Divine Breadsticks

Well, in my world, you can’t serve spaghetti without breadsticks. These breadsticks, actually. I’ve been making them for years, thanks to my sister-in-law Erin (yes, the same talented one who I’ve talked about in these recent posts) and they usually grace our table right along with most any pasta dish I make.

They really are the best breadsticks in the world. And if my testimonial alone doesn’t convince you, let me share with you a few of their merits: they are fast (no long rising times!), they are versatile (use what spices you have on hand!) and they are really hard to mess up (trust me, I know!).

Divine Breadsticks

Divine Breadsticks

Yield: Makes about 20-25 breadsticks, depending on how thick or thin you cut them

Divine Breadsticks

Note: as with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). 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.


  • 1 ½ cups warm water
  • 1 tablespoon instant yeast
  • 2 tablespoons sugar
  • 3 ½ cups flour (I usually use a combination of unbleached all-purpose flour and white whole wheat flour but use whatever you have on hand!)
  • ½ teaspoon salt
  • 3 tablespoons butter, melted (for the baking sheet)


  1. Mix all ingredients (except melted butter) in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes. Heat oven to 375 degrees. Spread melted butter onto an 11X17-inch baking sheet. Roll out the breadstick dough about 1/4 to 1/2-inch thick and cut into strips with a pizza cutter. Twist slightly if desired and place about 1/2-inch apart on the baking sheet. Sprinkle with garlic salt, herbs of choice (I vary this depending on my mood but it usually consists of rosemary, basil, or thyme in some form and crushed finely) and parmesan cheese.
  2. Cover with greased plastic wrap and let rise 30 minutes. Bake 15-20 minutes at 375 degrees until golden brown.

Recipe Source: adapted from Erin

137 Responses to Divine Breadsticks

  1. megan says:

    These are making me hungry! I’m planning to make your manicotti with lasagna noodles for dinner this weekend. Now the question is what to serve with it – these breadsticks? or the garlic bread you posted awhile ago? Decisions…

  2. ARLENE says:

    These look incredibly delicious. I love breadsticks!

  3. Dani & Jake says:

    These were one of the first things i made when i found your recipe blog! they are soooo yummy i cant handle it, and my sister now asks me to make dinner for them just so she can have these :)

  4. Amy and David Ziehl says:

    These are my favorite bread sticks! I love them more than Olive gardens bread sticks!! AMAZING!

  5. Ashlie says:

    NICE. I was just about to come on here and ask for a bread suggestion for tonight’s soup night. I think I’ll go with these. However, I’m not very good with which spices go nicely with what…so I know you said just do whatever, but could you possibly, maybe, give me a couple spices that go well with each other. And if that weren’t enough-do you just lightly sprinkle said spices or use quite a bit? Thanks so much!!!:) I’ll have to let you know how it goes, and if they are a hit (which they will be because they are from you…) Oh, and new ward:(. I’m sure you already heard.

  6. teresa says:

    divine indeed! i’ll take five please!

  7. Melanie says:

    Dani – glad you’ve liked these for a while now! Thanks for letting me know. That’s funny about your sister – at least she appreciates a good meal, right?

  8. Anonymous says:

    I second everything you said about these breadsticks. They really are divine. We love them at our house! -Liz K.

  9. Christina says:

    Can you freeze these? They sounds really good, but will yield way too many for a dinner!

  10. grace says:

    the little twist is my most favorite part. well, that and the overall fluffiness. and the parmesan. and the choice of herbage. :)

  11. bchmomx3 says:

    I am making spaghetti this week and these are perfect!

  12. Erin says:

    Yes, these are my all time favorite breadsticks. Isn’t it great to have a recipe that always turns out perfectly? Cool that you also prefer them too, after all this time! (I’m assuming I’m the Erin you adapted them from. :))

  13. Erin says:

    Oh wait, I just read the first paragraph (I started reading at the second paragraph for some reason). I guess I assumed right – whew- when I posted that comment I thought, ‘that’ll be embarrassing if she was referring to a different Erin…’ :) haha!

