Breadsticks in Welsh: Crispy Homemade Bara Bara Lawr

Breadsticks in Welsh can mean breadsticks described in the Welsh language, rather than a distinct traditional Welsh breadstick recipe. These crisp, buttery sticks are made with a simple yeasted dough, then baked until golden; they are easy to serve with soup, cheese, or dips.

Ingredients

3 cups (375 g) all-purpose flour, plus a little for shaping
1 cup (240 ml) warm water, about 105–110°F (41–43°C)
2¼ teaspoons (7 g) active dry yeast, one standard packet
1 teaspoon (4 g) granulated sugar
1 teaspoon (6 g) fine salt
2 tablespoons (30 ml) olive oil, plus a little for the bowl
2 tablespoons (28 g) unsalted butter, melted, for brushing
1 teaspoon (2 g) flaky or coarse salt, optional
1 teaspoon (1 g) dried rosemary or dried thyme, optional

Instructions

In a small bowl, stir the warm water, sugar, and yeast together. Leave for 5–10 minutes, until the mixture looks foamy on top. If it does not foam, the yeast may be inactive or the water may have been too hot; start again with fresh yeast.
Put the flour and fine salt in a large bowl. Add the yeast mixture and olive oil, then stir until a shaggy dough forms. Knead by hand on a lightly floured surface for 8–10 minutes, or use a stand mixer with a dough hook for 5–7 minutes, until the dough feels smooth and elastic. Add flour a teaspoon at a time only if it is too sticky to handle; too much extra flour can make the breadsticks dry.
Lightly oil a clean bowl, place the dough inside, and turn it once to coat. Cover and leave in a warm, draft-free place for about 60 minutes, until roughly doubled in size. The exact time depends on room temperature, so judge by the dough rather than the clock alone.
Heat the oven to 400°F (200°C). Line two baking sheets with parchment paper. Turn the risen dough onto a lightly floured surface and press it gently into a rectangle about ½ inch (1.3 cm) thick. Cut it into 24 strips, each about ½ inch (1.3 cm) wide and 6 inches (15 cm) long. Roll each strip lightly between your hands to make an even stick; if the dough springs back, let it rest for 5 minutes before shaping.
Arrange the sticks on the baking sheets with about 1 inch (2.5 cm) between them. Brush with melted butter and sprinkle with flaky salt and herbs if using. Bake for 15–18 minutes, swapping the trays between oven racks halfway through, until lightly browned and firm. For a crisper finish, turn off the oven and leave the sticks inside with the door ajar for 5 minutes. Cool on a rack for at least 10 minutes before serving; they become crisper as they cool.

Tips

Measure flour by weight when possible. If using cups, spoon it into the cup and level it rather than packing it down, which can add too much flour.
Keep the water comfortably warm, not hot. Water above about 120°F (49°C) can damage active dry yeast and prevent the dough from rising properly.
For uniformly baked sticks, cut the strips to similar thickness and leave space between them. If your oven has hot spots, rotate the trays as directed.
For dairy-free breadsticks, replace the butter with olive oil for brushing. The finish will be less rich but still flavorful.

Serving Suggestions

Serve the breadsticks warm or at room temperature alongside tomato soup, vegetable soup, or a bowl of pasta. They also pair well with marinara, hummus, whipped feta, or a simple olive-oil-and-balsamic dip. For a snack board, add firm cheeses, olives, sliced vegetables, and fresh fruit. If serving with a hot dip, let the breadsticks cool enough to handle and arrange them in a glass or basket so they stay easy to pick up.

Variations

For cheesy breadsticks, brush with butter and scatter ¼ cup (25 g) finely grated Parmesan over the dough just before baking; press it gently so it adheres. Garlic breadsticks can be made by stirring ½ teaspoon (1 g) garlic powder into the melted butter, or by brushing with olive oil mixed with finely grated garlic. Add fresh garlic sparingly, since small pieces can brown quickly in the oven.

For a whole-wheat version, replace up to 1 cup (125 g) of the all-purpose flour with whole-wheat flour. The dough may need 1–2 tablespoons (15–30 ml) more water, and the finished sticks will be heartier and less delicate. You can also make thinner, crunchier sticks by rolling the strips to about ¼ inch (6 mm) thick and checking them a few minutes early; baking time varies with thickness.

Storage and Reheating

Cool the breadsticks completely, then store them in an airtight container at room temperature for up to 2 days. They are best on the day they are baked; after storage, they may soften slightly. To refresh, place them on a baking sheet in a 300°F (150°C) oven for 4–6 minutes, then cool briefly to regain some crispness.

For longer storage, freeze cooled breadsticks in a sealed freezer bag for up to 2 months. Thaw at room temperature, then warm in a 300°F (150°C) oven for 6–8 minutes. Do not leave them out for more than 2 hours if they are served with a perishable dip; refrigerate the dip separately and follow its storage guidance.

Frequently Asked Questions

What does “breadsticks in Welsh” mean?
It may refer to translating the word “breadsticks” into Welsh or to a Welsh-style breadstick recipe. There is not one universally recognized traditional Welsh breadstick, so this recipe offers a simple homemade version rather than claiming a specific regional classic.

Can I make the dough ahead?
Yes. After kneading, cover the bowl and refrigerate the dough for up to 12 hours. Bring it toward room temperature until it is puffy and easy to shape, then continue with cutting and baking. The rise may take longer when the dough is cold.

Can I use instant yeast instead of active dry yeast?
Yes. Use the same quantity and mix it directly with the flour, sugar, and salt. Add the warm water and oil, then knead as directed. The initial foaming step is unnecessary, though the dough still needs to rise until doubled.

Why did my breadsticks turn out tough?
Common causes include adding too much flour, kneading in extra flour while shaping, or baking them too long. Keep the dough slightly soft, use only a light dusting of flour, and check thinner sticks early.

How can I make them crispier?
Roll the sticks thinner, bake until evenly golden, and use the short oven-drying step with the door ajar. Let them cool fully on a rack before storing; trapping warmth in a container creates steam and softens them.

Can I shape them into twists?
Yes. Cut each strip a little longer, twist it gently from both ends, and pinch the ends closed. Keep the twists similar in thickness so they bake evenly, and begin checking for doneness at 15 minutes.

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