Celebrate National Breadsticks Day with soft, golden yeast breadsticks brushed with garlic butter and finished with Parmesan. This straightforward dough needs no special equipment, and the sticks are delicious warm alongside soup, pasta, or a bowl of marinara.
Ingredients
- 1 cup (240 ml) warm water, about 105–110°F (41–43°C)
- 2¼ teaspoons (7 g) active dry yeast, one standard packet
- 2 tablespoons (25 g) granulated sugar, divided
- 2½ cups (313 g) all-purpose flour, plus up to ¼ cup (31 g) for kneading
- 1 teaspoon (6 g) fine salt
- 2 tablespoons (30 ml) olive oil, plus a little for greasing the bowl
- 3 tablespoons (42 g) unsalted butter
- 1 small garlic clove, finely grated or minced
- 2 tablespoons (10 g) finely grated Parmesan
- 1 tablespoon (4 g) chopped fresh parsley, optional
Instructions
- Activate the yeast. Pour the warm water into a large bowl and 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; start again with fresh yeast and water at the correct temperature.
- Make the dough. Add the remaining sugar, flour, salt, and olive oil. Stir until a rough dough forms. Knead by hand on a lightly floured counter for 7–9 minutes, or with a stand mixer and dough hook for about 5 minutes, until smooth and elastic. Add flour a tablespoon at a time only if the dough is too sticky to handle; too much flour makes breadsticks dense.
- Let the dough rise. Lightly oil a clean bowl, place the dough inside, and turn it once to coat. Cover and leave in a warm, draft-free spot for 60–75 minutes, until roughly doubled in size. The exact time depends on room temperature, so judge by the dough rather than the clock alone.
- Shape the breadsticks. Line a large baking sheet with parchment paper. Gently press the dough to release excess air, then divide it into 8 equal pieces. Roll each piece into a rope about 8–9 inches (20–23 cm) long and arrange them on the sheet with space between. Cover loosely and let rise for 15 minutes while the oven heats to 400°F (200°C).
- Bake. Bake on the center rack for 12–14 minutes, until puffed and lightly golden on the bottom and edges. For even browning, rotate the sheet once if your oven has hot spots. Breadsticks are done when they look set and are lightly browned; do not wait for a dark crust if you want soft centers.
- Brush and finish. While they bake, melt the butter and stir in the garlic. Brush the hot breadsticks with the garlic butter, then sprinkle with Parmesan and parsley, if using. Serve warm.
Tips
- Check water temperature: Water that is very hot can damage yeast. If you do not have a thermometer, it should feel comfortably warm, not hot, against your wrist.
- Measure flour lightly: Spoon flour into the measuring cup and level it instead of packing it down. If weighing, use the listed gram amount for the most consistent dough.
- Adjust the rise: A cool room may require extra time; a warm room may shorten it. Look for dough that has expanded substantially rather than forcing it to rise on a strict schedule.
- Keep them soft: Brush the breadsticks as soon as they come out of the oven, and avoid overbaking. For a crispier finish, bake 1–2 minutes longer and use a lighter hand with the butter.
Serving Suggestions
Serve the breadsticks straight from the baking sheet or transfer them to a bread basket while warm. They pair naturally with tomato soup, minestrone, pasta, salad, and baked casseroles. Put out warm marinara or pizza sauce for dipping; a small dish of olive oil with black pepper is another simple option. For a larger meal, serve two breadsticks per person with soup or a main course, and offer extra Parmesan at the table.
Variations
Herb breadsticks: Add ½ teaspoon dried Italian seasoning to the flour, or brush the finished sticks with butter mixed with chopped rosemary or parsley.
Cheesy tops: Sprinkle on an additional ¼ cup (25 g) shredded mozzarella during the last 2 minutes of baking. Keep an eye on it so the cheese melts without browning too much.
Sesame or everything seasoning: Brush the shaped dough lightly with water or olive oil before baking, then add about 1 tablespoon (9 g) sesame seeds or everything seasoning. These toppings change the flavor and add a little crunch.
Whole-wheat blend: 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 extra water if the dough feels dry.
Storage and Reheating
Let leftovers cool, then store them in an airtight container at room temperature for up to 2 days, or refrigerate for 3–4 days. Refrigerate within 2 hours if the room is warm or the breadsticks have been sitting out with perishable toppings or dips. Freeze plain or buttered breadsticks in a freezer-safe bag for up to 2 months; thaw at room temperature or reheat from frozen.
To refresh, warm breadsticks on a baking sheet at 300°F (150°C) for 5–8 minutes, or microwave one at a time for about 10–15 seconds. The oven gives a better texture; cover loosely with foil if they are browning or drying out. Reheat only the amount you plan to serve.
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 follow the second rise and baking steps. A cold dough may take longer to become puffy.
Can I use instant yeast instead of active dry yeast?
Yes. Use the same amount, 2¼ teaspoons (7 g), and mix it directly into the flour rather than blooming it in the water. Combine the remaining ingredients and proceed with kneading; the first rise may be slightly faster.
Why did my breadsticks turn out tough?
Common causes are adding too much flour, kneading in extra flour while shaping, or baking too long. The dough should feel soft and slightly tacky, and the breadsticks need only light browning for a tender center.
Can I make them without a stand mixer?
Yes. A bowl, spoon, and clean counter are enough. Stir until the dough comes together, then knead by hand for 7–9 minutes, using just enough flour to prevent sticking.
How do I know when the breadsticks are done?
They should look puffed, feel set, and be lightly golden underneath and at the edges after about 12–14 minutes. If your oven bakes unevenly, rotate the pan once. A very dark top usually means they have baked longer than needed for soft breadsticks.
Can I skip the garlic or Parmesan?
Yes. Brush with plain melted butter or olive oil, and finish with flaky salt, herbs, or another hard grated cheese. For dairy-free breadsticks, use olive oil or a suitable plant-based butter and omit the Parmesan.
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