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.
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
- 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.
Recipe Source: adapted from my sister-in-law, Erin W.
411 Comments on “Divine 1-Hour Homemade Breadsticks”
I love these breadsticks. My husband loves these breadsticks. My kids love these breadsticks. Need I say more? They request me to make these every day, so I’m always sure to have some in my freezer to throw into my toaster oven. These are so good, and so addictive. I wouldn’t change a thing. Thank you for publishing this recipe!
If I refrigerate the breadsticks before baking how long do I let them rise before baking?
They’ll likely puff/rise in the refrigerator, so just take them out and let them come to mostly room temperature before baking.
Thanks for the recipe! We loved it. However, the dough was a little sticky. I think next time, i’ll have a better idea what it needs to feel like and much flour to add. Thanks again for this recipe! I think next we’ll add cinnamon and sugar to half them also! Have you ever done that?
I haven’t but I know others have with good results!
We make these almost weekly! Everyone’s favorite bread, and the perfect recipe that we keep going back to!
Another great one! Made these last night to go with lasagna! Family rose up and called me blessed.
My whole family loves these. So easy and so yummy. My husband commented that they were better than our local pizza chains breadsticks.
I’d like to make these but I don’t have instant yeast….just regular yeast. Any suggestions?
Yes, you can use regular active dry yeast. Just dissolve it in a few tablespoons water until bubbly and then add to the recipe.
These turn out consistently, are quick, easy, and kid friendly. I like to use them to elevate a meal and give a safe side when we have guests. My favorite aspect is that they cook well in just about any shape. I let my toddler make whatever shape he wants with the right portion and it always turns out in the same amount of time as the rest that I do in knots or twists. It’s fun to do a couple cinnamon sugar ones to eat the next day. Oh and I have used a bread machine to knead the dough, a little electric hand mixer with dough attachment, and my hands. The dough is not too picky. A little little yeasty maybe but if that is a problem for you add herbs and cheeses. I think it’s worth it for a faster, still special side. Thanks!
I have used this recipe and the easy cheesy breadsticks for my family, and they pig out on both of them. Thanks for fast and delicious—a win,win!
I was looking for an easy side for lunch for the guys (farm family in Illinois) and made these about 15 minutes after Mel posted the recipe. As she said, they are very easy and SO delicious!
I’m from Illinois too, but making these now in Arizona. Taking with a pork tenderloin to my sister-in-law’s. I’m from Joliet
I’ve made this recipe easily 50 times since I came across it. It’s the favorite dinner accompaniment in my house. I’ve even shaped them as buns and they turned out great.
That’s good to know, Kim!
I just wanted to let you know that I have made these breadsticks many, many times. But I always mix the dough in my bread maker on the dough setting. I throw the ingredients in (liquids first), start the cycle, and set a timer for 15 minutes. After 15 minutes I stop it, let it sit for another 15 minutes, and proceed with the recipe. It makes it even easier!
Helpful feedback for anyone else who might have a bread machine. Thanks, Keri!
I would like to make these breadsticks soon but I need to know the temperature of the warm water for the yeast. There is a fine line from water being too hot and kill yeast to water not being hot enough to activate the yeast. What is the ideal temperature the water should be? Thanks!
Hi Joyce, 105-110 degrees F is a good range.
Any idea how these would do using gf flour?
Hi Bev, I haven’t tried them with gluten free flour, and unfortunately, many yeast bread recipes don’t convert well to subbing in gluten free flour 1:1 for the all-purpose flour.
We loved them! Made our Christmas Eve pasta dinner more special for sure!! ❤️
I have made this recipe many times and my family loves them. I am making them again, but this time I would like to refrigerate them and bake them tomorrow. You say to put them in the pan and refrigerate. Do you let them rise the 20 minutes before refrigerating?
No, I don’t let them rise before putting them in the fridge.
Love love love this recipe. So quick. So convenient. So YUMMY! Thanks for another winner Mel!
Has anyone tried to freeze these? I need to make about 200 for a wedding, and I’d love to be able to simply reheat the day of.
The baked breadsticks freeze great!
Thank you for sharing this recipe. Made it for the first time today and all my guests said it was amazing. They were a little chewy outside and soft inside. we loved them. ! Thank you.
I love this recipe! I make these quite often and they never fail to impress. Thank you for sharing!
I love this recipe. Have made it many times!
Great recipe! I just had to add a bit more flour, like, around 1 cup more than it called for.
I also covered the breadsticks in butter and Olive Garden dressing before baking. Wonderful! Not to mention, the twist method keeps them in great shape, making them look like little bow ties.
I actually added a little brushing of zesty Italian dressing, and the flavor that burst thru, with the parm cheese was amazing, my hubby loves these.
These came out amazing….I’m on my second batch my husband demanded I make another batch this week as well. Definitely a hit!
So quick, easy and tasty! I can make these when I get home from work to serve alongside soup on a busy weeknight!
Just made these…..first time baking any sort of bread and they cam out amazing!!!!!!!! Thanks for the recipe
These are amazing and fun to make. I think the reason they are so fun is the amount of time and of course the taste! 1 hour for homemade bread! Can’t get any better than that! There will be no more buying garlic bread or breadsticks this homemade recipe is the only way to go! Thank you Mel!
Just made these for the 2nd time! So quick and quite easy as advertised! Definitely needed all 4 cups of flour; last time the dough was so sticky but still turned out yummy. This time, they were easy to twist and turned out SO airy! Definitely will be saving this recipe! Thank you!
My family loves this recipe!!! I double it and put all the breadsticks on one cookie sheet so they are touching. They come right apart easily after they are baked. Soooo good!!!
