Super Quick Homemade Breadsticks โ Thereโs only one hour that separates you from warm, fresh, homemade breadsticks. 10 minutes to make dough and roll out, 30 minutes to rise, 20 minutes to bake!
Easiest Breadsticks Recipe
You have no excuses not to make these soft, buttery, warm, foolproof breadsticks.
Ready in an hour. Everyone has an hour. Itโll be the best use of one hour all week, I promise.
At a restaurant, if youโre the type of person who can devour a basket of soft breadsticks before they bring your food, and by the time you do get your food, youโve eaten so many breadsticks that you donโt even want it, this is the recipe for you.
Then again, maybe not. Make it at your own risk.
Warm and fresh from the oven, these accidentally vegan breadsticks are ridiculously good and cost probably less than a buck to make. Two cups of flour, a little butter or buttery spread, and yeast are the only real costs.
If youโve never worked with yeast or have a yeast phobia, you can get over all that now. You simply combine the ingredients into a mixing bowl and let your stand mixer do the work, kneading for about 7 minutes.
Donโt have a stand mixer? Knead by hand on your counter.
Think of it as exercise in advance of all the white, buttery carbs youโre about to ingest.
Theyโre every bit as good as restaurant breadsticks (or mall pretzels) and youโll want more than a couple. Youโve been warned.
Ingredients for Homemade Breadsticks
For this quick breadstick recipe, youโll need the following ingredients:
- All-purpose flour
- Water
- Instant yeast
- Olive oil
- Granulated sugar
- Salt
- Unsalted butter (or vegan butter)
- Cinnamon-sugar (only if you want to make cinnamon-sugar breadsticks)
Can Whole Wheat Flour Be Used?
If you want to use whole wheat flour, read this post, donโt exceed more than 50% by volume of whole wheat flour, and if you try it, let me know how it goes, because I havenโt tried.
How to Make Homemade Breadsticks
I hate doing step-by-step photos but I want you to see how easy it is. I really hope you make breadsticks now!
Hereโs an overview of how the quick, buttery breadsticks are made:
- Combine all of the ingredients in the bowl of a stand mixer and knead for about 7 minutes.
- Transfer the dough to a baking sheet and roll out to about 8 inches by 12 inches. No need to measure, just eyeball it and roll into a rectangle that covers about two-thirds of a baking sheet.
- Score the dough with a pizza cutter. One long slice down the middle, and then I made 11 vertical slices, creating 22 breadsticks. Depending on the size and shape of your dough, and your size preference for breadsticks, you may get more or less breadsticks.
- Cover the pan with a piece of plastic wrap and place it in a warm, draft-free, place to rise.
- Before baking, brush dough with melted butter (or vegan buttery spread), and I sprinkled with Kosher salt and a cinnamon-sugar mixture. You could also sprinkle with Parmesan cheese, chives, garlic or onion powder, poppy or sesame seeds, for an everything-bagel type flavor.
- Bake for about 20 minutes, or until slightly golden and cooked through. After baking, drizzle with melted butter and dive in.
How to Help Dough Rise in a Cold House
A trick to creating a warm environment in the dead of winter or in a cold house is to power you oven on to 400F for 1 minute. Then power your oven off.
In that 1 minute, your oven probably got to about 90F degrees inside, the temp on a nice, warm summer day, which is how yeast thrive.
Quickly slide the baking sheet into the oven (again, your oven should be off) and let the dough rise for about 20 minutes. After 20 minutes, youโll need to preheat your oven so you can bake.
Donโt preheat with the tray inside. Take the tray out, put it on the stovetop, and preheat the oven (for real this time) to 350F.
In total, the dough will have had about 30 minutes to rise. In just 30 minutes, you can see how much it rose!
Dipping Sauces for Breadsticks
When it comes times to chow down on these quick and easy breadsticks, you have a few dipping sauce options:
Tips for Making Light and Fluffy Breadsticks
Yeast:
I used Red Star Platinum Yeast and itโs the only yeast I bake with because itโs the best and it never lets me down. If a novice bread-maker, consider this yeast your insurance against goofs because itโs very forgiving.
Since itโs an instant yeast, you donโt have to proof it (let it stand with warm liquids for 10 minutes or until foamy). You simply add it with the other ingredients.
If you are an experienced bread maker, youโre going to love the extra puff and oven-spring you get with the Platinum. Your baked goods will rise higher and faster than youโre used to. It blows the pants off other yeasts Iโve tried!
