Divine 1-Hour Breadsticks

I’m pulling these breadsticks out of the archives and into the spotlight for a minute today, because, well, for one, they’re fluffy and soft and buttery and super yummy. Four things that breadsticks (and probably half of my favorite foods, if you really want to know) should always be forever and ever. Amen. The fact that they can be made start-to-finish in an hour is just a big, fat, pretty bonus.

Because these breadsticks are so fast (and simple enough my kids can make them), we eat them a lot. A lot, a lot. Hence, a few updated little notes down below in the recipe (never fear, the original details are there, too). That’s what happens when you’ve been making a recipe for ten years and loving on it all that time. I’ve also added some step-by-step pictures below the recipe for those visual bakers (hand raised).

So adaptable, so easy, so yummy, these breadsticks are your secret weapon to making just about any dinner totally incredible. And if you want to let the adoring eaters at your table think you spent all day slaving over hot, fresh bread instead of confessing the whole 1-hour deal, I won’t judge.

Divine 1-Hour Breadsticks

Divine 1-Hour Breadsticks

Yield: Makes about 16-20 breadsticks, depending on how thick or thin you cut them

Divine 1-Hour Breadsticks

UPDATE: After six years on my site, I've updated this post with new pictures + a few little changes in the recipe (upped the salt from 1/2 teaspoon to 1 teaspoon and added some additional notes about flour). Same great recipe - just updated a bit! The original recipe bakes at 375 degrees but I've found I like to bake them at 400 degrees to get them more brown on top.

For the flour, over the years, I've made them most often with white whole wheat flour. They are a bit heartier and slightly more dense but still delicious. They are also spectacular with bread flour. Or just regular unbleached all-purpose flour. My favorite combo (seriously, I've made these so many times) is about 10 ounces bread flour and 9 ounces white whole wheat flour. Magical.

Keep in mind that even with the weight and cup measures given, with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule. Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe. This tutorial on yeast may help identify how a perfectly floured dough should be. For this recipe, the dough should be soft and just slightly sticky without leaving a crazy amount of dough residue on your fingers.

Ingredients

    Dough:
  • 1 1/2 cups warm water
  • 1 tablespoon instant yeast
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 3 to 4 cups flour, about 15-20 ounces (see note above)
  • Butter and Topping:
  • 3 tablespoons butter, melted (for the baking sheet)
  • Dried herbs, garlic salt and grated Parmesan cheese

Directions

  1. In an electric stand mixer fitted with the dough hook (or in a large bowl by hand), mix together the water, yeast, sugar, salt and one cup of the flour.
  2. Continue adding the flour until the dough just clears the sides of the bowl; knead for about three minutes. It should be soft and slightly sticky without leaving a lot of residue on your fingers.
  3. Let the dough rest in the bowl for 10 minutes.
  4. While the dough rests, preheat the oven to 400 degrees F. Spread the melted butter onto large, rimmed baking sheet (about 11X17-inches).
  5. On a lightly greased countertop, pat the dough into a long rectangle, about 16-inches by 7-inches or so. Cut the dough every 1-inch (more or less) into strips with a pizza cutter.
  6. Twist each strip slightly and place about 1/2-inch apart on the baking sheet. Sprinkle lightly with dried herbs of choice, garlic salt and Parmesan cheese.
  7. Let rise for 20 minutes (you can cover with greased plastic wrap, if desired, I usually go without). Bake for 15 minutes until golden.
http://www.melskitchencafe.com/divine-breadsticks-2/

Recipe Source: adapted from my sister-in-law, Erin W.

Divine 1-Hour Breadsticks

158 Responses to Divine 1-Hour Breadsticks

  1. Lily says:

    hi I am 9 years old and I love help my mom in the kitchen. Especially this recipe it is fun and easy to make !

  2. Lily says:

    Hi I am 9 years old and I love your food .Especially this recipe . It is fun and easy to make.

  3. Annie says:

    Hello, I’m making these today and I’m wondering if you have any advice on how to shape the dough? How long do you make yours? Thanks!

    • Mel says:

      I pat it into an oval/rectangle probably about 10 inches wide and 8 inches long. Quite honestly, it’s different each time I make them – they turn out great thick or thin or extra long (my kids often help and the shape gets a little crazy).

  4. April says:

    Needed a quick breadstick recipe, to go along with spaghetti of course, and I pulled this up on Pinterest. One word, amazing. I just used the basic garlic and salt in my melted butter brushed on top after they came out of the oven. Everyone went back for more breadsticks. Thank you, I will be saving this recipe.

  5. Sarah says:

    I just put these onto my baking sheet and am waiting for them to rise. I only ended up with 13 bread sticks though… yikes! They aren’t too thick and actually kept stretching out each time I put them onto the baking sheet. When you make yours are you lining them up going from left to right (short) or from top to bottom (long)? Just wondering so I can perfect this! They smell delicious with parmesan and italian seasoning on top. Can’t wait to get them out of the oven!

    • Mel says:

      Hi Sarah – if the baking pan is lengthwise on the counter (long, like a ruler), I line them up going left to right down the length of the pan and then usually have room to fit a few perpendicular at the top.

