Top 10 Breadstick Recipes

Make dinner even better with a basket of warm breadsticks.

1 / 10

Best Ever Breadsticks

Present these delicious breadsticks alongside an Italian favorite like lasagna or spaghetti. They're an attractive and edible addition to the table setting! —Carol Wolfer, Lebanon, Oregon
2 / 10

3 / 10

Crunchy Breadsticks

These thin, crisp breadsticks created in our Test Kitchen add a bit of elegance to a holiday dinner. Each bite is perfectly seasoned with thyme and coarse salt.
4 / 10

Parmesan Garlic Breadsticks

These tender breadsticks fill the kitchen with a tempting aroma when they are baking, and they're wonderful served warm. My family tells me I can't make them too often. —Gaylene Anderson, Sandy, Utah
5 / 10

Herbed Bread Twists

A blend of herbs and a special shape dress up ordinary frozen bread dough in this unbelievably easy recipe. —Deb Stapert, Comstock Park, Michigan
6 / 10

Greek Breadsticks

Get ready for rave reviews with these crisp breadsticks twisted with Greek-inspired goodness. Best served fresh from the oven. —Jane Whittaker, Pensacola, Florida
7 / 10

Savory Biscuit-Breadsticks

I love to experiment in the kitchen with simple ingredients like refrigerated biscuits. The results are usually a big hit—these super fast breadsticks are an example. —Billy Hensley, Mount Carmel, Tennessee
8 / 10

9 / 10

Tender Garlic Cheese Breadsticks

Garlic breadsticks complement so many dishes. These tender ones pair well with Italian dishes, salads and soups. —Ann Volner, Maryville, Missouri
10 / 10

Soft Sesame Breadsticks

I've been making these tasty breadsticks that go with almost any meal for years. Since they use ingredients like flour, sugar, baking powder and milk, it's convenient and inexpensive to mix up a batch. —Nancy Johnson, Connersville, Indiana

Emily Racette Parulski
Emily has spent the last decade writing and editing food and lifestyle content. As a senior editor at Taste of Home, she leads the newsletter team sharing delicious recipes and helpful cooking tips to more than 2 million loyal email subscribers. Since joining TMB seven years ago as an associate editor, she has worked on special interest publications, launched TMB’s first cross-branded newsletter, supported the launch of the brand's affiliate strategy, orchestrated holiday countdowns, participated in taste tests and was selected for a task force to enhance the Taste of Home community. Emily was first mentioned by name in Taste of Home magazine in 1994, when her mother won a contest. When she’s not editing, Emily can be found in her kitchen baking something sweet, taking a wine class with her husband, or making lasagnas for neighbors through Lasagna Love.