Homemade Breadsticks

I do not think there is anything better than fluffy, buttery, and soft homemade breadsticks fresh from the oven. I love making these all year round to serve with soups and pasta dishes. They are so easy to make with just a few pantry staples like yeast, flour, sugar, butter, and oil. Just follow my simple steps to make them from scratch and skip the store-bought version for good.

The idea behind this recipe came from my love for soft buttery breadsticks that can do it all. I wanted to make something fluffy and full of flavor that works as an appetizer or for dipping into recipes like my pumpkin pie dip or buffalo crack chicken dip. These homemade breadsticks are also delicious with soups, salads, or just about any main dish. I used to order them every time we went to our local Italian restaurant with a bowl of pasta, but now I can bake them fresh at home from scratch, and they taste even better.

As a food blogger who has been creating sweet and savory recipes for more than ten years, I have learned what my audience enjoys most. I take every bit of feedback seriously and use it to make each recipe better. For these breadsticks, I decided to keep things simple and stick with the classic version everyone loves. I used just a few basic ingredients like yeast, salt, sugar, and all-purpose flour. You can also double or triple the recipe if you are hosting a big dinner or want to freeze some for later. It is such a handy recipe to have because it is simple, budget-friendly, and pairs well with almost any meal.

Why you will love this recipe

• Soft, fluffy, and buttery: The texture is so light and tender inside with a golden crust brushed with melted butter. Every batch comes out warm and flavorful, just the way I like them.
• Perfect for any meal: I serve them with soups, salads, and pasta, but they are also great for dipping into sauces or spreads. Check out my serving suggestions section to see how I love to serve these breadsticks with different dishes.
• Easy to make at home: I make these buttery breadsticks with just a few pantry ingredients like yeast, flour, sugar, and salt. They are quick to prepare, and the smell of fresh bread baking is always worth it.
• Family and crowd favorite: These breadsticks are a big hit at family dinners and holiday parties. They are easy to double or freeze, so I always have enough to share with guests or save for later.

What you will need

• Yeast: I use either instant or dry yeast, depending on what I have in the pantry. Both work great for this recipe.
• Sugar: Granulated sugar blends well and helps activate the yeast, making the dough rise perfectly.
• Salt: I prefer using kosher salt because it adds flavor without being too sharp.
• Butter: I always use unsalted butter so I can control the salt in the recipe and keep the flavor balanced.
• All-purpose flour: I use my favorite all-purpose flour, but any good-quality brand works just fine.
• Warm water: I make sure the water is warm enough to dissolve the yeast.
• Oil: A little olive oil is what I use.
• Toppings: I like to finish the breadsticks with grated parmesan, garlic powder, and Italian seasoning.

How to make

1. Make and rest the dough: I start by adding warm water, sugar, salt, flour, olive oil, and yeast into the bowl of my stand mixer and mix on low speed until it forms a dough. If it sticks too much to my hands, I add a little flour, and if it doesn’t stick at all, I splash in some warm water. Once it is right, I place the dough in a greased tray, cover it with a towel, and let it rest for about 20 to 30 minutes.

2. Shape the breadsticks: I line a baking sheet with parchment paper, then punch down the dough and divide it into 12 equal pieces. I roll each one into a long rope about 9 to 10 inches and place them on the sheet a few inches apart. Once shaped, I let them rise for 30 minutes until they look soft and puffy.

3. Bake: I place the tray in the preheated 400°F oven and bake them for about 15 to 18 minutes, until they are golden brown.

4. Finish and serve: In a medium bowl, I whisk together melted butter, salt, and garlic powder. Right after baking, I brush the warm breadsticks with this mixture, then sprinkle parmesan cheese and dried herbs on top before serving.

Expert tip

Butter the breadsticks while still warm

My best advice for making these breadsticks at home is to brush them with the garlic butter as soon as they come out of the oven. Why? Because the heat helps the butter absorb and makes them soft and super flavorful. Another trick I like to do is to slide them back in the oven for another minute so the cheese melts nicely on top and stays in place.

 More tips to consider:

• I always check that the water is just warm to the touch before mixing it with the yeast. If it is too hot, it can kill the yeast and the dough will not rise well.
• Giving the dough enough time to rest makes the breadsticks soft and fluffy. I cover the bowl with a towel and let it sit in a warm spot until it doubles in size.
• When I roll out the dough, I make sure the breadsticks are all the same size so they bake evenly.
• Breadsticks taste best fresh out of the oven, so I like to serve them right away while the butter is still warm and melty.

Recipe variations and add-ins:

• Cheesy garlic: I like to add about 1/2 cup of shredded mozzarella or Asiago on top before baking. The cheese melts perfectly and makes the breadsticks extra flavorful.
• Herb buttery: I mix 1 teaspoon each of dried oregano, basil, and parsley into the melted butter before brushing. The herbs add a fresh aroma and taste that goes so well with pasta night.
• Sweet cinnamon: I brush the breadsticks with melted butter and sprinkle 2 tablespoons of sugar mixed with 1 teaspoon of cinnamon. They taste amazing with a little cream cheese glaze on the side.
• Spicy jalapeno version: I mix in 1 or 2 finely chopped jalapenos into the dough before baking. They add a gentle heat that pairs nicely with soups or chili.
• Stuffed cheese: I wrap each dough piece around a small mozzarella stick before baking. The cheese melts inside and makes these breadsticks irresistible.

Serving suggestions:

I typically like serving these breadsticks with saucy dishes like my slow cooker Tuscan chicken pasta or chili mac. The bread pairs perfectly with the creamy and rich sauce, and it is such a fantastic combination for family dinners. On busy weeknights, I also like to make a big pot of vegetable soup or lasagna soup since we are in cozy-season, and these warm breadsticks complete the meal great.

The other night I made my mushroom pork chops, and these breadsticks were the perfect match. I had a batch in the freezer that thawed perfectly while I baked my cream cheese pound cake for dessert. It was such a comforting dinner that everyone enjoyed.

How to store leftovers:

• Room temperature: I keep the breadsticks at room temperature for up to 3 days after baking. They stay soft and taste great when stored in an airtight container.
• Refrigerate: I wrap them in plastic wrap and refrigerate for up to 7 days.
• Freeze: I place the breadsticks in a freezer-safe zip bag and freeze them for up to 3 months. It is perfect for when I want to have some ready for busy nights.
• Reheat: When it is time to serve, I warm them in a preheated 400°F oven for about 5 to 7 minutes until they are soft and toasty again.

Frequently asked questions

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