Just tried this recipe tonight! This will be a hit for my movie nights. So soft and fluffy and VERY easy recipe to follow!
These are the best breadsticks ever!! Thank you Mel for sharing million dollar recipes for free.
Mel, there are so many comments and tweaks here. I have been reading them all. Although there isn’t any one perfect way to cut/shape/top these, you have made many times and likely even tweaked yourself over the years especially with all the suggestions. Can you offer at least one proven successful way to roll and cut these. Especially how many pieces to aim for and size pan. Originally your strips would end up about 16 pieces, apprx 1 x 7 each. Is this your go to size? Have you updated your own technique over the years with any further helpful hints. I would like to offer Christmas guests these homemade treats by making now freezing. Would love to get it right the first time, no time for a miss! Thank you for all your recipes and inspiration.
Hi Denise, I haven’t tweaked my rolling and cutting style much over the years, to be honest! I pat or roll the piece of dough into a thinner rectangle – maybe 14- or 16-inches by 5-inches and cut the bread sticks chubbier and shorter than I used to because they stretch when you grab them and place them on the pan. There have been a lot of commenters who have said they slap the whole piece of dough on the butter pan and press it out and then cut that way. I’ve tried that a time or two and while I think it works pretty well, it’s hard to get the very tips of the breadsticks cut so I just stick with my tried and true method. I don’t always twist them when I put them on the pan.
first try, turned out nice… I’ll do these again 🙂
3-4 cups of flour is 360 to 480 grams. Why do you specify 426-568 grams?
I test my recipes using 142 grams of flour per cup. Different sources may use different amounts of flour per cup based on how they test recipes.
My family loves these. Btw, I was rushed tonight and only let the dough rest for 5 minutes. Then I threw them into the oven after a 10 minute rise. They still came out delicious.
Made these tonight, they were delicious. So easy and fast. Served with a homemade , dumpling (frozen ready made), shrimp broth with sugar snap peas and sliced radish stirred in. My husband raved over them.
Am going to test out a tip and make pizza from this dough.
Oh dear. I’ve made this recipe by hand a bunch of times but we recently got a stand mixer and… it should not be this easy to have delicious breadsticks with dinner. I fear for my waistline. We’ve had our first blizzard here all day and these breadsticks and your broccoli cheese soup are going to keep us nice and warm. Thanks Mel!
Hey Mel I want to make these ahead of time. So I was thinking of just baking them, cooling them and freezing, then reheating again when needed.
Should I underbake them slightly at first if I’m going to reheat or not?
do I let them thaw before reheating or just reheat in oven from frozen?
Also what temp in oven and how long do u think? Thanks so much these are the BEST!!
Mel these are amazing and so easy!! I totally thought I screwed them up by not kneading enough and making them too skinny but they still fluffed up more in oven and we’re so fluffy! My husband said whatever you screwed up do It agsin they are amazing!!
So thanks agsin for the awesome recipe!!
Absolutely love this recipe! I have made these numerous times and they are always a hit and none leftover!
These turned out absolutely perfect! Thanks so much!
First, I for some reason have a fear of baking with yeast. To add to that, we’ve been a gluten free household for at least the past 5 years. My guys have been yearning for real breadsticks made from glutenous flour and we were recommended an organic brand of flour that many people who are gluten free can tolerate so I bought it and used it for this recipe. I used my bread hook on my mixer to mix/knead it and it was so simple. I put in more than 3 cups and probably could have added a little more but it still worked out. They rose up and just like I remember real breadsticks being – so good and so easy to make. I think the only thing I would change is to melt butter after baking and brush it on them then add toppings. Thank you!
I made these tonight and my family LOVED them! So easy and I even forget to to knead them, but they turned out great! LOL! I’ll be making them next week for my sons birthday party, to go with the stuffed shells I’m serving! Thx for another winner, Mel!
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!
Does this recipe double well?
I’m confused where the butter comes in and the directions never mention it. Are you supposed to spread it on the baking sheet before you put the bread sticks on, or put on the top before adding the herbs? Or when you remove from the oven?
It gives instructions in step #4
Thank you! I don’t know how I missed it ♀️ My kids absolutely love these and they’ve been a dinner-saver!
Loved this recipe! I made cheese breadsticks by cutting cheese sticks in half and wrapping the dough around them. I coated with butter and sprinkled garlic salt and Italian seasoning over them. I’m thinking about try cheese and pepperoni the next time!
I made this recipe today. It turned out great and everyone loved them. My suggestion to inexperienced bakers to to pay close attention to Mel’s advice on the amount of flour. It calls for 3-4 cups of flour. I stopped adding flour at 3 cups and it was perfect. Four cups would have been far too much. Great recipe…thanks, Mel!
This was such an easy recipe and absolutely delicious! My 8-year-old daughter has made three batches of these (kneading by hand) in the past two weeks and we all love them. We might use the dough for our next pizzas that we make rather than our usual pizza dough. Thanks for the recipe!
Could you clarify if kosher salt or table salt is recommended for this recipe?
I use table salt.
The breadsticks came out delicious! The recipe was so easy to follow and they came out perfect. I did half with Italian seasoning and the other with everything bagel seasoning. Thank you for the detailed instructions and a great keeper recipe.
I never know what speed my dough hook should be set at for my Kitchen Aid mixer. And how long do you do your initial mixing before adding more flour? My first batched turned out ok, but didn’t rise much, so I don’t think I had the yeast well blended. Will try again tomorrow night! I love having such a quick bread recipe available! Thank you!
