and that worked well. The dough was too sticky without it.
  3. I've been making these for a while now, and this is my favorite breadstick recipe. I like to use them for dipping in homemade chili, so I add a tablespoon of garlic powder and a teaspoon of oregano right in the dough mixture with the other ingredients.
  4. Swapped brown sugar for honey
  5. Hi I would like to try the recipe but oven doesn't go above 250. Pls see if u can suggest d time required if I wanna bake at lower temperature. Thanx



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