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Tender, chewy breadsticks are brushed with garlic butter and spinkled with parmesan for the perfect addition to any meal.
Holly’s Recipe Highlights
- Flavor: These breadsticks are buttery and lightly garlicky, with a golden crust and tender center. Every bite is full of melt-in-your-mouth goodness.
- Skill Level: This is the perfect beginner-friendly yeast dough recipe that is easy to follow and forgiving.
- Serving: Tastes great with pasta, pizza, salads, and soup.
- Freezing: Bake ‘em and freeze ‘em for up to 6 months for instant breadstick goodness that tastes great with any meal.
Easy Breadstick Ingredients
- Dough: Making dough for breadsticks is super easy! For best results, be sure the yeast isn’t expired, and whisk the flour before measuring it. You can use your favorite gluten-free flour blend for this recipe, too, just follow the conversions on the package.
- Cheese: Parmesan cheese adds salty flavor and makes a crispy topping. Swap it for your favorite shredded cheese and place the baking sheet under the broiler for about 30 seconds to ensure the cheese is lightly browned and melted.
Favorite Variations
Customize breadsticks to match the menu!
Doing a shrimp boil? Add some Cajun spice to the melted butter in Step 7. Or add in a teaspoon of garlic powder. Make a hearty lasagna soup with Italian seasoning breadsticks for sopping up all that juicy broth. Try a fun everything bagel seasoning that the kids will love.
How to Make Breadsticks
- Mix dry ingredients in a bowl (see recipe below) and stir in water and oil.
- Slowly add remaining flour to create a ball that isn’t sticky, and let the dough rise.
- Divide the dough and shape into logs. Cover and let rise again.
- Brush with melted butter and garlic before baking until golden brown.
- Top with butter and sprinkle with parmesan.
Best Way to Store Breadsticks
- Store breadsticks at room temperature in a zippered bag at room temperature for up to 5 days.
- Freeze them on a sheet pan before transferring them to a zippered bag for up to 3 months. Thaw at room temperature.
- Leftover cheesy breadsticks can be baked into rustic croutons for homemade panzanella salad, or to top a comforting bowl of tomato bisque. Simply cut breadsticks into bite-sized pieces and bake at 350°F until fully dried.
Delish Dips for Breadsticks
Did you make this Breadsticks recipe? Leave a comment and rating below.
Breadsticks
These soft and fluffy breadsticks are made from a simple yeast dough, brushed with garlic butter, and sprinkled with Parmesan cheese for the perfect cheesy side.
Equipment
Ingredients
- 2 ½ – 3 cups all-purpose flour divided
- 2 ¼ teaspoons instant yeast 1 packet
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup warm water (120-130°F)
- 2 tablespoons olive oil
- 5 tablespoons butter melted
- 1 clove garlic minced
- 2 tablespoons grated Parmesan cheese
Instructions
- In a large bowl combine 1 cup of flour, instant yeast, sugar, and salt.
- Stir in the warm water and olive oil.
- Gradually add the remaining 1 ½ cups flour, mixing until the dough isn't sticky and forms into a ball. You may need to add up to an additional ½ cup of flour.
- Transfer dough to an oiled bowl. Cover and let rise for 20 minutes.
- On a lightly floured surface divide dough into 10 equal pieces. Roll each piece into a log about 7 inches long. Transfer to a parchment-lined pan and lightly cover with a dish towel.
- Preheat oven to 400°F while letting the dough rise (about 15 minutes).
- Melt 3 tablespoons of butter. In a small bowl, combine the melted butter and garlic. Brush over breadsticks.
- Bake for 12-14 minutes, or until breadsticks are golden. Remove from oven.
- Melt the remaining butter and brush over the breadsticks. Sprinkle with Parmesan cheese. Serve warm.
Notes
- Keep breadsticks fresh by storing them in a zippered bag at room temperature for up to 5 days.
- For longer storage, freeze them on a baking sheet first, then move to a zippered bag for up to 3 months. Thaw at room temperature before serving.
Nutrition Information
Calories: 138 | Carbohydrates: 12g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 298mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 184IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Bread, Side Dish
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I feel so embarrassed to ask this question, but how do you shape them into breadstick shape? Do you actually roll them out? Or kind of pull them into shape?
Not a silly question at all. We do roll them out into a breadstick shape. You can pull them slightly to help shape them if you need.
I just made 30 minute rolls.they were very good.the recipe was easy to follow and the rolls came together just like the video showed.i used a 9×13 pan and made 15 rolls.after 10 minutes they were still not broned so I added 2 min. and they were not brown so I added 2 more min. they were very lightly browned so I took them out.the flavor was very good but the texture was doughy.how much extra time can be added to achieve the right texture ?
Absolutely EXCELLENT in every way!!! Easy, quick and DELICIOUS!!!
Hi Holly, just wanted to say I love your recipes and own your cookbook. I’m just putting it out there…would you consider posting your dry goods, like flour, sugar, salt and yeast, for bread recipes, in grams? I do know that there are other factors, like humidity, that can have an effect on the dough, but it would be a great starting point for those of us who weigh all of our ingredients. Thanks for listening!
Thank you for following along and for your support, it means so much to me. I appreciate your feedback and suggestion and I will take it into consideration as we move forward. I did include metric (g) for all recipes in the cookbook!
Look s delicious and easy to make.
Easy enough to make, like pretty fool proof, but I think next time I’ll add garlic in the dough or garlic salt to the dough, to give it some flavor.
Forgive me for being a novice but your recipe calls for 1 cup hot water and 1/4 cup of warm water. The instructions mention to mix 1/4 warm water to the dry yeast but does not instruct when to add the additional 1 cup of water. Could you please clarify? I would like to try your recipe. Thanks.
Hi Jay, in Step 2 you add the warm water to the yeast to allow it to activate. Then in step 3 you add the hot water to the flour, sugar and salt. Then add the yeast mixture from step 2. I hope that helps.
I’ve making these now,they look delicious,I’ve also made your cheesy garlic monkey bread,and your cheese and potato bake fabulous
So glad you enjoyed it, Alison!
Made a double batch of breadsticks, half of them with cheese and half without. They didn’t last more than a day. Family loved them even the picky eaters. Thank you for the recipe!
Those sound delicious, Kim!
Thank you! I just found you and I’m so happy I did! My first recipe from your collection, these were sooooo delicious, easy, quick and filled up my giant kids alongside the bolognese I cooked. They were a hit! I added extra garlic in the butter spread and Italian herbs. Can’t wait to try other recipes. Thanks for your efforts
I am so happy to hear you loved this recipe and can’t wait for you to try more Anna!
these are so good
Thanks, Patricia! So glad you are enjoying them.
I am making this right now but the recipe calls for 3 C. flour and in the instructions it says to use 2 C. flour so I’m going to eyeball the dough to see if it needs more flour. Also, can this dough be prepared a few hours ahead of time before baking? I won’t be baking it for another couple of hours but I like to prepare ahead of time. We love fresh bread and I bake it often so hopefully these will be a new family favorite! Thanks! :-)
The remaining flour is added in the same step. Hope they were great!
In a large bowl, combine 2 cups flour, water, sugar and salt. Add in the yeast mixture and gently stir. Add remaining flour and stir until completely combined.
What kind of flour should I use?
Hi Anne, we use all-purpose flour for this recipe.
I love it it’s amazing