Soft Breadsticks Recipe – Tender, Buttery, and Easy

Warm, soft breadsticks are the kind of comfort food that makes any meal feel special. Whether you serve them with pasta, soup, or a simple salad, they bring a cozy, bakery-style touch to your table. This version is pillowy inside, lightly golden outside, and brushed with a buttery garlic finish. You don’t need fancy equipment—just a mixing bowl, some patience, and a little know-how. If you’ve been wanting a foolproof breadstick recipe, this one delivers soft, tear-apart results every time.

Why This Recipe Works

Soft breadsticks recipe – Soft Breadsticks Recipe – Tender, Buttery, and Easy Warm, soft breadsticks are the kind of comfort f

This dough is enriched just enough to stay soft without becoming heavy. A mix of milk and water helps the breadsticks rise tender and moist, while a touch of sugar feeds the yeast for a consistent rise. Olive oil keeps the texture supple and adds flavor that pairs well with garlic and herbs. Finally, shaping the dough into ropes gives you lots of surface area for that buttery, savory topping.

Ingredients

Soft breadsticks recipe – Whether you serve them with pasta, soup, or a simple salad, they bring a cozy, bakery-style touch to

• 3/4 cup warm water (about 110°F/43°C)
• 1/2 cup warm milk (whole or 2%)
• 2 1/4 teaspoons active dry yeast (1 packet)
• 2 tablespoons granulated sugar
• 3 tablespoons olive oil (plus extra for bowl)
• 1 large egg (room temperature)
• 1 1/2 teaspoons fine sea salt
• 3 1/2 to 4 cups all-purpose flour (start low, add as needed)

For the topping:

• 4 tablespoons unsalted butter, melted
• 1 to 2 cloves garlic, finely grated or pressed
• 1/2 teaspoon kosher salt (or to taste)
• 1/2 teaspoon dried parsley or Italian seasoning (optional)
• Grated Parmesan, for sprinkling (optional)

Instructions

Soft breadsticks recipe – This version is pillowy inside, lightly golden outside, and brushed with a buttery garlic finish

1. Proof the yeast: In a large bowl, combine warm water, warm milk, sugar, and yeast. Stir and let sit for 5–10 minutes until foamy. If it doesn’t foam, your yeast may be expired or the liquids were too hot/cold.
2. Mix the dough: Add olive oil, egg, and salt. Stir to combine. Add 3 1/2 cups of flour and mix with a wooden spoon or dough hook until a shaggy dough forms.
3. Knead until smooth: Knead by hand on a lightly floured surface or in a mixer on medium-low for 6–8 minutes, adding small sprinkles of flour only if the dough is overly sticky. The dough should be soft, slightly tacky, and stretchy.
4. First rise: Lightly oil a clean bowl. Place the dough inside, turning it to coat. Cover with a clean towel or plastic wrap and let rise in a warm spot until doubled, about 60–75 minutes.
5. Prep the topping: Stir the melted butter, garlic, and salt together in a small bowl. Set aside. Preheat oven to 400°F (200°C) and line two baking sheets with parchment.
6. Divide and shape: Punch down the dough gently. Turn it onto a lightly floured surface and divide into 12–16 equal pieces, depending on desired size. Roll each piece into a rope about 8–9 inches long. Place on prepared sheets, spacing them 2 inches apart.
7. Second rise: Cover loosely and let rise until puffy, 20–30 minutes. They should look a bit fuller but not doubled.
8. Bake: Brush the tops lightly with about half the garlic butter (stir before brushing so the garlic is evenly distributed). Bake for 12–15 minutes, rotating pans halfway, until lightly golden.
9. Finish and serve: Brush hot breadsticks with the remaining garlic butter. Sprinkle with parsley and Parmesan if using. Serve warm.

Keeping It Fresh

Soft breadsticks are best the day they’re baked, but you can keep them fresh with a few simple steps. Let them cool completely, then store in an airtight bag or container at room temperature for up to 2 days. For longer storage, freeze in a zip-top bag for up to 2 months.

