Dinner Breadsticks Recipe: Soft, Buttery and Easy

These soft dinner breadsticks are made from an easy yeast dough, baked until lightly golden, then brushed with garlic butter. They’re a simple side for soup, pasta, or salad, and the dough can be shaped into classic sticks or twists.

Ingredients

1 cup (240 ml) warm water, about 105–110°F (41–43°C)
2¼ teaspoons (7 g) active dry yeast, or one ¼-ounce packet
2 tablespoons (25 g) granulated sugar, divided
3 cups (375 g) all-purpose flour, plus up to 2 tablespoons (16 g) for kneading
1 teaspoon (6 g) fine salt
2 tablespoons (28 g) unsalted butter, melted, for the dough
1 tablespoon (15 ml) olive oil, for greasing the bowl
3 tablespoons (42 g) unsalted butter, melted, for brushing
½ teaspoon (1.5 g) garlic powder
1 tablespoon (4 g) finely chopped fresh parsley, optional
2 tablespoons (10 g) finely grated Parmesan, optional

Instructions

Proof the yeast: Pour the warm water into a large bowl or the bowl of a stand mixer. Stir in the yeast and 1 teaspoon of the sugar. Leave for 5–10 minutes, until 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.
Mix the dough: Add the remaining sugar, flour, salt, and 2 tablespoons melted butter. Mix with a sturdy spoon or dough hook until a shaggy dough forms. If using a stand mixer, knead with the dough hook on low for about 5 minutes. By hand, turn the dough onto a lightly floured surface and knead for 7–9 minutes. It should feel soft and slightly tacky, not wet; add flour a teaspoon at a time only if it is sticking heavily.
Let it rise: Lightly coat a clean bowl with olive oil. Shape the dough into a ball, place it in the bowl, and turn it once to coat. Cover with a clean towel or reusable cover and leave in a warm, draft-free place for 60–75 minutes, until roughly doubled. Rise time varies with room temperature, so use the dough’s appearance rather than the clock alone.
Shape the breadsticks: Line a baking sheet with parchment paper. Gently press the dough to release large air pockets, then 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 space between each; tuck the ends under if they spring back. Cover loosely and let rise for 15 minutes while the oven heats.
Heat the oven: Preheat to 400°F (200°C). Position a rack in the center of the oven. Avoid placing the sheet directly under the broiler; the breadsticks should bake through as they brown.
Bake: Bake for 12–14 minutes, rotating the sheet once if your oven browns unevenly. The breadsticks are ready when puffed and lightly golden on top and underneath. For a reliable check, the center of a breadstick should reach about 190°F (88°C) on an instant-read thermometer; this enriched bread does not require a meat-style USDA safe minimum temperature.
Brush and serve: Stir the garlic powder into the remaining 3 tablespoons melted butter. Brush it over the hot breadsticks, then add parsley and Parmesan if using. Let them stand for 3–5 minutes so the surface butter settles, and serve warm.

Tips

Check the water temperature: Warm, not hot, water helps the yeast activate. Water much above 120°F (49°C) can damage yeast, so use a thermometer if you are unsure.
Measure flour lightly: Spoon flour into the measuring cup and level it rather than packing it down. Too much flour can make the dough stiff and the finished breadsticks dry.
Choose your yeast: Instant yeast can replace active dry yeast in the same amount. It can be mixed directly with the flour, though proofing it in the water first is useful for checking that it is active.
Keep the dough covered: A covered dough is less likely to dry out while rising. If your kitchen is cool, allow extra time instead of adding more yeast or putting the bowl somewhere hot.

Serving Suggestions

Serve these breadsticks warm alongside tomato soup, minestrone, a green salad, or a pasta dinner. They also work well with marinara, olive oil and balsamic vinegar, or a bowl of herbed butter for dipping. For a meal with several sides, place them in a cloth-lined basket and keep the basket loosely covered so the crust stays tender without trapping too much steam.

Variations

For a cheesy top, sprinkle the breadsticks with Parmesan during the final 2 minutes of baking, or add a little shredded mozzarella for a softer, richer finish. For an herb version, mix ½ teaspoon dried Italian seasoning into the dough or brush the tops with butter mixed with chopped rosemary. To make plain breadsticks, omit the garlic powder and finish with melted butter and a pinch of flaky salt. For a whole-wheat variation, replace up to 1 cup (125 g) of the all-purpose flour with whole-wheat flour; the breadsticks will be heartier and may need a tablespoon or two of additional water if the dough feels dry.

Storage and Reheating

Let the 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-safe bag for up to 2 months; thaw at room temperature. Refrigeration is not necessary and can make bread stale sooner. Reheat at 300°F (150°C) for 5–8 minutes, or microwave a breadstick for about 10–15 seconds for a softer result. If adding extra butter after reheating, brush it on just before serving. Discard breadsticks left out with perishable dips for more than 2 hours; store the dips separately and follow their food-safety guidance.

Frequently Asked Questions

Can I make the dough ahead?
Yes. After kneading, cover the bowl and refrigerate the dough for up to 24 hours. The cold dough rises slowly; bring it out while the oven heats, then shape it once it is soft enough to handle. Allow extra time for the shaped breadsticks to puff before baking.

Can I make these without a stand mixer?
Yes. A mixing bowl and sturdy spoon are enough to combine the ingredients. Knead the dough by hand on a lightly floured surface for 7–9 minutes, until smooth and elastic. Avoid adding too much flour as you knead.

Why are my breadsticks dense?
Common causes include inactive yeast, adding too much flour, or not allowing enough rise time. The dough should become visibly puffy before baking. Check that your yeast foams during proofing and let the dough rise in a comfortably warm, draft-free place.

Can I use salted butter?
Yes. Use salted butter in the dough and topping, and reduce the added salt in the dough to ¾ teaspoon (about 4.5 g). Taste the garlic butter before brushing and add more salt only if needed.

How do I keep them soft?
Take them out once lightly golden rather than waiting for a deep brown crust, and brush them with butter while hot. Once they have cooled, seal them in an airtight container; leaving them uncovered allows them to dry out.

Can I double the recipe?
Yes. Double each ingredient and divide the dough between two baking sheets. Bake one sheet at a time if your oven does not heat evenly, or rotate the sheets between racks halfway through and watch for uneven browning.

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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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