Breadsticks are slender baked dough sticks, usually made with flour, yeast, water, and olive oil, then served plain or seasoned as a snack or alongside a meal. Calories vary with size and toppings; this homemade version makes 12 soft, lightly crisp breadsticks and includes an estimate per stick so you can portion them easily.
Ingredients
- 2 cups (250 g) bread flour, plus a little for shaping
- ¾ cup (180 ml) warm water, about 105–110°F (41–43°C)
- 1 teaspoon (3 g) instant yeast
- 1 teaspoon (4 g) granulated sugar
- ¾ teaspoon (4 g) fine salt
- 1 tablespoon (15 ml) olive oil, plus 1 teaspoon (5 ml) for brushing
- 1 teaspoon (2 g) dried Italian seasoning, optional
- 1 tablespoon (9 g) finely grated Parmesan, optional
Instructions
- Mix the dough. In a large bowl, stir together the warm water, yeast, and sugar. Add the flour, salt, and 1 tablespoon (15 ml) olive oil. Mix with a sturdy spoon until a rough dough forms. If it looks dry and leaves loose flour at the bottom, add water 1 teaspoon (5 ml) at a time; if it is very sticky, dust in flour sparingly.
- Knead. Turn the dough onto a lightly floured surface and knead for 6–8 minutes, pressing and folding until smooth and elastic. Alternatively, knead with a stand mixer fitted with a dough hook on low speed for about 5 minutes. The dough should feel soft and slightly tacky, not wet or stiff.
- Let it rise. Lightly oil the bowl, return the dough, and turn it once to coat. Cover and leave in a warm, draft-free place until roughly doubled, about 60 minutes. Rise time depends on room temperature; use the dough’s appearance rather than the clock alone.
- Heat the oven and shape. Near the end of the rise, heat the oven to 400°F (200°C). Line a baking sheet with parchment. Gently press the air from the dough and divide it into 12 equal pieces. Roll each piece into a stick about 8 inches (20 cm) long, then set them about 1 inch (2.5 cm) apart on the sheet. For even baking, keep their thickness as consistent as possible.
- Season and bake. Brush the sticks lightly with the remaining 1 teaspoon (5 ml) olive oil. Sprinkle with Italian seasoning and Parmesan if using. Bake for 12–15 minutes, rotating the sheet once if your oven browns unevenly, until the breadsticks are lightly golden and sound firm when tapped. For softer tops, avoid baking until deeply browned.
- Cool briefly and serve. Transfer the breadsticks to a rack and let them cool for about 5 minutes. Serve warm, or allow them to cool completely before storing. The recipe makes 12 breadsticks; estimate the calories from the ingredients and divide by 12, then adjust for toppings and actual size.
Tips
- Measure flour carefully. Spoon flour into the measuring cup and level it, or weigh it. Scooping directly from the bag can pack in too much flour and make the dough dense.
- Use water that is warm, not hot. Very hot water can damage yeast. Instant yeast can be mixed directly with the dry ingredients, but dissolving it here helps you see that it is dispersing evenly.
- Make a reliable calorie estimate. Calories depend on flour type, the amount of oil that stays on the dough, and any cheese or dips. Add the calories listed on your ingredient labels, include optional toppings, and divide by 12; treat the result as an estimate, not an exact value.
- Adjust for a different flour. All-purpose flour works in place of bread flour at the same weight, although the sticks may be a little less chewy. Whole-wheat flour absorbs more liquid and produces a heartier texture, so replace no more than half the bread flour unless you are prepared to adjust the water.
Serving Suggestions
Serve the breadsticks warm with marinara, olive oil and herbs, or a bowl of soup. They also work beside pasta, salad, or a cheese board. Dips and spreads add calories beyond the breadsticks themselves, so include them separately if you are keeping a food record. For an appetizer, plan on one or two per person alongside other food; for a snack, one breadstick with a dip is an easy portion to start with.
Variations
For garlic breadsticks, stir ½ teaspoon (1 g) garlic powder into the dough or brush the baked sticks with a little olive oil mixed with minced garlic. Fresh garlic can brown quickly, so add it after baking rather than sprinkling it on before the full bake. For a cheesy version, add 2 tablespoons (12 g) finely grated Parmesan to the dough and a little more on top; the added cheese changes the calorie estimate.
To make sesame breadsticks, brush with water or oil and sprinkle with 1 tablespoon (9 g) sesame seeds before baking. For a less salty finish, omit the Parmesan and use unsalted oil for brushing. You can also shape the dough into shorter sticks, but divide it evenly and begin checking a few minutes early because smaller pieces bake faster.
Storage and Reheating
Let breadsticks cool, then store them in an airtight container at room temperature for up to 2 days. Refrigeration is not needed and can make bread stale more quickly. If they have been left out with a perishable dip or topping, refrigerate that accompaniment separately within 2 hours; plain breadsticks should also be discarded if contaminated or showing signs of spoilage.
To refresh breadsticks, heat them on a baking sheet at 300°F (150°C) for 4–6 minutes. If they seem dry, wrap them loosely in foil for the first few minutes. For longer storage, freeze fully cooled breadsticks in a freezer-safe bag for up to 2 months. Thaw at room temperature and warm in the oven; avoid repeated reheating, which dries them out.
Frequently Asked Questions
How many calories are in one breadstick?
There is no single calorie count: restaurant and packaged breadsticks vary in size, recipe, and toppings. For this homemade batch, calculate the total using your ingredient labels and divide by 12. Oil, cheese, and dipping sauces can make a noticeable difference.
Does this recipe make soft or crunchy breadsticks?
They are soft in the middle with lightly crisp edges when served warm. Bake them toward the longer end of the range for a firmer finish, but watch for browning so they do not become hard or dry.
Can I make the dough ahead?
Yes. After kneading, cover the dough and refrigerate it for up to 24 hours. Let it sit at room temperature until easier to handle, then shape and allow extra time for the shaped sticks to puff slightly before baking. The refrigerator rise replaces the room-temperature rise rather than being added to it.
Can I use active dry yeast instead of instant yeast?
Yes. Use the same amount, 1 teaspoon (3 g), and stir it into the warm water with the sugar. Let it stand for about 5–10 minutes until foamy before mixing in the flour, salt, and oil. If it does not foam, the yeast may be inactive or the water may have been too hot or too cool.
Why did my breadsticks turn out dense?
Common causes include too much flour, under-kneading, or not allowing the dough to rise enough. The dough should be soft and elastic, and should roughly double before shaping. A cool room can slow the rise, so give it more time rather than adding extra yeast.
Can I make these without Parmesan or Italian seasoning?
Yes. Both are optional, and plain breadsticks are a good base for serving with seasoned dips. Omitting the cheese slightly reduces the batch’s calories and salt; add other toppings only after considering how they affect the flavor and estimate.
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