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Soft Breadstick

 Soft Breadstick
Cornmeal on the bottom of the baking sheet gives these breadsticks added crispness. If desired, sprinkle poppy or sesame seeds on the breadsticks for baking.
12 ServingsPrep: 25 min. + rising Bake: 15 min.


  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1/4 cup canola oil
  • 3 cups all-purpose flour, divided
  • Cornmeal
  • 1 egg white
  • 1 tablespoon water
  • Coarse salt, optional


  • In a bowl, dissolve yeast in water. Add sugar, salt and oil; stir
  • until dissolved. Add 2 cups of flour; beat until smooth. Add enough
  • remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down and divide into 12 portions. Using your hands, roll
  • each portion into a 10-in. x 1/2-in. strip. Place 1 in. apart on a
  • greased baking sheet sprinkled with cornmeal. Let rise, uncovered,
  • until doubled, about 45-60 minutes.
  • Beat egg white and water; brush over breadsticks. Sprinkle with
  • coarse salt if desired. Place baking sheet on middle rack of oven;

2 of 2

Soft Breadstick (continued)

Directions (continued)

  • place a large shallow pan filled with boiling water on the lowest
  • rack. Bake at 400° for 10 minutes. Brush again with egg white.
  • Bake 5 minutes more or until golden brown. Yield: 1 dozen.
Nutritional Facts: One breadstick (prepared without coarse salt) equals 178 calories, 5 g fat (0 saturated fat), 0 cholesterol, 194 mg sodium, 29 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.