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.
These are the best bread sticks! So easy to make and in record time . I sprinkle fresh herbs on the tops of mine along with the cheese. My grandkids and rest of family love them. Reheat leftovers to go with another dinner. So good!! Thank you!
We love these breadsticks and everyone I have ever made them for loves them too. It’s crazy how such a simple recipe can make the best breadsticks I’ve ever had (even from a restaurant). With a Bosch to do the kneading, these are too easy for how enjoyable they are to eat.
I don’t normally comment on recipes, but coming back to this page over 30 times, surely it’s over due now. This is a staple in our house whenever we make pasta. I’m living in Australia now, but was born is California. This recipe is so close to the olive garden breadsticks and definitely hits the spot. I’ve made so many variations of these breadsticks. I’ve even made it with cinnamon sugar as a quick sweet treat for my kids. Thank you for all you do Mel. Your blog is a blessing in my families life.
Thank you so much, Elle! I appreciate you taking the time to let me know!
If I’m in a real rush to get homemade bread and stuff out I use self rising flour and I let it rise then I can go to my next task but I have never had a complaint I make everything from scratch candy pizza crust donuts everything
Hi Mel. I always use your recipe for Mexican shredded beef & Green Chile Chicken Enchiladas. Two of our favorites! SO GOOD!
Some how this bread stick recipe found its way to my page and the photos of those bread sticks got me!
Its the 1st time I attempted to make any kind of bread…
most recipes seem too complicated to me.
I dont have a stand up mixer, just followed your recipe step by step & kneaded the dough on my counter top until it wasnt sticky.
I cant believe how easy & how DELICIOUS these bread sticks are.
Thank you
Hi Mel! My husband and I are serving a YSA/Institute mission in Texas. I cook A LOT for anywhere from 40 to 60 young adults. Your web site is my “go to”. I have a question about the divine breadsticks. I have made them numerous times at home. Wondering if they can be made ahead and frozen?
Yes, they work great frozen! I bake them and let them cool and then freeze them in ziploc freezer bags.
The best breadsticks! Thanks Mel.
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!