We absolutely love these!!! I decided to try this when I realized I was out of frozen garlic toast to have with dinner but I did have a bit of time & some yeast. I love the recipes there too. Hi Mel, this recipe is almost exactly like mine and I love it. Then I let them rest for 30 minutes before baking. I’ve made these breadsticks lots of times, and they turn out perfectly. Just made the breadsticks and they were excellent. Maybe it’s all in my mind though because the bread sticks baked up pretty quick, and it probablly takes the same amount of time to place a phone call and go pick up a pizza as it does just to throw a quick rise together!!! Seriously, his comment made my day! I actually made a double batch. In an electric stand mixer fitted with the dough hook (or in a large bowl by hand), mix together the water, yeast, sugar, salt and one cup of the flour. Yes, go ahead and use the same amount of active dry yeast and proof it in about 1/4 cup warm water until is foaming and bubbling. My three year old didn’t even want the main dish. To him, that only means to pig out on bread sticks. Quite honestly, it’s different each time I make them – they turn out great thick or thin or extra long (my kids often help and the shape gets a little crazy). kmcanoeist – Great idea for storing these little babies for the next day. I made them for dinner and they turned out perfectly. Came to your site to look up the recipe for your divine breadsticks and was pleasantly surprised to see them front and center on your blog. A definite favorite!!! Yes, you can make them the day before and keep the dough in the fridge. She posted her own picture of the breadsticks (which looked much better than mine–just like yours, in fact and thanked me for sharing the link b/c they were a hit at her sister’s birthday dinner. I’ve made them many times over the years and they are always delicious. I just have to tell you how divine we think these are! Send Text Message. Do you ever take any short cuts when you’re cooking and seriously how much time do you spend in the kitchen per day?? If subbing in active dry yeast, proof it in about 1/4 cup warm water with a pinch of sugar until it is foaming and bubbling and then use it in the recipe (decrease the rest of the water in the recipe by 1/4 cup). But these breadstick are! Thanks for your comment on these breadsticks. I only had instant yeast so I was very happy when I found how to use it in the comments. I have made these several times. I just made a batch of these for lunch to go with some leftover marinara sauce (also from your blog). Tried these for the first time tonight, so yummy!!! Hey Mel, my kids are really into breadsticks lately, but we are wanting to make them with cheese in the middle. Just trust your inner dough-boy if it doesn’t feel right! Veronica – I know, I had the same feeling about these breadsticks – they are so FAST!! I love this recipe! These are amazing! These came out so delicious. I just use a garlic/herb seasoning that I pick up from Costco. Light, fluffy, flavorful – look no further. Fabulous! While the dough was resting, I combined 1/2 cup of softened butter, (no substitutes please! Hi Mel! Mel, thank you so much for taking the time to respond and help me with my issue. I’m such a fan of all your recipes, Mel. Also if you don’t have instant yeast you can use regular yeast but how long and how many rising? By the way, your Perfect Dinner Rolls won out and I think they will shine at our Thanksgiving feast on Thursday! I was asked to please make them again today since there were no leftovers!!! I see why you make them all the time. The honey can also be replaced with sugar. It just made me laugh. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. I would live to make these for Christmas dinner. Boy, I don’t know what I did wrong, but mine did not turn out ‘divine.’ They were fine and the family ate them up, but there wasn’t enough flavor. :) I’ll have to let you know how it goes, and if they are a hit (which they will be because they are from you…) Oh, and new ward:(. Definitely will be trying your method. Thanks for writing back to him. I’ve also made the full batch of dough and then cut the dough in half and put half in a freezer bag (lightly sprayed with cooking spray) and frozen the dough to thaw later to make into breadsticks. Hey Stef, I think kneading longer and also adding just a tad bit less flour should help! Because we all know that yeasted breads are not quick. Twist each strip slightly and place about 1/2-inch apart on the baking sheet. Online Gardening School Affiliate Program, Spinach Overload? Yum Yum Bowls with Knockoff Cafe Yumm Sauce, Slow Cooker Jalapeno Popper White Bean Chili. Is that how I’m supposed to do it? I love your outlook! Very easy and super good! After reading all the great reviews I am tempted to try to make them again