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Italian Breadsticks are the perfect accompaniment to any meal but my favorite way to enjoy them is dipped in soup or marinara sauce!
Why You’ll Love This Recipe!
Flavor and Texture: I am a bread lover and a pan of hot, fresh, soft breadsticks is the perfect companion to any dinner. These Italian Breadsticks are soft and tender. Thanks to a coating of olive oil and butter along Italian seasoning they have a ton of flavor too.
Quick! They come together quickly thanks to Rapid Rise Yeast. The dough only needs one rise.
Ingredients Needed
- All Purpose Flour
- Rapid Rise Yeast
- Olive Oil
- Butter, salted
- Salt
- Italian Seasoning
How to Make Italian Breadsticks
- Line 9 x 13 pan with parchment paper and coat bottom with a layer of olive oil.
- Mix together flour, yeast, water, salt, an Italian Seasoning in the bowl of a stand mixer using a dough hook.
- Knead together until a soft dough forms.
- Spread dough into 9 x 13 inch pan or baking sheets.
- Cut through the dough lengthwise, creating 1 1/2 inch wide long breadsticks.
- Cut through the middle of the pan, cutting breadsticks in half length wise.
- Drizzle olive oil over the top of the dough and sprinkle with Italian seasoning.
- Allow bread to rise for about 40-50 minutes.
- Bake at 375 degrees F until lightly golden brown, about 25 minutes
- Remove from oven and lift breadsticks from pan using the edges of the parchment paper.
- Place on a cooling rack and allow to cool a few minutes.
- Cut through the breadsticks with a pizza cutter on the scored lines.
- Place the cut breadsticks on the parchment paper onto a cookie sheet. Allow a little space between them. Return to oven and bake for 5-10 more minutes (the longer the time, the stiffer the breadsticks will be)
- Remove from oven, brush with melted butter and serve
Tips from leigh Anne
- If you are using active dry yeast instead of instant yeast, you will need to proof your yeast first to activate it. Put your yeast into 1/2 cup of water (part of the 1 1/2 cups needed) Sprinkle in yeast and let it dissolve and start to foam. (about 10 minutes) then add in with the other ingredients. See my post here on How to Work with Yeast if you have any questions.
- To make these into a cheesy breadstick, sprinkle the top with Parmesan cheese or grated Mozzarella cheese before baking.
- Instead of sprinkling with Italian seasoning use garlic powder, sesame seeds, bagel seasoning or poppy seeds.
Frequently Asked Questions
How should I store leftover Italian breadsticks?
Place breadsticks into a zip-loc bag and store them in the fridge. They will last 4-5 days.
Can I freeze Italian breadsticks?
Yes. To freeze Italian breadsticks, wrap them in plastic wrap and then place them into a zip top bag. They will last for 1-2 months in the freezer. Thaw at room temperature.
What is the best way to reheat Italian breadsticks?
To reheat breadsticks, wrap them in foil and reheat in a 200 degree F oven for 10 minutes.
Check out more of my favorite recipes:
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Italian Breadstick Recipe
Soft and delicious Italian herb breadsticks.
Prep:15 minutes
Cook:1 hour
Total:1 hour 15 minutes
Ingredients
- 3 Tbsp olive oil divided
- 1 1/2 cups warm water
- 1 1/4 tsp salt
- 3 1/2 cups all purpose flour
- 1 Tbsp rapid rise yeast
- 3 tsp Italian Seasoning divided
- 2 Tbsp butter melted
Instructions
- Line a 9 x 13 glass pan with parchment paper.
- Cover parchment paper with 2 Tbsp olive oil
- Mix together water, salt, flour, yeast and 2 tsp of Italian Seasoning.
- Dough will be sticky be manageable.
- Spread dough into bottom of parchment lined pan. Add some oil to your fingertips if needed to handle the dough.
- Using a pizza cutter cut 1″ wide lines strips down the long side of the pan.
- Cover with a cotton towel and allow to rise for 50-60 minutes or until it has about doubled in height.
- Preheat oven to 375 degrees F.
- Drizzle dough with addtional tablespoon of oil and remaining 1 tsp o seasoning.
- Bake for 25 minutes or until lightly golden brown.
- Remove from oven and lift breadsticks from pan using the edges of the parchment paper.
- Place on a cooling rack.
- Allow to cool a few minutes and then cut through the breadsticks on the scored lines. Use the pizza cutter for this.
- Place the cut breadsticks onto a cookie sheet. Allow a little space between them. Return to oven and bake for 5-10 more minutes (the longer the time, the stiffer the breadsticks will be)
- Remove from oven, brush with melted butter and serve.
Tips & Notes:
- If you are using active dry yeast instead of instant yeast, you will need to proof your yeast first to activate it. Put your yeast into 1/2 cup of water (part of the 1 1/2 cups needed) Sprinkle in yeast and let it dissolve and start to foam. (about 10 minutes) then add in with the other ingredients. See my post here on How to Work with Yeast if you have any questions.
- To make these into a cheesy breadstick, sprinkle the top with Parmesan cheese or grated Mozzarella cheese before baking.
- Instead of sprinkling with Italian seasoning use garlic powder, sesame seeds, bagel seasoning or poppy seeds.
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Nutrition Facts:
Calories: 123kcal (6%) Carbohydrates: 19g (6%) Protein: 2g (4%) Fat: 3g (5%) Saturated Fat: 1g (6%) Cholesterol: 3mg (1%) Sodium: 174mg (8%) Potassium: 36mg (1%) Vitamin A: 45IU (1%) Calcium: 9mg (1%) Iron: 1.3mg (7%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
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