These Easy Home Made Breadsticks can be piping hot and on your table in just an hour. They’re the perfect, no-fuss breadsticks that your whole family will love, guaranteed!
I have a wonderful friend named Kamille. She is pretty much a whiz in the kitchen. She gave me a recipe for Spud Nuts that I adapted to make these Pumpkin Doughnuts with Maple Glaze.
Today I’d like to share with you another recipe from Kamille. This recipe is life-changing for two reasons:
- It’s super easy
- It’s super quick
If you are making pasta for dinner, or soup, or salad, then you NEED to add these breadsticks to the menu. They only take an hour from start to finish. That includes rise time. (If you’ve got some extra time and are planning ahead, try my AMAZING Twirly Breadsticks!)
So here’s what you do:
First you add some yeast to warm water and let it proof. Make sure your water is really warm, but not hot. I sometimes add sugar to the yeast to help it proof faster. When your yeast looks frothy, it is ready.
Then you add this yeast mixture to some salt and flour (and sugar, if you didn’t use it in the yeast already). I just mix mine up with a wooden spoon, but you can certainly use a mixer if you like.
Keep adding flour until you get a nice, soft, barely sticky dough.
(I don’t know if you noticed or not, but these breadsticks have no oil in them! This is fantastic if you are watching your fat intake! Except for later when you slather butter on top. Oops!)
Once you get your dough all together, you just roll it out on a greased cookie sheet. You can roll them out pretty thin (about 1/2 an inch). Then take a sharp knife or pizza roller and cut the breadsticks.
Cover and let rise. It only takes mine about 30 minutes to double in size. Just wait until they are nice and puffy.
Then pop them in your 350-degree oven for 20 minutes. As soon as they come out, take a stick of butter and rub it gently across the top. Then sprinkle lightly with some kosher salt and garlic powder (not garlic salt). Alternately, you can make these into cinnamon sticks by sprinkling with sugar and cinnamon. This recipe makes a lot, so maybe you could do half and half. Breadsticks for dinner and cinnamon sticks for dessert! (This kind of reminds me of the Jim Gaffigan bit about the Dominoes Pasta Bowl where he jokes about having bread, bread, and then more bread. With a side of mashed potatoes :))
Let them cool just a little bit, then cut them apart with a pizza roller or knife. I admit, it is hard for me to let them cool off. I just can’t wait to eat them!
My family LOVES these breadsticks, and I love how quick and easy they are to make. Experiment with the toppings for endless variety!
- 1 Tbsp. yeast
- 1 1/2 cups warm water
- 2 tsp. sugar
- 1 tsp. salt
- 3 1/2-4 cups flour
- kosher salt
- garlic powder (not garlic salt)
- Add the yeast to the warm water. Sprinkle the sugar on top. Let proof until the yeast is frothy.
- In a separate, medium-sized bowl, add 3 cups of flour and the salt. Pour in the yeast mixture and mix well.
- If using a mixer, keep adding flour until you get a very soft, slightly sticky dough. If mixing by hand, turn the dough out onto a heavily floured surface and knead in more flour until the dough reaches the right consistency.
- Let dough rest while you grease a large cookie sheet with butter.
- Roll the dough out onto the cookie sheet, about 1/2 inch thick.
- Cut into breadsticks with a sharp knife or pizza cutter.
- Cover and let rise until large and puffy, 30-60 minutes.
- Bake in a 350-degree oven for 20 minutes.
- As soon as you remove them from the oven, rub butter gently over the top. Then sprinkle lightly with kosher salt and garlic powder.