Easy Homemade Breadstick Recipe

4.96 / 5 ( 22 Reviews )
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Best homemade breadstick recipe

The Best Homemade Breadstick Recipe

This is the best breadstick recipe for me because it is fast, easy, and delicious! I have been making these breadsticks for years now and my family LOVES them. Also, it is pretty awesome to have homemade, yummy breadsticks in just an hour from start to finish!

Easy breadstick recipe

Homemade Breadstick Ingredients:

The ingredients and recipe are super simple. The dough consists of only yeast, water, flour, sugar, and salt.

I usually use instant yeast and just let it soften in the water while I measure out the dry ingredients. If your yeast is not instant, you can let it proof and become bubbly while in the water, about 5-10 minutes.

Easy bread stick recipe

How to Make the Homemade Breadsticks

I use a spoon to stir all of the dough ingredients together until I can see the dough start to form.

Knead the Dough:

I knead the dough by hand for about 3 minutes to finish combining the ingredients. Honestly, I usually knead the dough right there in the bowl! (I use a 4-quart bowl, by the way.) At this point, the dough is still quite sticky, but you can form it into a ball.

homemade breadsticks dough after kneading

Let the Dough Rest:

Let the dough rest for 10 minutes. Then, it is ready to be rolled out on a lightly floured surface. If you are worried that your dough is over-floured, you can just spray your surface with a nonstick cooking spray or try using a nonstick silicone baking mat. If you use a nonstick mat, just be sure that you don’t cut the dough into strips with something that will cut your mat as well.

cutting homemade breadsticks

Cut the Dough:

A pizza cutter works really well for cutting the dough into strips.

After you cut the dough, hold the ends of each strip together and twist. Then, roll the breadsticks around in the melted butter and find a place to rest them on the pan.

easy homemade breadsticks with parmesan and seasonings

The Finishing Touches

Once the breadsticks are shaped, buttered, and arranged in the pan, it is time for the seasonings! I like to sprinkle on some garlic salt, onion powder, and Italian seasoning. There are many other seasonings that would be great too! I think the Parmesan cheese is key to a good breadstick though.

The second rise only needs about 20 minutes. So, I just start heating my oven at this point and once my oven reaches the temperature, I start baking! The breadsticks will not have doubled in size, but you can tell that they are slightly puffier.

This recipe is from my mom and my family cookbook.

Pyrex measuring cup

This glass 2-cup measuring cup from Pyrex is super handy. I use it all the time!

easy breadstick recipe - homemade breadsticks in 1 hour!

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how to make homemade breadsticks

Best homemade breadstick recipe

Easy Homemade Breadstick Recipe

My family's favorite breadstick recipe! Delicious breadsticks in one hour!
4.96 / 5 ( 22 Reviews )
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Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Serves: 22
Adjust Servings: 22


  • 1 tablespoon instant yeast
  • 1 ½ cups warm water
  • 3 ½ cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • ½ cup butter
  • garlic salt
  • Italian seasoning
  • onion powder
  • grated Parmesan cheese


  • Dissolve the yeast in the warm water. Set aside.
  • In a large bowl, whisk together the flour, sugar, and salt. Then stir in the yeast mixture until combined and dough begins to come together. Use your hands to finish mixing the dough by kneading.
  • Knead the dough for 3 minutes, until dough is well combined and sticky. Let rest for 10 minutes.
  • Melt 1/2 cup butter and pour onto a baking sheet.
  • Lightly flour a work surface and roll the dough out into a rectangle about the size of the baking sheet. Use a pizza cutter to cut the dough into 1-inch-wide strips. With a strip of dough, bring the ends together so it is doubled, then twist. Roll the bread stick in the butter until coated, then place on the pan. Repeat with remaining dough.
  • Season breadsticks with a light, even layer of garlic salt, onion powder, and Italian seasoning (or other desired seasonings). Sprinkle Parmesan evenly over top. Don't be skimpy on the Parmesan!
  • Preheat the oven to 375°F/190°C. Meanwhile, let the bread sticks rise for 10-20 minutes.
  • Bake for 20 minutes, or until beginning to lightly brown.