I don’t usually use a kitchenaid for this dough – I use my Bosch mixer. But the dough should come together pretty quick, you don’t need to mix it excessively between adding more flour.
I love this breadstick recipe. Its so easy and fast. So wonderfully good! They disappear as fast as I make them. I use garlic and rosemary for the topping.
What are the nutritional facts for these Divine Breadsticks?
I don’t have that info – sorry!
So quick and delicious! We’ve made them twice since I’ve discovered your recipe! We all love them!
Can I make these a day ahead or day of, refrigerate and then cook when my dinner is almost ready?
Yes, that should work great.
So easy and so so good. After I had them out of the oven a while I decided they weren’t browned enough so I put them back in for 5 more minutes and they came out perfect. Sift inside and slightly chewy. Me and hubby ate 4 before they made it to the table.
These are awesome! Thank you so much for this recipe. We needed something fast for dinner as it was getting late and these totally trumped the pizza that we paired them with. This is definitely a keeper for the wife and I!
just made them, fantastic.. thanks for sharing the recipe
Mel these breadsticks were perfect and so easy! Crisp bottom, crisp top, soft inside, just what you would want!
Mel these were so excellent they sort of stole the spotlight from your Creamy Chicken Soup! I loved how the butter on the sheet gave the bottom a wonderful golden crisp, and then the higher oven heat gave a top a golden crisp, but the middles were still soft. Perfect texture!
Wow! These turned out AMAZING! Easy, quick and a HUGE hit for the family! Will be making this again! Thank you 🙂
These are awesome & so easy to make! I made them to go with chicken gnocchi soup last night for dinner. I was asked to please make them again today since there were no leftovers!!!
Thank you for sharing your recipe!
I love these! Thank you for sharing this recipe. I have been cooking for over 40 years & I’m still intimidated by yeast breads. I decided to try this when I realized I was out of frozen garlic toast to have with dinner but I did have a bit of time & some yeast. I only had instant yeast so I was very happy when I found how to use it in the comments. Thank you again! I will make these in the future.
I have probably commented before on this amazing recipe but it deserves another comment. I used this dough for pigs in a blanket for dinner tonight. Rolled dough into 2 circles, buttered, cut Ea circle into 8 pcs, Rolled up 1 hot dog per crescent, brushed with egg, sprinkled with sesame seeds for fun. Easy peasy dinner. Love you Mel!
I made these tonight for my family and OMG! Very easy and super good! Next time I think I might try to add the dried herbs into the dough just to see how flavorful that is. I paired them with The Best Homemade Spaghetti sauce recipe from this site and they were the perfect addition.
Very very good and come together fast
Made for first time. Had a hard time getting them from counter to pan. Had to cut in half. May have had it too wide. Hope they bake up good.
easy, fast yet so much flavor. Thank you
Easy as can be
Wow! These were delicious! I used instant yeast and bread flour, because that’s what I have. It took about 18 minutes in my oven. I made up 3 tbsp melted butter, 1/2 tsp of garlic powder, 1/2 tsp of kosher salt, and 1/2 tsp of Italian seasoning and brushed it on after they came out of the oven. It could have used more garlic, but they were really good.
I’ll try your combo of seasonings next time I make these. Sounds great.
I couldn’t figure out what all the hype was about these breadsticks and almost gave up on them completely until one day I decided to make them thicker. That was the trick! I also realized I wasn’t seasoning them enough, so I sprinkled on a generous amount of Italian seasoning, garlic salt, and parsley. Now they are our FAVORITE breadsticks!
Really great, thank you! I found this recipe when I realized I forgot to get good bread for garlic bread to go with our spaghetti supper. I didn’t twist the breadsticks, but rather fashioned them into ropes, and the ln rolled them in the melted butter to coat all the sides. Then, as I took them out of the oven, I brushed them with more melted butter mixed with salt and garlic powder. Fantastic!! Better than OG’s breadsticks! Thanks!
Hi Mel, it’s my first time trying to make any kind of yeast bread so I have no idea what I’m doing. I’m guessing tonight I’ll use my back up frozen breadsticks…But I want to try again. I followed the instructions to the letter, the yeast I used is: ‘Platinum superior Baking yeast, Premium Instant Yeast. I mixed by hand since I don’t have a real mixer and after the 3rd cup of flour I kept adding a little at time but the dough was incredibly sticky. Kept kneading o the counter top but nothing changed. I let it trust for 10 mins hoping that will change the consistency but it was still to sticky. I watched your tutorial on yeast but I don’t know what I’m doing wrong.
I’m going to keep trying, even if it’s half the recipe to minimize waste but if you have any ideas please let me know.
Hi Carol – if it was still very sticky, it sounds like just adding a bit more flour will help. Try another 1/2 cup flour and see if that works.
Third time is the charm! 3 and 3/4 cups of flour kneading by hand for 6 mins and they were perfect!
My family loves these! Can I make them up the day before and keep the dough in the fridge until the next day?
That should work!
I love this recipe and now make it “the lazy way!” 🙂 I plop the dough (after it rests) on a greased pan and use my hands to spread it out. Then, use a pizza cutter to cut into sticks. There are cut lines but the dough doesn’t really separate. Brush with melted butter and sprinkle with spices. Let the dough rise again and then bake. You can still see the cut lines after baking to separate the bread sticks. Just as delicious and easier if you are trying to cook other things at the same time!
I love this idea! I’m going to try it next time!
What size pan did you use?
