I kind of think these easy homemade breadsticks have actual magical powers. Seriously. These bad boys have helped me make instantaneous friends at church functions when I’m the new girl and made sad people happy. They’re easy to whip up and even easier to customize. Garlic bread seasoning? Yes. Cinnamon sugar twists? Yes. There’s nothing that’s not great on a warm twisty breadstick. This is also fantastic as homemade pizza dough! If you’ve got a backyard pizza oven, you should also check out my Neapolitan Style Crust, which is my go-to for home pizza ovens.
I use this basic recipe for so many things–pocket sandwiches (like Hot Pockets, only not gross), breakfast pocket sandwiches, pizza crust, pizza on the grill, pizza pockets, whatever. One major advantage is that this dough is very, very forgiving. If you’re just getting started, we recommend, checking out these tips on how to work with yeast dough, but this is a great dough to start with if you’re a yeast dough virgin or if you’ve had bad experiences working with yeast in the past.
how to make them
To get started, you’ll need some yeast, sugar, and warm water. The water needs to be about 105-115 degrees F, which you can measure with a thermometer if you want, but I always say water hot enough that would feel like a hot shower but not so hot you wouldn’t want to wash your hair or your face in it. If it’s not warm enough, the yeast won’t activate and if it’s too hot, the yeast will die. The sugar feeds the yeast.
In a large bowl (the bowl of your mixer, if you have one), combine water,
sugar, and yeast.
Let stand for 10 minutes or until yeast is bubbly.
Add salt
and stir. Add 1 1/2 cups of flour
and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl
and it barely sticks to your finger.
Cover and allow to rise for 45 minutes or until doubled in bulk.
before
after
While the dough is rising, line a baking sheet with parchment and set aside.
Remove from bowl and place on a surface sprayed with cooking spray. Roll into a rectangle and cut into 12 strips with a pizza cutter.
Roll out each piece of dough into a snake about 18″ long, then drape the middle of the “snake” over your forefinger
and twist the dough.
Place on baking sheet and repeat with remaining 11 pieces of dough. Try to space them evenly, but it’s okay if they’re close; pulling apart hot bread is one of life’s greatest pleasures!
Cover pan and allow dough to rise for another 30 minutes.
When there’s about 15 minutes to go, preheat your oven to 425. When done rising, bake for 12-15 minutes (it will depend on your oven) or until golden on top.
Rub some butter on top of the breadsticks (just put a ziploc bag on your hand, grab some softened butter, and have at it) and sprinkle with garlic bread seasoning
or the powdery Parmesan cheese in a can and garlic salt (or you could sprinkle them with cinnamon sugar. I did that once. It was awesome). If you’d like, you can serve with marinara for dipping.
They’re amazing hot, but I’m not gonna lie, they’re also pretty amazing at 11 pm when your kids are in bed and you’re pondering the meaning of life in the dark in the kitchen.
Breadsticks
Ingredients
- 1 ½ cup warm 105-115 degrees water
- 1 tablespoon sugar
- 1 tablespoon yeast
- ½ teaspoon kosher salt
- 3-4 ½ cups all-purpose flour
- Butter
- Garlic Bread Seasoning
Instructions
- In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.
- Add salt and stir. Add 1 1/2 cups of flour and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.
- Cover and allow to rise for 45 minutes or until doubled in bulk. While the dough is rising, line a baking sheet with parchment and set aside.
- Remove from bowl and place on a surface sprayed with cooking spray. Roll into a rectangle and cut into 12 strips with a pizza cutter.
- Roll out each piece of dough into a snake about 18″ long, then drape the middle of the “snake” over your forefinger and twist the dough. Place on baking sheet and repeat with remaining 11 pieces of dough. Try to space them evenly, but it’s okay if they’re close; pulling apart hot bread is one of life’s greatest pleasures!
- Cover pan and allow dough to rise for another 30 minutes.
- When there’s about 15 minutes to go, preheat your oven to 425. When done rising, bake for 12-15 minutes (it will depend on your oven) or until golden brown. Rub some butter on top of the breadsticks (just put a ziploc bag on your hand, grab some softened butter, and have at it) and sprinkle with garlic bread seasoning or the powdery Parmesan cheese in a can and garlic salt.
Notes
Serving suggestions:
- Omit garlic bread seasoning and sprinkle with cinnamon sugar; dip in cream cheese frosting
- Serve alongside homemade pizza sauce for dipping
Questions & Reviews
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These were fantastic. I sprinkled some with cinnamon and sugar and some with my Carrabba's Italian blend. They were terrific. I actually preferred them plain!
Thanks for a great recipe.
I am excited to try so many of your bread recipes and am wondering if you've played around with flours any? I have been halfing recipes with either whole wheat flour or whole wheat pastry flour. Is that gonna totally ruin the good thing you've got going here? Really just trying to figure out bread baking and some of the healthiest options for our family.
Oh my goodness! I just made these. DELICIOUS! I put garlic and oregano on some, garlic and mozzarella on some and cinnamon and sugar on some. All of them were great!
This is an excellent pizza dough recipe! 🙂 I had never attempted to make home made pizza dough solo before (I had helped my mom make some in the past) but this recipe looked pretty simple, so I decided to try it. The hubby and I both really, really liked it! It is definitely a dough recipe I'm gonna keep around! :)I want to try this dough as breadsticks one of these days…they sound delish as well! 🙂
I made this dough again, using half for breadsticks one night (which were of course wonderful) and stuck the other half in the fridge. I made the other half of the dough into pizza two nights later. I was a bit worried about the texture since it had been in the fridge so long, and forgot to poke the crust with a fork before baking it prior to adding toppings, so it was pretty ugly after I chipped off the giant bubble that was the surface. But you know what? It was the BEST pizza I've ever made! The crust was fantastic. I've been looking for the perfect pizza crust recipe for years, and this is it. I'd imagine it's great fresh, but I think sitting in the fridge really helped it. I know you can freeze dough, but usually recipes say to freeze it before it rises- do you think it would work to let it rise in the fridge for 2 days, then pop it in the freezer so all I'd have to do is let it thaw before using? I'm not good at anticipating 2 days in advance when we'll want pizza!
Originally I was going to make the pizza this afternoon but then lacking groceries just did the breadsticks with marinara for dinner. They took way longer then I thought, almost two hours, which of course a little math of the recipe could have told me but they were SOOOOO WORTH THE WAIT! Thank you! This is our third best bites recipe and we love them all!!!!
I just made these breadsticks tonight! I'd never made breadsticks before. I didn't read the comments first and didn't understand the directions for twisting them- I twisted them alright but ended up with foot long bread sticks because I didn't fold them in half first :oD I brushed mine with olive oil and butter sprinkled with kosher salt, pepper, rosemary and garlic powder before baking. They were a *tiny* bit flat I think because the pastry brush squashed 'em, next time I'll brush them before letting them rise the second time. All in all, these bread sticks are wonderful. Soft, fluffy, and incredibly tasty thanks to the seasoning on top. I should've sprinkled cinnamon and sugar on top some!
Sheri–No, that totally makes sense. You'd only use the garlic salt and parmesan if you're not using the garlic bread seasoning.
Hope that helps!!
Quick question. When it says: "sprinkle with garlic bread seasoning or the powdery Parmesan cheese in a can and garlic salt", does that mean, sprinkle the garlic seasoning AND garlic salt? Or do you just add the garlic salt if you're using only the Parmesan cheese?
Hope that makes sense.