Breadsticks Recipe

The quintessential sidekick to every Italian feast, these breadsticks are what I crave the second the oven timer starts ticking. A perfect combo of pillowy, cloud-like dough, a salty-savory garlic butter glaze, and just enough Parmesan to create that irresistible golden crust that shatters slightly before yielding to a soft, warm center. It is the ultimate comfort food that turns a simple kitchen into a neighborhood pizzeria.

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Breadsticks Recipe Ingredients

• 1 ½ cups warm water (105°F–115°F)
• 1 tbsp granulated sugar
• 1 ⅛ tsp active dry yeast
• 2 tbsp vegetable oil
• 1 ½ tsp kosher salt
• 4 ½ cups bread flour (plus extra for dusting)
• 4 tbsp unsalted butter, melted
• 1 tsp garlic powder
• 2 tbsp grated Parmesan cheese
• ⅛ tsp dried oregano

How To Make Breadsticks Recipe

1. Make the dough: In a large bowl or the bowl of a stand mixer, combine the warm water, sugar, yeast, and vegetable oil. Let the mixture sit for about 5 minutes until it becomes foamy and looks “alive.” Add the bread flour and salt, then mix until a cohesive dough forms. It should be soft and elastic, not too sticky or overly dry.
2. First rise: Lightly grease a large bowl with oil. Place the dough inside, turning it once to coat the surface. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free spot for about 1 hour, or until it has doubled in size.
3. Shape the sticks: Turn the risen dough out onto a lightly floured surface. Roll it out into a large rectangle. Slice the rectangle in half horizontally, then cut those sections into 1.5-inch wide strips. Roll each strip gently into a small log shape; they don’t need to be perfect.
4. Second rise: Line a large baking sheet with parchment paper and grease it lightly. Place your dough logs on the sheet, leaving space between each one. Cover them loosely and let them rise a second time for about 45 minutes until they are noticeably puffy.
5. Bake and butter up: Preheat your oven to 175°C (350°F). In a small bowl, whisk together the melted butter, garlic powder, Parmesan cheese, and dried oregano. Brush the breadsticks generously with this mixture, then bake for 12–15 minutes until the tops are golden brown.
6. Final brush: As soon as you pull them out of the oven, hit them again with any leftover garlic-Parmesan butter. Serve them while they are still warm for the best experience.

Recipe Tips

• Check the water temp: If your water is too hot (over 120°F), it will kill the yeast; if it’s too cold, the dough won’t rise. Aim for the temperature of a warm baby bath.
• Bread flour vs. All-Purpose: Bread flour has a higher protein content, which gives these sticks that classic “chewy” texture. You can use all-purpose in a pinch, but they will be slightly softer and less sturdy.
• The “alive” test: If your yeast doesn’t foam up in the first 5 minutes, your yeast is likely dead. Start over with fresh yeast to avoid ending up with hard, flat sticks.
• Uniformity: Try to keep the sticks similar in size so they all finish baking at exactly the same time.

What To Serve With Breadsticks Recipe

These are the ultimate versatile side dish for any savory meal.

• A big bowl of Pasta Sauce or Marinara for dipping
• Creamy Fettuccine Alfredo or Lasagna
• Tomato Basil Soup or Italian Wedding Soup
• A crisp Caesar salad with extra dressing

How To Store Breadsticks Recipe

• Room Temperature: Store cooled breadsticks in a sealed plastic bag for up to 2 days.
• Reheat: To get that “just baked” texture back, wrap them in foil and pop them in a 350°F oven for 5 minutes.
• Freeze: These freeze beautifully! Place them in a freezer bag for up to 3 months. Reheat directly from the freezer in the oven at 350°F until warmed through.

Breadsticks Recipe Nutrition Facts

• Calories: ~180 kcal (per breadstick)
• Carbohydrates: 28g
• Protein: 5g
• Fat: 6g
• Fiber: 1g
• Sugar: 1g

Nutrition information is estimated per breadstick based on a yield of 12-14 sticks.

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