  14. Barbara says:

    Those are divine all right. There really is nothing, absolutely nothing I like better than homemade bread. Your breadsticks are perfect- with their parmesan and herbs.

  15. Melanie says:

    Liz – thanks for seconding my opinion. I think I remember you telling me you liked these…I’m glad – we eat them often at our house!

  16. Melanie says:

    Christina – I’ve never tried freezing the breadsticks after they are made but a lot of times I just halve the dough amount when I make them since my family is small, too. I’ve also made the full batch of dough and then cut the dough in half and put half in a freezer bag (lightly sprayed with cooking spray) and frozen the dough to thaw later to make into breadsticks.

  17. Bradley, DeAnna, and Donovan says:

    I found these a few weeks ago while looking through your bread recipes. I LOVE them! I always know a winner because my husband will tell me he likes them without me having to ask, and he said they were awesome! We had them with chili and pasta…I love them with anything!!

  18. Melanie says:

    Bradley, DeAnna, and Donovan – thanks for your comment! I’m glad that your husband gave rave reviews without you having to fish for a compliment – that’s a sign of a successful recipe! Thanks so much for letting me know, I’m glad these breadsticks were a hit.

  19. Libby says:

    These look delicious too! They look like the perfect thing to serve with spaghetti or pasta.

  20. Heather says:

    These look great – and I posted almost the same recipe on my blog the other day! The main difference with mine is that I just cut them and leave them in the pan – but yours look so nice all twisty like that! I’ll have to try it that way. Thanks for the idea! http://www.pickynomore.blogspot.com

  21. Leisel says:

    Melanie, thanks for another great recipe. I had guests over last night and I served these up. I actually made a double batch. They couldn’t stop talking about them, and there wasn’t a single stick left after dinner. I do have one question for you, maybe two. . . Do you ever take any short cuts when you’re cooking and seriously how much time do you spend in the kitchen per day?? You’re amazing!

  22. Melanie says:

    Leisel – I’m glad the breadsticks disappeared as fast in your house as they do in mine! Thanks for letting me know. And in answer to your questions, I guess it depends on what you mean by shortcuts. I feel like I take shortcuts all the time in the kitchen – I’m always improvising a recipe or suiting it to my timeframe, etc…but usually I don’t take shortcuts on ingredients (unless it is just a straight substitution) since I try to stay away from processed stuff. And I guess it depends on the day but I probably am in the kitchen at least 2 hours a day (maybe more if I’m baking and less if my kids don’t want to be in there with me). Thank you for asking and for being so nice. I have a lot to learn so I guess I better keep trying!

  23. Leisel says:

    Yeah, I hear ya about the processed stuff, but sometimes (O.K. alot of times) it’s alot quicker to just press the easy button. I’ve been impressed that all your recipes seem to be really wholesome, but they also seem to take a ton of time to make. Maybe it’s all in my mind though because the bread sticks baked up pretty quick, and it probablly takes the same amount of time to place a phone call and go pick up a pizza as it does just to throw a quick rise together!!!

  24. Carla says:

    I made these for supper last night to go with lasagana. Four of us ate the entire batch!! I was running late so I didn’t have time to let them rise, I just threw them in the oven as soon as I was done forming them. They still turned out great! Thanks for a great new breadstick recipe!

  25. Melanie says:

    Carla – that’s cool that the breadsticks still turned out great even without rising time – that will be a great tip for me if I am ever in a hurry. Thanks for letting me know you liked them!

  26. reciperhapsody says:

    I’m glad you reposted this b/c I’ve only been subscribed for a few months & wouldn’t have ever done a search for breadsticks on your blog or even on the internet b/c I thought they were probably too much work. When I saw that they only needed 1/2 hour rising time, I realized how wrong I was and made them to compliment our spaghetti and meatballs dinner tonight. YUM! So easy–I was able to get the entire meal made in an hour and a half, which is ridiculous considering that homemade bread usually takes longer than that by itself. Thank you so much for sharing!~Veronica

  27. Melanie says:

    Veronica – I know, I had the same feeling about these breadsticks – they are so FAST!! Especially when other yeast bread recipes can be so time consuming. I am so glad they were a hit. Thanks for taking the time to comment and let me know.

