There’s something universally irresistible about a warm, soft breadstick. This recipe delivers that restaurant-style experience right at home with minimal effort and maximum reward. Using a simple, no-knead dough, you can have a batch of golden, buttery breadsticks on the table in under an hour—from bowl to bake.
They’re endlessly adaptable, perfect for twirling into pasta sauce, serving alongside soup, or transforming into cheesy garlic sticks. Once you see how easy and delicious they are, the takeout menu will be a thing of the past.
The Science of the Soft, Fast Rise
The soft, tender texture of these breadsticks comes from a combination of a high hydration dough and a fast-acting leavening strategy. Using a higher ratio of water to flour creates a more extensible dough that bakes up soft rather than chewy.
The instant yeast works quickly, especially when activated with sugar in warm water, producing plenty of carbon dioxide gas for a fast rise. The addition of oil in the dough is crucial; it coats the flour proteins, inhibiting gluten formation and ensuring tenderness. The brief, warm rise is just enough to allow the yeast to create air pockets without developing complex flavors (which we don’t need here), making this a true “quick” bread.
Brushing with melted butter before and after baking not only adds flavor but also creates a steaming effect in the oven that keeps the exterior soft while it browns.
Ingredients
For the Dough:
- 2 ¼ cups (281g) all-purpose flour, plus more for dusting
- 1 tablespoon granulated sugar
- 2 ¼ teaspoons instant yeast (1 packet)
- 1 teaspoon salt
- 1 cup (240ml) warm water (110°F/43°C)
- 2 tablespoons olive oil or vegetable oil
For Topping & Baking:
- 3 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- ½ teaspoon dried Italian herbs (or dried parsley)
- Flaky sea salt or garlic salt
- Optional: Grated Parmesan cheese
Instructions
1. Make the Dough: In a large bowl, whisk together the flour, sugar, yeast, and salt. Pour in the warm water and oil. Stir with a wooden spoon until a shaggy, sticky dough forms. Cover the bowl with a clean towel and let rest in a warm spot for 10 minutes.
2. Shape the Breadsticks: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Turn the rested dough out onto a lightly floured surface. Using floured hands, pat and stretch it into a roughly 10×12-inch rectangle.
3. Cut & Twist: Using a pizza cutter or sharp knife, cut the dough vertically into 12-14 even strips. Gently pick up each strip, give it a slight twist, and place it on the prepared baking sheet, spacing them about 1 inch apart.
4. First Butter Brush & Rise: Combine melted butter with garlic powder. Brush half of this mixture generously over the twisted dough strips. Let them rest, uncovered, for 15-20 minutes while the oven preheats. They will puff up slightly.
5. Bake: Bake for 12-15 minutes, until the breadsticks are light golden brown.
6. Final Butter & Season: As soon as the breadsticks come out of the oven, immediately brush them with the remaining garlic butter. Sprinkle with dried herbs, flaky salt, and Parmesan cheese (if using).
7. Serve: Serve warm, ideally with marinara sauce, pizza sauce, or soup for dipping.
8. Storage: Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 5 minutes to refresh.
Pro-Tips for Perfect Breadsticks
- Water Temperature Matters: The water should feel warm to the touch, not hot. Too hot will kill the yeast.
- Embrace the Stickiness: The dough is meant to be soft and sticky. Use floured hands and a bench scraper to handle it instead of adding more flour, which would make them dense.
- Twist Gently: A light twist gives them shape and texture. Pulling too hard will stretch them thin.
- The Double Butter Brush: Brushing before baking adds flavor and promotes browning. Brushing after baking makes them irresistibly glossy and soft.
- Don’t Overbake: Bake just until they are set and golden. Overbaking dries them out.
- Customize Your Toppings: Before baking, sprinkle with everything bagel seasoning, sesame seeds, or coarse salt. For cheese breadsticks, sprinkle with mozzarella in the last 3 minutes of baking.
- Make-Ahead Dough: The dough can be made, shaped, and placed on the baking sheet, then covered and refrigerated for up to 24 hours. Let sit at room temp for 30 minutes before brushing with butter and baking.
These Easy Homemade Breadsticks are the ultimate crowd-pleaser, guaranteed to disappear faster than you can make them.