Divine 1-Hour Homemade Breadsticks
Quick to make, these divine homemade breadsticks prove that making yeast dough from scratch is easy. The result is delicious breadsticks in under an hour!
Easily one of the most oft-made bread recipes around here, these breadsticks have been a staple for nearly two decades. Easy, fast, and SO YUMMY!
Homemade Breadstick Dough
The dough for these homemade breadsticks is extremely straightforward and easy.
It can be made in a stand mixer with a dough hook or can easily be made by hand (with an old-fashioned bowl, spoon, and hand-kneading).
The breadstick dough is resilient and pretty much foolproof. Leave it to rest/rise right in the bowl it was mixed in.
Cutting and Shaping the Breadsticks
After the dough has rested for a few minutes, pat it into a thick rectangle, about 16-inches by 7-inches or so.
Use a pizza cutter to slice the dough into 1-inch strips.
Give each breadstick a little twist (optional, but I always do it) and place on a half sheet pan that’s been slathered with butter (as noted in the recipe).
I usually get anywhere from 14-16 breadsticks out of the recipe.
Sprinkle the breadsticks with seasonings. I like to use a garlic seasoning blend (lots of options at the store for this: Johnny’s garlic spread, Spice Islands Garlic and Herb).
If you don’t have a pre-mixed blend, you can use dried oregano, dried basil, or Italian seasoning.
Let the breadsticks rest and rise until noticeably puffy and then bake until golden.
You can brush with butter right out of the oven, if desired.
You won’t believe how easy and delicious these breadsticks are.
Most of the time, we double the recipe because it’s hardly any extra work for double the breadstick goodness (and the kids devour the leftovers for snacks and lunches).
They are our go-to side dish for everything from Instant Pot pasta to creamy soup.
They are fabulous!
A Fan Favorite
With over 500 5-star reviews, this homemade breadsticks recipe has become a beloved favorite of many!
Judy says: Love love love this recipe. So quick. So convenient. So YUMMY! ⭐️⭐️⭐️⭐️⭐️
Lauren writes: These came out amazing….I’m on my second batch my husband demanded I make another batch this week as well. Definitely a hit! ⭐️⭐️⭐️⭐️⭐️
KD writes: Just tried this recipe tonight! This will be a hit for my movie nights. So soft and fluffy and VERY easy recipe to follow! ⭐️⭐️⭐️⭐️⭐️
Maegen says: Made these last night and they turned out amazing. We doubled it and put butter, cinnamon, and sugar on half for dessert. We will be using this recipe again for sure! ⭐️⭐️⭐️⭐️⭐️
FAQs for Divine 1-hour Breadsticks
Yes, you can shape the breadsticks, place on the pan, cover and refrigerate for up to 12 hours before baking.
Yes.
I usually use a garlic/herb seasoning or Johnny’s garlic seasoning. You can also use dried basil, oregano or Italian seasoning.
Divine 1-Hour Breadsticks
Ingredients
Dough:
- 1 ½ cups warm water
- 1 tablespoon instant yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 3 to 4 cups (426-568 g) flour (see note)
Butter and Topping:
- 3 tablespoons butter, melted (for the baking sheet)
- Dried herbs, garlic salt and grated Parmesan cheese
Instructions
- In an electric stand mixer fitted with the dough hook (or in a large bowl by hand), mix together the water, yeast, sugar, salt and one cup of the flour.
- Continue adding the flour until the dough just clears the sides of the bowl; knead for about three minutes. It should be soft and slightly sticky without leaving a lot of residue on your fingers.
- Let the dough rest in the bowl for 10 minutes.
- While the dough rests, preheat the oven to 400 degrees F. Spread the melted butter onto large, rimmed baking sheet (about 11X17-inches).
- On a lightly greased countertop, pat the dough into a long rectangle, about 16-inches by 7-inches or so. Cut the dough every 1-inch (more or less) into strips with a pizza cutter.
- Twist each strip slightly and place about 1/2-inch apart on the baking sheet. Sprinkle lightly with dried herbs of choice, garlic salt and Parmesan cheese.
- Let rise for 20 minutes (you can cover with greased plastic wrap, if desired, I usually go without). Bake for 15 minutes until golden.
Notes
Recommended Products
Recipe Source: adapted from my sister-in-law, Erin W.
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!!!
Hello!
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.
Thanks, Rachel!
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!
Fun, Kami!
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?
Yes.
how do you cut this recipe in half for 2 people ??
and also?
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!
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!