Soft, chewy breadsticks are the perfect vehicle for scooping up leftover marinara sauce! This recipe is easy (no mixer required!) and makes enough to share. While the dough comes together easily, if you have any doubts or questions, be sure to check out the how-to video included in the recipe card!
The Best Breadsticks Recipe
The perfect mashup of my pizza dough and garlic knots, my breadsticks are the perfect combination of soft, chewy bread and lip-smacking garlic butter. They’re so flavorful and savory, you’re going to want to serve them with every meal (I suggest starting with my baked ziti or lasagna 😉).
This breadsticks recipe is simple and approachable. You need just a few ingredients, you don’t need a mixer, and you spend only five minutes kneading. Just a bit of effort (and a little patience for the dough to rise), and you’ll have golden brown breadsticks that beat anything you’ve ever bought at the store. Or tasted at Olive Garden. Serve them au naturel, or with plenty of marinara sauce for dipping.
Let’s get to it!
What You Need
My breadsticks recipe starts out with a simple yeast dough and finishes with garlic butter for a subtle but rich flavor. Here’s what you need:
- Yeast. You can use either active dry or instant yeast. I prefer active dry, but if you want to use instant, you can do so by following the instructions for my garlic knots.
- Sugar. Sugar feeds the yeast in these breadsticks and adds flavor. Don’t worry, this small amount won’t make the bread sweet, but it will help to make it soft and tender.
- Olive oil. The main fat in our breadsticks is olive oil. This tenderizes the breadsticks and prevents them from becoming dense. In a pinch, vegetable or canola oil will work.
- Bread flour. I recommend bread flour for a chewier breadstick. You can substitute all-purpose flour instead, but just know that your breadsticks will come out softer and fluffier.
- Butter. Once the breadsticks come out of the oven, you’ll brush them with garlic butter. Use unsalted butter since we are adding salt ourselves.
- Garlic. I add just a little garlic powder to the dough of my breadsticks, and the rest goes in the butter. You can omit this if you don’t want garlic breadsticks.
- Parsley. I add parsley to my butter for freshness and a slightly herby bite. This isn’t overpowering, and it complements the garlic and parmesan nicely. You could also use basil or oregano.
- Grated parmesan cheese. Adding this on top is optional, but it gives the breadsticks an extra savory taste. I suggest adding it!
SAM’S TIP: This breadsticks recipe can be made in a stand mixer with a dough hook attachment, but I find it to be easier to do by hand.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Homemade Breadsticks
- Combine water, yeast, and a pinch of sugar (this helps feed the yeast and speed up the blooming process). Let sit until yeast forms a foamy cap, about 5-10 minutes.
- Add the remaining sugar, oil, salt, garlic, and half the flour to bloomed yeast. Stir until combined, then gradually add more flour until dough is tacky and pulls away from the sides of the bowl.
- Transfer dough to lightly floured surface and knead until smooth and elastic, about 5 minutes. Add more flour while kneading, if needed.
- Place your dough in lightly greased bowl. Turn to coat lightly in oil, then cover the bowl and let it rise in a warm place until doubled in size, about 45-60 minutes.
SAM’S TIP: If your yeast doesn’t foam, you will need to redo step 1. Always check to make sure your yeast hasn’t expired before using it, and make sure to heat your water to the proper temperature before adding the yeast.
- Gently deflate dough with your hands before turning it out to a clean, lightly floured surface.
- Evenly divide into 9 pieces (or more if you like smaller breadsticks, or fewer if you like bigger ones!). Use your hands to form each piece into a 6-7″ rope. Place breadsticks on a parchment lined baking sheet, giving them a bit of breathing room as they’re going to have to rise.
- Cover your baking sheet with either a clean towel or plastic wrap and let the breadsticks rise until increased in size about 50% (this is usually about 20 minutes in my kitchen, but if yours is cooler your time may vary!). Remove the cover and bake breadsticks in 400F oven until they’re just beginning to turn light golden brown
- Brush a mixture of melted butter, garlic powder, salt, and parsley (fresh or dried) over warm breadsticks. If you’re feeling a little crazy, sprinkle with some freshly grated parmesan cheese, too.
Frequently Asked Questions
No! I actually prefer to make these by hand. However, if you do have a stand mixer feel free to use it, just use the dough hook attachment and keep in mind you will not have to knead the dough as long to reach the smooth, elastic consistency mentioned in the recipe.
Instant yeast can be substituted for active dry yeast in this breadsticks recipe. Follow the steps in my garlic knots recipe if you want to use instant yeast.