  28. Annabeth says:

    Boy, I don’t know what I did wrong, but mine did not turn out ‘divine.’ They were fine and the family ate them up, but there wasn’t enough flavor. Almost bland. I think I need to add a tad more salt in the recipe, and put more herbs on top. Don’t worry, I’ll try them again. I NEED a breadstick recipe!!!

  29. Melanie says:

    Annabeth – sorry these were less than divine for you. I’ve never had the same bland results but maybe you are right – adding a teaspoon of salt may help. Good luck!

  30. Veronica says:

    I got a comment on my myspace profile yesterday from a friend that saw the pic I posted of these breadsticks (I post a picture of almost all the food I make) and clicked the link to get the recipe off your blog. She posted her own picture of the breadsticks (which looked much better than mine–just like yours, in fact and thanked me for sharing the link b/c they were a hit at her sister’s birthday dinner. So I’m thanking you, again, for sharing this and all your wonderful recipes. YEA! Here’s the link to my picture: http://c4.ac-images.myspacecdn.com/images02/52/l_bc5424dc809842b2851fa295ab33f4a7.jpg

  31. Melanie says:

    Veronica – glad there is such a happy trail with these breadsticks! Thanks for sharing your link – I think your breadsticks look delicious (and so does that spaghetti and meatballs!!).

  32. Melanie says:

    Dalton Family – so glad you like these! Thanks for letting me know.

  33. Dalton Family says:

    These are so easy and so yummy definitely adding them to the rotation!

  34. kmcanoeist says:

    I made these last weekend and again today..I substituted half whole wheat bread flour and the texture was perfect! What a great, super-easy recipe!

    It’s just the two of us in my house, so we eat a few with dinner, then cut them in half and store them on the counter in a tupperware for a few days to eat as a tasty snack.

    I look forward to trying more of your recipes.

  35. Melanie says:

    kmcanoeist – Great idea for storing these little babies for the next day. I’m glad you like them – I usually sub half whole wheat also and like the “nuttier” texture.

  36. Jamy says:

    Oh my… I had some left over dough, and I just made some cinnamon/sugar breadsticks served with syrup for my kids’ breakfast. They loved that too! THANK YOU THANK YOU!

  37. Mel says:

    Jamy – wow, the cinnamon sugar variation sounds delicious!

  38. Jenn says:

    These. Are.Wonderful! Not only did my children gobble them right up, my inlaws who dropped by right after dinner loved them as well. I will be making them over and over for years to come!! Thanks Mel!

  39. Mel says:

    Thanks, Jenn! That’s a major bonus when you can wow the in-laws!

  40. Reagan says:

    So… funny thing, I decided I would try a *NEW* breadstick recipe from the one I grew up making and the one I have always used. I started making these and realized that it is the same recipe except I only put garlic salt and parmasean cheese on mine! :) I’ll try it with some yummy Italian herbs!

  41. Mel says:

    That’s funny, Reagan! Glad to know this recipe has been your favorite for a long time.

  42. Julianne says:

    OK, we made these again tonight, and I can’t believe I’ve never left a comment.

    THESE ARE SO GOOD. Everyone should try them. And then eat 7 of them, like I did at dinner tonight. It will make me feel better.

    (PS – we do butter, garlic powder and Parm. cheese — from the green can! — and it really is “divine”. Just in case anyone was wondering if they can do these sans herbs. You can, you can!)

  43. Mel says:

    Julianne – hey, that cheese from the green can…is really cheese, believe it or not, so no worries on using it. I use it too from time to time (and most always on these breadsticks). I’m glad you have been enjoying this recipe.

