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

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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

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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

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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

Frequently Asked Questions – Brianna’s Breadsticks