I never leave comments, but just in case anyone was looking for a lazier version of this recipe, here’s what I’ve been doing for years (because I’m lazy):
Make the recipe as directed. After the first 10 mins rising, I pour the melted butter + herbs into an 11×17 baking dish. I plop the dough on top of the butter and pat it to fit the dish. Once it is formed, I flip it over, so that butter gets on both sides of the dough rectangle. I then use a pizza cutter to make vertical strips, and a final long cut down the middle Then I let them rise for another 20 mins and cook them as directed. They come as pull-apart breadsticks and are very tasty, despite requiring less work.
If you want to know if this will work with various flours or no flour or flowers, I have no idea. I only do lazier versions.
I love your outlook! Do not think of it as lazy but smart thinking with the abilities to make something easier and get the same results. It just made me laugh. Love it! Thank you.
I just posted this exact comment! Great minds think alike! 🙂
Laura, I just posted this exact comment! Great (kinda lazy) minds think alike! 🙂
Wondering if you can make by hand? I don’t have a mixer? I’ve only tried baking bread a few times.
Yes! This dough is pretty forgiving and you can definitely stir it together by hand and knead on a counter.
This was amazing! I made it exactly as written, except I used slightly more active dry yeast, instead of instant. I put parchment paper down first, and I topped half with the cinnamon and sugar/vanilla drizzle from your cinnamon breadsticks recipe. Such an amazing meal that made!
Hey Mel, my kids are really into breadsticks lately, but we are wanting to make them with cheese in the middle. Would this recipe be the best choice for wrapping around a cheese stick?
Sure, I think it would be great!
Excellent recipe. Well written and the taste is fabulous. I sprinkled some Every bagels spice on top ….On the first batch the seeds didn’t stick very well so then I put a little melted butter over the uncooked breadsticks and sprinkle again and it was perfect. This is a really easy recipe for young kids to make.
WOW!!!!! These are SO good! I am so exited to make them again!
Hi Mel! I have these in the oven right now. I was wondering if you half the receipt will it still bake for 15 minuets?
Yes, I do!
I chopped up a couple of heads of garlic, browned it in a little olive oil & added it to the dough while mixing. Wow, the garlic made this great recipe even better….P.S. I omitted the sugar
I am relatively inexperienced with bread/dough, and my first try was not a total success. Butter on the baking sheets scorched pretty badly and the bottoms of the breadsticks burnt before I got to golden brown on top. Still tasty, but not perfect. Next time, I will try a little less time and/or slightly lower temp, but I like the recipe.
Maybe your rack wasn’t in the middle. Just a thought.
It is a good quick recipe. I guess it is all about what you prefer. I think I will try it again, but make less slightly thicker sticks. Maybe just 10-12 would better if you like fluffy ones.
Oh these are DIVINE! Thanks for your video and pictures. I tend to make everything harder than it needs to be. Watching you make it made me see how easy and quick it could be. I love, love your recipes!!
Do these make 16-20 like the recipe says or 9 like the video shows?
It all depends on how thick or thin you make the breadsticks. I usually get around 12-16 out of the batch because I make them thinner (the video shows the same amount of dough – just slicing them thicker).
Thank you for the recipe! Would the same baking time of 15 min still be required if I cut the recipe in half? Also my oven temperature is a bit off so is there a way to know when they are done to make sure they don’t get burned or get too crispy?
Yes, the baking time will be the same as long as the breadsticks are the same size as when you roll out a full batch. They’re done when they are lightly golden and no longer doughy in the center.
Hi Mel. I made these tonight. It was my first attempt at making any kind of bread that didn’t come out of a canister from the grocery store.
They tasted great but are a bit heavy/dense. I used 3 1/2C.of bread flour. I also used bread machine yeast because that was all I could find in the grocery store (thanks COVID 19). Should I knead it longer in the stand mixer, let it rest longer? Any tips would be appreciated. Thanks.
Hey Stef, I think kneading longer and also adding just a tad bit less flour should help!
Really want to make these tonight, but wondering if using active dry yeast with the water that is called for in the recipe will work. Or do I need to proof it first? And if so…do I add the proofed liquid to the mix? Sorry, new to the baking world.
If subbing in active dry yeast, proof it in about 1/4 cup warm water with a pinch of sugar until it is foaming and bubbling and then use it in the recipe (decrease the rest of the water in the recipe by 1/4 cup).
Worked beautifully. Thank you. Infact I have had to make these two days in a row as my family devoured them before I got a chance to try.
These are so good! I’ve made them many times over the years and they are always delicious. I like using Penzey’s Sandwich Sprinkle or everything bagel seasoning.
Wow! These were soft, fluffy and delicious with lovely brown crispy tops and bottoms, and even the first time making them the whole process was just under an hour. I see why you make them all the time. Definitely going to as well, and now I can’t wait to try your cinnamon & sugar twists. Thanks Mel!!
These were a hit with my bookgroup. I made a change on how to apply the toppings. Prior to cutting into breadsticks, I brushed the dough with eggwash, then sprinkled on the toppings. I used a pizza cutter to divide into breadsticks before twisting and placing on two baking sheets topped with parchment paper. I covered the sticks with plastic wrap and put in the fridge overnight. They were baked the following morning.
Imagine how the breadsticks would be with raisins or chocolate chips in the dough and cinnamon sugar on top!
These were a huge hit at my house! Thank you so much for a delicious and easy bread recipe! Have you tried doubling the recipe and freezing some for later? If so, any tips?
They usually go pretty quick around here so I haven’t frozen them but I bet the baked and cooled breadsticks should freeze and reheat really well!
Why don’t you tell us what temp for the oven?
It’s in step #4: you want to preheat the oven to 400 degrees. 🙂
We have made these twice this week, so so good and so easy! Thank you!
