Name: Homemade Breadsticks
Prep time: 20 min
Cook time: 10 min
Total time: 150 min
Ingredients: 1 cup warm water (110F); 1-1/2 teaspoons active dry yeast; 2 tablespoons light brown sugar; 2 teaspoons kosher salt; 2 to 2-1/2 cups bread flour (spooned and leveled); 1 tablespoon unsalted butter, softened; 1 large egg white, mixed with 1 tablespoon water; 2 tablespoons unsalted butter; 1 small clove garlic, crushed; 1/2 teaspoon dried basil; 1/4 teaspoon kosher salt; 2 tablespoons grated Parmesan cheese

Learn how to make perfect homemade breadsticks with this easy recipe! Soft on the inside, crusty on the outside, and brushed in a garlic herb butter.

Oh baby, things are about to get downright dangerous in the bread department today. If you’ve ever accidentally made an entire meal out of breadsticks you’re in the right place.

Because throwing homemade into the mix? It changes the game entirely and you’re about to be downright addicted to these.

I blame the homemade garlic herb butter entirely for this…

Making breadsticks at home is a super chill baking project and definitely appropriate for beginner yeast-bread bakers! I include instructions for both a stand mixer and making the dough by hand and either way you’re going to nail these.

Either way you’re also about to eat your weight in breadsticks.

These Breadsticks feature…

A soft interior and crusty outside
A garlicky herb butter brushed on top with lots of Parmesan
An easy dough that comes together in either a stand mixer or by hand

Making the Breadsticks

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

Water
Active dry yeast
Brown sugar
Kosher salt
Bread flour
Unsalted butter
Egg white
Garlic
Dried basil
Parmesan cheese

Stand Mixer vs. Mixing Bowl

Both a stand mixer and a mixing bowl + wooden spoon will work for mixing this bread. Obviously, by hand requires a little more physical effort, but it is definitely doable!

If you go the stand mixer route, make sure you use the dough hook for mixing and let the machine knead the dough on medium speed 5-7 minutes until the dough is stretchy and elastic.

If you are making the dough by hand, use a large bowl and a wooden spoon for mixing the dough. For kneading, turn the dough onto a floured surface and knead about 10 minutes or whenever the dough is stretchy and elastic.

Tips for Perfect Breadsticks

Spoon and level flour – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
Use water at 110F degrees – I recommend temping the water to ensure it’s not over 110F. If you use water that is too warm, it will kill the yeast and your dough will not rise.
Knead dough properly – this step is where we develop the gluten in our dough which is crucial for forming the structure of the rolls. You can knead by hand or use your stand mixer with the dough hook attachment.
Allow dough to rise until doubled – turn the dough into a clean greased bowl, cover with plastic wrap, and allow to rise until doubled in size, about 1 to 1-1/2 hours.
Let breadsticks rise a second time before baking – depending on the temperature of your kitchen, this should take 20-30 minutes.
Brush breadsticks with egg wash – this will add a sheen to the breadsticks and promote browning while they bake.
Bake breadsticks at high temperature – a high temperature of 400F will give the breadsticks a perfectly golden exterior.

Recipe Variations

Try these ideas for a different twist on these breadsticks.

Try another cheese for topping – replace the Parmesan with grated asiago.
Add fresh herbs to dough – fold 1-2 tablespoons minced rosemary or oregano in the dough.
Skip the garlic butter – for a more rustic bread you can absolutely skip the garlic butter topping.

Storing and Freezing Breadsticks

These breadsticks store well at room temperature in an airtight container up to 4 days. For best results, I recommend reheating breadsticks in a 400F oven for 5-8 minutes for serving.

To freeze breadsticks, allow to cool completely, do not top with garlic butter/Parmesan, store in a sealable bag, and freeze up to 2 months. Thaw breadsticks at room temperature, reheat, and brush with garlic butter and Parmesan before serving.

These breadsticks though, y’all. So plump, golden and perfectly soft and chewy on the inside, while maintaining that killer crust on the outside and coated in so.much. garlic butter.

The PERFECT accompaniment to an Italian dinner or literally any occasion that calls for bread. Which is every occasion, of course.

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