One-Hour Buttery Breadsticks

Super Quick Homemade Breadsticks — There’s 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. It’ll be the best use of one hour all week, I promise.

At a restaurant, if you’re 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, you’ve eaten so many breadsticks that you don’t 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 you’ve 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.

Don’t have a stand mixer? Knead by hand on your counter.

Think of it as exercise in advance of all the white, buttery carbs you’re about to ingest.

They’re every bit as good as restaurant breadsticks (or mall pretzels) and you’ll want more than a couple. You’ve been warned.

Ingredients for Homemade Breadsticks

For this quick breadstick recipe, you’ll 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, don’t exceed more than 50% by volume of whole wheat flour, and if you try it, let me know how it goes, because I haven’t 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!

Here’s an overview of how the quick, buttery breadsticks are made:

1. Combine all of the ingredients in the bowl of a stand mixer and knead for about 7 minutes.
2. 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.
3. 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.
4. Cover the pan with a piece of plastic wrap and place it in a warm, draft-free, place to rise.
5. 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.
6. 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, you’ll need to preheat your oven so you can bake.

Don’t 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:

• Pizza Sauce
• Pizza Dip
• Baked Spinach Artichoke Dip
• Velveeta Queso Dip
• Buffalo Chicken Dip

Tips for Making Light and Fluffy Breadsticks

Yeast:

I used Red Star Platinum Yeast and it’s the only yeast I bake with because it’s the best and it never lets me down. If a novice bread-maker, consider this yeast your insurance against goofs because it’s very forgiving.

Since it’s an instant yeast, you don’t 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, you’re going to love the extra puff and oven-spring you get with the Platinum. Your baked goods will rise higher and faster than you’re used to. It blows the pants off other yeasts I’ve 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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5 from 3 votes

One-Hour Soft Buttery Breadsticks – Salted and Cinnamon-Sugar

By Averie Sunshine

Warm and fresh from the oven, these vegan buttery breadsticks are ridiculously good. They’re soft, fluffy, tender, and make your house smell amazing while baking. There’s only one hour that separates you from warm, fresh, homemade bread. 10 minutes to make dough and roll out, 30 minutes to rise, 20 minutes to bake. The dough is easy and not at all sticky, making this a great recipe for newbie bread makers. I made half the batch as salted and half with a cinnamon-sugar mixture. Try Parmesan cheese, chives, garlic or onion powder, poppy or sesame seeds for an everything-bagel flavor. They’re every bit as good as restaurant breadsticks (or mall pretzels) and cost less than a buck to make.

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Additional Time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 22 small breadsticks

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Ingredients  

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• ▢ 2 ¼ 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 manufacturer’s directions
• ▢ 2 ¼ teaspoons instant dry yeast (one 1/4-ounce packet, I use Red Star Platinum
• ▢ 1 tablespoon olive oil
• ▢ 1 teaspoon granulated sugar
• ▢ ½ teaspoon salt, optional and to taste (I prefer to sprinkle salt over the baked breadsticks than add it to the dough)
• ▢ ¼ 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)

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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 – 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 manufacturer’s recommendations on the packaging. Taking the temperature with a digital thermometer is recommended, but if you’re not, make sure the water is warm, not hot. Err on the cooler rather than hotter side so you don’t 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 that’s 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 you’ve 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

Serving: 1, Calories: 84kcal, Carbohydrates: 18g, Protein: 2g, Fat: 1g, Polyunsaturated Fat: 1g, Sodium: 76mg, Fiber: 1g, Sugar: 7g

Nutrition information is automatically calculated, so should only be used as an approximation.

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