To reheat, wrap in foil and warm in a 325°F oven for 8–10 minutes, or until soft and steamy. If reheating from frozen, add a few extra minutes. A quick brush of melted butter after reheating brings back that fresh-from-the-oven feel.

Why This is Good for You

Homemade breadsticks let you control the ingredients and the sodium. You’re skipping preservatives and using real butter and oil in sensible amounts. The egg adds a bit of protein, and the olive oil provides heart-friendly fats.

Plus, when you bake your own, you can adjust the portion size. A smaller breadstick can satisfy a craving without going overboard. It’s a simple way to enjoy comfort food more mindfully.

What Not to Do

• Don’t over-flour the dough. Extra flour makes breadsticks dense and dry. The dough should be slightly tacky.
• Don’t rush the rise. Under-proofed dough won’t be soft. Give it time to puff and relax.
• Don’t overbake. Pull them when just golden. A few extra minutes in the oven can dry them out.
• Don’t skip the butter finish. The buttery glaze locks in moisture and adds that signature flavor.
• Don’t kill the yeast. Liquids hotter than 115°F can stop your rise. Aim for warm, not hot.

Variations You Can Try

• Cheesy Breadsticks: Sprinkle shredded mozzarella or Parmesan over the shaped dough before the second rise. Bake as directed.
• Herb and Sea Salt: Add 1–2 teaspoons dried Italian herbs to the dough and finish with flaky salt after baking.
• Garlic Knots: Tie each rope into a loose knot. Bake and brush with garlic butter and parsley.
• Everything Seasoning: Brush with egg wash and sprinkle with everything bagel seasoning before baking.
• Whole Wheat Blend: Swap 1 cup of the all-purpose flour for whole wheat flour. Add a splash more water if the dough feels stiff.
• Cinnamon Sugar Sweet Sticks: Skip the garlic butter. Brush with plain butter and dust with cinnamon sugar after baking.

FAQ

Can I use instant yeast instead of active dry yeast?

Yes. Use the same amount and skip the proofing step. Mix instant yeast directly with the dry ingredients, then add the liquids and proceed. Still aim for a warm environment for rising.

How do I know if I’ve kneaded enough?

The dough should be smooth, elastic, and slightly tacky, not sticky. When you stretch a small piece, it should form a thin “windowpane” without tearing quickly. If it rips easily, knead a few minutes more.

Can I make the dough ahead?

Absolutely. After the first rise, deflate the dough, cover tightly, and refrigerate up to 24 hours. Bring to room temperature, shape, let rise again, and bake. Cold dough may need a longer second rise.

What if my dough isn’t rising?

Check your yeast freshness first. Then consider temperature. A warm, draft-free spot helps (around 75–80°F). If your liquids were too hot or too cold, the yeast may be sluggish. Give it more time if needed.

How can I make them extra soft?

Brush generously with butter right after baking and cover with a clean towel for 5–10 minutes to trap steam. Also, avoid adding too much flour and don’t overbake.

Can I make them dairy-free?

Yes. Use warm water instead of milk and swap the butter for olive oil or a dairy-free butter. The texture will still be soft, though the flavor will be slightly different.

What size should I make the breadsticks?

For classic size, divide into 12–14 pieces and roll to 8–9 inches long. For smaller, snackable sticks, make 16. Adjust bake time by a minute or two if they’re thinner.

Why are my breadsticks pale?

They may need an extra minute or two in the oven, or your oven could be running cool. You can also brush with a light egg wash before baking for deeper color, then finish with garlic butter afterward.

In Conclusion

These soft breadsticks are simple to make and hard to stop eating. With a tender crumb, buttery finish, and flexible flavor options, they fit any meal or occasion. Keep the dough slightly tacky, don’t rush the rise, and finish with that garlicky glaze. You’ll get bakery-level breadsticks from your own kitchen—warm, fragrant, and ready to share.