This is my tried and true recipe for Quick Soft Breadsticks. I found it years ago while looking for a breadstick recipe I could make in less than two hours. This recipe came through, and I’ve been using it ever since, which is kind of miraculous since I tend to jump from recipe to recipe. This one’s been a real keeper.
Fast rising yeast is key here. If you are not in a hurry you could certainly use active dry yeast, but I use fast rising or instant. My favorite brand is SAF which comes in different strengths. I use the one with the gold label which is actually for high sugar doughs, but works with other dough.
With the fast rising yeast, the dough needs two 30 minute rising sessions. With active dry, it will most likely need a 1 hour session and a second 30 minute session after the sticks are formed.
Most of these are older photos. I tried to update with new photos but they are all just as bad. Breadsticks are hard to photograph. The seeds in the photos are Nigella seeds and Everything But the Bagel seasoning. I tend to put different things on all the breadsticks in one batch. Just try the recipe and I’m sure your breadsticks will be prettier than mine.
Quick Soft Breadsticks
- 3 cups bread flour or all purpose flour (380 grams)
- 2 1/4 teaspoons fast rising yeast (one packet)
- 3 tablespoons brown sugar
- 1 teaspoon salt
- 1 cup warm water (120 to 125 degrees F)
- 1/4 cup vegetable oil or olive oil
- optional — 2 tablespoons melted butter mixed with a clove of crushed garlic or garlic powder
- Mix the flour, yeast, brown sugar and salt together in bowl of a stand mixer. Add the water and stir until almost blended, then add the oil and stir well. Using the dough hook (you can also do it by hand), knead until smooth and elastic.
- Rub a second bowl with olive oil. Turn dough into bowl. Cover with plastic wrap, set in a warm place and let rise for 30 minutes.
- Punch down dough. Roll out into a 10×12 inch rectangle. Cut into 12 inch strips about 3/4 inch wide. Twist the strips and place on a greased or parchment lined cookie sheet. Let rise for 20-30 minutes. Bake at 375 for 15-20 minutes. Brush with butter or garlic butter.
I made these last night and thought they were really tasty, but maybe just a little sweeter than I would prefer. The texture was GREAT!
These worked well tonight for dipping in this: http://noblepig.com/2009/01/07/belle-of-the-bowl.aspx
These are amazing! Mine were thicker than the ones in the picture. I brushed with a 1/4 c melted butter that I’d added some dried italian seasoning to. Fabulous.
I made these too. They were yummy and I brushed them with fresh garlic, parsley and butter. How did the ones taste that had been sitting in the fridge for a few days. Did they have a more sourdough flavor? If you are interested, you should read Artisan Bread in 15 minutes a Day. It is a great book and once you have made the non-kneeded bread dough then it stays in the fridge for up to 2 weeks. It is really cool!!
Hi Esther, thanks for trying the recipe!
One thing I forgot to mention was that I did not bake all of the dough. I put what we did not use in a zipper bag in the refrigerator. It keeps rising and I keep punching it back down. I’m going to see how the breadsticks taste with dough that’s been sitting in the refrigerator for a few days.
I just made them today and they were sooo good! I loved the texture. Similar to Little Caesar’s but way healthier. Thank you for sharing this. 🙂
I’ll post some of Fuzz’s recital pix later today. She did a great job playing “Memory” from cats.
Fast rising bread sticks sound just up my alley. I will over come my fear of yeast, someday…
They sure look good Anna…I had such fun shopping with my granddaughter for her recital; she’s 7. I bet Fuzz looked GREAT!!!
Wishing you a Safe & Memorable Memorial Day weekend!!!
The bread sticks look good, but we want to see a photo of Fuzz all dressed up for the recital. 🙂
There is a way to speed up the rise in the microwave – I’ve done it before. Just google.
Those look sooo yummy..I could eat every single one of those right now. I love carbs!!!
Those look delicious!
i love these. i wonder how they would turn out if i deep fried them? i’ve always wanted to do that but wanted someone else to do it first lol
Would love to see Fuzz all decked out ready for her recital!
The kids always love bread sticks!
Jenn (Jenn's Menu and Lifestyle Blog)
These look perfect for what I’m always looking to accompany my soups and salads with.