You’ll find that this is the case with most yeast dough recipes (like my sweet bread and apple cinnamon rolls!). The precise amount of flour you’ll need will depend on many things, even the weather, time of year, or how much moisture is in the air, can affect your dough. Some days you may need more flour, while others you might need less than I call for. You will need to judge how much you need based on how your breadstick dough looks and feels. I provide visual cues in the video below and lots of clues in the written recipe to guide you on this.
Enjoy!
More Recipes You Might Like
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Homemade Breadsticks
Ingredients
- ¾ cup (180 ml) water warmed to 105-115F 40-46C
- 2 ¼ teaspoons active dry yeast
- 1 ½ Tablespoons granulated sugar divided
- 2 Tablespoons olive oil plus additional for greasing bowl
- 1 teaspoon table salt
- ¼ heaping teaspoon garlic powder optional, for garlic breadsticks
- 2 ⅓ cups (295 g) bread flour¹ divided, plus additional as needed
Topping
- 3 Tablespoons unsalted butter melted
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- 1 teaspoon dried parsley
- Grated parmesan cheese for sprinkling, optional
Recommended Equipment
Instructions
- Combine warm water and yeast in a large bowl. Add a pinch of your granulated sugar (about 1 teaspoon) and stir. Let sit until yeast has bloomed and there is a foamy cap on top of the water (5-10 minutes).¾ cup (180 ml) water warmed to 105-115F, 2 ¼ teaspoons active dry yeast, 1 ½ Tablespoons granulated sugar
- Once yeast has bloomed, add remaining sugar, olive oil, salt, garlic powder (if using) and approximately half of the bread flour (approximately 1 cup/125g, but you can just eyeball this). Stir until completely combined using a wooden spoon or spatula.2 Tablespoons olive oil, 1 teaspoon table salt, ¼ heaping teaspoon garlic powder, 2 ⅓ cups (295 g) bread flour¹
- Gradually add remaining flour as needed (you may not need all of the flour called for, or you may need a bit extra, go by feel following the cues that follow) until the dough clings to itself and pulls away from the sides of the bowl as you stir. The dough will be slightly tacky but not so sticky that it isn’t manageable (video above provides visual if needed)
- Transfer dough to a clean, lightly floured surface and knead with your hands until the dough is smooth and elastic (about 5 minutes). If the dough is too sticky, lightly dust it with additional flour.
- Lightly grease a large bowl with olive oil and transfer dough to prepared bowl. Turn the dough to coat lightly with the oil. Cover bowl with plastic wrap or a clean towel and place in a warm spot to rise until doubled in size (about 45-60 minutes).
- Once dough has risen, gently deflate with your hands and transfer to a clean, lightly floured surface. Divide into 9 even pieces and form each into a 6-7” (15-18cm) rope.
- Place on a parchment paper lined baking sheet, spacing ropes at least 2” (5cm) apart. Cover with plastic wrap or a clean towel and let rise until increased in size by 50% (about 20 minutes). While dough is rising, preheat oven to 400F (205C).
- Once breadsticks have risen, uncover and transfer to 400F (205C) oven. Bake for 10-13 minutes or until they are just beginning to turn a light golden brown. You may prepare the topping while the breadsticks are baking or immediately after they come out of the oven.
Topping
- Whisk together melted butter, salt, garlic powder, and parsley until well-combined.3 Tablespoons unsalted butter, ¼ teaspoon salt, ¼ teaspoon garlic powder, 1 teaspoon dried parsley
- Use a pastry brush to lightly brush butter mixture over each warm breadstick. If desired, sprinkle with grated parmesan cheese.Grated parmesan cheese
- Serve warm.
Notes
¹Bread flour
I preferred the slightly chewier results that I got when I made these with bread flour, but you can substitute an equal amount of all-purpose flour instead.Storing
Store leftover breadsticks in an airtight container at room temperature for up to 3 days. Warm in the oven or microwave before serving.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Rachelle
Can you use brown sugar instead of white sugar?
Sam
Hi Rachelle! It will make them a little bit sweeter, but will work just fine. 🙂
Shiloh
These were INCREDIBLE. My family loves Olive Garden breadsticks so I was skeptical but we all agreed that these are even better!! I made them Friday and Sunday and will make more later this week. My only question is can this be made the day before? Thanks!
Sam
Hi Shiloh! Personally, I think breads are always best fresh, but these will last several days after baking. I’m so glad you enjoyed them! 🙂
Lorley
Love these bread sticks. They were easy to make and bake. Very fluffy and so good with your wonderful beef stew recipe.
The sticks were a little on the small size so I’m wondering if I should have proved them more after they were shaped. It was a bit chilly in the house at the time.
