These homemade Easy Breadsticks are soft and fluffy, topped with herbed butter, and the perfect accompaniment to dinner! They can also be a delicious snack at any time and are utterly addictive.
Making homemade breadsticks is easy and requires only a few ingredients. The whole family will love these soft and chewy Breadsticks paired with a comforting soup or dipping sauce of choice!
Soft and Fluffy Easy Breadsticks
These homemade breadsticks taste like savory heaven straight from the oven. They are absolutely irresistible and addictive!
When we go to restaurants, it is easy to find eggless breadsticks, but not without garlic. And because we do not consume garlic, the only option is to make these delicious breadsticks at home.
My son is crazy for breadsticks, and when I make them, he does not eat them as a side dish or snack but as a dinner. He loves breadsticks!
I always plan accordingly, so it is already dinner time when the breadsticks come out of the oven. Breadsticks taste best when they are served immediately, but the leftovers also taste delicious when reheated in the oven for a few minutes.
The recipe is easy, with only a few ingredients. Even if you do not have a stand mixer, you can still make the dough with some muscle work. You can serve these breadsticks with soup, sauce, dip, or as is.
Why You Will Love These Breadsticks
- These freshly made breadsticks are definitely better than those in restaurants.
- This Easy Breadsticks Recipe requires only six ingredients for the dough.
- They are soft, fluffy, chewy, and delicious.
- Breadsticks are topped with melted butter mixed with herbs and spices, making them more flavorful.
- It is an eggless and vegetarian recipe.
- These breadsticks are a perfect accompaniment to any meal.
Ingredients and Notes
- Water: The yeast is activated by warm water, which should be lukewarm (100-110°F). Cold water will not activate the yeast, and hot water will kill it, resulting in no fermentation.
- Butter: We can also add any neutral flavor oil instead of butter. However, butter provides a delicious flavor, so I highly recommend using butter.
- Sugar: Sugar is essential to activate the yeast, and instead of sugar, you can also add honey.
- Yeast: I have used active dry yeast to make these breadsticks, but you can also use instant yeast. With instant yeast, the dough rising time may be shorter compared to active dry yeast.
- Flour: I generally keep bread flour in my pantry as I use it often. The difference between bread flour and all-purpose flour is the amount of protein. Bread flour contains more protein, giving it a chewier texture. However, using all-purpose flour for making breadsticks will not make any significant difference. You can use bread or all-purpose flour to make these easy breadsticks.
- Salt: Do not add salt to the yeast mixture; add it only with flour.
- Toppings: Toppings such as butter, herbs, and spices make the breadsticks more flavorful and irresistible. I made the topping by mixing melted butter with dried oregano, basil, salt, and red chili flakes. However, you can use your choice of herbs and spices.
How To Make These Easy Breadsticks
Making The Dough
- Add warm water, melted butter, sugar, and yeast in a stand mixer bowl.
- Whisk lightly and loosely cover the bowl with a clean kitchen towel.
- Allow the mixture to sit for 5-10 minutes or until it is foamy and bubbly.
- Add flour and salt and mix on low speed with a dough hook attachment until everything comes together.
- Then, increase the speed to medium and beat until the dough comes together and pulls away from the sides of the bowl.
- If the dough seems too wet and does not come together, add more flour, one tablespoon at a time, until it is workable.
- However, keep in mind that the dough should be soft and smooth.
- Keep the dough in the stand mixer and continue kneading the dough for 6-8 minutes.
- Alternatively, you can knead the dough by hand on a lightly floured surface for 6-8 minutes.
- After kneading, the dough should still be a little soft, and when you poke it with a finger, it should slowly bounce back.
- Lightly grease a large bowl with oil or non-stick spray (I used the same stand mixer bowl I used to make the dough).
- Place the dough in the bowl and turn it around to coat all the sides with oil.
Proofing The Dough
- Cover the bowl with a clean kitchen towel or plastic wrap.
- Let the dough rise in a warm place until doubled in size for about 1-1.5 hours.
Shaping and Proofing The Breadsticks
- Line two baking sheets with parchment paper or silicone mats and set them aside.
- If you have only one baking sheet, you may need to bake the breadsticks in batches.
- Once the dough is ready, punch it down to release the air and divide it into 14 equal portions.
- Next, roll each piece into a log about 7-8 inches long using lightly floured hands.
- Do not worry if they are not perfectly shaped.
- Place the rolled logs on prepared baking sheets and cover them loosely with a clean kitchen towel or plastic wrap.
- Allow them to rise for about 30 minutes.
Baking The Breadsticks
- Preheat the oven to 400°F (200°C).
- Bake the breadsticks for about 16-18 minutes or until golden brown.
Preparing The Topping
- Meanwhile, prepare the topping for the breadsticks.
- Melt the butter and add oregano, basil, salt, and red chili flakes; stir well.
- Remove the breadsticks from the oven and immediately brush them with butter and herb topping.
- Serve the breadsticks warm.
Serving Suggestions
Serve the breadsticks with marinara sauce or pizza sauce.
You can also serve it with a yogurt or sour cream dip.
Breadsticks go perfectly well with Restaurant-Style Tomato Soup.