  44. Apryl says:

    I made the divine breadsticks last night with your pizza sauce recipe for dinner last night and it was amazing! It’s busy season and my husband isn’t home until late and I have super picky kids so I hate slaving away and have them not eat what I’ve made but they gobbled up those breadsticks and had fun dipping them in the sauce. Thanks!

  45. mia says:

    hmm, i think i may have forgotten to tell you how delicious these were. although i am a *wee bit of a * bonehead….and for some reason thought i was supposed to cook them for 25-30 minutes (um, duh, why would i even think that made sense at ALL??!!! i tend to go way too much by memory which doesn’t work when you have CRS (can’t remember S$!T) disease) so they cooked a little longer than they should have (of course i checked on them before they’d been in as long as the timer was set for, but of course, not before they’d cooked longer than they should have) so they were *nicely* browned….so a tad crispy! but still very yummy and i can’t wait to make them again and actually cook them for the right amount of time :)

    • Mel says:

      mia – sorry the first time you tried these they got overbaked but I’m glad you liked them anyway! I hope they turn out even better next time!

  46. Kensi says:

    I made these tonight. Amazing!!!!! My family of 4 loved them. I even made 4 cinnamon rolls out of some spare dough from this batch and they were yummy too!! Thanks for the awesome recipe!

  47. Anissa says:

    I made your Baked Manicotti and these bread sticks tonight. The Baked Manicotti was delicious and we’ve got plenty left over for dinner tomorrow night (plus some for freezing!). The bread sticks were definitely a bust. I have no idea what I did wrong, but they were flat and bland. I did overcook them a tad, but even if they had been cooked 1 or 2 minutes less, they still wouldn’t have been what I was hoping for. So sad. :( I guess I messed up the unmessupable recipe after all. After reading all the great reviews I am tempted to try to make them again someday… this is the first recipe of yours that I’ve tried and not had good results (which I’m sure is my fault).

    • Mel says:

      Anissa – glad you liked the manicotti but I’m sorry that the breadsticks didn’t work out for you. If you dare try them again someday, try adding another 1/4 teaspoon salt to the recipe or doctoring it up in a way that will help your tastebuds love them!

  48. Tami says:


    Is there a difference between active dry yeast and active? Because I’ve tried this recipe twice using active dry and each time the dough seems way to runny and i’ve followed the directions to a T. However; I made your french bread rolls using active and they turned out great. I would just like to know because I plan on making your new posted cinn rolls this weekend, but I only can find active dry yeast at the store and since I want these to turn out for family, I can’t afford any mistakes! lol

    • Mel says:

      Tami – yes, there is a difference between active dry yeast and instant. You can check out my yeast tutorial for more info but in short, active dry yeast needs to be proofed in water whereas instant yeast does not. I don’t know as if it would cause a dough to be runny, though. You may just need to add more flour to the breadstick dough to make it more smooth and soft. If you can only find active dry yeast, just proof the yeast in the warm water (or buttermilk for the cinnamon rolls) prior to following the recipe. On the cinnamon roll recipe, I actually included in the comments instructions for using active dry yeast so check it out if you want more info. Good luck!

  49. Tami says:

    I mean active dry yeast and instant?

  50. […] recipe is entitled Divine Breadsticks by Melanie of My Kitchen Cafe and can be found here. My voice is in […]

  51. Amber says:

    Hi Mel-Recipe looks great!

    I wanted to freeze part of the dough which you mentioned doing above. Could you tell me what steps I need to take once I take the dough out of the freezer. Can it thaw on the counter? how long? Does it need to rise longer? Thanks!


    • Mel says:

      Amber – it depends on if you freeze the dough already shaped into breadsticks or if you freeze it in a ball to roll out for breadsticks later. To freeze as breadsticks, shape the dough into breadsticks, put them on the baking pan, cover them with a lightly greased layer of plastic wrap and then a layer of foil. Place in the freezer. Take them out about 5-6 hours before you want to bake them. Let them sit at room temperature to thaw and rise. Bake as directed. You can also freeze a ball of dough. I do this all the time – I place the ball of dough in a greased ziploc bag and freeze it. I take it out about 4 hours before I want to use it. Once it has thawed and come to room temperature, I shape into breadsticks, let them rise and then bake them. I hope that helps!