We absolutely love this! Light and fluffy! My 7 kids increased all the “gunk” on top, I added chives on top of mine
Breadsticks look so yummy. What kind of herbs are used? Also if you don’t have instant yeast you can use regular yeast but how long and how many rising?
You can proof active dry yeast in a bit of water and sugar in place of the instant yeast. I just use a garlic/herb seasoning that I pick up from Costco. You can simplify and use dried basil, oregano or Italian seasoning.
Just getting ready to put these in the oven, I put mozzarella sticks in the center of them, and garlic salt and butter on top. We will see.
I just made these for the first time…for company. They did not let me down!
My sister is a longtime “Mel follower” and it’s a bit of a running joke that when I ask her for recipe suggestions she will often suggest something from this blog! So when my husband mentioned us having breadsticks for company this past weekend, I knew right where to go to get a recipe!
I made them too long and ended up having to sorta double them over and then twist the 2 sides together. And I need to be more aggressive about the seasoning and stuff on top next time. But they still received great reviews and that made me feel pretty good!
Thanks for being there for us, Mel!
Haha. Thanks, Mindy!!
These look delish! I’ll be making some ASAP. Any tips on how to reheat if these needed to be made ahead of time?
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.
Best bread sticks ever!! I did the recipe exactly as written other then I added the herbs ( I used garlic salt, powdered onion and Italian herbs) to melted butter.
So easy and delicious!
Would I be able to make these without a stand mixer?
Yes, the dough can be made by hand with a bowl and wooden spoon or spatula – and can be kneaded by hand, too.
Yum! Yum! Yum! These were so easy and just fabulous! Thanks for another great recipe!
I would live to make these for Christmas dinner. Can you freeze? Or make a day ahead and bake right before dinner? Will make the no matter what
Yes, the baked breadsticks freeze great – I’ve also made them and refrigerated the unbaked breadsticks before baking – I don’t like them quite as well (the texture) but it could still work.
Instant yeast packets only have 2 1/4 tsp of yeast…so this recipe would mean I would have to use only a portion of a second packet? Thanks for any help. Want to try these tonight if possible.
You could probably just use one packet and then let the dough rest slightly longer.
Best breadsticks I’ve ever had… SO good!!
Well these really are fool proof! The dough ended up resting for close to an hour because of a phone call I got right after kneading them, then I accidentally rolled the dough out too thin and had to bake them on two separate pans because it made so many. But they were still mmm mmm good!! I’ve made breadsticks similar to these before (as in, having the melted butter in the pan to help them get a nice crunch), but it’s been a long time, so I was happy to find this simple recipe! I can’t stop eating them though, that’s the problem…
I made these adding 1 tablespoon of pizza seasoning to the dough and they were fantastic and quick and easy to make.
Hi! I made your bread sticks last night and my husband, who thinks he is a food critic, LOVED them! Even said they were better than OG!!! My son took a picture and put it all over Facebook and Instagram (I did too!)
To me, because I’m my own worst critic, I felt they were a little too dense. I kneaded by hand (no electric mixer) but not for long… My thinking was, “The less I handle it, the more fluffy it will be.” Was I wrong? What can I do to make them lighter next time? I used all purpose flour as well.
Try kneading them a few minutes longer, adding slightly less flour (was the dough really stiff?) and letting them rise a bit longer. Glad your family loved them!
These came out so delicious. I’m such a fan of all your recipes, Mel. Never before have I found a site where every recipe I try has come out so good, and every recipe is something I’d make. I think we’re kindred spirits. 😉
You are the sweetest. Thank you, Melissa!
Thanks, Melanie, they were great and easier to make your way! Glen even liked them.
Thanks, cute Carol!
Can this receipe be used to make a loaf of bread? If so what temperature and how long would the cook time be? I loved the breadsticks.
I haven’t tried that, so I’m not sure. Sorry! You could try baking at 350 degrees for 20-30 minutes.
I JUST came across this today! I would love to make bread but it definitely intimidates me. I have 2 questions because I see the comments of the other readers and they make me feel like even I can do it! Question 1: I don’t have all purpose flour only self rising or wheat flour. Can I use wheat flour entirely? I don’t want to have to buy every.single.ingredient in the recipe PLUS the pan! ha.
You can definitely try using all whole wheat flour – the breadsticks will probably be more dense, though, and might not be as light and fluffy as using all-purpose flour. I haven’t tried self-rising flour in this recipe, but you could omit or dial down the salt in the recipe and try using half self-rising flour and half wheat flour.
This is a great recipe it is quick and still comes out great. This is a really great way for new bread makers and don’t worry if don’t come out right it takes a while to get used to dough mixing when first starting just keeping trying. I originally came across Mel’s recipe for a loaf of garlic bread and that was amazing! So naturally I turned back to her for yet another recipe and of course great! I’m surprised she didn’t mention the ice cube trick in this one to help Brown a little but if it’s not browning just throw a few ice cubes in the bottom of the oven let rest for five mins and it’s browned.
I would like to make these for dinner tonight but want them warm and fresh when served at the table. Can I make the dough ahead and let it sit?
Yes, you can shape them and refrigerate until ready to bake (take them out in time to rise and get a bit puffy before baking).
I was worried these weren’t going to work out since they looked so flat going into the oven, but they rose high quite a bit during baking! These were easy and delicious.
Do you think these could be made with gluten free all purpose flour?
Unfortunately, I don’t think gluten free flour will work well as a sub (just based on hearing other commenters indicate that after trying it in other yeast bread recipes).
Our family loves these so much, my picky eater however ate half the pan! Thank you for not only this recipe but so many more!