Flour:
I used King Arthur All-Purpose because I wanted the breadsticks to stay very soft. Bread Flour will lend a chewier, thicker, denser result, more bagel-like, but may be used if you wish.
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One-Hour Soft Buttery Breadsticks โ Salted and Cinnamon-Sugar
Ingredients
- 2 ยผ cups all-purpose flour, bread flour may be substituted; breadsticks will be firmer and chewier rather than softer and fluffier; you may only need 2 cups bread flour
- 1 cup water, warmed to manufacturerโs directions
- 2 ยผ teaspoons instant dry yeast (one 1/4-ounce packet, I use Red Star Platinum
- 1 tablespoon olive oil
- 1 teaspoon granulated sugar
- ยฝ teaspoon salt, optional and to taste (I prefer to sprinkle salt over the baked breadsticks than add it to the dough)
- ยผ cup unsalted butter, or vegan buttery spread melted for brushing/drizzling, divided
- Kosher or sea salt for sprinkling, optional
- cinnamon-sugar for sprinkling, optional (I use 2 tablespoons granulated sugar to 1 heaping teaspoon cinnamon)
Instructions
- To the bowl of a stand mixer fitted with the dough hook (or large mixing bowl and hand-knead), combine flour, water, yeast, oil, sugar, optional salt, and knead for about 7 minutes, or until dough is soft, smooth, and has come together in a firm mass. If hand-kneading, you may need to knead a few minutes longer. Note โ Based brand of yeast used, water temperature will vary. Red Star Platinum yeast calls for a warmer temperature than most, 120 to 130F; other brands are much lower, about 95 to 105F. Warm water according to the yeast manufacturerโs recommendations on the packaging. Taking the temperature with a digital thermometer is recommended, but if youโre not, make sure the water is warm, not hot. Err on the cooler rather than hotter side so you donโt kill the yeast.
- Turn dough out onto a Silpat-lined or greased standard-sized baking sheet.
- Using a rolling pin, roll dough into a rectangle thatโs approximately 8 inches by 12 inches, and about 1-inch thick. No need to measure, just eyeball it and roll into a rectangle that covers about two-thirds of a standard baking sheet. The dough may be a little stubborn to roll, very springy and may want to recoil, but just keep rolling and finessing until youโve gotten it to the proper size. I find rotating the pan, flipping the dough over, rolling more, and repeating is helpful.
- Score the dough with a pizza cutter. One long slice down the middle, and then I made 11 vertical slices, creating 22 breadsticks. Depending on the size and shape of your dough, and your size preference for breadsticks, you may get more or less breadsticks.
- Cover the pan with a piece of plasticwrap and place it in a warm, draft-free, place to rise. Read carefully: A trick to creating a warm environment in the dead of winter or in a cold house is to power you oven on to 400F for 1 minute. Then power your oven off. In that 1 minute, your oven probably got to about 90F degrees inside, the temp on a nice, warm summer day, which is how yeast thrive. Quickly slide the baking sheet into the oven (again, your oven should be off) and let the dough rise for about 20 minutes.
- After 20 minutes, remove the tray from the oven, put it on the stovetop, and preheat the oven (for real this time) to 350F. In total, the dough will have had about 30 minutes to rise before baking.
- Before baking, generously brush dough with about half of the melted butter (or a vegan buttery spread); reserve remainder.
- Optionally, sprinkle with Kosher salt and/or cinnamon-sugar. Or try Parmesan cheese, chives, garlic or onion powder, poppy or sesame seeds.
- Bake for about 20 minutes, or until slightly golden, firm to the touch, and cooked through. After baking, drizzle with remaining melted butter. Breadsticks are best warm and fresh, but will keep airtight for up to 2 days. Before eating leftovers, heat for 5 seconds in micro to soften them up, adding a pat of butter if desired.
- Adapted from Soft Buttery One-Hour Pretzels (vegan) and One Hour Whole Wheat Pizza Dough (vegan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Quick & Easy Bread Recipes:
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1-Hour Soft Pretzels โ Just like the mall but homemade and ready in 1 hour!
1-Hour Whole Wheat Pizza Dough โ Stop buying pizza dough. Make your own in under 1 hour!
No-Knead Make Ahead Dinner Rolls โ An amazingly easy dinner roll recipe!