someday… this is the first recipe of yours that I’ve tried and not had good results (which I’m sure is my fault). That was the trick! Thanks! I mixed by hand since I don’t have a real mixer and after the 3rd cup of flour I kept adding a little at time but the dough was incredibly sticky. hi! Next time, I will try a little less time and/or slightly lower temp, but I like the recipe. I also realized I wasn’t seasoning them enough, so I sprinkled on a generous amount of Italian seasoning, garlic salt, and parsley. We have been freezing them, heating them up for 15 seconds or so and dipping them in sauce for lunch! THANK YOU for such a great, simple recipe! You have inspired me to try many different things. Just don’t ever cook them on a lower rack in the oven or the butter soaked bottoms will burn up before the tops get golden. Try another 1/2 cup flour and see if that works. . Play around with the seasonings you want to throw on top! The fact that they can be made start-to-finish in an hour is just a big, fat, pretty bonus. Loved that I basically had fresh breadsticks within an hour! Just wondering…….could I pat these into a rectangular pan, pre slice and bake? Worked great with your half white/wheat mix. I will be making them over and over for years to come!! While the dough rests, preheat the oven to 400 degrees F. Spread the melted butter onto large, rimmed baking sheet (about 11X17-inches). I added a little bit of garlic powder to the dough…but a very little bit, and only parmesan cheese on top, because, well, I didn’t want green herbs on my bones. I agree they can be a little bland otherwise. These look great – and I posted almost the same recipe on my blog the other day! I will make these in the future. Not only that, my kids are picky eaters. Hi Jane – yes, I definitely think you could make the dough the night before. They really are divine. Thanks for the recipe. Kept kneading o the counter top but nothing changed. I love, love your recipes!! Thank you. Thanks for the recipe. Thanks Mel! Thanks, Jenn! Needed a quick breadstick recipe, to go along with spaghetti of course, and I pulled this up on Pinterest. Should I knead it longer in the stand mixer, let it rest longer? Our latest Video Course, Seed Starting Simplified: Grow your own garden seedlings, Build your own PVC Drip Irrigation System – Video Course, Mix together the warm water, yeast, oil, and honey. . I do have one question for you, maybe two. I’ve also added some step-by-step pictures below the recipe for those visual bakers (hand raised). I’ll be making these more often. I watched your tutorial on yeast but I don’t know what I’m doing wrong. easy, fast yet so much flavor. Types of Flour: for the flour, over the years, I've made them most often with white whole wheat flour. Oh my… I had some left over dough, and I just made some cinnamon/sugar breadsticks served with syrup for my kids’ breakfast. I made them too long and ended up having to sorta double them over and then twist the 2 sides together. The 1 tablespoon yeast is needed for the quick rise. Oh these are DIVINE! We make these all the time, but with a few tweaks. I kneaded by hand (no electric mixer) but not for long… My thinking was, “The less I handle it, the more fluffy it will be.” Was I wrong? Thank you so much for a delicious and easy bread recipe! After careful contemplation, I finally figured out he was asking for these breadsticks with parsley on them! If so, any tips? I only do lazier versions. !These breadsticks are amazing. I was running late so I didn’t have time to let them rise, I just threw them in the oven as soon as I was done forming them. I’ve made it a dozen times (easily). Made for first time. I used a pizza cutter to divide into breadsticks before twisting and placing on two baking sheets topped with parchment paper. Thanks, Melanie, they were great and easier to make your way! That I didn’t understand, so I just floured the countertop and then did the step, and it’s not really descriptive, but I still was able to do it! It’s just the two of us in my house, so we eat a few with dinner, then cut them in half and store them on the counter in a tupperware for a few days to eat as a tasty snack. Love to you and your beautiful family. I really appreciate you and all the time you dedicate to giving us all such great recipes and tips. Thanks for another great recipe I’ll be going to again and again! I let it trust for 10 mins hoping that will change the consistency but it was still to sticky. They tasted great but are a bit heavy/dense. Still tasty, but not perfect. Yeast bread on a weeknight? With your orange roll recipe on my mind, I decided to make these breadsticks into twists! Wow! They came out great! https://ourstoneyacres.com/quick-and-easy-breadstick-recipe I made with half white, half whole wheat flour with a double recipe. It’s in step #4: you want to preheat the oven to 400 degrees. I never leave comments, but just in case anyone was looking for a lazier version of this recipe, here’s what I’ve been doing for years (because I’m lazy): Make the recipe as directed. 