Breadsticks Cafe & Grill Atlantic City Breadsticks

These soft, buttery breadsticks are a practical homemade take on the Italian-American breadsticks associated with Breadsticks Cafe & Grill in Atlantic City. A simple yeast dough gets a golden outside and tender center, then is brushed with garlic butter; serve them warm alongside pasta, soup, or a salad.

Ingredients

1 cup warm water, about 105–110°F (240 ml)
2¼ teaspoons active dry yeast (7 g; 1 standard packet)
1 tablespoon granulated sugar (12 g)
2 tablespoons olive oil (30 ml), plus a little for the bowl
3 cups all-purpose flour (360 g), plus up to 2 tablespoons (16 g) for kneading
1 teaspoon fine salt (6 g)
3 tablespoons unsalted butter (42 g)
1 small garlic clove, finely grated or minced (about 3 g)
1 tablespoon finely chopped fresh parsley (4 g), optional
¼ teaspoon kosher salt (about 1 g), for the topping

Instructions

In a large mixing bowl, stir the warm water, yeast, and sugar together. Leave it for 5–10 minutes, until foamy on top. If it does not foam, the yeast may be inactive; start again with fresh yeast and water at the correct temperature.
Stir in the olive oil. Add the flour and fine salt, mixing until a shaggy dough forms. Knead by hand on a lightly floured surface for 7–9 minutes, or use a stand mixer with a dough hook on low speed for about 5–6 minutes. The dough should feel soft and slightly tacky, not wet. Add flour a teaspoon at a time only if it is too sticky to handle.
Lightly oil the bowl, turn the dough in it to coat, then cover. Let rise in a warm, draft-free spot for 60–75 minutes, until roughly doubled. Rising time varies with room temperature, so use the dough’s appearance rather than the clock alone.
Heat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Turn the dough onto a lightly floured surface and divide it into 8 equal pieces. Roll each piece into a rope about 8–9 inches (20–23 cm) long. Arrange them on the sheet with room between each for expansion.
Cover the shaped dough loosely and let it rest for 10 minutes while the oven finishes heating. Bake for 14–16 minutes, until puffed and lightly golden. For an even finish, rotate the baking sheet once near the end if your oven browns unevenly.
While the breadsticks bake, melt the butter in a small saucepan or microwave-safe bowl. Stir in the garlic and parsley, if using. Brush the hot breadsticks generously with the garlic butter and sprinkle with the kosher salt. Let them cool for about 5 minutes before serving; they are best warm.

Tips

Measure flour carefully: Fluff it first, spoon it into the measuring cup, and level it off, or weigh it. Packing flour into a cup can make the dough dry and dense.
Keep the water warm, not hot: Water that feels comfortably warm to the touch supports yeast; very hot water can damage it. A kitchen thermometer is useful if you are unsure.
Adjust the dough gently: Humidity and flour brands affect how much water the dough absorbs. A slightly tacky dough makes softer breadsticks, so avoid adding large amounts of flour during kneading.
For a dairy-free version: Replace the butter with a plant-based butter alternative or olive oil. The finish will be less rich, but the garlic and herbs still add plenty of flavor.

Serving Suggestions

Serve the breadsticks straight from the oven with marinara sauce for dipping, or set them beside spaghetti, baked ziti, lasagna, or a hearty bowl of tomato soup. They also work well with a crisp green salad and an Italian-style vinaigrette. For a casual spread, offer extra melted garlic butter, grated Parmesan, and red pepper flakes on the side so each person can season theirs.

Variations

For cheesy breadsticks, sprinkle ⅓ cup (35 g) finely grated Parmesan over the dough during the last 3 minutes of baking, then brush with butter after baking. For an herb version, add ½ teaspoon dried Italian seasoning (about 1 g) to the dough or mix it into the garlic butter. To make the topping milder, leave out the fresh garlic and use ¼ teaspoon garlic powder (about 1 g) instead. You can also shape the dough into shorter, thicker sticks; they may need an extra 1–2 minutes in the oven.

Storage and Reheating

Let leftover breadsticks cool, then store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed freezer bag for up to 2 months; thaw at room temperature or reheat from frozen. Warm room-temperature breadsticks in a 300°F (150°C) oven for 5–8 minutes, or heat frozen ones for about 10–12 minutes, until warmed through. A quick brush of butter after reheating helps refresh the surface. Refrigeration is not necessary and can make the bread stale faster. If serving with perishable dips, refrigerate those separately within 2 hours.

Frequently Asked Questions

Can I make the dough ahead?
Yes. After kneading, cover the bowl and refrigerate the dough for up to 24 hours. Let it sit at room temperature for about 30–45 minutes before shaping, then allow the shaped sticks to rest until puffy; the timing depends on how cold the dough remains.

Can I use instant yeast?
Yes. Use the same 2¼ teaspoons (7 g). You can mix it directly with the flour and salt, then add the water, sugar, and oil. The initial proof is optional, though dissolving the yeast first is a useful way to check that it is active.

Why did my breadsticks turn out dense?
Common causes include too much flour, inactive yeast, or not allowing enough time for the dough to rise. Keep the dough soft, check that the yeast becomes foamy when proofed, and let the dough approximately double before shaping.

Can I make these without a stand mixer?
Absolutely. A bowl and your hands are all you need. Knead the dough on a lightly floured surface until smooth and elastic, usually 7–9 minutes; stop adding flour once it is manageable rather than trying to make it completely dry.

Can I prepare the breadsticks without garlic?
Yes. Brush them with plain melted butter and a little salt, or use olive oil and chopped herbs. For a simple cheesy finish, add Parmesan after baking while the tops are still warm.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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