Serve them with your favorite salad.
It can be a great side dish with any meal.
Storing Suggestions
Store the leftover breadsticks at room temperature, tightly covered, for a day.
You can also refrigerate them for up to 4 days.
Before serving, reheat them in the oven for 4-5 minutes.
Helpful Tips
Measuring: Measure all the ingredients beforehand, and use a kitchen scale if you have one for the best results.
Water: The water should be warm (about 110°F or 45°C) but not hot. Hot water will kill the yeast, and cold water will not activate it.
Yeast Proofing: The first step is yeast proofing by mixing water, sugar, butter, and yeast and allowing it to rest for 10 minutes. This mixture should be frothy and bubbly. If this does not happen to your mixture, the yeast is inactive, or the water is hot or cold.
Salt: Always add salt with flour; otherwise, it may inactivate the yeast.
Dough: The dough should be soft and well-hydrated for the soft and fluffy breadsticks. After adding 3 cups of flour, add more flour if the dough is sticky and does not come together. However, add more flour, one tablespoon at a time, and avoid adding too much flour.
Kneading: Kneading is vital in making breadsticks. Once the dough comes together, continue kneading it in a stand mixer for 6-8 minutes. Alternatively, transfer the dough to a lightly floured surface and knead with your hands for 6-8 minutes.
More Bread Recipes
Recipe Card
Easy Breadsticks Recipe
Ingredients
- 1¼ cups (300ml) warm water
- 3 tablespoon (42g) unsalted butter melted and cooled
- 2 tablespoon (25g) sugar
- 2¼ teaspoon active dry yeast or instant yeast
- 3½ cups (450g) bread flour (plus more if needed)
- 1½ teaspoon salt
For Topping
- 3 tablespoon (42g) unsalted butter melted
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ teaspoon salt
- ¼ teaspoon red chili flakes (optional)
Instructions
Making The Dough
- Add warm water, melted butter, sugar, and yeast in a stand mixer bowl. Whisk lightly and loosely cover the bowl with a clean kitchen towel. Allow the mixture to sit for 5-10 minutes or until it is foamy and bubbly.
- Add flour and salt, and mix on low speed with a dough hook attachment until everything comes together. Then, increase the speed to medium and beat until the dough comes together and pulls away from the sides of the bowl.
- If the dough seems too wet and does not come together, add more flour, one tablespoon at a time, until you have a workable dough. However, keep in mind that the dough should be soft and smooth.
- Keep the dough in the stand mixer and continue kneading the dough for 6-8 minutes. Alternatively, you can knead the dough by hand on a lightly floured surface for 6-8 minutes.
- After kneading, the dough should still be a little soft, and when you poke it with a finger, it should slowly bounce back.
Proofing The Dough
- Lightly grease a large bowl with oil or non-stick spray (I used the same stand mixer bowl I used to make the dough).
- Place the dough in the bowl and turn it around to coat all the sides with oil. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm place until doubled in size for about 1-1.5 hours.
Shaping and Proofing The Breadsticks
- Line two baking sheets with parchment paper or silicone mats and set them aside. You may need to bake the breadsticks in batches if you have only one baking sheet.
- Once the dough is ready, punch it down to release the air and divide it into 14 equal portions. Next, roll each piece into a log about 7-8 inches long using lightly floured hands.
- Place the rolled logs on prepared baking sheets and cover them loosely with a clean kitchen towel or plastic wrap. Allow them to rise for about 30 minutes.
Baking The Breadsticks
- Preheat the oven to 400°F (200°C). Bake the breadsticks for about 16-18 minutes or until golden brown.
Preparing The Topping
- Meanwhile, prepare the topping for the breadsticks. Melt the butter and add oregano, basil, salt, and red chili flakes; stir well.
- Remove the breadsticks from the oven and immediately brush them with butter and herb topping. Serve the breadsticks warm.
Storing Suggestions
- Store the leftover breadsticks at room temperature, tightly covered, for a day.
- You can also refrigerate them for up to 4 days.
- Before serving, reheat them in the oven for 4-5 minutes.
Notes
- Measuring: Measure all the ingredients beforehand and use a kitchen scale if you have one for the best results.
- Water: The water should be warm (about 110°F or 45°C) and not hot. Hot water will kill the yeast, and cold water will not activate the yeast.
- Yeast Proofing: The first step is yeast proofing by mixing water, sugar, butter, and yeast and allowing it to rest for 10 minutes. This mixture should be frothy and bubbly. If this does not happen to your mixture, the yeast is inactive, or the water is hot or cold.
- Salt: Always add salt with flour; otherwise, it may inactivate the yeast.
- Dough: The dough should be soft and well-hydrated for the super soft and fluffy breadsticks. So, after adding 3 cups of flour, add more flour if the dough is sticky and does not come together. However, add more flour, one tablespoon at a time, and avoid adding too much flour.
- Kneading: Kneading is vital in making breadsticks. Once the dough comes together, continue kneading the dough in a stand mixer for 6-8 minutes. Or, transfer the dough to a lightly floured surface and knead with your hands for 6-8 minutes.
Nutrition (Approximate Values)
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