Kwik Trip Breadsticks: A Soft, Buttery Copycat Recipe

Kwik Trip breadsticks are soft, golden breadsticks brushed with butter and a savory sprinkle of garlic and herbs. This copycat version uses an easy yeast dough and a short rise, making a warm, shareable side for soup, pasta, or a quick snack at home.

Ingredients

1 cup (240 ml) warm water, about 105–110°F (40–43°C)
2¼ teaspoons (7 g) active dry yeast, or one 7 g packet
1 tablespoon (12 g) granulated sugar
2 tablespoons (30 ml) olive oil or neutral oil
2¾ cups (345 g) all-purpose flour, plus up to ¼ cup (30 g) for kneading
1 teaspoon (6 g) fine salt
2 tablespoons (28 g) unsalted butter, melted
½ teaspoon garlic powder (about 1.5 g)
½ teaspoon dried parsley (about 0.5 g)
¼ teaspoon dried oregano (about 0.25 g)
2 tablespoons (10 g) finely grated Parmesan, optional

Instructions

Proof the yeast: Put the warm water in a large mixing bowl. Stir in the yeast and sugar, then leave for 5–8 minutes, until the surface looks foamy. If it does not foam, the yeast may be inactive or the water may have been too hot; start again with fresh yeast and correctly warmed water.
Make the dough: Stir the oil into the yeast mixture. Add the flour and salt. Mix until a rough dough forms, then knead on a lightly floured surface for 6–8 minutes, or knead with a dough hook on low speed for about 5 minutes. The dough should feel soft and slightly tacky, not wet. Add extra flour a tablespoon at a time only if it sticks heavily to your hands.
Let the dough rise: Shape the dough into a ball and place it in a lightly oiled bowl. Turn it once to coat, cover the bowl, and leave in a warm, draft-free spot for 45 minutes, or until noticeably puffy. It need not quite double; a cool room may require another 10–15 minutes.
Shape the breadsticks: Heat the oven to 400°F (200°C). Line a large baking sheet with parchment. Gently press the dough into a rough rectangle, then cut it into 8 equal strips. Roll each strip into a stick about 7–8 inches (18–20 cm) long. Arrange them on the sheet with at least 1 inch (2.5 cm) between each. Cover loosely and let rest for 10 minutes while the oven heats fully.
Bake: Bake for 12–14 minutes, until the breadsticks are puffed and lightly golden on top and underneath. For softer, paler sticks, check at 12 minutes; for more color, give them another minute or two. Ovens vary, so use their appearance rather than relying only on the clock.
Season and serve: While the breadsticks bake, mix the melted butter with the garlic powder, parsley, and oregano. Brush the mixture over the hot breadsticks as soon as they come out of the oven. Add Parmesan if using, and serve warm.

Tips

Check the water temperature. Warm water helps yeast activate, but water above about 120°F (49°C) can damage it. A thermometer is helpful if you are unsure.
Keep the dough tender. Too much flour makes dense, dry breadsticks. Measure flour by spooning it into the cup and leveling it, or weigh it; add only enough extra to make kneading manageable.
Adjust the seasoning. Garlic powder gives an even coating without the moisture of fresh garlic. If using fresh garlic, use about 1 small minced clove and mix it into the butter, but avoid leaving pieces in contact with the pan where they may scorch.
Make them dairy-free if needed. Replace butter with a plant-based butter or olive oil and omit Parmesan. The finish will be less rich, but the breadsticks will still be flavorful.

Serving Suggestions

Serve the breadsticks warm alongside tomato soup, minestrone, chili, or a simple green salad. They also pair naturally with pasta dishes and tomato-based sauces; put marinara or pizza sauce in a small bowl for dipping. For a snack plate, add sliced vegetables, olives, and a mild cheese. If serving them with a salty meal, use the optional Parmesan sparingly so the overall seasoning stays balanced.

Variations

Cheesy breadsticks: Sprinkle ¼ cup (25 g) shredded mozzarella over the sticks during the final 3–4 minutes of baking. Watch closely so the cheese melts without becoming too dark.

Italian-style: Add ½ teaspoon dried Italian seasoning to the dough, then finish with the garlic-herb butter and Parmesan.

Soft salted tops: Brush with plain melted butter and scatter a small pinch of flaky salt over each stick before serving. Reduce or omit the dough’s salt only if you are deliberately making a lower-salt version; the salt in the dough is important for flavor and structure.

Whole-wheat blend: Replace up to ¾ cup (90 g) of the all-purpose flour with whole-wheat flour. The dough may need 1–2 tablespoons (15–30 ml) more water and the finished breadsticks will be a little heartier and less fluffy.

Storage and Reheating

Let leftover breadsticks cool, then refrigerate them in an airtight container within 2 hours of baking. They keep for 3–4 days in the refrigerator, though refrigeration can make bread stale faster. For longer storage, freeze them in a freezer-safe bag for up to 2 months; thaw at room temperature or reheat from frozen.

Warm refrigerated breadsticks in a 300°F (150°C) oven for 5–8 minutes, or until heated through. From frozen, allow about 10–12 minutes, checking that the centers are hot. A microwave works for a quick portion: heat for 10–15 seconds at a time, but expect a softer, less crusty texture. Brush with a little butter after reheating if they seem dry.

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 recipe’s 10-minute rest and bake. The cooler dough may need a little longer to puff.

Can I use instant yeast?
Yes. Use 2¼ teaspoons (7 g) instant yeast and mix it directly with the flour and salt. Stir the sugar into the warm water, add the water and oil to the dry ingredients, and knead as directed. The initial proofing step is not necessary, though checking that the dough rises is still important.

Why are my breadsticks dense?
Common causes are inactive yeast, water that was too hot, too much flour, or not enough rising time. Check that the yeast foams, keep the dough slightly tacky, and let it rise until visibly puffy rather than stopping strictly at the timer.

Can I make these without a mixer?
Yes. A bowl, spoon, and clean work surface are enough. Mix until the flour is incorporated, then knead by hand for 6–8 minutes. The dough is ready when it feels smoother and springs back slowly after a gentle press.

How can I get a more golden top?
Bake on the center rack in a fully preheated oven and give the breadsticks an extra minute or two if needed. For a richer color, brush them lightly with melted butter before baking, then apply the garlic-herb butter again after they come out.

Can I freeze the shaped dough?
For the most dependable rise, bake the breadsticks first and freeze them after cooling. Yeast dough can be frozen before baking, but its rise may be less predictable after thawing. If you try it, freeze the shaped sticks on a tray, then thaw covered in the refrigerator and allow them to become puffy before baking.

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).