  52. Kim says:

    I made these tonight for dinner and they were a huge hit! My three year old didn’t even want the main dish. We kept having to coerce him to eat some veggies before he could have another breadstick. Thanks for the great recipe

  53. Ciara says:

    These have been in my “to try” pile for a while now and since it is so stinking cold here today, baking seemed like the perfect thing to do. They are amazing! I love the quick rise and cook time. There were done while my little one slept and will be all ready for dinner tonight. Thanks for another great recipe to be added to my list of regulars!

    • Mel says:

      Ciara – so glad these breadsticks worked out for you…and seriously so great you were able to get them finished while your child slept. Dreamy!

  54. Ruchita says:

    I made a half-batch of these b/c that is all the yeast I had on hand. They came out of the oven a little while ago and my husband and I ate about half of them already! :-) They were supposed to be for dinner, but they were too good to pass up!

    I baked them on a Silpat liner and brushed them with some olive oil, garlic powder, Italian seasoning and parmesan cheese.

    I think b/c I used garlic powder instead of garlic salt, next time I will add some salt to the dough. I also brushed them with a little butter when they came out of the oven and they were truly divine!

    Thanks for sharing the recipe!

  55. Jennifer says:

    I’m not sure what I did wrong with the recipe, but when I took the dough out to form it into breadsticks it was incredibly sticky. I couldn’t seem to keep it off my hands and rolling pin. I’m a baking novice, but this just added to my complete fear of using yeast. Any suggestions on what to do next time? I covered my surface, hands and rolling pin with flour before I started, but I kept having to add more flour – probably almost a cup more. Help!!

    • Mel says:

      Jennifer – my guess is that you need to add more dough during the mixing/kneading process so that it isn’t so sticky after it rises. Sometimes depending on altitude and climate, you may need to add quite a bit more flour to a dough recipe which is why I recommend judging a dough by it’s texture and not by the exact amount of flour called for in the recipe. I hope you dare try it again because I know you can conquer it!

  56. Just made these into cinnamon breakfast twist! Fabulous! I didn’t have time for cinnamon rolls but thought of this fast dough recipe and rolled out, sprinkled with brown sugar and cinnamon, brushed with part of the melted butter, cut and twisted :) We all loved them dipped in half a batch of icing. Happy New Year!

  57. Jamy says:

    Okay, I know I already reviewed these, but they deserve to be rated again! I have ALWAYS hated dough and been extremely intimidated by it. This recipe is pretty much fool proof! Even the first time I made these, they turned out perfect. I LOVE THEM LOVE THEM LOVE THEM! Not only that, my kids are picky eaters. (the kind of picky eaters that make other parents of picky eaters say, ‘What? They won’t even eat THAT?’) And they will eat SOOO many of these breadsticks! Okay, I think 2 rave reviews should do it. Unless I can’t contain myself in another couple of months! 😉

  58. Jane says:

    So my family loves these breadsticks. I need to make a bunch for a large family party. Do you think I could make the dough the night before and then cook the next day? Do you have any suggestions?

    Thanks for another great recipe.

    • Mel says:

      Hi Jane – yes, I definitely think you could make the dough the night before. I’ve done that several times. I make the dough, form it into breadsticks on the pan and immediately cover with lightly greased saran wrap and refrigerate. I take them out about 1-2 hours before I want to bake them to give them time to come to room temp and puff up a little. Hope that helps!

  59. Gagan says:

    Hi, I just came accross your blog yesterday and i have been looking at recipes since then. I must say it is very impressive. I think I can learn alot from you. You have inspired me to try many different things. My another favoirte blog is http://www.veggiebelly.com, check it our sometime if you have not already done so. I love the recipes there too. Thanks for great ideas.

