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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.
  • Total Time
    Prep: 25 min. + rising Bake: 15 min.
  • Makes
    1 dozen


  • 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; 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.
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