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Homemade Breadsticks are light, buttery, and oh so delicious! You can make them by hand or in a stand mixer. These easy breadsticks are ready to eat in less than 90 minutes.

Homemade breadsticks wrapped in a blue checkered towel with a small bowl of marinara sauce nearby.

Traditionally found alongside large bowls of pasta, breadsticks have become a staple in our house. We are a family who loves options: biscuits, dinner rolls, and now breadsticks. Dinner is just never complete without a side of bread of some sort! The kids love to help roll out the ‘snakes,’ and we love that this is one of those recipes that gets everyone involved. The only unfortunate thing about this recipe is that 12 breadsticks are never enough! They are addictingly good, and we never have leftovers! You might want to consider doubling this and hiding some away for yourself!

Make by hand Instructions:

You can make this in either a stand mixer or by hand. If you want to make by hand, you’ll need a large mixing bowl to stir it all together with a wooden spoon. Once it becomes too difficult to stir with a spoon, you can switch to your hands. Proceed to kneading with your hands on a clean, lightly floured surface for 5-10 minutes.

Flour Options for Homemade Breadsticks:

This recipe can work well with either all-purpose flour or bread flour. Remember, if you want to substitute in whole wheat flour, you never want to use more than 50% whole wheat flour. Any addition of whole wheat flour will produce a more dense breadstick.

Active Dry Yeast vs. Instant Yeast:

We love the convenience of instant yeast, and how we can just throw it in with the rest of the ingredients without any proofing time. If you wish to use active dry yeast, you’ll want to first stir together the warm water and yeast and let sit for 5-10 minutes while it bubbles and activates. You may then proceed on with the rest of the recipe as written.

Need your breadsticks faster?

These breadsticks are ready to eat in just less than 90 minutes. If you need to speed things up, you can allow your breadsticks to rise in a warm place by preheating your oven to 100 degrees F. Allowing your dough to rise in this setting will cut your rising time by about half. Just be sure to remove your breadsticks from the oven before preheating the oven fully for baking. The fastest you can make this recipe using this trick is about 50 minutes.  

Homemade breadsticks on a wooden platter.

Freezer Instructions:

After baking, let your breadsticks cool completely. Wrap breadsticks in plastic wrap and then place into a freezer-safe zip-top bag. They should last for up to 3 months in the freezer. When ready to eat, let thaw in the refrigerator overnight before reheating.

Storage and Reheating Instructions:

Store in an airtight container or bag for up to 5 days. Wrap in foil and reheat in an oven preheated to 300 degrees Fahrenheit for 7-10 minutes.

If you like this recipe, you may be interested in these other delicious bread recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Homemade breadsticks wrapped in a blue checkered towel with a small bowl of marinara sauce nearby.
Homemade Breadsticks are light, buttery, and oh so delicious! You can make them by hand or in a stand mixer. These easy breadsticks are ready to eat in less than 90 minutes.
Prep Time 10 minutes
Cook Time 18 minutes
Rising Time 50 minutes
Total Time 1 hour 18 minutes

Breadstick Dough

  • 1 cup warm water 100 to 110 degrees Fahrenheit
  • 1 tablespoon instant dry yeast
  • 2 tablespoons granulated sugar
  • 1 teaspoon table salt
  • 3 tablespoons olive oil
  • 2 1/2 cups all-purpose flour

For Topping:

  • 2 tablespoons melted butter
  • 1/4 teaspoon table salt
  • 1/4 teaspoon garlic powder
  • 1 tablespoon grated parmesan cheese (optional)
  • 1 teaspoon Italian seasoning (optional)
  • In the bowl of a stand mixer, combine warm water, yeast, sugar, salt, and olive oil.
  • Add in 2 cups of flour. Using a dough hook, turn the mixer on to a low speed. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Slowly add the remaining 1/2 cup of flour until the dough pulls away from the sides of the bowl. The dough mixture should be slightly sticky and soft, but shouldn't stick to your hands. Add more or less flour until the dough reaches the desired consistency.
  • Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise 30 minutes.
  • Lightly grease a baking sheet or line with parchment paper. Punch dough down and divide into 12 equal pieces. Roll each piece into a 9 to 10-inch long rope or snake. Place on the prepared baking sheet and let rise for 20 minutes while the oven preheats.
  • Preheat oven to 400 degrees F. Bake breadsticks for 16 to 18 minutes, until golden brown on top.
  • While the breadsticks are baking, whisk together the melted butter, salt, and garlic powder in a small bowl. Brush on top of breadsticks immediately after baking. Sprinkle with parmesan cheese or dried herbs as desired.
*If using active dry yeast instead of instant dry yeast, use in the same amount, but add 10 minutes to each rising time. 


Serving: 1breadstick | Calories: 154kcal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 267mg | Potassium: 35mg | Fiber: 1g | Sugar: 2g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
Course: Bread
Cuisine: American, Italian
Keyword: Breadsticks
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