These quick breadsticks are soft, buttery, and ready in about 30 minutes—no yeast, no rising, no waiting. Made with pantry staples like flour, baking powder, and yogurt, they come together in one bowl and bake up golden and tender. Perfect for busy weeknights when you want fresh bread on the table fast.
Ingredients
- 2 cups (250 g) all-purpose flour, plus more for dusting
- 1 tablespoon (12 g) baking powder
- 1 teaspoon (5 g) salt
- 1 tablespoon (12 g) sugar
- 1 cup (240 g) plain Greek yogurt (or regular plain yogurt)
- 1/4 cup (60 ml) olive oil or melted butter
- 1/4 cup (60 ml) water (if needed)
- 2 tablespoons (28 g) melted butter for brushing
- Flaky salt or garlic powder for topping (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- Add the yogurt and olive oil (or melted butter). Stir with a spatula until a shaggy dough forms. If the dough seems too dry, add water 1 tablespoon at a time until it comes together. If it’s too sticky, add a little more flour.
- Turn the dough out onto a lightly floured surface. Knead gently 5–6 times until smooth—do not overwork.
- Divide the dough into 8 equal pieces. Roll each piece into a rope about 6–8 inches (15–20 cm) long.
- Place the ropes on the prepared baking sheet, leaving a couple of inches between them.
- Bake for 12–15 minutes, until golden brown on top and cooked through.
- Remove from the oven and immediately brush with melted butter. Sprinkle with flaky salt or garlic powder if desired. Serve warm.
Tips
- Don’t overmix: Overworking the dough develops gluten, making breadsticks tough. Mix just until combined, then handle gently.
- Yogurt substitute: If you don’t have yogurt, use buttermilk or a mix of milk and a teaspoon of lemon juice. The texture may be slightly less tender.
- Make them thinner: For crispier breadsticks, roll them thinner and bake a few minutes longer—watch closely to avoid burning.
- Flavor boost: Add 1/2 teaspoon of garlic powder, dried oregano, or rosemary to the dry ingredients for extra flavor.
Serving Suggestions
These breadsticks are wonderful alongside a bowl of tomato soup, a fresh green salad, or any pasta dish. They also make a great appetizer with marinara sauce, olive oil and balsamic vinegar, or a creamy herb dip.
Variations
- Cheesy: Sprinkle shredded mozzarella or Parmesan on top during the last 2 minutes of baking.
- Herb butter: Mix chopped fresh herbs (parsley, basil, chives) into the melted butter before brushing.
- Whole wheat: Replace half the all-purpose flour with whole wheat flour; add an extra tablespoon of water if needed.
- Sweet version: Omit the salt and add 2 tablespoons of sugar and a pinch of cinnamon; brush with honey butter after baking.
Storage and Reheating
Store leftover breadsticks in an airtight container at room temperature for up to 2 days. To reheat, wrap in foil and warm in a 350°F (175°C) oven for 5–7 minutes, or microwave for 15–20 seconds. For longer storage, freeze in a zip-top bag for up to 3 months; thaw at room temperature and reheat as directed.
Frequently Asked Questions
Can I use self-rising flour? Yes, omit the baking powder and salt if using self-rising flour.
Why are my breadsticks dry? Overbaking or adding too much flour can dry them out. Check them at 12 minutes and remove as soon as they’re golden. Also, measure flour by spooning it into the cup and leveling off.
Can I make the dough ahead of time? Yes, you can prepare the dough and refrigerate it for up to 24 hours. Let it come to room temperature for 15 minutes before shaping and baking.
Can I use non-dairy yogurt? Absolutely, plain soy or coconut yogurt works well. The texture may be slightly different, but they’ll still be delicious.
Do I need to knead the dough? Only lightly—just enough to bring it together. Over-kneading will make them tough.
Can I make them gluten-free? You can try a 1:1 gluten-free flour blend, but the texture will be more crumbly. Add a bit more yogurt if the dough seems dry.
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