1 ½ teaspoons baking powder. It’s what you put on top and under the breadsticks that makes a difference! I did overcook them a tad, but even if they had been cooked 1 or 2 minutes less, they still wouldn’t have been what I was hoping for. And they are ESPECIALLY beautiful when connected to a delicious yeasted bread. Four things that breadsticks (and probably half of my favorite foods, if you really want to know) should always be forever and ever. But who can complain about that! I didn’t twist the breadsticks, but rather fashioned them into ropes, and the ln rolled them in the melted butter to coat all the sides. Jamy – thanks for another rave review! If so, what were the results? I think b/c I used garlic powder instead of garlic salt, next time I will add some salt to the dough. You’re so awesome! Thanks for another great recipe to be added to my list of regulars! I think we’re kindred spirits. Kim – that’s exactly what we do with our kids when breadsticks are on the menu. You may just need to add more flour to the breadstick dough to make it more smooth and soft. This dough is pretty forgiving and you can definitely stir it together by hand and knead on a counter. Mel… I usually use King Arthur recipes… but you’ve change my thinking! Thanks for letting me know. I’m surprised she didn’t mention the ice cube trick in this one to help Brown a little but if it’s not browning just throw a few ice cubes in the bottom of the oven let rest for five mins and it’s browned. Sure – if you want to have the spices in the dough, I’d add them while it is mixing/kneading. I’ve made these twice so far and they are fantastic. It’s delicious and always gets compliments. I made these last night for dinner with our spaghetti and they were SOOO good I love that they’re punched with flavor but aren’t dripping with butter. That little touch of butter is magic and gives the bottom crust of the breadsticks a delightful, buttery, golden, crackly texture. Place the bread sticks back on their baking pan, on edge. Do you think these could be made with gluten free all purpose flour? Thanks for sharing your link – I think your breadsticks look delicious (and so does that spaghetti and meatballs!!). Thanks for sharing!! Immediately. Flour Amount: keep in mind that even with the weight and cup measures given, with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule. Do you suggest bread flour or all purpose flour? Anyways, this was the recipe that brought me to your blog from Pinterest (which I don’t use anymore) and I think I’ve read every single recipe (and made a whole lot of them) since. I was wondering if you half the receipt will it still bake for 15 minuets? Delicious! We absolutely love this! What happened? I really didn’t think that they would only take an hour to make–but it turned out to be true. Easy peasy dinner. Thank you so much for everything. My favorite combo (seriously, I've made these so many times) is about 10 ounces bread flour and 9 ounces white whole wheat flour. Made these last night for the first time. It will make me feel better. I hope they turn out even better next time! I am so sorry that option is no longer available on your site. Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Great one! These were delicious! Seriously the best breadsticks I’ve ever had. And I guess it depends on the day but I probably am in the kitchen at least 2 hours a day (maybe more if I’m baking and less if my kids don’t want to be in there with me). Hey Mel, I am making these tonight and I’m wondering if I should have used more yeast. I was just about to come on here and ask for a bread suggestion for tonight’s soup night. Using a pizza cutter cut the dough into breadsticks. You are brilliant, my friend. I did the recipe exactly as written other then I added the herbs ( I used garlic salt, powdered onion and Italian herbs) to melted butter.So easy and delicious! Take them out about 5-6 hours before you want to bake them. I used all purpose flour as well. With this recipe, you can whip up a batch of quickView Recipe Save Pin Print. There are cut lines but the dough doesn’t really separate. You can proof active dry yeast in a bit of water and sugar in place of the instant yeast. I’ve been an avid reader of your blog since 2011. These look delicious too! I.just.want.to.eat.them.ALL!!!!! In the other recipe it doesn’t call to let the dough rest or rise. Thanks for another winner! These are so easy and so yummy definitely adding them to the rotation! I did a half batch, and it made 8 breadsticks. Making homemade cheese bread from scratch from start to finish in an hour or less is impressive and exciting. I’m glad