Delicious homemade breadsticks with butter and garlic. These soft breadsticks are perfect as a side dish for dinner served with pasta, soup or salad.
Homemade breadsticks
My family loves these soft buttery breadsticks. When the kids were younger, they would help roll out the dough. Now that they are older, they love to sneak a breadstick before dinnertime.
These breadsticks are really hard to resist. The fresh from the oven smell, the buttery sheen, and the smell of garlic. All that pure deliciousness is just too much! If only I could limit myself to just one.
Breadsticks are a perfect side served with an Italian Chopped Salad or a hearty bowl of Beef and Barley Soup.
Key ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Flour - I use all-purpose flour. You could also use bread flour.
- Yeast - This recipe uses active dry yeast
- Olive oil - Added to the dough for a bit of flavor and helps make the dough pliable
- Butter - The butter will be slathered on the finished breadsticks when they come out of the oven. Use regular salted butter.
- Seasoning - Garlic powder, Italian seasoning, and coarse salt
Steps to make breadsticks
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Place water, yeast, and sugar in a bowl and let rest for 10 minutes
- Add oil, salt, and one cup of flour
- Continue adding flour until dough is formed
- Knead dough until very smooth and elastic, about 5 minutes. The dough can be kneaded in the mixing bowl or on a floured surface.
- Cover and allow the dough to rise until doubled
- Divide dough into 16 pieces and then shape into breadsticks. Allow to rise again and then bake.
- Melt butter and add herbs and garlic powder
- Brush butter over breadsticks when they come out of the oven
- Sprinkle with coarse salt
Tips for making delicious breadsticks
- Bread dough can be mixed by hand or in a stand mixer
- Try to make breadsticks as evenly sized as possible
- Bake on a baking sheet lined with parchment paper or lightly sprayed with a nonstick spray
- Breadsticks are best served warm, but if serving later place breadsticks in an airtight container or bag once the breadsticks have fully cooled
To freeze unbaked breadsticks
- Shape breadsticks and place them on a baking sheet lined with parchment
- Place the entire baking sheet in the freezer
- Once the breadsticks are frozen, remove them from the baking sheet and place breadsticks in a freezer-safe bag
- To use, remove breadsticks from the freezer and place frozen breadsticks on a baking sheet lined with parchment paper. Cover with a clean dish towel and allow breadsticks to thaw and then rise slightly.
- Then bake as directed
Frequently asked questions
Yes, you can shape the breadsticks and place on a baking sheet. Then cover and refrigerate for up to 12 hours. Pull out and let the dough warm up for 30 minutes before baking.
These breadsticks are best eaten while they are still warm, but they will still be delicious for 2-3 days after baking.
More topping ideas
These breadsticks would be delicious with several different toppings. Some options include:
- Parmesan cheese - sprinkle on after adding the butter
- Cheddar cheese - sprinkle on breadsticks before baking
- Sesame seeds - brush with an egg wash first and then sprinkle the sesame seeds before baking
- Everything bagel blend - brush with an egg wash first and then sprinkle with the blend before baking
- Olive oil instead of butter
Serve these breadsticks with
- Baked Chicken Pasta
- Meatball Pasta Bake
- Creamy Pesto Gnocchi
- Italian Sausages, Peppers and Onions
- Chicken Alfredo Bake
- Caesar Salad
- Tortellini Pasta Salad
- Tomato Soup
- Oven Roasted Tomato Sauce
- Pesto dipping sauce
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious homemade bread recipes.
Homemade Breadsticks Recipe
Equipment
- Cookie Sheet
Ingredients
- 1 ½ Cups Warm Water
- 2 ¼ teaspoons Active Dry Yeast (or one packet)
- 1 Tablespoon Sugar
- 2 Tablespoons Olive Oil
- 1 ½ teaspoons salt
- 4 - 4 ½ Cups All Purpose Flour
Topping
- 2 Tablespoons Butter (melted)
- ¼ teaspoon Garlic powder
- ⅛ teaspoon Italian seasoning
Instructions
- Measure water into mixing bowl and sprinkle yeast over water.1 ½ Cups Warm Water, 2 ¼ teaspoons Active Dry Yeast
- Sprinkle sugar over yeast and stir together. Wait 5 - 10 minutes for mixture to become bubbly.1 Tablespoon Sugar
- Add Olive Oil, Salt, and one Cup of Flour. Mix until incorporated2 Tablespoons Olive Oil, 1 ½ teaspoons salt, 4 - 4 ½ Cups All Purpose Flour
- Continue adding flour 1 Cup at a time. You might not add all the flour. With the last cup begin adding ¼ cup at a time.