  60. […] found this recipe here, and I really, really like it. It’s surprisingly […]

  61. Christina says:

    I tried making these tonight but the dough was still really sticky and stretchy when it cane time to twist them and place them on the baking sheet. They still tasted good but what I can do to make the dough easier to work with or is it meant to be that way? I added about an extra 1/3 cup of flour.

    • Mel says:

      Christina – if the dough was still that sticky after adding 1/3 cup flour extra, it probably still needs more flour. Yeast doughs can be finicky with the amount of flour depending on climate, humidity, altitude – so go by the feel of the dough versus how much flour you’ve added. You want a nice soft dough that is slightly tacky but not overly wet and sticky.

  62. Sarah says:

    Oh my word! I’ve had my eye on this recipe for quite some time, but never have instant yeast. I finally decided to pick some up yesterday and made these last night. AMAZING! Seriously the best breadsticks I’ve ever had. Just perfect. The whole family freaked out and gobbled them down. I can see that I’ll be making them often – thank you!

  63. Bri says:

    Hey Mel, I am making these tonight and I’m wondering if I should have used more yeast. Seems like they are pretty flat even after rising for 30+ minutes. I cut the recipe in half including the amount of yeast. Is that how I’m supposed to do it? I think I might not have used enough flour either. I think they will still be yummy though. I have my first sprint triathlon tomorrow and also made your spaghetti and it’s SO YUMMY! Hopefully all the carbs tonight can make me go fast…or survive:-).

  64. Bri says:

    ummm, never mind. They are PERFECT! I think they didn’t rise as much cause I also used wheat flour (white wheat flour, is there a difference?). They are definitely divine. I’m very excited. These are even way better than the last time I made them! Love having part wheat in them!

  65. […] Divine Breadsticks from Mel’s Kitchen Cafe […]

  66. Angela says:

    Love these so much I posted them to my blog today! Thanks! :)

  67. Aaron says:

    These breadsticks rock! So quick, easy, and truly divine that I like to use them to boost my reputation as a cook! Just don’t ever cook them on a lower rack in the oven or the butter soaked bottoms will burn up before the tops get golden.

  68. Ang says:

    I made these tonight and they turned out great! I’m curious though how you get 25 breadsticks. How big do you make them?! And do you still fit 25 on one baking sheet?? Thanks and thanks for your great recipes!

    • Mel says:

      Ang – my breadsticks are on the thinner side. I press the dough out into a really long rectangle, probably about five inches by maybe 10 or 11 inches?? Then I slice into think strips and twist slightly. 25 is a flexible number. Sometimes I slice them thicker and end up with less – it really boils down to how you like your breadsticks – thick or thin. Glad you liked the recipe!

  69. Brianna says:

    So, how many seasonings do you put on top of these breadsticks? I made them today, actually I made them as bones, and they looked good but they were bland! I added a little bit of garlic powder to the dough…but a very little bit, and only parmesan cheese on top, because, well, I didn’t want green herbs on my bones. I like that it was fast and doesn’t use a ton of butter, so I am planning to try it again with a little more salt, but I was just wondering if you put a lot of herbs on yours, or just sprinkle them. I was hoping that might help a little more! Thanks!

    • Mel says:

      Brianna – it is pretty important to put a little salt or garlic salt on top of the breadsticks. I agree they can be a little bland otherwise. It’s really the salt that helps give the flavor, even if you omit the herbs.

  70. Michelle says:

    I love that I can count on every recipe I make from here being awesome. :) I just made a batch of these for lunch to go with some leftover marinara sauce (also from your blog). My family devoured these!! I did half wheat flour and half white bread flour. I did a half batch, and it made 8 breadsticks. Thanks for sharing!

  71. Heather Miller says:

    I just have to tell you how divine we think these are! I have made them 3 times in the last month and my husband drools over them! I have been making all your roll recipes to figure out which I want to make for Thanksgiving. Well, when I asked my husband for his input, he said, “I think you should just make those breadsticks!” I told him “We can’t have breadsticks for Thanksgiving!!!” He doesn’t understand why not. My 4 year old asked me the other night if we could just have those long potatoes with the grass on them. After careful contemplation, I finally figured out he was asking for these breadsticks with parsley on them! We have been freezing them, heating them up for 15 seconds or so and dipping them in sauce for lunch! Heavenly! By the way, your Perfect Dinner Rolls won out and I think they will shine at our Thanksgiving feast on Thursday!