  6. Melissa says:

    I love this recipe! I have been making it as written, and also to make these cinnamon-sugar bunnies: http://www.pillsbury.com/recipes/cinnamon-sugar-breakfast-bunnies/50568bd9-320d-497c-893b-53236a7c5da0

  7. Lindsay says:

    Why am I just now seeing these divine little morsels of goodness??? I made them for dinner and they turned out perfectly. They were quick to put together and disappeared even quicker. Thanks for sharing!

  8. Kami Stewart says:

    These were yummy…just a question. Am I supposed to roll them in the butter on the pan a little bit so the tops are buttered and the spices and cheese will stick?

    • Mel says:

      I don’t roll them around – but I do try to sprinkle the herbs and cheese as soon as I can so the soft, tacky dough holds onto both.

  9. Jesse says:

    I can no longer copy and paste your recipes into my notes on my iPad Air?? So sad I had really enjoyed your site and going into my notes to search for which of your recipes I wanted to cook. I don’t have the ability to print. I liked keeping your recipes in my notes. I am so sorry that option is no longer available on your site. What happened?

    • Mel says:

      Hi Jesse – sorry to hear you are having difficulties with this. I haven’t changed anything on my site – could it be related to an update on your iPad? Sometimes when apple products update to a new operating system little quirks like this happen. What were you selecting/doing on my site before to get it to copy and paste into notes? I just tested it out on my iPad and I can highlight the recipes and copy them into my notes section.

  10. Ekta says:

    Mel, I made these for dinner on Saturday night to get with the pasta. I am an absolute beginner at baking bread, and no one was surprised as me when these came out fabulous! Thanks so much for a great recipe, this one is keeper!

  11. Christina says:

    I am making these for the second time tonight!! Can not even wait!! 🙂 Thanks for the recipe.

  12. Cathy says:

    Do these freeze well after they are already baked?

  13. Lindsay says:

    Thanks for reposting this! I’ve made these before but forgot about them! I think I’ll make them tomorrow for company coming to stay! Quick question: Can I make the dough and form the breadsticks a few hours ahead of time and put them in the fridge until it’s time to bake them? Or will they rise too much?

    • Mel says:

      Yes! That’s actually a good point. You can definitely shape the breadsticks and keep the pan in the refrigerator until ready to bake (just take them out in time to come to room temp and puff a bit).

  14. Traci says:

    We LOVE these! I’ve been making these for years now, since I first stumbled upon your blog. A half-recipe is the perfect size for our family of two adults and two littles. I bake them fairly crowded in a baking dish; as they rise and bake they smush into each other like pull-apart rolls. With a healthy dose of garlic salt prior to baking – they’re an absolute dream! And practically fool-proof; you should see what my 3-year-old does with the dough… and yet miraculously her contributions turn out great! I’ve also scaled up for parties (half-length, served with warm marinara sauce) with rave reviews. THANK YOU for such a great, simple recipe!

  15. Hilary says:

    These look delicious! The dough is actually kneading right now in the mixer..can’t wait to try them!!

  16. Linda says:

    Look really good… but I live overseas and cannot get instant yeast. Will they work by proofing regular yeast and adapting the time for the dough to rise?

  17. Angie Randall says:

    Hi Mel! I’ve never commented before but I love your writing and your recipes!! I’ve made these breadsticks – usually to make into croutons for tomato soup (both also from you I think?!). Loved the pics with this update!

  18. Becky Adams says:

    Hi Mel, this recipe is almost exactly like mine and I love it. One thing I do different is I sprinkle salad supreme on right before baking. Yum!

  19. Melinda says:

    Wow! This is the best dough ever. Seriously. The breadsticks were so soft and delicious!

  20. Grace says:

    I can’t wait to make these! Do you suggest bread flour or all purpose flour? I have both. How do the breadsticks come out differently with all purpose vs bread flour? Thanks!

  21. Regina says:

    I’m not sure why I haven’t made these until. Wow! Thanks for reposting or I may have missed them.

  22. nosh says:

    I loooove ur bread recipes sooo soo much. My most fav is sweet molasses bread i just had it for breakfast today…n everytime i eat it i just cant believe its real ! Going to try these soon .

  23. Cinda says:

    These breadsticks were a hit! I really didn’t think that they would only take an hour to make–but it turned out to be true. Next time I make them I plan on using only 1 tablespoon of sugar. Do you think they will turn out the same?

  24. Roma says:

    Thank you for reposting this recipe! This is our favorite breadstick recipe and I was so sad when I couldn’t find it on your site last week.

  25. Mangomama says:

    Delicious! I used all whole wheat flour except for 1 scant cup of bread flour and mixed some Italian herbs (oregano, basil, etc) into the dough– then sprinkled Parmesan on top. Thanks for a great, adaptable recipe.

  26. Jaime says:

    Came to your site to look up the recipe for your divine breadsticks and was pleasantly surprised to see them front and center on your blog. I concur about upping the salt and looking forward to baking them at 400. They are a favorite at our house!

  27. Bella says:

    Great one! It is so simple to make. Thank you for the recipe!

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