Recipe Notes

Make Ahead Instructions: After seasoning, cover with foil and refrigerate. Remove from refrigerator about 1 hour before serving to let the bread sticks come to room temperature and rise for about 10 minutes, then bake according to directions.


Calories: 114kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Sodium: 144mg | Fiber: 1g | Sugar: 1g

Ingredients: All-purpose flour, Butter, Garlic, Italian Seasoning, Onion, Parmesan, Salt, Sugar, Water, Yeast
Meal Type: Breads, Side Dish, #StayHome, Fall, Father's Day, Winter, Egg Free, Meatless
Categories: Yeast Breads, Oven

Comments & Reviews

  • Just made these for dinner and they were a hit!!

  • Great! I made them tonight as well. We all had to try to control ourselves so we didn’t eat too many!

  • Those look wonderful!

  • I made these and they were delicious! Do you mix these by hand or with a mixer?

    • I usually just mix and knead the dough by hand. It would probably be a little bit easier in a mixer with a dough hook though. Maybe I will remember to try that next time!

  • I have made these twice in the last week. They are so simple and sooo good! I used my kitchenaid and the dough hook. Right at about an hour from start to finish . What a working mom needs. Thanks !

  • Does the recipe call for self rising flour or just all purpose flour?

  • It calls for 1/2 cup of butter and say to melt a cube of butter, I’m not seeing where the rest of the butter comes in, or do you melt the whole 1/2 cup? Sounds delish!!

  • Should the dough double in size?

    • No, it doesn’t rise long enough to double in size, but it still works out great! You should notice a difference in the size during the rise right before baking, though it is still probably not doubled.

    • Ha ha. Ok. Well, they are still mine and my family’s favorite! Let me know if you have a question or there’s something I can do to help get them to turn out right for you.

  • I made these this afternoon…they were perfect! Exactly what I was looking for! This is the fourth breadstick recipe I’ve tried in my quest. SO HAPPY! I can see how these could easily be tweaked and altered in terms of toppings. THANK YOU!

  • Do you kneed & roll out on a floured surface? Thanks

    • Yes, I lightly flour the surface if my dough is sticky. But if I am worried about over-flouring my dough, I will just spray cooking spray onto the surface.

  • I just found these on Pinterest and they were fabulous! Actually, evil is more like it. Thanks for sharing!

  • Hi, I want to try these recently my husband and I started making fresh bread and my question is what kind of yeast did you use? Regular or the fast acting ones? Recently we used the fast acting yeast and our bread didnt even look or taste like bread. Lol

    • Lately, I’ve been using an instant yeast. You should be able to use either in this recipe though. If you use regular yeast, just be sure to proof it in the warm water first. Hope you try it out and like it!

  • Hey there, I am so excited to make these! I just have one question?? Would these be just as good without the cheese??

    • Hi, Sarah. In my opinion, breadsticks are not as good without the Parmesan. I think it is one of the keys to a great breadstick, in fact. But you can try it without the cheese and make sure that they are covered in melted butter and other good seasonings!

  • Second time I’m two weeks my family has asked for them! Such an easy and delicious recipe! Thank you for taking the time to share it! (Found it on Pinterest)

  • I’ve made these 5 times now. My GF loves them. This time I added 2 tablespoons of Cheddar Cheese powder, 1/4 teaspoon of Garlic powder to the flour. They’ll be coming out of the oven in 12 minutes. We’re both drooling in anticipation.

  • Have you ever froze these after they were baked? I am prepping freezer meals and would love to include some of these delicious breadsticks!

    • I have not frozen them before. Most breads like this seem to do okay with freezing though, so it is worth a shot! Give it a test run before you freeze a lot of them and let me know how it goes. 🙂

  • These were A-mazing! Thanks so much for the recipe!

