Go Back
+ servings
Homemade breadsticks with marinara sauce for dipping.
Print Pin Recipe
5 from 2 votes

The Best Homemade Breadsticks (in 1 Hour!)

Learn how to make the most incredible soft breadsticks at home in just one hour. Once you try this, you'll want to make your own breadsticks all the time!

Ingredients

  • 1 1/2 cups warm water 
  • 2 1/4 tsp. (one packet) instant yeast 
  • 2 tbsp. granulated sugar 
  • 1 tsp. salt 
  • 3-4 cups bread or all-purpose flour  see note
  • 3 tbsp. butter melted
  • Italian seasoning, garlic powder, and sea salt for topping

Instructions

  • In the bowl of a stand mixer fitted with a dough hook, combine the water, yeast, sugar, salt, and 1 cup of flour. Mix on medium speed to blend. (If you don’t have a stand mixer, this is also easy to mix by hand in a large bowl.)
  • Continue adding flour just until the dough clears the sides of the bowl. You should add at least 3 cups flour total, but not more than 4. The dough should be soft and slightly sticky, but not leave much residue on your fingers. Continue kneading for 2-3 minutes, until dough comes together into a ball. Let it rest in the bowl for 10 minutes. 
  • Preheat the oven to 400 degrees F. Pour melted butter onto a large, rimmed baking sheet, and use a pastry brush (or your fingers) to spread it out across the entire surface area. Set the baking sheet aside.
  • Turn out the dough onto a lightly floured work surface. Using your hands or a rolling pin, work the dough into a long rectangle, approximately 16” by 7”. Using a pizza cutter, cut the dough into strips about 1” wide. 
  • Lift each strip, fold in half, twist it slightly, and place about 1/2” apart on the buttered baking sheet. Sprinkle the breadsticks lightly with Italian seasoning, garlic powder, and sea salt. 
  • Let the breadsticks rise at room temperature for about 20 minutes, then bake for 15-17 minutes, until the tops are golden. Remove and serve right away.

Notes

  • I usually use bread flour if I have it, but all-purpose works perfectly well, also. You can also use a mix, or swap up to half of the bread with whole wheat flour - it's very adaptable.
  • Leftovers keep well at room temperature for 2-3 days; I usually store in a ziplock bag that's mostly closed, with about 1" left open to avoid condensation building up on the inside.
  • Adapted from Mel's Kitchen Cafe.

Nutrition Estimate

Serving: 1breadsticks, Calories: 153kcal, Carbohydrates: 27g, Protein: 4g, Fat: 3g, Saturated Fat: 2g, Cholesterol: 8mg, Sodium: 188mg, Potassium: 42mg, Fiber: 1g, Sugar: 3g, Vitamin A: 92IU, Calcium: 7mg, Iron: 1mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!