Italian Breadsticks

I had quite a few requests for the breadstick recipe I mentioned in my baking day post earlier this week, so I knew I had to share. I can’t take credit for this recipe. It comes from my good friend Joy. It is without a doubt the best breadstick recipe I’ve ever made!

Italian Breadsticks

  • 1 1⁄2 cup warm water
  • 1 T. yeast
  • 2 T. sugar
  • 3 1⁄2 c. flour
  • 1⁄2 tsp. salt
  • 2–3 T. butter, margarine, melted, or extra-virgin olive oil
  • Garlic powder/salt
  • Parmesan cheese

Add the yeast to the warm water and stir. Let it sit for 5-10 minutes until bubbly.

Mix sugar, flour, and salt together. Add the yeast mixture and stir to mix well.

Knead for a few minutes until smooth. Let stand 10 minutes.

Pour melted butter/margarine or olive oil in a 9”x13” baking dish.

Press the dough into the dish, spreading it out to fill it completely.

Cut the dough into strips in the baking dish and sprinkle with garlic and/or Parmesan cheese as desired. (I usually add some extra melted butter or olive oil on top too, but I’m overindulgent like that. You really don’t need to.)

Cover and let rise for 30 minutes.

Bake 20 minutes in a preheated 375 degree oven until golden brown.

And here is one of our favorite, over-the-top indulgent variations – mozzarella and bacon breadsticks.

After the first 10 minutes of baking, I pulled the breadsticks out and covered them with 1 c. of mozzarella cheese and about 8 strips of fully cooked and crumbled bacon.

16 thoughts on “Italian Breadsticks

  1. I searched your whole site looking for this recipe!!! Thanks for posting it. I am so making these. On another note…being a new reader to your blog, I was happy to find some other recipes that I can’t wait to make…in fact the cheddar pan rolls are on my menu for this week! Keep up the good work! Love your blog!!!

  2. Made these last night. They were so YUMMY. Even my hubby who doesn’t care for breadsticks liked them. Kids just devoured them!

  3. I made these on Saturday night. My family and I loved them. I sprinkled some mozzerella cheese on them in the last 10 minutes of baking. They were so yummy! I love your site. Thank you.

  4. These are delicious. However, I had some trouble with the dough, and I would appreciate some input. My dough was rather sticky, which made it difficult to cut in the pan. After the breadsticks cooked, I let them cool, and had to cut them again, using the faint lines that were left on top of the bread. I ended up with twelve very generous breadsticks, that looked more like biscotti than traditional breadsticks. But as I said before, they tasted great. I want to make them again, so if anyone has some hints, I’m all ears! Thanks.

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