Easy Homemade Breadsticks (and Pizza Dough)

I kind of think these easy homemade breadsticks have actual magical powers. Seriously. These bad boys have helped me make instantaneous friends at church functions when I’m the new girl and made sad people happy. My friend Natalie, who used to work as my secretary (when I was an apartment manager; I’m not cool enough to actually have a personal secretary), loved these breadsticks; I’m pretty sure she only put up with the mind-numbing inanity of the world of apartment managing because there was a reasonable guarantee that she would get breadsticks on a semi-regular basis.

dipping breadstick in marinaara

I can’t take all the credit. Or any of it, really. This is my friend Lisa’s recipe. But I use it for everything–pocket sandwiches (like Hot Pockets, only not gross), breakfast pocket sandwiches, pizza crust, pizza on the grill, pizza pockets, whatever. One major advantage is that this dough is very, very forgiving. If you’re just getting started, we recommend, checking out these tips on how to work with yeast dough, but this is a great dough to start with if you’re a yeast dough virgin or if you’ve had bad experiences working with yeast in the past.

how to make them

To get started, you’ll need some yeast, sugar, and warm water. The water needs to be about 105-115 degrees F, which you can measure with a thermometer if you want, but I always say water hot enough that would feel like a hot shower but not so hot you wouldn’t want to wash your hair or your face in it. If it’s not warm enough, the yeast won’t activate and if it’s too hot, the yeast will die. The sugar feeds the yeast.

warm water, yeast, and sugar for breadsticks from our best bites

In a large bowl (the bowl of your mixer, if you have one), combine water,

adding water to bowl for breadsticks from our best bites

sugar, and yeast.

adding sugar and yeast to breadsticks from our best bites

Let stand for 10 minutes or until yeast is bubbly.

bubbly yeast for breadsticks from our best bites

Add salt

adding salt breadsticks from our best bites

and stir. Add 1 1/2 cups of flour

adding flour to breadsticks from our best bites

and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl

dough pulling away from side of the bowl

and it barely sticks to your finger.

dough barely sticking to finger in breadsticks from our best bites

Cover and allow to rise for 45 minutes or until doubled in bulk.

before

dough before rising for breadsticks from our best bites

after

risen dough for breadsticks from our best bites

While the dough is rising, line a baking sheet with parchment and set aside.

Remove from bowl and place on a surface sprayed with cooking spray. Roll into a rectangle and cut into 12 strips with a pizza cutter.

breadstick dough strips

Roll out each piece of dough into a snake about 18″ long, then drape the middle of the “snake” over your forefinger

draping dough over finger for breadsticks from our best bites

and twist the dough.

twisting dough for breadsticks from our best bites

Place on baking sheet and repeat with remaining 11 pieces of dough. Try to space them evenly, but it’s okay if they’re close; pulling apart hot bread is one of life’s greatest pleasures!

dough for breadsticks from our best bites

Cover pan and allow dough to rise for another 30 minutes.

When there’s about 15 minutes to go, preheat your oven to 425. When done rising, bake for 12-15 minutes (it will depend on your oven) or until golden on top.

baked breadsticks from our best bites

Rub some butter on top of the breadsticks (just put a ziploc bag on your hand, grab some softened butter, and have at it) and sprinkle with garlic bread seasoning

sprinkling garlic bread seasoning on breadsticks from Our Best Bites

or the powdery Parmesan cheese in a can and garlic salt (or you could sprinkle them with cinnamon sugar. I did that once. It was awesome). If you’d like, you can serve with marinara for dipping.

dipping breadstick in marinaara

They’re amazing hot, but I’m not gonna lie, they’re also pretty amazing at 11 pm when your kids are in bed and you’re pondering the meaning of life in the dark in the kitchen.

breadsticks from our best bites

 

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homemade breadsticks from our best bites

Description

These easy homemade breadsticks are guaranteed to help you win friends and influence people! This is also a really great beginner’s recipe when getting started with yeast doughs!


Ingredients

1 1/2 cup warm (105115 degrees) water
1 tablespoon sugar
1 tablespoon yeast
1/2 teaspoon kosher salt
34 1/2 cups all-purpose flour
Butter
Garlic Bread Seasoning


Instructions

In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.

Add salt and stir. Add 1 1/2 cups of flour and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.

Cover and allow to rise for 45 minutes or until doubled in bulk. While the dough is rising, line a baking sheet with parchment and set aside.

Remove from bowl and place on a surface sprayed with cooking spray. Roll into a rectangle and cut into 12 strips with a pizza cutter.

Roll out each piece of dough into a snake about 18″ long, then drape the middle of the “snake” over your forefinger and twist the dough. Place on baking sheet and repeat with remaining 11 pieces of dough. Try to space them evenly, but it’s okay if they’re close; pulling apart hot bread is one of life’s greatest pleasures!

Cover pan and allow dough to rise for another 30 minutes.

When there’s about 15 minutes to go, preheat your oven to 425. When done rising, bake for 12-15 minutes (it will depend on your oven) or until golden brown. Rub some butter on top of the breadsticks (just put a ziploc bag on your hand, grab some softened butter, and have at it) and sprinkle with garlic bread seasoning or the powdery Parmesan cheese in a can and garlic salt.


Notes

Serving suggestions:

 

 

 

205 comments

  1. I love your blog! I made these tonight and the seasoning was SUPER good, but I must have done something wrong with the yeast or something because they didn’t rise nearly as big as yours did, and they tasted a bit yeasty as well. Any ideas about what I might have done wrong? I’d love to hear!

  2. OK, I must have done it right, because they turned out amazing. I have told most of the moms in our playgroup about this site. The food is wonderful. Keep up the good work and recipes. Is there a way to request something or a recipie? If so I have been looking for YEARS for a good Sourdough starter… I would love to know any secrets.

  3. Hi, Leah! Hopefully I’ll answer all your questions. I just use regular, all-purpose flour and you’ll want a *total* of 3.5-4.5 c. of flour. I just say a metal or glass bowl because they retain heat better, so you’ll get a better rise, but with this dough, you can use just about anything because it’s so forgiving. Hope that helps! 🙂

  4. A few questions. Are you using Bread Flour? Is there a good reason not to let the dough rise in a metal bowl and also do you mean to add 3-4 more cups of flour in the recipe for a total of 4.5 to 5.5 cups? All the recipes I have tried have been great. Thanks for the wonderful site.

  5. Yum, these were so good and incredibly easy to make. The seasoning was really good, too. I usually just do garlic salt and parmesean cheese, but I really like the added herbs.

  6. So, I made these breadsticks tonight and boy, were they delicious! I used wheat flour (that was all I had) and they turned out heavenly. Huge hit.

    Taco Chicken last night, breadsticks tonight, and I think I’ll do the tomato soup tomorrow night!

    I’m lovin’ your recipes!

  7. I found your blog from a babycenter post and I LOVE it. I already tried the creamy lemon bars and they were delicious. I didn’t put two and two together until today and realize that this is lemonade… cool.
    thanks for the good recipes.
    -bethany (betnotbe)

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