  72. Dena says:

    Hi Mel… made these last night to go with my homemade spaghetti sauce that had been cooking all day. Loved that I basically had fresh breadsticks within an hour! I had problems with twisting mine – they just didn’t look right and appeared really long. So, I folded them in half twice and then twisted. They came out great! Thanks for another great recipe I’ll be going to again and again! My husband thanks you too! LOL

  73. AnnetteBrunette says:

    Mel, Yay! I have never been great at baking but these were so easy and turned out… well, divine. Thanks for another winner!

  74. Liz says:

    I have made these twice this week! They’re so easy and taste amazing.

  75. My Little Chefs had a great time copying your recipe as they say. They did it all by themselves. They don’t look perfect like yours, but they had a great time and some new things. http://www.fivelittlechefs.com/2012/02/divine-breadsticks.html

  76. Sharlene says:

    I just made these for the first time today, I used 2 cups unbleached flour and 1 cup while wheat, they turned out amazing! But since I had the oven on for the whole 30 minutes that the recipe said to do my bread sticks cooked completely in 11 minutes! Hey, i’m not complaining! The house was already so hot! I’m in Arizona and I believe it’s in the 80’s today lol! Thanks for this wonderful recipe! I love the whole wheat nuttiness! Yet, another winner… Oh how I love this blog!

  77. Nicole Peck says:

    Made these last night for the first time. They were super yummy. I totally loved that you don’t have to proof the yeast before you can start mixing and how fast they came together — nice and easy!!

  78. Anne Steenblik says:

    My family loves this recipe. I made a double batch last night for my Bunco group (one batch for them and one batch for my three kids). When it came time to roll them out they were super runny. I tried to add bench flour but it was still too sticky. I threw the dough back in the Bosch, added enough flour till it felt right (about 3/4 c of flour) and let it rest again. They still turned out great and were the big hit of the party. These really are fool-proof and fixable. Just trust your inner dough-boy if it doesn’t feel right!

  79. MDtripmom says:

    Another yeast success! I love how twisting the dough produced segments of garlicky, tender bread perfect for mouth popping. Everyone in the family was impressed that I whipped these up so quickly from scratch. Thanks for another winner, Mel!

  80. Sara Beth says:

    These breadsticks were my introduction both into the world of yeast breads, and to your blog. (I now feel right at home with both. 😉 ) Divine, they were. Thank you!

  81. Jennifer A says:

    Well, I feel we are eating like real professionals now! These breadsticks rock. Super easy. I added garlic salt, fresh rosemary and basil and shredded parmesan. Delish! Thanks again Mel!

  82. Emily says:


  83. Denise says:

    I made these last night for dinner with our spaghetti and they were SOOO good :) I love that they’re punched with flavor but aren’t dripping with butter. They’re the perfect balance of flavor for a yummy, filling bread stick, you weren’t lying! Thanks for sharing!!

  84. […] These breadsticks are relatively quick and simple, and I love to throw them in the oven while I cook some Italian food on the stove! In the US, I would often bake them at the same time as something else, but those who live in Japan know that our tiny oven size here mostly prevents that. This recipe was adapted from here. […]

  85. Liz says:

    I have about ten breadstick recipes and this one has trumped them all. I’ve made it a dozen times (easily). It’s delicious and always gets compliments.

  86. Rebecca says:

    Agree with everyone else on these…they are quick, simple and fantastic. I think you should revive them though on your little posts you do about “forgotten recipes.” The only thing different I do is that I can’t for the life of me, fit the onto one cookie sheet. I have to use a second sheet, and more butter. But who can complain about that! Thanks.