  • I tried these twice this weekend and both times were a flop. They never rose- I knew the first time my yeast might be old, so I bought new and tried again. They rose a little bit, but still tasted more like a salty noodle than a bread stick. Too hard for me to bite without worrying about hurting my teeth. They look beautiful in your picture, but I ended up throwing most of both my batches in the garbage.

    • Oh my goodness! I am so sorry to hear that!
      I haven’t had that happen for me, but I’d love to try to help find out why it happened for you. Did you use instant yeast? If not, did you let the yeast proof in really warm water before adding it to the dry ingredients? Was the dough still sticky when you kneaded it?

      • I used regular yeast, but I did let it proof in warm water, and I even gave the dough a little more resting time, etc. Maybe regular yeast just needs the traditional rising times- 1 hr, etc.

        • I have used regular yeast in the past without problems. I really don’t know why it didn’t work. 🙁 Let me know if there is anything I can do to help though!

        • I split the two tablespoons of sugar, one tablespoon went in the water with the yeast to “feed” it and the other went in the dry ingredients.

  • I’ve made this recipe multiple times since first discovering it on your site. It is our favorite breadstick recipe, too! Thank you for sharing it. You threw me off with the updated pictures, lol…glad to see the recipe is the same 🙂

  • Made these for tonight’s dinner and they were a huge hit with my family! Even my picky mother said they were perfect, better than a restaurant’s! Thank you for sharing!!! Thinking of using the dough for homemade pizza.

  • Brilliant! I made these last night to test and they were so good. So good in fact my kids have asked me to make them again today and make a double batch so they can bring some to school tomorrow! Well done and thank you for sharing!

  • I made these tonight and they were great. I try to watch my fat intake, so I cut out the butter and instead sprayed each breadstick with Olivio spray. I’m sure they’re even better with the real butter, but they were yummy with this switch, too!

  • I want to try these….Do you use the same pan to bake them in as the one you poured the butter in? Do they sit and bake in all that butter??

    • Yes, indeed! Well, you roll each bread stick in the butter to coat, so by the time you’ve prepared all of the bread sticks there isn’t that much butter in the pan anymore.

  • Could I use King Arthur Flour in whole wheat? Wasn’t sure if it would rise the same as all purpose.

    • I have tried using all whole wheat flour in this recipe before and the breadsticks did not turn out very good (not as tasty and the texture wasn’t great), so I just use all-purpose flour now with much better results. If you do some experimenting with different flours, let me know how it goes!

  • Is this the original craigos breadstick recipe? Or were the original ones sourdough?

    • Hello, sorry for the late reply! These are not quite the original Craigo’s breadsticks. Those breadsticks were called sourdough, but weren’t really sourdough either. I have the original recipe for them actually and have been toying with the idea of posting them on the blog someday (I have permission from the owner and everything), but I haven’t made them at home yet and would need to work on the size adaptation since most of us don’t have a huge commercial mixer or want to use 50 pounds of flour. 😉 For now, the stick recipe above is so quick and easy (and delicious) that I haven’t felt the need to recreate the Craigo’s ones yet. 🙂

      • Hi! Matt Smith posted a reply on another blog saying that he had given the Craigo’s breadstick recipe to you to post and referred a bunch of us over here to your blog. Would you be willing to share the recipe, even if it’s not ready for an official post? Even by email? I promise not to post it anywhere so you can still be the sole poster. I just want to make them for our Christmas movie marathon. 🙂

        • Hi, Melanie! I have the recipe ingredients from Matt, but I haven’t tried the reduced version at home yet to make sure it works out. I don’t have the instructions typed out yet either. 🙁 Sorry! Maybe I can get with Matt soon and get it figured out!

        • hello, can you please share matt’s recipe with us? curious how whey is incorporated! thx!!

