Brianna’s Breadsticks

This recipe for breadsticks is an oldie and a goodie for me. One of my first. A recipe given to me which I made so many times that I perfected my own version of it.

When I was eighteen years old and moved to college, I made a life-long friend my very first year: Melissa. Melissa was fun and spunky, and we got along great. And Melissa made breadsticks… like all the time. I’m pretty sure she lived off of breadsticks. And pie. And sleep. I seem to remember that Melissa was almost always either sleeping, or eating breadsticks, or I guess going to class. And none of us roommates minded the constant breadsticks at all, obviously.

I made Melissa’s recipe countless times and in doing so have perfected my own version of breadsticks that I’m sharing with you now. They are a hit at every dinner I’ve brought them to and you will likely not have any leftovers- so make sure you grab several at the start for yourself or others will beat you to it!

I would not call these breadsticks healthy in the slightest (Hello, you delicious butter!) But what carb-loaded white bread really is that healthy? That said, you deserve these breadsticks.

If you’re afraid of yeast doughs this is a GREAT and FORGIVING recipe for you to start conquering your yeast-bread fears. These are the fluffiest, buttery-est, most perfect breadsticks you’ll ever encounter. I promise. You need these in your life. And even my college friends would have said that they are so easy to make.

Breadsticks are often like a single little loaf of bread, with a crispy crust and a soft center. But these breadsticks are a bit different. Because they are baked side-by-side and have a twist, it makes these a soft all around and a slightly crisp top. Then my kids love that they can pull apart too- they think they’re both delicious and fun to eat!

I have my whole family making “Brianna’s Breadsticks” now and they were requested a lot for family dinners when I lived close to family in Utah. I can’t wait for you to try these!

Originally posted 10/15/19. Updated pictures 3/4/25.

Brianna’s Breadsticks

Print Recipe

So buttery, so addicting. The perfect addition to any soup or pasta.

• Prep Time: 15-20 minutes active, 40 minutes inactive
• Cook Time: 10 minutes
• Total Time: about 1 hour 15 minutes
• Yield: 1 full sheet pan 1x

Ingredients

Scale 1x2x3x

Dough-

2 cups warm water

4 teaspoons yeast

3 tablespoons sugar

4 ¼ cups flour

2 teaspoons garlic powder

2 teaspoons salt

Butter coating-

½ cup butter

1 tsp garlic salt plus more for sprinkling

Parmesan cheese and dried parsley flakes, optional for sprinkling on top of breadsticks

Instructions

Preheat oven to 375 degrees F.

Stir water, yeast, and sugar together in the bowl of a stand mixer. Let sit for 5 minutes till it starts to foam. With a dough hook attachment add in the flour, salt and garlic powder and knead till dough combines together around the hook (about 3-4 minutes). You may at this point need to add a bit more flour till the dough doesn’t completely stick to your fingers. Don’t add too much or the breadsticks will be dry. Cover with a towel, let rise 30 minutes or until doubled in size.

Melt butter and stir in garlic salt; pour in a pie tin/plate. Place a baking sheet on the counter. Separate dough into 2 sections. Sprinkle flour on counter. Roll the first half of the dough out into a rectangle about 1/3 inch thick. Use a pizza cutter to cut dough into strips. Dip both sides in butter in the pie plate, stretch, fold in half & twist. Place on the baking sheet. Repeat, placing the breadsticks so they all touch, until done. Repeat with the second half of the dough. This should make a FULL baking sheet of breadsticks. Sprinkle with more garlic salt, parmesan cheese & parsley flakes if desired. Let rise for 10-15 minutes before placing in oven. Bake till starting to get golden brown on top. Don’t over-cook or the breadsticks won’t be as soft.

I prefer cooking these on a light-colored cookie sheet so the bottom doesn’t get too done.

Notes

Step-by-step pictures and Frequently Asked Questions below recipe card.

If you don’t have a stand mixer you can start with everything in a bowl. Then when it gets too hard to mix transfer to the counter and keep adding flour and kneading till the dough is soft and not too sticky. Knead for about 5 minutes or so.

I’ve made these quite a bit using half whole wheat flour as well. Add an additional minute or so of kneading if you use half whole wheat flour

Keywords: Breadsticks, garlic breadsticks, sheet bread, yeast dough, yeast bread

Frequently Asked Questions – Brianna’s Breadsticks