Divine 1-Hour Homemade Breadsticks
Quick to make, these divine homemade breadsticks prove that making yeast dough from scratch is easy. The result is delicious breadsticks in under an hour!
Easily one of the most oft-made bread recipes around here, these breadsticks have been a staple for nearly two decades. Easy, fast, and SO YUMMY!
Homemade Breadstick Dough
The dough for these homemade breadsticks is extremely straightforward and easy.
It can be made in a stand mixer with a dough hook or can easily be made by hand (with an old-fashioned bowl, spoon, and hand-kneading).
The breadstick dough is resilient and pretty much foolproof. Leave it to rest/rise right in the bowl it was mixed in.
Cutting and Shaping the Breadsticks
After the dough has rested for a few minutes, pat it into a thick rectangle, about 16-inches by 7-inches or so.
Use a pizza cutter to slice the dough into 1-inch strips.
Give each breadstick a little twist (optional, but I always do it) and place on a half sheet pan that’s been slathered with butter (as noted in the recipe).
I usually get anywhere from 14-16 breadsticks out of the recipe.
Sprinkle the breadsticks with seasonings. I like to use a garlic seasoning blend (lots of options at the store for this: Johnny’s garlic spread, Spice Islands Garlic and Herb).
If you don’t have a pre-mixed blend, you can use dried oregano, dried basil, or Italian seasoning.
Let the breadsticks rest and rise until noticeably puffy and then bake until golden.
You can brush with butter right out of the oven, if desired.
You won’t believe how easy and delicious these breadsticks are.
Most of the time, we double the recipe because it’s hardly any extra work for double the breadstick goodness (and the kids devour the leftovers for snacks and lunches).
They are our go-to side dish for everything from Instant Pot pasta to creamy soup.
They are fabulous!
A Fan Favorite
With over 500 5-star reviews, this homemade breadsticks recipe has become a beloved favorite of many!
Judy says: Love love love this recipe. So quick. So convenient. So YUMMY! ⭐️⭐️⭐️⭐️⭐️
Lauren writes: These came out amazing….I’m on my second batch my husband demanded I make another batch this week as well. Definitely a hit! ⭐️⭐️⭐️⭐️⭐️
KD writes: Just tried this recipe tonight! This will be a hit for my movie nights. So soft and fluffy and VERY easy recipe to follow! ⭐️⭐️⭐️⭐️⭐️
Maegen says: Made these last night and they turned out amazing. We doubled it and put butter, cinnamon, and sugar on half for dessert. We will be using this recipe again for sure! ⭐️⭐️⭐️⭐️⭐️
FAQs for Divine 1-hour Breadsticks
Yes, you can shape the breadsticks, place on the pan, cover and refrigerate for up to 12 hours before baking.
Yes.
I usually use a garlic/herb seasoning or Johnny’s garlic seasoning. You can also use dried basil, oregano or Italian seasoning.
Divine 1-Hour Breadsticks
Ingredients
Dough:
- 1 ½ cups warm water
- 1 tablespoon instant yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 3 to 4 cups (426-568 g) flour (see note)
Butter and Topping:
- 3 tablespoons butter, melted (for the baking sheet)
- Dried herbs, garlic salt and grated Parmesan cheese
Instructions
- 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.
- 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.
- Let the dough rest in the bowl for 10 minutes.
- While the dough rests, preheat the oven to 400 degrees F. Spread the melted butter onto large, rimmed baking sheet (about 11X17-inches).
- 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.
- 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.
- Let rise for 20 minutes (you can cover with greased plastic wrap, if desired, I usually go without). Bake for 15 minutes until golden.
Notes
Recommended Products
Recipe Source: adapted from my sister-in-law, Erin W.
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
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!
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.
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.
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!
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).
Hi I am 9 years old and I love your food .Especially this recipe . It is fun and easy to make.
Thanks, Lily! Keep up the good work in the kitchen!
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 !
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!
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!
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.
What if I made these and coated them with your garlic butter from your garlic knots recipe instead of the herbs?
That would be delicious!
Has anyone tried baking these on a stone? If so, what were the results?
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.
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.
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!
I used this dough to make garlic knots tonight. Delicious! Thanks for this wonderful recipe.
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!
Diana – um, amazing! Thanks for sharing! Definitely will be trying your method.
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!
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 🙂
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!
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.
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.
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!!
Delicious!
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!
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!
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!
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!
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!!
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!
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
I have made these twice this week! They’re so easy and taste amazing.
Mel, Yay! I have never been great at baking but these were so easy and turned out… well, divine. Thanks for another winner!
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
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!
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!
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!
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.
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!
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!
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.
Love these so much I posted them to my blog today! Thanks! 🙂
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!
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:-).
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!
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.
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.
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.
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.
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!
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! 😉
Jamy – thanks for another rave review! I’m mostly so glad you’ve found something your kids will eat. Yippee!
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!
Natasha – delicious idea for these breadsticks! You are brilliant, my friend.
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!!
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!
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!
Ruchita – glad these were such a hit! Thanks for including your changes…
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!
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!
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
Kim – that’s exactly what we do with our kids when breadsticks are on the menu. Glad he loved them so much!