Introduction

These one-hour soft buttery breadsticks are quick to make and delightfully tender with a rich buttery finish. Perfect as a side for soups, salads, or pasta, they combine simple ingredients with an easy method that anyone can follow.

The image shows a stack of four pieces of soft, fluffy bread with a pale golden crust and a very light yellow inside. The top piece is smaller and cut in half, showing its airy texture with many small holes inside. Each layer looks thick and spongy, with a smooth surface and some salt crystals lightly sprinkled on top. The bread pieces are stacked directly on a wooden board with crumbs around them. The background features a warm brown tone that softly blurs out. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups all-purpose flour
1 cup water (warmed to manufacturer’s directions)
2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet, such as Red Star Platinum)
1 tablespoon olive oil
1 teaspoon granulated sugar
1/2 teaspoon salt (optional, to taste)
1/4 cup unsalted butter (or vegan buttery spread, melted for brushing/drizzling, divided)
Kosher or sea salt for sprinkling (optional)
Cinnamon-sugar for sprinkling (optional; about 2 tablespoons granulated sugar to 1 heaping teaspoon cinnamon)

Instructions

Step 1: In the bowl of a stand mixer fitted with a dough hook, or in a large mixing bowl for hand kneading, combine flour, warmed water, yeast, olive oil, sugar, and salt if using. Knead for about 7 minutes until the dough is soft, smooth, and forms a firm mass. Hand-kneading may take a few minutes longer. Make sure the water temperature matches your yeast brand’s recommendation (usually warm, not hot).
Step 2: Transfer the dough onto a Silpat-lined or greased standard baking sheet.
Step 3: Use a rolling pin to roll the dough into a rectangle approximately 8 by 12 inches and about 1 inch thick, covering about two-thirds of the baking sheet. The dough may resist rolling, but keep working it, rotating and flipping as needed.
Step 4: Score the dough with a pizza cutter by slicing once lengthwise down the middle, then make 11 vertical cuts to create 22 breadsticks. Adjust the number of sticks based on your preferred size.
Step 5: Cover the pan with plastic wrap and place it in a warm, draft-free spot to rise. To create a warm environment, preheat your oven to 400°F for 1 minute, then turn it off and immediately place the dough inside. Let it rise for 20 minutes.
Step 6: Remove the dough from the oven, place it on the stovetop, and preheat the oven to 350°F for baking. The dough should have risen about 30 minutes total by now.
Step 7: Brush the dough generously with half of the melted butter or vegan buttery spread, reserving the rest for later.
Step 8: Optionally, sprinkle with Kosher or sea salt, cinnamon-sugar, Parmesan cheese, chives, garlic or onion powder, poppy seeds, or sesame seeds for added flavor.
Step 9: Bake for about 20 minutes until the breadsticks are slightly golden, firm to the touch, and cooked through. After baking, drizzle the remaining melted butter on top.
Step 10: Serve warm. Leftovers keep airtight for up to 2 days. Reheat briefly in the microwave for 5 seconds to soften, adding a pat of butter if desired.

Tips & Variations

Use a digital thermometer to ensure your water is warm but not hot, protecting yeast activity.
For a savory twist, sprinkle garlic powder or Parmesan cheese before baking.
Try cinnamon-sugar topping for a sweet variation—perfect for dessert breadsticks.
If the dough resists rolling, keep turning and rolling gently; it will relax and become easier to shape.

Storage

Store breadsticks in an airtight container at room temperature for up to 2 days. To reheat, microwave for about 5 seconds to warm and soften them, optionally adding a bit of butter on top for extra richness.

How to Serve

A close-up view of four soft, rectangular breadsticks stacked in a small pile on a wooden board with some coarse salt sprinkled on top; the breadsticks have a pale golden color and a slightly shiny surface, showing a smooth texture with scattered grains of salt, and a few broken pieces lie around the stack. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you will need to proof active dry yeast first by dissolving it in warm water and letting it sit until foamy before mixing with the flour.

Can I make these breadsticks gluten-free?

This recipe relies on gluten for structure, so simply substituting gluten-free flour won’t yield the same results. Look for a specific gluten-free breadstick recipe that uses appropriate flour blends and binders.