I’m pulling these breadsticks out of the archives and into the spotlight for a minute today, because, well, for one, they’re fluffy and soft and buttery and super yummy. Four things that breadsticks (and probably half of my favorite foods, if you really want to know) should always be forever and ever. Amen. The fact that they can be made start-to-finish in an hour is just a big, fat, pretty bonus.
Because these breadsticks are so fast (and simple enough my kids can make them), we eat them a lot. A lot, a lot. Hence, a few updated little notes down below in the recipe (never fear, the original details are there, too). That’s what happens when you’ve been making a recipe for ten years and loving on it all that time. I’ve also added some step-by-step pictures below the recipe for those visual bakers (hand raised).
So adaptable, so easy, so yummy, these breadsticks are your secret weapon to making just about any dinner totally incredible. And if you want to let the adoring eaters at your table think you spent all day slaving over hot, fresh bread instead of confessing the whole 1-hour deal, I won’t judge.
Yield: Makes about 16-20 breadsticks, depending on how thick or thin you cut them
UPDATE: After six years on my site, I've updated this post with new pictures a few little changes in the recipe (upped the salt from 1/2 teaspoon to 1 teaspoon and added some additional notes about flour). Same great recipe - just updated a bit! The original recipe bakes at 375 degrees but I've found I like to bake them at 400 degrees to get them more brown on top.
For the flour, over the years, I've made them most often with white whole wheat flour. They are a bit heartier and slightly more dense but still delicious. They are also spectacular with bread flour. Or just regular unbleached all-purpose flour. My favorite combo (seriously, I've made these so many times) is about 10 ounces bread flour and 9 ounces white whole wheat flour. Magical.
Keep in mind that even with the weight and cup measures given, with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule. Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe. This tutorial on yeast may help identify how a perfectly floured dough should be. For this recipe, the dough should be soft and just slightly sticky without leaving a crazy amount of dough residue on your fingers.
Ingredients
Directions