Breadsticks Recipes Using a Bread Machine

These soft, golden breadsticks start with a simple yeast dough mixed and kneaded in a bread machine, then are shaped and baked in the oven. The machine handles the most labor-intensive part, while a quick brush of butter and garlic makes the finished sticks easy to serve with soup, pasta, or a dip.

Ingredients

1 cup (240 ml) warm water, about 105–110°F (40–43°C)
2 tablespoons (25 g) granulated sugar
2 tablespoons (28 g) unsalted butter, softened
1½ teaspoons (7 g) fine salt
3 cups (375 g) bread flour, plus up to 2 tablespoons (16 g) for shaping if needed
2 teaspoons (6 g) instant yeast
2 tablespoons (28 g) unsalted butter, melted, for brushing
½ teaspoon garlic powder (1.5 g)
1 tablespoon (3 g) chopped fresh parsley, optional
2 tablespoons (10 g) finely grated Parmesan, optional

Instructions

Load the bread machine. Add the warm water, sugar, softened butter, and salt to the bread pan. Spoon in the flour, covering the liquid. Make a small well in the flour and add the instant yeast, keeping it away from the water until mixing begins. If your machine’s manual specifies a different ingredient order, follow that guidance.
Mix and knead. Select the dough cycle and start the machine. Check the dough after about 5–10 minutes of kneading: it should gather into a soft, smooth ball that feels slightly tacky but does not smear across the pan. If it looks wet and loose, add flour 1 tablespoon (8 g) at a time. If it is stiff or leaves dry crumbs, add water 1 teaspoon (5 ml) at a time. Let the dough cycle finish, including its first rise, usually about 1 hour 30 minutes to 1 hour 45 minutes depending on the machine.
Prepare the oven and pan. Near the end of the cycle, heat the oven to 400°F (200°C). Line a large baking sheet with parchment paper, or lightly grease it.
Shape the breadsticks. Turn the dough onto a lightly floured surface and press it gently into a rectangle. Divide it into 8 equal portions. Roll each piece into a rope about 8 inches (20 cm) long and roughly ¾ inch (2 cm) thick. Arrange the ropes on the prepared sheet, leaving about 1 inch (2.5 cm) between them. Cover loosely with a clean towel and let them rest for 15 minutes.
Bake. Bake for 12–15 minutes, until puffed and golden on top and lightly browned underneath. Ovens and dough thickness vary, so begin checking at 12 minutes; avoid waiting for a deep brown crust if you want soft breadsticks.
Brush and serve. Stir the garlic powder into the melted butter. Brush it over the hot breadsticks and scatter on parsley or Parmesan if using. Let them cool for about 5 minutes before serving; the centers finish setting as they cool.

Tips

Measure flour by weight when possible. If using cups, spoon flour into the measuring cup and level it rather than packing it down. Too much flour makes the dough tight and the breadsticks dry.
Check the dough early. Bread machines and flour brands absorb liquid differently. A soft, slightly tacky dough is right; make small adjustments during kneading instead of adding a large amount of flour or water at once.
Use water that is warm, not hot. Very hot water can damage yeast and prevent a good rise. If you use active dry yeast instead of instant, follow its package directions; it may be added to the water first, though many machines can mix it directly.
Keep the rise gentle. If the dough is slow to rise, allow the machine cycle to finish rather than adding extra yeast. A cool room can make the rise longer, while an overly warm spot can make dough rise too quickly and lose structure.

Serving Suggestions

Serve the breadsticks warm alongside tomato soup, minestrone, or a green salad, or use them to accompany pasta with marinara or Alfredo sauce. For dipping, offer warmed marinara, olive oil with herbs, or a bowl of garlic butter. They are also useful for soaking up broth and sauces, so keep them on the table rather than dressing them all heavily if you are serving a range of dishes.

Variations

For an herbed version, add 1 teaspoon (1 g) dried Italian seasoning to the flour before starting the machine. To make cheesy breadsticks, brush with butter after baking and sprinkle with ¼ cup (25 g) finely grated Parmesan. For a softer, less garlicky finish, omit the garlic powder and brush with plain melted butter.

You can make whole-wheat breadsticks by replacing up to 1 cup (125 g) of the bread flour with whole-wheat flour. The dough may feel a little thirstier, so check during kneading and add water 1 teaspoon (5 ml) at a time if it seems dry. For a crispier texture, roll the ropes thinner, about ½ inch (1.25 cm) thick, and start checking them a few minutes earlier.

Storage and Reheating

Let breadsticks cool, then store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer-safe bag for up to 2 months; thaw at room temperature. Refrigeration can make bread dry and firm, so it is not the best choice for short-term storage. Refrigerate any butter or cheese toppings that are perishable within 2 hours of serving.

To refresh room-temperature breadsticks, wrap them loosely in foil and warm in a 300°F (150°C) oven for 8–10 minutes. For frozen breadsticks, warm them covered for about 15–20 minutes, checking that they are heated through. A microwave works for a quick portion: cover with a lightly damp paper towel and heat in 10-second intervals, though the crust will be softer.

Frequently Asked Questions

Can I use all-purpose flour?
Yes. Use the same weight, 375 g (about 3 cups), but expect a slightly softer, less chewy breadstick. Check the dough during kneading because all-purpose flour may absorb a little less water than bread flour.

Can I use the bread machine’s full dough cycle?
Yes. Choose the dough setting, not a bread-baking cycle. The dough cycle mixes and kneads, then gives the dough its first rise; you shape the breadsticks and bake them separately in the oven.

Why did my breadsticks turn out dense?
Common causes include too much flour, water that was too hot, inactive yeast, or dough that did not rise enough. Check yeast freshness, measure flour carefully, and make sure the dough feels soft and slightly tacky during kneading.

Can I make the dough ahead?
For best results, shape and bake it on the day you make it. You can refrigerate the dough after the machine’s first rise, covered, for up to 24 hours; bring it toward room temperature, shape it, and allow the shaped sticks to puff for about 20–30 minutes before baking.

Can I prepare these without a bread machine?
Yes. Mix the ingredients in a bowl, knead by hand for about 8–10 minutes until smooth, then cover and rise in a warm place until nearly doubled, about 60–90 minutes. Shape, rest, and bake as directed.

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

Spotted an error? Tell us and we will correct it (corrections policy).