Save on Pinterest

Fennel Breadsticks

Great with salad or soup, these Italian-style breadsticks have a mild fennel taste. Field editor Joan Hallford of North Richland Hills, Texas also likes to serve them with spaghetti or lasagna. “I freeze leftovers for later use,” she notes.
  • Total Time
    Prep: 40 min. + rising Bake: 25 min.
  • Makes
    68 breadsticks


  • 1 package (1/4 ounce) active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 3/4 cup canola oil
  • 3/4 cup 2% milk
  • 1 tablespoon fennel seed, crushed
  • 1-1/2 teaspoons salt
  • 4-1/2 cups all-purpose flour
  • 1 large egg, room temperature
  • 1 tablespoon water


  • In a large bowl, dissolve yeast in warm water. Add the oil, milk, fennel seed and salt and 3-1/2 cups flour. Beat until smooth. Stir in 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 down dough. Let rest for 10 minutes. Turn onto a lightly floured surface; divide into fourths.
  • Work with one portion of dough at a time, keeping remaining dough covered with plastic wrap. Cut each portion into 17 pieces; roll each into a 7-in. rope. Place 1 in. apart on greased baking sheets. Beat egg and water; brush over dough.
  • Bake at 325° for 25-30 minutes or until golden brown. Remove to wire racks.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

Recommended Video


Click stars to rate
Average Rating:
  • katlaydee3
    Nov 23, 2013

    Delicious and different breadsticks. I found the thinnest ones to be the best. I made this with the stuffed chicken breasts in the picture.