The Best Homemade Breadsticks EVER!

So Mom, if you’re reading this… I may have snuck in to your house and stole away with your breadstick recipe.  It might still be here, in my purse, ready to give back to you.  Just in case it’s missing. 😉

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I am a self-declared breadstick connoisseur.  I sample breadsticks at pretty much every restaurant we visit.  I’ve been known to make an entire meal of just breadsticks.  What can I say?  I <3 them!

Years ago my Mom made some fantastic breadsticks.  A-m-a-z-i-n-g.  She gave me the recipe at the time.  Unfortunately, I lost my copy (go figure) and hers’ went AWOL as well.  Recently though, it was found!!  I’m posting it here so that we never have this predicament again.

Garlic Parmesan Breadsticks
Source: Unknown magazine


  • 1 tablespoon active dry yeast
  • 1 1/2 cups warm water (110 – 115 F)
  • 2 tablespoons sugar
  • 3/4 cup butter or margarine, melted, divided
  • 1/2 teaspoon salt
  • 4 1/2 cup all-purpose flour
  • garlic salt
  • grated Parmesan cheese
  • Marinara or spaghetti sauce, warmed, optional

In a mixing bowl, dissolve yeast in water.  Add sugar; let stand for 5 minutes.  Add 1/2 cup butter, salt, and 2 cups flour; beat until smooth.  Stir in enough remaining flour to form a soft dough.  Knead 6 – 8 minutes by hand (or 4 – 6 minutes with a Kitchen Aid mixer).  Place in a greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled.  Punch dough down.

To make basic breadsticks turn onto a lightly floured surface; roll into a 24″ x 10″ rectangle.  Cut dough in half lengthwise, then in to 5″ x 1″ strips.  Twist each strip and place 2″ apart on greased baking sheets.  Brush strips with remaining butter; sprinkle with garlic salt and Parmesan cheese.  Cover and let rise in a warm place until doubled.

Bake at 350 F for 20 minutes or until golden brown.  Remove from pans to wire racks.  If desired, serve with marinara or spaghetti sauce for dipping.

Yield: 4 dozen.

to come!

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  1. Mmm, thanks for posting this! We’re having friends over tomorrow night for a lasagna feed and I was planning to bake some french bread. I think I’ll try these in stead.

  2. Ooh this looks tasty! I’ll have to remember to try them the next time we do italian. I think that’ll kick a “average, so-so” meal up a notch or two!

  3. I made these and they were fabulous!! I baked some on a pizza stone and they were soft like Olive Garden and quite as good as OG. Some I baked with garlic salt and parm cheese. I think this is the best ever.

  4. I think I’m going to try these tonight. Is there a secret to making half a batch? I’m not the best cook and I don’t want to screw them up! And I definitely don’t need that many breadsticks for 3 people. Also, can you freeze them?

    1. You should be okay just halving all of the ingredients. If you’d rather not you could make some in to balls for dinner rolls or even put it in a little dish or pan to bake a mini loaf of bread. I would expect them to freeze well in an airtight container but honestly I’ve never tried it because they are always gone within a couple days. If you experiment with it come back and share what you found! 🙂

  5. I will definately give these a try.Today I made bread sticks for the first time. They are also very good. Had them for breakfast with hotdogs.

  6. I LOVE these breadsticks! they turned out delicious. The only thing I did different was drench the sticks in garlic butter instead of regular butter at the end, then put the parmesan cheese on top. Mine werent exactly pretty (lol) but they sure tasted good. Great recipe and easy to follow! thanks.

  7. Made these to go with stew on Saturday. Our family of four all loved them so much they were gone by Sunday morning. Making another batch today. Yummy!!!!

  8. This recipe looks great! Was wondering if I could replace the white flour with whole wheat or would it throw everything in the recipe off?

  9. These are delicious. I first tried them around Halloween and shaped them into bones for a party. They were a huge hit! Now i spend a day making them to freeze every so often. I par bake them and then freeze, and they turn out really well. I’ve also turned the same recipe into pizza dough, which is an even bigger hit! I shape the pizza dough, par bake without butter on it, then add toppings and garlic butter along the crust, then bake. Those also freeze very well and are an easy dinner.

  10. I would love to make these tonight so hopefully someone can answer my question. I want to freeze some and the lady above mentioned about par baking bread, how do u do that? HELP!!!

    1. I bake them at 500 degrees for just a few minutes tops… Just enough to get the dough to firm up a bit without being fully cooked.

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