- Knead until smooth and elastic, about 5 minutes
- Move dough to a large bowl that has been lightly oiled. Cover with plastic wrap or a clean dish towel
- Let rise until doubled, about 1 ½ - 2 hours
- Punch down down gently to deflate the dough
- Divide dough into 16 equal pieces and shape into a rough ball. Then shape each ball into a 6-8 inch breadstick.
- Place each bread stick to a baking sheet lined with parchment paper or lightly sprayed with a nonstick spray. Place about ½ inch apart. Cover loosely with a clean cloth and let rise for about 30 minutes.
- Preheat oven to 400°F
- Bake in a preheated oven for 12- 15 minutes until lightly browned
Topping
- Melt butter and then add garlic powder and herbs2 Tablespoons Butter, ¼ teaspoon Garlic powder, ⅛ teaspoon Italian seasoning
- Brush butter over the top of baked breadsticks while they are still warm
- Sprinkle with coarse salt
Notes
- Bread dough can be mixed by hand or in a stand mixer
- Try to make breadsticks as evenly sized as possible
- Bake on a baking sheet lined with parchment paper or lightly sprayed with a nonstick spray
- Breadsticks are best served warm, but if serving later place breadsticks in an airtight container or bag once the breadsticks have fully cooled
- Shape breadsticks and place them on a baking sheet lined with parchment
- Place the entire baking sheet in the freezer
- Once the breadsticks are frozen, remove them from the baking sheet and place breadsticks in a freezer-safe bag
- To use, remove breadsticks from the freezer and place frozen breadsticks on a baking sheet lined with parchment paper. Cover with a clean dish towel and allow breadsticks to thaw and then rise slightly.
- Then bake as directed
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
This post was originally in February 2015. The pictures and recipe have been updated.
David @ Spiced says
I absolutely love baking bread, and breadsticks are one of my favorites! This is a great recipe, and you can't beat the garlic salt there at the end. These breadsticks would definitely not be safe around me!!
Alexandra @ It's Not Complicated Recipes says
Nothing beats the warm and delicious smell of bread baking 🙂
Valentina says
YUM! Butter + garlic is so magical, and on bread, even more so! These could make for some very cute, skinny subs, too. 😀 ~Valentina
Dawn - Girl Heart Food says
There's something so rewarding about homemade bread of any sort from the process to the smell to the taste! These look perfect, Kathy! I'd have a hard time not making a meal out of just these! Pinned 🙂 Happy Friday!
Mary Ann | The Beach House Kitchen says
I've got to bake a batch of these for my son Sean. He's a huge Olive Garden breadsticks fan and these look just like them Kathy!
Kathy says
They are pretty similar, although they have a bit more of a bite in the crust. They are just as delicious! 🙂
Pamela @ Brooklyn Farm Girl says
Nothing like a fresh home made bread stick to go with a pasta meal. Yours look like they turned out really well!
Kathy says
Thanks. They are perfect for scooping up extra pasta sauce!
Senika @ Foodie Blog Stalker says
There's not too many things better than homemade garlicky breadsticks! I LOVE that these are freezer friendly, such a great bonus!
Kathy says
The garlic adds so much yummy taste! Thanks for stopping by!
Erin @ Miss Scrambled Egg says
Breadsticks are one of those foods that I love to eat, but never make at home. These look really delicious. I would probably try coating mine in poppy seeds or garlic salt. Yum!
Kathy says
Poppy seeds are a great idea! Thanks!!!
Kimberly @ KimRidge Farm says
I usually bake buns instead of big loaves because we like crust. Buns give you more bread crust. I think bread sticks will give even more crust. I am making them this week. My husband will be pleasantly surprised.
Garlic in bread sounds delicious.
Thank you for the recipe.
Kimberly
Kathy says
Thanks Kimberly! I hope you and your husband enjoy them!
Kimberly @ KimRidge Farm says
I made them today. And they are scrumptious.
Thank you again for the recipe.
Kimberly
Kathy says
Kimberly,
I am so glad you made these! They are scrumptious...I am making them again this weekend for my family. They didn't last long!
Gerlinde says
There is nothing better than bread fresh out of the oven, it makes the house smell good and you can't stop eating it.
Kathy says
It is my true weakness....well that and chocolate!
Kate says
I don't know if I could resist eating the whole batch in one go! They look fabulous!
Kathy says
I hear you! It's great because they are small....but because they are small, I keep thinking I can eat more!
Savita @ ChefDeHome says
I love fresh baked bread sticks with tomato soups! looks delicious!
Kathy says
Thanks. Soup is another excuse to eat these bread sticks!
K / Pure & Complex says
I'm not a huge bread person, but I absolutely love garlic in my bread when I do eat it. Great recipe.
Kathy says
Thanks. These are great because they aren't too big... just the right amount of bread.