I’ve already made these three times! SO GOOD! they’re a perfect snack!
Love the updates, Mel…these delicious treats taste better than ever! My husband & I loved these tonite w the latest Mediterranean Orzo dish u posted & the fruit salad accompaniment. Thank u so very much for all your yummy guidance, which is key to making our happy home, Year after Year~
Tried these for the first time tonight, so yummy!!! Thank you for the recipe!!
I have tried so many breadstick recipes, and this is the first one that satisfied me enough to say they are as good as restaurant breadsticks. They tasted just like the giant ones from the Pizza Factory, and I even made them with half whole wheat! I’m excited to try them with 100% whole wheat. I think we’ll be eating these on a regular basis at our house.
These are dynamite! So simple, came out perfectly as per the recipe. Making them again tonight. Thank you!
My daughter is turning 14 today and I told her she could request whatever she wanted for dinner…her response? I just want your homemade breadsticks. Which, in reality, are YOUR homemade breadsticks. Very first recipe I made from your site in 2009 and here I am still making them in 2018!
I love this, Kristi! Happy birthday to your daughter!
Made two double batches of these in the last two days because we ate them all up and needed more. They are the best, easiest breadsticks ever!!!!!!
Mel if I have just regular yeast would it work and if so how much would you update the yeast to and proofing? Thanks
Yes, go ahead and use the same amount of active dry yeast and proof it in about 1/4 cup warm water until is foaming and bubbling.
Wow. This was awesome. I didn’t have instant yeast, so I just let my regular stuff proof for 10 minutes. The dough was easy to work with. The bread sticks rose more than expected, so I’ll use a larger baking sheet next time, but I will be making these again. Easy recipe, and turned out great!
This is my go-to breadstick recipe! I’ve made it at least 30 times. It’s so versatile. I love experimenting with different herbs. A winner at my house!
Best homemade breadstick I’ve had. Reminiscent of Pizza Hut breadsticks, in the best ways.
These breadsticks were quick and easy, and my family loved them. Thank you for making easy to follow recipes!
Light and fluffy.
I’m pretty sure I have not made this before tonight and I will definitely make them again and again! Isaac saw a commercial for Olive Garden and wanted to go there for dinner. To him, that only means to pig out on bread sticks. I told him I’ll jusy make some at home and they are amazing. Thanks for being here, Mel. You’re so awesome!
Thanks, Kelly! 🙂
I don’t have a stand mixer with a dough hook. I only have a hand mixer and no dough hook. I also don’t have a bread making machine. Can all this be done by hand?
Yes, you can make the dough by hand!
I had exactly 40 min yesterday before we had to eat and run to a church activity and I debated trying a new bread recipe in that amount of time. I gave these a shot and we lovvvved the results! These breadsticks were quick, easy and delicious and will absolutely be made again and again (I already shared the recipe with my mom)!
These are the BEST breadsticks ever… fun and easy to make and waaaay too delicious! Thanks for the perfect recipe!
Mel. Mel. Mel I just made these breadsticks to go with the Mexican chopped salad. Wow! Absolutely delish! As always, you never fail to disappoint! I was just thinking ‘I wish I could repay Mel for making me a superstar in the kitchen’ Listen- if you’re ever in London, England, get in touch and I’ll cook you guys lunch- it would have to be something from your website though Or a Nigerian/Trinidadian dish (my heritage). Thanks SO much, dear Mel x
Thanks so much, Helen! 🙂
AMAZING. Followed recipe exactly and they turned out SO GOOD! Thank you for another great recipe! (Not sure why it took me so long to make them…won’t make that mistake again!)
I’ve now been commissioned to find a dessert recipe on your site for family night tomorrow. Immediately. 🙂
Thanks for the recipe. My breadsticks looked hideous (my fault) but tasted great. I especially liked the crisp bottoms. I also brushed the tops with melted butter in addition to the garlic salt.
I made these last night to go with spaghetti and meatballs, and everyone loved them! I’m not scared of yeast, but I frequently screw up my timing and don’t start early enough, so I was very happy with how quick and easy these were. I didn’t have instant yeast, only active dry yeast, and they still came out beautifully. I just proofed the yeast first in the water, and let the dough rise in the bowl for an extra 10 minutes before rolling it out.
I made these a couple of weeks ago froze the ones that were left, heated up great in oven. making more tomorrow. Husband gives this 2 thumbs up
Just made the breadsticks and they were excellent. Thank you so much.
I have made these several times. It has been hard to make them a consistent size and twisty but they always turn out delicious. Novice baker! I won’t buy breadsticks again!
These are amazing! My family and I could not get enough! And, they really are so easy and quick. Served them with your broccoli cheese soup. Thanks!
I make this dough at least once a week. My family loves it for breadsticks and I also use it for a “pizza roll.” Similar to a cinnamon roll with a cheese blend and pepperoni. I put the rolls in a greased muffin tin and my kids love them as a snack or to take in their lunch. They enjoy dipping the rolls in sauce but can also eat them plain. Thanks for another awesome recipe!
I’ve made these breadsticks lots of times, and they turn out perfectly. This next week, I need to cater (using that word very generously here) a meal for a group of 60-75 people. Have you ever frozen these before baking? I’d like to make them ahead of time but still bake them fresh the night of. What do you recommend?
I have frozen them once or twice. They aren’t quite as good as fresh (the yeast flavor is stronger and at least for me, the texture has been a bit spongy) but I think they can still work that way in a pinch. I’d decrease the yeast by half if doing that.