They still turned out great. Thanks for all your precise instructions.
Sam
I’m so glad you enjoyed them so much, Lorley! 🙂
Wendy
Will the recipe work with instant yeast?
Sam
Hi Wendy! Instant yeast will work but some of your processes are going to change a little bit and without having done it I can’t say exactly how to do it.
Tammy C Hunt
Am getting ready to try these. I haven’t made bread of any kind for a long time due to being on chemo, but after reading the comments and recipe I am gonna attempt it.
Thank for your recipes and clear instructions
God Bless You
Sam
I hope you love them, Tammy and I wish you the speediest recovery. 🙂
Linda Wagner
My Husband declared these better than Oxxxx Gxxxxx (You know, that Italian Restaurant chain with famous breadsticks) My Son also declared them a winner! I found them easy and a great addition to your Creamy Chicken Pasta!
Amber
Thank you Sam for all the wonderful recipes you share! We tried your bread sticks…AMAZING!!!🥰 Everyone loved them!
Emily @ Sugar Spun Run
We’re so happy you enjoyed the breadsticks, Amber! Thanks so much for giving our recipe a try 🙂
Misty
Very fun to make!
Ashley
Just clarifying, is it plain olive oil or extra virgin?
Emily @ Sugar Spun Run
Either will work fine! Let us know how you like them, Ashley 🙂
Almadina Benavides
My family LOVES these breadsticks. I’ve made them several times and learned after the first time I MUST double the recipe. They store really well for a couple days. I follow the recipe exactly using bread flour and everyone loves pasta night even more now thanks to your breadsticks recipe. Thank you so much for all of your recipes. Your pizza dough, pizza sauce and breadsticks are staples in my kitchen😊
Emily @ Sugar Spun Run
We’re love reading this, Almadina! Thanks for trusting our recipes ❤
Janet
These were so easy to make and delicious!
Emily @ Sugar Spun Run
We’re so happy you liked them, Janet! Thanks for your five star rating 🙂
Mary Loecher
Hey!
I made these tonight for my family and I. They were A HIT! Thank you for posting. They were very light and fluffy! If I can I would love to send you a picture.
Thanks again!
Sam
I’m so glad you enjoyed them so much, Mary! Unfortunately there isn’t an easy way to add a picture here, but you can tag me on Instagram @Sugarspun_Sam or join my Facebook group. 🙂
Aimee Roohr
As with all the recipes here at Sugar Spun Run these bread sticks were an absolute win last night!! I will definitely be making these again and no longer need to purchase them ever again. Thank you so much for being a part of my family’s happiness ☺️
Sam
Thank you so much for the kind comment, Aimee! I’m so glad your family enjoyed the recipe <3
Missy
I made these last night to go with our spaghetti dinner. I have never attempted to make breadsticks before, I always thought it would be to hard or time consuming to do. I was so wrong!
These where so delicious and easy to make. My son, who is 17 ate 4 of them and asked me to make them again. I use quite a few of your recipes. You are my go to page for anything I make. We absolutely love your pizza dough recipe, I do add the basil to it. I think I will try adding it to these breadsticks next time. Thanks!!
Emily @ Sugar Spun Run
We are so happy to hear that you loved them, Missy! Thanks so much for trying out our recipes; a lot of work goes into them, so we really love getting feedback like this. Enjoy!!
Meridith Kelsch
Thanks for another fantastic recipe! Just made these, and they’re delicious! We tried tying a few into garlic knots, and they turned out great too!
Emily @ Sugar Spun Run
We’re so happy you loved them, Meridith! Thanks for your review ❤️
Miriam Rose Blanar
If I could give this recipe more than 5 stars, I would. These are the most amazing breadsticks ever!!!! My family devoured them. We love them so much, I’m making them for the second time this week and doubling the recipe.
Emily @ Sugar Spun Run
We’re so happy to hear that your family loved them, Miriam! Thanks for commenting ❤️
Terry
Sound delicious, I can’t wait to bake these up! I broke my arm back in April, needing surgery to put it back together with my shoulder. I finally got dismissed from the surgeon today. Although not 100% yet, I have made your pizza recipe twice and the sauce, making the knots also last week. I can’t wait to make these! I want to get what I call pretzel salt to sprinkle on top, yum! I love your recipes, I’m hoping to be able to make some muffins soon…not sure how much my arm can take yet. Won’t really know till I try…lol
Thanks for all you do! 💜
Emily @ Sugar Spun Run
We hope you love them as much as everything else, Terry! Wishing you a speedy recovery ❤️