you have been enjoying this recipe. how do you cut this recipe in half for 2 people ?? I also used bread machine yeast because that was all I could find in the grocery store (thanks COVID 19). I really don’t know on the toppings – I truly just estimate but if I had to guess I’d probably say 1/2 teaspoon of garlic salt and about a teaspoon or two of herbs and probably a tablespoon or two of Parmesan. Brush the melted butter on the dough and sprinkle with salt. You can simplify and use dried basil, oregano or Italian seasoning. I make them all the time! Seriously. I made these tonight. I couldn’t figure out what all the hype was about these breadsticks and almost gave up on them completely until one day I decided to make them thicker. I was worried these weren’t going to work out since they looked so flat going into the oven, but they rose high quite a bit during baking! So you may need to experiment a bit (but increasing the oven temp will definitely help!). Thanks for sharing! The result is delicious breadsticks in under an hour! I tried to add bench flour but it was still too sticky. This is my go-to breadstick recipe! These breadsticks were a hit! About the breadsticks, this can happen a lot for a couple reasons: oven temp. I made these for dinner tonight and I could hardly stop eating them. Use a rolling pin to stretch the dough into a rectangle about 5" x 9". Turned out great, but I let them rise a little too long, and the yeast was tasteable. But they still received great reviews and that made me feel pretty good! Maybe our paths will cross someday! Powered by Mai Theme. https://tatertotsandjello.com/quick-easy-fantastic-breadsticks-recipe Thanks for letting me know. I love breadsticks! Is there a difference between active dry yeast and active? How long do you make yours? Add in remaining 1 Tbsp + 2 1/2 tsp granulated sugar, 1 1/2 cups flour, 1 3/4 tsp salt and vegetable … Stretch each roll slightly, twist, and place on the pan. Great (kinda lazy) minds think alike! While breadsticks are often associated with Italian food, I can’t really think of a single recipe that wouldn’t be made better by a warm breadstick… Instant yeast packets only have 2 1/4 tsp of yeast…so this recipe would mean I would have to use only a portion of a second packet? This next week, I need to cater (using that word very generously here) a meal for a group of 60-75 people. I love this recipe and now make it “the lazy way!” I plop the dough (after it rests) on a greased pan and use my hands to spread it out. Or make a day ahead and bake right before dinner? I usually make a different breadstick recipe, but this one is WAY better! Especially when we dipped them in ranch dip. Glad to know this recipe has been your favorite for a long time. This is a really great way for new bread makers and don’t worry if don’t come out right it takes a while to get used to dough mixing when first starting just keeping trying. Choose your seasoning topping and you’ll feel like you’re running your own restaurant! At least for us. As always, you never fail to disappoint! And if so…do I add the proofed liquid to the mix? Facebook Twitter. Really great, thank you! Even my little girls (age 4 & 5) know that such and such recipe is from “Mel’s”. These are making me hungry! Your email address will not be published. I’ve made these before but forgot about them! Quick and Easy. We’re having them for the thousandth time tonight with your autumn soup . You are the sweetest. These are delicious!!!! But since I had the oven on for the whole 30 minutes that the recipe said to do my bread sticks cooked completely in 11 minutes! We are missionaries in Kenya, and for a year now I have struggled to make edible bread – and this recipe works even in the roughest place on earth to bake! But they were still mmm mmm good!! So I’m thanking you, again, for sharing this and all your wonderful recipes. Thanks for another awesome recipe! I do this all the time – I place the ball of dough in a greased ziploc bag and freeze it. Dough: 1 1/2 cups warm water 1 tablespoon instant yeast 2 tablespoons sugar 1 teaspoon salt 3 to 4 cups flour, about 15-20 ounces (see note) You can, you can!). https://www.tasteofhome.com/recipes/soft-garlic-breadsticks Christina – if the dough was still that sticky after adding 1/3 cup flour extra, it probably still needs more flour. Help!! I should have doubled the recipe for 12 people… but it’s better to leave them wanting more right?! Could you let me know if you can think of anything I did wrong? Continue adding the flour until the dough just clears the sides of the bowl; knead for about three minutes. I always end up with one extra and they are so tasty I hate to waste the dough but another pan for just one more breadstick just seems crazy. Or will they rise too much? I added about an extra 1/3 cup of flour. In a medium mixing bowl, combine