Best-Ever Breadsticks Recipe

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Present these long and thin breadsticks in a tall clear glass alongside an Italian favorite like lasagna or spaghetti.—Carol Wolfer, Lebanon, Oregon
TOTAL TIME: Prep: 20 min. + rising Bake: 10 min. + cooling
MAKES:18 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 10 min. + cooling
MAKES: 18 servings


  • 3 to 3-1/4 cups all-purpose flour
  • 1 package (1/4 ounce) quick-rise yeast
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 3/4 cup whole milk
  • 1/4 cup plus 1 tablespoon water, divided
  • 1 tablespoon butter
  • 1 large egg white
  • Coarse salt

Nutritional Facts

1 breadstick: 93 calories, 1g fat (1g saturated fat), 3mg cholesterol, 144mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch.


  1. Combine 1-1/2 cups flour, yeast, sugar and salt. In a small saucepan, heat milk, 1/4 cup water and butter to 120°-130°. Add to dry ingredients; beat on medium speed just until moistened. Stir in enough remaining flour to form a stiff dough.
  2. Turn dough onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover with plastic and let rise in a warm place until doubled, about 30 minutes.
  3. Punch down dough. Pinch off golf ball-size pieces. On a lightly floured surface, roll into pencil-size strips. Place on greased baking sheets 1 in. apart. Cover and let rise for 15 minutes.
  4. Preheat oven to 400°. Beat egg white and remaining water; brush over breadsticks. Sprinkle with coarse salt. Bake until golden, about 10 minutes. Remove from pans to wire racks to cool. Yield: about 18 breadsticks.
Originally published as Best-Ever Breadsticks in Country Woman November/December 1990, p35

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