Breadsticks Recipe

Activate yeast (if using active dry yeast)

If using active dry yeast instead of instant, combine 1.5 cups warm water (about 105–115°F / 40–46°C), 1 tbsp sugar and 2 tsp active dry yeast in a small bowl. Let sit 5–10 minutes until foamy. If using instant yeast, skip this step and add yeast directly to flour.

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl if mixing by hand), combine 4 cups all-purpose flour, 2 tsp instant yeast (or the activated mixture), 1 tbsp sugar and 1 tsp salt. Whisk briefly to combine.

Add 1.5 cups warm water, 1/2 cup warm whole milk, 4 tbsp melted butter and 1 tbsp olive oil to the flour mixture. With the mixer on low, mix until a shaggy dough forms, then increase speed to medium-low and knead 6–8 minutes until the dough is smooth, elastic and slightly tacky. If mixing by hand, turn dough onto a floured surface and knead 8–10 minutes.

If dough is too sticky, add up to 2 additional tablespoons of flour, 1 tbsp at a time. If too dry, add up to 1–2 tbsp warm water.

Lightly oil a clean bowl and transfer the dough to it, turning once to coat. Cover the bowl with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 1 to 1.25 hours.

Once risen, gently punch the dough down to release gases. Turn it out onto a lightly floured surface and divide into 2 equal portions for easier handling.

Working with one portion at a time, roll each portion into a rectangle roughly 12 x 8 inches and about 1/4 inch thick. Brush lightly with a little melted butter (reserve finish butter separately). Using a sharp knife, pizza cutter, or bench scraper, cut the rectangle into 12 strips about 1 inch wide and 8–12 inches long depending on preferred length. Repeat with the second portion to yield about 24 breadsticks total.

Optional twist: take each strip, lift the ends and twist 3–4 times to create a spiral. Place strips on a parchment-lined baking sheet, spaced 1/2 to 1 inch apart so they can expand.

Cover loosely with lightly greased plastic wrap or a kitchen towel and let the shaped sticks rise for 20–30 minutes until slightly puffy.

Preheat the oven to 400°F (200°C). Position a rack in the middle of the oven.

Prepare garlic butter: combine 2 tbsp melted butter with 2 minced garlic cloves (or 1 tsp garlic powder) and 1 tsp dried Italian herbs. Stir to combine.

Brush each risen breadstick with about half of the garlic butter mixture, reserving the rest for after baking. Sprinkle evenly with 2 tbsp grated Parmesan and 1 tsp coarse sea salt (and optional seeds if using).

Bake in the preheated oven for 12–15 minutes, or until the breadsticks are golden brown on top and sound hollow when tapped. Baking time will vary slightly with thickness; check at 10 minutes for thinner sticks.

Remove the baking sheet from the oven. Immediately brush the hot breadsticks with the remaining garlic butter for shine and extra flavor. If desired, sprinkle a little more grated Parmesan or a pinch of dried herbs.

Transfer to a wire rack to cool slightly for 5 minutes. Serve warm. Store cooled breadsticks in an airtight container at room temperature for up to 2 days, or freeze baked breadsticks in a sealed bag for up to 1 month.