the flour, sugar, baking powder and salt. I had exactly 40 min yesterday before we had to eat and run to a church activity and I debated trying a new bread recipe in that amount of time. We kept having to coerce him to eat some veggies before he could have another breadstick. Thank you for making easy to follow recipes! A package of yeast is 2 1/4 teaspoons so it’s a little bit more than one package. And don’t take long to make . Glad you liked the recipe! It was fantastic! Happy birthday to your daughter! One word, amazing. Ingredients. Add enough flour until it forms a ball and isn't sticky. You are a blessing. When the dough had rested for ten minutes, I rolled it out into a large , thin rectangle and spread the butter mixture over it evenly. Another yeast success! I’m just waiting for them to ask why “Mel” isn’t here for Thanksgiving dinner because we talk about your recipes so much like you’re family. I just put these onto my baking sheet and am waiting for them to rise. I like to have as many nonprocessed foods in what I bake as I can. I added garlic salt, fresh rosemary and basil and shredded parmesan. and the parmesan. Wonderful recipe Mel- and next time I won’t miss the salt! Question 1: I don’t have all purpose flour only self rising or wheat flour. I made up 3 tbsp melted butter, 1/2 tsp of garlic powder, 1/2 tsp of kosher salt, and 1/2 tsp of Italian seasoning and brushed it on after they came out of the oven. These are the BEST breadsticks ever… fun and easy to make and waaaay too delicious! Thanks for this wonderful recipe. Have you tried doubling the recipe and freezing some for later? I am making these for the second time tonight!! Thanks for this wonderful recipe! Are.Wonderful! Will be making this again! Pizza Hut Breadsticks Recipe. Thanks for including your changes…. That’s funny about your sister – at least she appreciates a good meal, right? Like a focaccia or flatbread? These are awesome & so easy to make! I am relatively inexperienced with bread/dough, and my first try was not a total success. Your breadsticks are perfect- with their parmesan and herbs. They were quick to put together and disappeared even quicker. Now, … Today I made this dough into bagels. So easy and quick! ½ cup all-purpose flour. Even the first time I made these, they turned out perfect. Unfortunately, I don’t think gluten free flour will work well as a sub (just based on hearing other commenters indicate that after trying it in other yeast bread recipes). I omitted the sugar. I would love to make bread but it definitely intimidates me. I bet these would be really good dipped in the sauce from your meatball recipe. I’ve been making this same recipe for years, but got it from a friend. Can you freeze? I made these and they were bland (totally my fault) because I didn’t put enough seasoning on top. The ingredients, the thickness and length of each strip of dough, the temperature … The house was already so hot! I am so exited to make them again! So my family loves these breadsticks. Can this receipe be used to make a loaf of bread? I have my first sprint triathlon tomorrow and also made your spaghetti and it’s SO YUMMY! I love this, Kristi! I’m glad that your husband gave rave reviews without you having to fish for a compliment – that’s a sign of a successful recipe! I’d decrease the yeast by half if doing that. These breadsticks were quick and easy, and my family loved them. Place in the freezer. Thanks and thanks for your great recipes! Use the standard paddle attachment, not a bread hook. Then, use a pizza cutter to cut into sticks. I baked them on a Silpat liner and brushed them with some olive oil, garlic powder, Italian seasoning and parmesan cheese. And in answer to your questions, I guess it depends on what you mean by shortcuts. I’m a baking novice, but this just added to my complete fear of using yeast. And if you want to let the adoring eaters at your table think you spent all day slaving over hot, fresh bread instead of confessing the whole 1-hour deal, I won’t judge. Dreamy! This is a really easy recipe for young kids to make. Yum! I missed the salt part of the garlic and so they were a little bland until I brushed them with a little melted butter and added rock salt. Breadsticks – they just didn ’ t there only about 2 1/2 tsp in 1 pkg?! The richness, hehe have no idea seeing all the time to comment and me! 5 minutes until it looks bubbly ) with rave reviews should do it make everything than... Right and appeared really long -liz K. Dani – glad there is a great time copying your as. Guidance, which is why it took me so long to make garlic knots tonight aerosol ). Anything!! ), freshly baked breads, living in Los Angeles in 2008 time to time ( so... A little crispy on the bottom where the oven temp will definitely make them again actually! 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