  87. Carrie says:

    I have to echo an above comment asking if you really fit all 25 on one pan. I can’t do it! I always end up with one extra and they are so tasty I hate to waste the dough but another pan for just one more breadstick just seems crazy. haha Anyway, great recipe, love your site, you are my fave. Love from New Mexico!

  88. Army of 7 says:

    This is one of my all-time favorite recipes on your site! We’re having them for the thousandth time tonight with your autumn soup :-)

  89. Jenn says:

    I just made these for the first time and they are amazing! I missed the salt part of the garlic and so they were a little bland until I brushed them with a little melted butter and added rock salt. Wonderful recipe Mel- and next time I won’t miss the salt!

  90. Diana says:

    My family enjoyed these breadsticks with some hearty vegetable minestrone soup a few nights ago. Tonight we are having chili for dinner so I decided to whip up another batch of your breadsticks. I did something different this time that I think you will appreciate! I have been craving orange rolls ever since seeing your recipe the other day. (I plan to make them this weekend when we have company!) With your orange roll recipe on my mind, I decided to make these breadsticks into twists! :) While the dough was resting, I combined 1/2 cup of softened butter, (no substitutes please!), 1/2 cup of parmesan, and 1-1/2 tsp of Italian seasoning. When the dough had rested for ten minutes, I rolled it out into a large , thin rectangle and spread the butter mixture over it evenly. Roll up the dough and slice like cinnamon rolls. Stretch each roll slightly, twist, and place on the pan. Bake as directed. When they come out of the oven, brush them lightly with butter, just to cut the richness, hehe. 😉 Divine!

  91. Karissa says:

    I used this dough to make garlic knots tonight. Delicious! Thanks for this wonderful recipe.

  92. Debbie Patt says:

    I have made these four times in the past three weeks…they are spectacular! I have also made foccocia out of them and it was amazing. Today I made this dough into bagels. I foolwed the recipe, but after the 10 minute rest, I shaped them into balls, stuck my finger through the middle, and spun them on my finger to get the perfect sized hole. Then I let them rest for 30 minutes before baking. I dropped them in boiling water for about a minute on each side and drained them. I eggwashed them, then sprinkled some with sesame and poppy seeds. They came out fantastic! Bagel shop quality! I did have to bake them about an extra 8 minutes, but they were fairly crunchy on the outside and soft and chewy on the inside.

    Late on this week I plan on making Texas Hots and will be using this recipe to make my own hot dog buns!

  93. Pamela says:

    I’ve made these twice so far and they are fantastic. So easy and so tasty. I top ours with garlic salt, onion powder and a little parmesan. I bet these would be really good dipped in the sauce from your meatball recipe. Might have to save a little next time I make the meatball subs and try it.

  94. Titus says:

    Just wanted to say that this is my go to bread for busy days. I don’t even do the work, lol. I let the dough sit in the mixer for the ten minute rest then I sit it on the pan in the butter and pat out to fit. Then, I cut it with a pizza cutter into strips, pour on a little more melted butter, my seasonings and do the final thirty minute rise in the pan as is in the oven. Then, I turn the oven on and just bake.

  95. Kelly Finger says:

    Has anyone tried baking these on a stone? If so, what were the results?

  96. Julie says:

    What if I made these and coated them with your garlic butter from your garlic knots recipe instead of the herbs?

  97. Jessica says:

    Can you please share a rough estimate of the amount of garlic salt, herbs and parmesan cheese that you sprinkle on the breadsticks? I’m really bad at that sort of thing. I made these and they were bland (totally my fault) because I didn’t put enough seasoning on top. Thanks!

    • Mel says:

      You might try increasing the salt in the dough if you felt they were overly bland. I really don’t know on the toppings – I truly just estimate but if I had to guess I’d probably say 1/2 teaspoon of garlic salt and about a teaspoon or two of herbs and probably a tablespoon or two of Parmesan.

  98. Tara says:

    Made these last night and they were SO good! I usually make a different breadstick recipe, but this one is WAY better! Never going back to the old one now! And I love how easy the recipe is!

Leave a Reply

Your email address will not be published. Required fields are marked *