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.
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.
Hi Mel
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?
TIA!
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.
Thanks,
Kim
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.
Thanks! Kim
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.
Thanks, John!
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!