          • I started to reduce the recipe, but ran into some problems and questions and needed to talk to Matt about what he would do…unfortunately, we never did talk about it again! So here are the ingredients to the original (without being reduced):
            50 lbs bakers flour
            3/4 cup salt
            1 cup sugar
            2 gallons hot water
            3/4 gallon warm water
            3 cups whey
            1/2 cup yeast
            Maybe I’ll get back on that and try to get in touch with Matt about it and make it at home sometime before the end of the year. 🙂

  • Hi! Thank you for posting a quicker bread recipe. I love those. The first time I made these they were excellent – seriously the best breadsticks I’d ever made. But I’ve made these two times since, and both times they turned out horribly. Can you help me figure out what I’m doing wrong? Maybe I’m using too much flour on the work surface or when I’m kneading the dough? You said to knead by hand but the dough was so sticky that I used some flour on my hands because all of the dough was stuck to me! Help, please! I don’t want to give up on this recipe.

    • Hi, Lesley! I’m trying to think of what could be different that is making them turn out bad… Maybe explaining the dough consistency in more detail will help you to know if there is too much flour? The dough is very sticky when you are first mixing it. When I knead it in the bowl there, I end up with some dough stuck to my hands, then try to slide off as much of the dough as I can back to bowl from my hands. Then wash the rest off my hands while the dough rests. So it is definitely a sticky dough. After the dough rests, it isn’t quite as sticky, but it is soft. Then I lightly flour the surface and roll the dough out. If you worry you have too much flour, you can use a nonstick cooking spray for the surface, or your hands even, to avoid adding more flour to the dough.
      If you want to tell me more about what was horrible with the recent batches, I might be able to help more. Did the breadsticks rise enough? Time, temperature, and yeast play a factor there. What was the texture of the sticks? They should be pretty soft and fluffy on the inside.
      Hope that helps!

  • Just tried these. I must of put too much butter in pan, because it set off the smoke detectors in house. But they turned out! They are great:) Thanks!

  • I just wanted to comment that these are delicious!! I think it’s the fold in half and twist that makes all the difference! And the whole cube of butter helps too lol.

  • Made these tonight to go with our spaghetti. They were SOOOO good! My husband said I don’t think we ever need to buy garlic bread again. 😉
    Thank you for an easy and delicious recipe.

  • My son made these for a County Fair entry this morning, and he earned a Grand Champion ribbon! Thanks for sharing!

  • This recipe was awesome. Loved it! Currently loving it as I sit here eating them.

  • These came out beautifully and were a huge hit the entire family. My two year old screamed at his father when he attempted to swipe a leftover piece from his plate. Thank you for the amazing recipe that I know will become a regular in our home.

    • Thank you, Laura! So glad that they were a hit for the entire family. I would probably scream if someone tried to take some from off my plate too. Hehe. 😉

  • These were so easy to make and so delish!! Thank you for sharing this recipe! Today I made them for my church and kids school staff and they loved them!! ♥️

  • Hi Melanie, this was my first attempt at breadsticks and they are fabulous, tender and tasty. I think the only change I would make in future would be to melt the butter in a bowl, brush the baking tray, place the breadsticks on then brush them with the rest of the butter. The reason being, at 77 years young I’m a bit slow and the butter congealed before I completed the batch. Otherwise, delighted with the recipe and look forward to many more, thankyou !!!

    • Fantastic, Maggie! That has totally happened to me before too, so I think that’s a great adaptation to make. 🙂 I’m so glad you like this breadstick recipe! Thank you for your comment and review.

  • Hello! I was wondering if I could use self rising flour and skip the yeast? any thoughts?

    • Hi, Nancy! I have never used self-rising flour, so I’m not very familiar with it. From what I understand, using self-rising flour and omitting the yeast in a bread recipe like this would definitely yield different results. If you give it a try, let us know how it goes!

  • This recipe has been my go-to for the last couple years. I LOVE these breadsticks. We’ve even added in string cheese to make them stuffed a few times. Love a good, versatile and quick bread recipe! Thanks!!

  • This looks great and hopefully easy. Thinking about using this for a kids recipe during a summer camp. If the dough is made in the morning, can it be out or in the fridge till they take home and cook in the evening? TIA

    • Hi Christine,

      The dough will keep rising at room temp, and will need to be baked within the recipe time. I don’t think refrigeration will help. Sorry!

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