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Homemade Soft Breadsticks Recipe

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3.8 from 2 reviews

These homemade soft breadsticks are fluffy, buttery, and infused with a subtle garlic flavor. Perfect as a side for dinner or a tasty snack, they’re easy to make from scratch using basic ingredients like bread flour, yeast, and butter. The dough undergoes two rises for optimum texture, then is shaped into long, soft breadsticks and baked until golden brown. Brushed with a garlic butter topping and optionally sprinkled with herbs, these breadsticks capture classic bakery quality at home.

Ingredients

Dough

  • 1 and 1/4 cups (300ml) warm water (100–110°F, 38–43°C)
  • 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 packet)
  • 2 Tablespoons (25g) granulated sugar
  • 3 Tablespoons (43g) unsalted butter, melted
  • 1 and 1/2 teaspoons salt
  • 3 and 1/3 cups (433g) bread flour, spooned and leveled, plus more as needed
  • Optional: 1/2 teaspoon garlic powder

Topping

  • 2 Tablespoons (28g) unsalted butter, melted
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • Optional for sprinkling: dried parsley or other favorite herbs

Instructions

  1. Prepare the Dough: In a stand mixer bowl, whisk warm water, yeast, and sugar until combined. Cover loosely and let sit for 5–10 minutes until foamy. If no stand mixer, use a large bowl and wooden spoon or spatula to mix.
  2. Mix Ingredients: Add melted butter, salt, 1 cup bread flour, and garlic powder (if using) to the yeast mixture. Using a dough hook on low speed, mix 30 seconds. Scrape bowl sides, then add remaining flour. Beat on medium until dough pulls away from bowl sides, about 2 minutes. Add more flour tablespoon by tablespoon if too wet, to achieve a soft but manageable dough.
  3. Knead the Dough: Continue kneading in the mixer for 8-10 minutes or knead by hand on a lightly floured surface for the same duration. Sprinkle small amounts of flour if dough gets too sticky, aiming for dough that is soft and slightly tacky. Perform the windowpane test to check readiness.
  4. First Rise: Lightly grease a large bowl with oil or nonstick spray. Place dough in the bowl and turn to coat all sides. Cover with foil, plastic wrap, or a kitchen towel. Allow to rise in a warm place for 1.5 to 2 hours or until doubled in size.
  5. Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats.
  6. Shape Breadsticks: Punch down risen dough and divide into two halves (about 1 pound each). Working with one half at a time, cut into seven roughly equal pieces (about 2 ounces each). Roll each piece into an 8-inch long log on a lightly floured surface. Arrange 7 breadsticks on each baking sheet.
  7. Second Rise: Cover shaped breadsticks with foil, plastic wrap, or a kitchen towel. Let rise for about 20 minutes until slightly puffy.
  8. Preheat Oven: While breadsticks rise, preheat oven to 400°F (204°C).
  9. Bake Breadsticks: Remove cover and bake for 18–19 minutes, rotating the baking sheets halfway through, until golden brown. Tent with foil if browning too fast.
  10. Prepare Topping: Melt butter and mix in salt and garlic powder.
  11. Finish and Serve: Brush warm breadsticks with garlic butter topping. Sprinkle with dried parsley or favorite herbs if desired. Let cool slightly and serve warm.
  12. Storage: Store leftovers tightly covered at room temperature for 1 day or refrigerate up to 5 days. Reheat before serving.

Notes

  • Freezing Baked Breadsticks: Freeze cooled baked breadsticks up to 3 months. Thaw on counter or overnight in refrigerator. Warm in microwave for 30 seconds or in 300°F (149°C) oven for 10 minutes.
  • Freezing Dough: After first rise and dividing dough, coat dough to freeze with nonstick spray or oil, seal in zip-top bag, and freeze up to 3 months. Thaw overnight in refrigerator then rest at room temperature 30 minutes before shaping and baking.
  • Overnight/All Day Dough: After mixing dough, allow to rise covered in refrigerator 8–12 hours for enhanced flavor. Then proceed with shaping and baking.
  • Yeast Notes: Instant yeast preferred; active dry yeast can be used but rise times may be longer.
  • Flour Options: Bread flour yields chewier texture, but all-purpose flour can be substituted.
  • Cheese Topping Option: Bake breadsticks 15 minutes, brush with garlic butter, sprinkle 1 cup shredded cheese, return to oven 3-4 minutes until melted and golden.

Find it online: https://marthatasty.com/homemade-soft-breadsticks-recipe/