From scratch · Yeast breads

Soft breadsticks

Pizza-style dough cut into sticks and brushed with garlic butter and Parmesan.

✋ 28 min hands-on ⏱ 2 hr 4 min start to finish 🍽 12 breadsticks.

ContainsWheat, Milk.

Ingredients

  • 280 g all-purpose flour
  • 4 g active dry yeast
  • 6 g table salt
  • 1 tbsp olive oil
  • ¾ cup water, about 110°F
  • 42 g butter, salted, melted
  • ½ tsp garlic powder
  • 2 tbsp grated Parmesan (optional)

Time

Hands-on time is when you’re busy; the rest is rising, simmering, chilling or cooling, when you can do something else.

StepHands-onWaiting
Mix and knead the dough15 min1 hr
Shape and cut10 min20 min
Bake at 400°F3 min16 min
In all28 min1 hr 36 min

How long it keeps

  • Counter: in a bag, about 3 days (NDSU’s figure for bread and rolls).
  • Freezer: bag them once cool, up to 3 months (University of Missouri).

Nutrition

Estimated from the ingredients’ USDA FoodData Central numbers.

Steps

You’ll need: bowl, baking sheet, pastry brush.

  1. Make the dough: stir the yeast into the warm water, add the flour, salt and oil, and knead 6 to 8 minutes. Cover and let it rise until doubled, about 1 hour.
  2. Pat it into a 12 × 8-inch rectangle on a greased baking sheet and cut it into 12 strips with a pizza cutter (leave them side by side). Let rise 20 minutes. Heat the oven to 400°F.
  3. Brush with half the garlic butter and sprinkle with Parmesan. Bake 15 to 18 minutes, until golden. Brush with the rest of the butter and pull apart.
⚖️ ScalingSame dough as one 1-lb ball of pizza dough.
🛡 SafetyDon’t taste raw dough or batter, and wash your hands and the counter after handling flour: raw flour can carry germs that only baking kills (FDA).

Sources

  1. Food Storage Guide (FN579), NDSU Extension, reviewed January 2023. Accessed 2026-10-25.
  2. Tips for Storing Bread, Cornell Cooperative Extension, Herkimer County, 2020. Accessed 2026-10-25.
  3. How to Freeze Home-Prepared Foods (GH1505), University of Missouri Extension. Accessed 2026-10-25.
  4. Handling Flour Safely: What You Need to Know, U.S. Food and Drug Administration. Accessed 2026-10-25.

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