Our easy Homemade Breadsticks are the go-to when we want something warm and homemade on the table fast. They bake up soft and fluffy on the inside with golden edges, then get brushed with a buttery garlic-Parmesan topping that makes them completely irresistible.
Our favorite thing about this recipe is the shortcut timing. The dough rests briefly, rises quickly, and still turns out like a restaurant-style breadstick you would happily dunk in marinara or serve as a side alongside pasta, soup, or salad.
If you love easy homemade breads like this, you should also try Garlic Bread, Garlic Knots, and Copycat Olive Garden Breadsticks.
Why we love it + Why it works:
- Quick + Simple. The dough comes together fast and uses simple pantry ingredients.
- No fancy supplies needed. They are easy to shape with a pizza cutter, no fancy techniques needed.
- Quick rest and rise. A short rest plus a 20 to 30 minute rise gives soft breadsticks without a long wait.
- Flour combo = better texture. All purpose plus bread flour creates a fluffy inside with a slightly chewy bite.
Breadsticks Ingredients
- Warm water (1½ cups): Activates the yeast and helps the dough come together quickly.
- Instant yeast (1 tablespoon): Makes the dough rise fast and reliably, perfect for quick breadsticks.
- Sugar (2 tablespoons): Feeds the yeast and helps the breadsticks brown. It also adds a tiny touch of sweetness.
- Salt (1 teaspoon): Adds flavor and keeps the breadsticks from tasting flat.
- All-purpose flour (2 cups) : Builds the dough’s structure and keeps the breadsticks soft.
- Bread flour (1½ cups): Adds a little extra chew and helps the breadsticks hold their shape. It makes them feel more restaurant-style.
- Unsalted butter, melted (4 tablespoons): Adds rich flavor and gives the breadsticks a glossy, golden finish.
- Freshly grated Parmesan cheese (2 tablespoons): Adds salty, nutty flavor and makes the topping extra savory.
- Garlic powder (¾ teaspoon): Gives that classic breadstick flavor without burning like fresh garlic can.
- Dried parsley (½ teaspoon): Adds mild flavor and a pretty pop of color.
- Dried oregano (½ teaspoon): Adds a subtle herby flavor that pairs perfectly with Italian meals.
- Salt for topping (¼ teaspoon): Ties the topping together and boosts the butter and Parmesan flavors.
How to Make Homemade Breadsticks
In the bowl of a stand mixer with the dough hook attached, add warm water, yeast, sugar, salt, and 1 cup of the all-purpose flour.
Add the remaining all-purpose flour and bread flour and mix until combined. Knead for 3-4 minutes. Dough should be a little sticky. Keep the dough in the bowl and let it rest for 10 minutes.
Preheat oven to 400 degrees and line a large, rimmed baking sheet (11×17) with foil. Spray with cooking spray.
On a light, greased countertop, pat the dough into a long rectangle – about 16 inches x 7 inches. Using a pizza cutter, cut the dough width-wise into 1 inch strips. Twist breadsticks and place ½ inch apart on a baking sheet. Cover with a tea towel and let rise for 20-30 minutes.
While rising, make your topping by mixing the melted butter, grated Parmesan cheese, garlic powder, parsley, oregano, and salt. When done rising, brush breadsticks with half the butter mixture. Bake for 15 minutes or until golden.
Remove breadsticks from the oven and brush with the remaining butter mixture, and serve warm.
Kristyn’s Recipe Tips
- The dough should be slightly sticky; avoid adding too much extra flour, or the breadsticks can turn dense.
- Pat the dough evenly so the breadsticks bake at the same speed and look uniform.
- Leave a little space between breadsticks on the pan so the edges can brown.
- Brush with butter before and after baking, which adds flavor and keeps them soft.
Easy Breadsticks Recipe
Video
Ingredients
Dough
- 1½ cups warm water
- 1 tablespoon instant yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 cups all-purpose flour
- 1½ cups bread flour
Topping
- 4 tablespoons unsalted butter, melted
- 2 tablespoons freshly grated Parmesan cheese
- ¾ teaspoon garlic powder
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ¼ teaspoon salt
Instructions
- In the bowl of a stand mixer with the dough hook attached, add warm water, yeast, sugar, salt and 1 cup of the all-purpose flour.
- Add remaining all-purpose flour and bread flour and mix until combined. Knead for 3-4 minutes. Dough should be a little sticky. Keep the dough in the bowl and let rest for 10 minutes.
- Preheat oven to 400 degrees F and line a large, rimmed baking sheet (11×17) with foil. Spray with cooking spray.
- On a light greased countertop, pat the dough into a long rectangle – about 16 inches x 7 inches. Using a pizza cutter, cut dough width-wise into 1 inch strips. Twist breadstick and place ½ inch apart on baking sheet. Cover with a tea towel and let rise for 20-30 minutes.
- While rising, making your topping by mixing together the melted butter, grated Parmesan cheese, garlic powder, parsley, oregano and salt. When done rising, brush breadsticks with half the butter mixture. Bake for 15 minutes or until golden.
- Remove breadsticks from the oven and brush with the remaining butter mixture and serve warm.
Notes
- The dough should be slightly sticky; avoid adding too much extra flour, or the breadsticks can turn dense.
- Pat the dough evenly so the breadsticks bake at the same speed and look uniform.
- Leave a little space between breadsticks on the pan so the edges can brown.
- Brush with butter before and after baking, which adds flavor and keeps them soft.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Make-ahead tip, you can make the dough, shape the breadsticks, and refrigerate them covered for a few hours, then let them come to room temp and rise before baking.
Keep leftover breadsticks in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
Reheat: Warm in a 350°F oven for 5 to 8 minutes or microwave briefly. Brush with a little extra melted butter if you want them extra soft.
Freeze baked breadsticks once cooled. Place in a freezer bag or airtight container for up to 2 months. Thaw at room temperature, then warm in the oven until heated through.
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