We make these all the time, but with a few tweaks. (I’m sorry, Mel!) 1. I lightly spray the baking sheet 2. after the breadsticks have been shaped onto the pan I spread the melted butter on the top of the breadstick and 3. top them with garlic salt and freshly grated Parmesan cheese. The garlic salt and Parmesan cheese stick nicely to the melted butter and these breadsticks come out lighter and softer with the cooking spray on the bottom. The butter on the bottom made my breadsticks crunchier and I like them softer.
Mel, I usually follow your recipes 100% but after some serious reflection I had to veer a off target to get the results I wanted. Thank you for understanding. My family loves your recipes – you’re practically a part of our family. Even my little girls (age 4 & 5) know that such and such recipe is from “Mel’s”. I’m just waiting for them to ask why “Mel” isn’t here for Thanksgiving dinner because we talk about your recipes so much like you’re family.
Love the variations, Jillee! So happy you love the recipes…thanks for taking the time to let me know!
Made these last night and my very picky 6 year old requested a leftover breadstick in his lunch today! I’ll be making these more often.
I made with half white, half whole wheat flour with a double recipe. I forgot the salt and it still turned out well!
My husband thanks you for these! He is ALWAYS begging me to make bread for dinner, but I never have the foresight to get bread going earlier in the day. One hour makes these totally manageable and we’ve been eating them with dinner twice a week now!
i made this recipe for halloween… it was yummy. thk u
These were the most delicious breadsticks i have ever had!
So yummy as always!
Hi Mel, Right now I feel like I’m contacting the most famous person in the world because to me you are someone I admire from afar and love so much! You have made me such a great cook and my husband and kids are absolutely raving about so many things I’ve made from your site (too many to mention but my fav is probably your pulled pork and barbecue sauce). Anyway, I really can’t thank you enough for all of the obvious love and hard work you put into your site that benefits so many of us wives and moms just trying to bring our families together over a great meal!
I do have a question about dough that I’ve made recently. Yesterday I made the breadsticks and last week I made the pizza dough and used that for a pepperoni Stromboli. Both tasted very good and were pretty simple and easy but neither browned on the top. Both browned on the bottom where the dough met the pan but neither got brown on the top. They stayed white and my husband said maybe I used too much flour. I guess that’s a possibility but I’m not sure. Could you let me know if you can think of anything I did wrong? Thank you so much for everything. Love to you and your beautiful family.
Hey Cindy – thanks for your sweet comment! About the breadsticks, this can happen a lot for a couple reasons: oven temp. Sometimes turning the oven up 25-30 degrees makes a huge difference to get that lovely browning on top. Another thing to keep in mind is where the oven rack is place. Each oven will be a little different, but I find that my rolls/breadsticks/bread browns a little better in the middle or top third of my oven. So you may need to experiment a bit (but increasing the oven temp will definitely help!). If the breadsticks were light and fluffy and rose well, they probably weren’t overfloured, but if you feel like the dough was too stiff, decreasing the flour a bit could probably help, too.
Mel, thank you so much for taking the time to respond and help me with my issue. I really appreciate you and all the time you dedicate to giving us all such great recipes and tips. You are a blessing. Thank you.
Thank you, Cindy!
Thank you!!! I don’t usually leave comments on recipes… but this recipe was fantastic. I am a relatively new baker, and this was easy and with great results!
We love these. We’ve made them once & are making them again tonight with chili. Very easy to make, but I believe it took about an hour & a 1/2. At least for us. They are delicious and worth a little extra time. These are great for beginners & long time bakers.
We absolutely love these!!! So easy and quick! It’s a favorite in our house!!
Thanks, Amanda! Love hearing from you.
If all I have is Active Dry yeast do I use the same amount?
Yes, just proof it in a bit of water and pinch of sugar before using.
Thanks! We LOVE your recipes!! I struggle with cooking and menu planning so your blog has been a Huge deal for my family!
Absolutely delicious and so easy. I had my four year old help me make them! A definite favorite!!!
I was wondering if I could incorporate the spices into the dough after the first proofing; instead of sprinkling them on top?
Sure – if you want to have the spices in the dough, I’d add them while it is mixing/kneading.
We love these so much. I make them all the time!
Just wondering…….could I pat these into a rectangular pan, pre slice and bake? Broken wrist….this would be easier on me. Any changes necessary?
Like a focaccia or flatbread? Sure, definitely worth a try!
I use your website almost daily and I thought I’d leave a review so other people know how delicious and fool-proof your recipes are!!
These breadsticks are amazing. Light, fluffy, flavorful – look no further.
Searched for a quick and easy recipes one night, not having time to make French bread and came upon Mel’s recipes. I’ve used several over the years, bagels, pretzels, etc and each were wonderful! So I tried the breadsticks!! Awesome! Light, tender, great yeasty flavor and they “sopped” up the broth for the mussels au gratin I made for dinner. Mel… I usually use King Arthur recipes… but you’ve change my thinking! Simple easy to follow directions!! Thank you
Thanks so much, Sue!
Made these tonight with your best spaghetti sauce and everyone loved them!! They were light and fluffy but a little crispy on the outside. So so tasty! I should have doubled the recipe for 12 people… but it’s better to leave them wanting more right?! Thanks Mel!
Hi, I made these bread sticks and they taste just the way I wanted them to taste, I love a certain kind of bread I don’t know how to describe it, it might just be any homemade bread, but these tasted just like the kind of bread that I love, your recipe is the best recipe I have ever tasted! But how would you grease a countertop?!?!? That I didn’t understand, so I just floured the countertop and then did the step, and it’s not really descriptive, but I still was able to do it! They are super good! And don’t take long to make 😀
Hi Adaya, I use nonstick cooking spray (aerosol type) and grease the counter that way. Glad you loved this recipe!
