Learn how to make perfect restaurant-style breadsticks in minutes with this easy recipe! Soft on the inside and crusty on the outside, you’ll love these homemade breadsticks even more than the restaurant ones!
Let’s face it. A lot of us go to Italian restaurants just for their epic breadsticks.
And then even more of us end up making our entire meal solely breadsticks.
Oh, wait. That’s just me?
Let’s be honest here: Crusty-on-the-outside, chewy on the inside breadsticks from Olive Garden are the bomb, but what if you don’t want to make a special trip just to get your breadstick fix? (say that 10x fast)
As usual I have a solution: Make your own.
Replicating restaurant breadsticks at home has been on my must-make list and I’m kicking myself for putting it off so long.
No, I’m not kidding. I have found a dead-ringer restaurant style breadstick recipe. One that I plan to hang onto for years to come.
And they just so happen to be whole wheat.
Don’t turn away just because you heard the word “wheat.” I promise that even the most die-hard white bread lovers will adore these breadsticks even though they’re a little on the healthy side.
Okay, maybe not so healthy when you end up eating 3 of these bad boys. Not that I did this. Bikini season, remember? 😉
I first tested this recipe about 2 weeks ago and have NOT been able to stop thinking about them since then. Since my family practically inhaled the entire batch of these breadsticks in minutes flat, I figured that this recipe was a keeper and had to be made again.
Also I wanted some more, because my family pigged out on the entire batch and I only got ONE.
This batch you see? All mine. Mwhahaha.
My family takes their bread very seriously and fresh bread around here is a must. Strangely, I never get around to sharing any of the recipes.
I’m on a mission to change that.
But in the meantime, let’s just focus on these breadsticks. They kind of require your full attention. 😉
This recipe is PERFECT for the yeast bread beginner. The dough is so easy to work with and comes together in only 5 minutes with a few basic ingredients.
So you might be wondering: How are these breadsticks so soft and fluffy even though they’re whole wheat? There’s a simple answer to that: White whole wheat flour. It’s like whole wheat, except it is a much finer consistency, thus resulting in softer and lighter baked goods.
I use white whole wheat flour in ALL of my baking and come out with amazing results. And it’s SOO much healthier than all-purpose flour! Give it a try! You’ll love it.
These breadsticks are insanely good warm from the oven slathered with a ton of fresh butter. It’s the ONLY way to go, guys. 😉
They’re plump, golden and perfectly soft and chewy on the inside. — The PERFECT accompaniment to just about any Italian dinner.
I used a simple garlic/salt topping for these breadsticks, but feel free to switch up the seasoning to suit your taste. I’ll bet some oregano, garlic powder, and salt would make them taste a little like pizza!
By the way, what’s your favorite thing to dip breadsticks in? I’m a marinara sauce-kinda girl, but sadly I didn’t have any on hand when I last made these breadsticks.
It’s always a sad day when I run out of marinara sauce. 🙁
Luckily I had lots of butter on hand…..bahaha.
Trust me on this: You’re going to love these breadsticks even more than restaurant ones
And um, you don’t even have to leave the house to be able to enjoy them. Restaurant food in the comfort of your own home without even ordering take-out. SCORE. 😀
- 1 cup + 2 tablespoons warm water 110F
- 1-1/2 teaspoons active dry yeast
- 2 tablespoons coconut sugar or brown sugar
- 2 teaspoons salt
- 2 tablespoons olive oil
- 3 to 3-1/4 cups white whole wheat flour
- 1 large egg
- Salt and garlic powder
Place warm water in a large bowl. Dissolve yeast in water and let stand 5 minutes. Whisk sugar, salt, and olive oil into yeast mixture until smooth. Stir in flour until a dough forms. (dough will be slightly sticky)
Turn dough onto a floured surface and knead until smooth and elastic. Place dough in a greased bowl, turning once to grease top. Cover bowl with plastic wrap and let rise in a warm place 1-1/2 hours, or until dough is doubled in size.
Punch risen dough down and divide into 8 equal pieces. With hands, roll each portion into a 9-in rope and place on a parchment paper-lined baking sheet. Cover breadsticks with plastic wrap and let rise an additional 30 minutes, or until doubled in size.
In a small bowl, whisk egg until smooth. Remove plastic wrap from breadsticks and brush with beaten egg. Sprinkle with salt and garlic powder. Bake breadsticks at 375F 15 minutes or until golden-brown.
Store breadsticks in an airtight container at room temperature up to 3 days. Breadsticks may be frozen up to 2 monthsl
Recipe adapted from Cooking Classy.
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