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!

I’m pulling these homemade 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.

A white plate with five cooked breadsticks.

1-Hour Breadsticks

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.

That’s what happens when you’ve been making a recipe for ten years and loving on it all that time. We often serve them alongside this slow cooker lasagna and this quick weeknight spaghetti.

So adaptable, so easy, so yummy, these homemade breadsticks are your secret weapon to making just about any dinner totally incredible.

Eight pictures showing the start-to-finish steps of making breadsticks.

Shaping the Breadsticks

To shape the breadsticks, pat the dough into a rough rectangle, about 16-inches by 8-inches or so.

Cut the dough into strips with a pizza cutter. Take each strip and twist once or twice and place on the buttered baking sheet.

Sprinkle with herbs and Parmesan cheese and let rise until puffy.

A plate full of breadsticks stacked on each other, and bites taken out of the top two.

The dough for these breadsticks is very simple and basic. It’s what you put on top and under the breadsticks that makes a difference!

That little touch of butter is magic and gives the bottom crust of the breadsticks a delightful, buttery, golden, crackly texture.

Play around with the seasonings you want to throw on top! I have a couple different seasoning blends (the garlic and herb type) in my spice cupboard and a liberal sprinkle is just what you need!

FAQs for Divine 1-hour Breadsticks

Can I make these ahead of time?

Yes, you can shape the breadsticks, place on the pan, cover and refrigerate for up to 12 hours before baking.

Can I make this dough by hand?

This dough is very simple and can definitely be mixed by hand.

What kind of herbs do you use?

I just use a garlic/herb seasoning that I pick up from Costco. You can simplify and use dried basil, oregano or Italian seasoning.

How should I reheat them?

You can pop them back in a 250 degree oven (wrap them in a loose layer of foil) and heat up for about 10 minutes or microwave for a few seconds.


Divine 1-Hour Breadsticks

4.68 stars (562 ratings)



  • 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


  • 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.


UPDATE: 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.
Types of Flour: 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.
Flour Amount: 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.
Yeast: 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.
Serving: 1 breadstick, Calories: 89kcal, Carbohydrates: 16g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 5mg, Sodium: 133mg, Fiber: 1g, Sugar: 1g
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Recipe Source: adapted from my sister-in-law, Erin W.