Oh, okay, but I have no no cooking spray, I will just keep doing butter…
hi! i’m johnny i am seven years old. i made your recipe. your bread sticks are better than the bread sticks at pizza factory.
Way to go, Johnny!!
Hi Mel, this is Johnny’s mom. Thanks for writing back to him. You made his day! He loves to look through your recipes and choose things to make with me. Tonight he did the breadsticks by himself and they really did turn out amazing! We love your blog so much. It has been a huge part of our family traditions over the years. I started reading it regularly when I was newly married, living in Los Angeles in 2008. Now we live outside of Boise and I always hope that I will run into you in the grocery store someday so that I can tell you how we love you! Thank you for all you do!
Seriously, his comment made my day! Seven years old and making breadsticks? What an awesome young man! Maybe our paths will cross someday! I DO frequent Trader Joe’s quite a bit, which is on your end of the valley. 🙂
I’ve made these before, but it was a new experience tonight as I initiated my new Bosch Christmas gift! Worked great with your half white/wheat mix. Yummy!
These are delicious!!!! The first couple times i made them, i didn’t put the butter on the pan, but tonight I did and it made all the difference!!!! Yum!
If I need to halve the recipe, do I halve the yeast or do something else?
how do you cut this recipe in half for 2 people ??
1Tablespoon of yeast is a lot – isn’t there only about 2 1/2 tsp in 1 pkg yeast?
You could just halve the ingredients. The 1 tablespoon yeast is needed for the quick rise.
Is that 1 pkg of yeast?
A package of yeast is 2 1/4 teaspoons so it’s a little bit more than one package.
Turned out great, but I let them rise a little too long, and the yeast was tasteable. Thankfully they were still good with other things, but I suppose I’ll have to watch the clock next time!
Texture was amazing though, and despite the yeast taste, it was amazing.
I stumbled upon this earlier this week made the breadsticks to go with our pasta. Yeast bread on a weeknight? Yes, please!
Tonight I used the same recipe but as a pizza crust. It was fantastic!
We are missionaries in Kenya, and for a year now I have struggled to make edible bread – and this recipe works even in the roughest place on earth to bake! (Okay, it is not really the roughest, but it feels like that to me!) Thank you for all your simple recipes, most of which have ingredients that I can actually buy at our local duka (store). Your website has been a blessing to me and my family!
Thank you, Kristin! So happy to hear that this breadstick recipe works for you!
I’ve been making this same recipe for years, but got it from a friend. In the other recipe it doesn’t call to let the dough rest or rise. That is the key! These were definitely fluffier and more delicious than ever. I really wish I had more self control when it comes to fluffy, freshly baked breads. I.just.want.to.eat.them.ALL!!!!!
I’ve been an avid reader of your blog since 2011. Anyways, this was the recipe that brought me to your blog from Pinterest (which I don’t use anymore) and I think I’ve read every single recipe (and made a whole lot of them) since. It’s the first recipe of yours I saved into my (insane, monstrous) Evernote recipe collection. Seeing this made me feel a little nostalgic!!
I made these for dinner tonight and I could hardly stop eating them. Especially when we dipped them in ranch dip. On a couple of them I sprinkled cinnamon and sugar instead of the herbs and they were also amazing!
Great one! It is so simple to make. Thank you for the recipe!
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!
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.
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.
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?
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 .
I’m not sure why I haven’t made these until. Wow! Thanks for reposting or I may have missed them.
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!
They are slightly fluffier with bread flour. If I have it on hand, I like to use half bread flour, half wheat flour.
Wow! This is the best dough ever. Seriously. The breadsticks were so soft and delicious!
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!
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!
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?
Yes, that should work just fine!
These look delicious! The dough is actually kneading right now in the mixer..can’t wait to try them!!
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!
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?
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).
Perfect, will do! Thanks!
Do these freeze well after they are already baked?
I think so!
Yes, I freeze baked ones all the time!
I am making these for the second time tonight!! Can not even wait!! 🙂 Thanks for the recipe.
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!
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?
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.
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?
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.
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!
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!!
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!
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!
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!
I mean active dry yeast and instant?
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
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!
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).
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!
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!
Kensi – brilliant idea with the cinnamon rolls! I’m thrilled these were such a hit with your family.
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 🙂
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!
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!
Hi Apryl! Thanks for your comment on these breadsticks. I’m so glad your kids appreciated these breadsticks!
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.
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!)
That’s funny, Reagan! Glad to know this recipe has been your favorite for a long time.
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!
Thanks, Jenn! That’s a major bonus when you can wow the in-laws!
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!
Jamy – wow, the cinnamon sugar variation sounds delicious!
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!
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.
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.
These are so easy and so yummy definitely adding them to the rotation!
Dalton Family – so glad you like these! Thanks for letting me know.
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!!).
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
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!
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!!!
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.
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
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!
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!
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!!!
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!
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!
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
These look delicious too! They look like the perfect thing to serve with spaghetti or pasta.
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.
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!!
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.
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!
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.
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!
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. :))
I am making spaghetti this week and these are perfect!
the little twist is my most favorite part. well, that and the overall fluffiness. and the parmesan. and the choice of herbage. 🙂
Can you freeze these? They sounds really good, but will yield way too many for a dinner!
I second everything you said about these breadsticks. They really are divine. We love them at our house! -Liz K.
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?
divine indeed! i’ll take five please!
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.
These are my favorite bread sticks! I love them more than Olive gardens bread sticks!! AMAZING!
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 🙂
These look incredibly delicious. I love breadsticks!
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…