Whole Wheat No-Knead Dinner Rolls โ Working with wheat flour and yeast is usually the kiss of death but these rolls are light, fluffy, soft and youโd never guess made exclusively with whole wheat flour
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Saw these and started them literally five minutes later. Oven is preheating now! Canโt wait! I think Iโll sprinkle them with sugar and use some cinnamon chips Iโve been wanting to use to make a yummy drizzle once theyโre our of the oven. Or do I want salty? Better do both!
Glad you started them right away and I hope you love them as much as I do :)
I seriously want to make these RIGHT NOW.
Averie youโre the beeeeeest! Iโm totally that person who keeps eating bread until sheโs too full to eat her entree. And why choose between salty/buttery and sugar/cinnamony at the mall? Iโm not ashamed to admit that I buy and eat both at the same time. I canโt believe these gorgeous, perfect breadsticks only take an hour. I canโt wait to try this recipe!
I love that you double fist pretzels, all flavors, donโt care. I do that with mixed drinks when I canโt decide what I want :)
Devine :) YUM! This looks fairly easy too :)
A yeast phobia <โ Haha, I guess that'd be me. I'm also terrible at making decisions, so these breadsticks are perfect! They remind me of Olive Garden's breadsticks, which are pretty much the main reason I go to Olive Garden. :) Love these!
Theyโre totally like Oliver Gardenโs breadsticks. Now you can skip all that and just make these at home!
Anything that delicious looking that only takes 1 hour to make is dangerous! Yum!
omg theyโre so beeeeautiful! I LOVE breadsticks, and these look SO incredibly soft and fluffy and perfect!!!
I love how easy these are to make. Fabulous how-to directions and photos! Thanks for baking with us!
Thanks for creating amazing yeast! Truly, the best. Itโs always a pleasure to bake with you and so glad you like the recipe, post, directions, and photos!
Pinned it, making them (both sweet and savory!!) tomorrow!! YumโฆI can already taste them!!!
Btw, what kind of rolling pin do you use?
The rolling pin in the photos was cheap, like $10 bucks or so from BB & Beyond
But when I am trying to roll out something more precise, I use this one
https://www.surlatable.com/product/PRO-535609/Sur+La+Table+Marble+Rolling+Pin
I love breadsticks, but when you sprinkle cinnamon sugar on themโฆit makes me do a happy dance. These look amazing.
These rolls are perfect, Averie! So darn fluffy. I love it. And gorgeous step-by-step photos. Your kitchen has such great lighting. My kitchen is the furthest from the windows lol. Anyway, I canโt believe how easy these are. Only a 30 minute rise! So fast, easy, and simple. I have to make breadsticks at home!
I wanted to kill myself with the step shots though. You know how it is :) Great lighting? Wellโฆnot so much. I mean wayyyyy better than my old place but the winter lighting is killing me. I had to JACK up the Iso to 1000. Yeah, shot with my 50mm 1.2 at an ISO of 1000 or 1250 on some of them at a f/4.0 I was surprised the grainy factor wasnโt worse. I just tried to hold me camera rock steady and not have shaky hands :)
Anyway onto the recipe, Sally, SUCH an easy yeast bread. Way too easy, actually :)
Wow! These look amazing :)
These look so unbelievably fluffy and incredible!! That texture is amazing!
Thanks Jaclyn, I appreciate it!
I can completely relate. My addiction to bread is the reason why I donโt go to places like Olive Garden where they put a tempting bowl of bread right in front of you. I think I will try the whole wheat version, though. I am a little nervous about using over 50%, what other tips would you recommend?
Read the post I linked to and read about baking with whole wheat and like I said, I would not use over 50% w.w.
Honestly, I love the recipe as written and some things are just not meant to be wheaty (for me personally) and soft buttery breadsticks for me is one of those things so I donโt intend to do a w.w. version but if you do, LMK!
YUM! I only go to Olive Garden for the all you can eat breadsticks. Is that bad? Now I donโt have to! These look so soft and buttery and so dangerously bad addicition to bread. Thank goodness bikini season is behind us!
The only reason I ever even used to go to places like Outback, Red Lobster or Olive Garden was for the fruity drinks and the cheap, white, awesome bread. Bread and drinks โ a good time for all :)
Oh my gosh! I must make these! They look and sound amazing. Pinning the recipe for sure!
Thanks for the pin, Molly!