These Quick and Easy Breadsticks are soft and fluffy, so much better than store-bought or even restaurant ones! They’re simple to make with a few basic ingredients, most of which you probably already have in your pantry. Lastly, they’re quick! In just 90 minutes, you can have freshly baked breadsticks ready to serve. Whether you’re planning a cozy dinner at home, hosting friends, or just craving a fun snack, this recipe is the perfect addition to your table.
Oriana’s Thoughts On The Recipe
There’s something so comforting about the smell of freshly baked bread wafting through the house, don’t you think? These Quick and Easy Breadsticks are the perfect way to recreate that cozy feeling without spending hours in the kitchen. They’re soft, fluffy, and taste better than those famous breadsticks from Olive Garden—yes, I said it!
And let’s talk about that buttery garlic topping for a moment. It’s what makes these breadsticks over the top! They’re irresistible right out of the oven, and I dare you to eat just one. Whether you’re serving them with soup, pasta, or a salad, these breadsticks are sure to steal the show. Trust me, once you try these, they’ll become a go-to favorite!
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Breadstick Dough:
- All-Purpose or Bread Flour: Provides structure. Bread flour will give slightly chewier breadsticks, while all-purpose flour makes them softer.
- Instant Yeast: Helps the dough rise quickly. No need to proof it separately; just mix it into the dry ingredients.
- Granulated Sugar: Feeds the yeast and adds a touch of sweetness.
- Salt: Enhances flavor.
- Water: Hydrates the dough. Use warm water to activate the yeast.
- Olive Oil: Adds moisture and flavor.
For the Topping:
- Salted Butter: Brushed on for a buttery finish. Use a dairy-free alternative if needed.
- Salt: Sprinkled on top for a savory kick.
- Garlic Powder: Adds that irresistible garlicky flavor.
Food Allergy Swaps
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking bread, as it will have the right combination of flours and starches to mimic the texture of wheat flour, such as King Arthur Gluten Free Bread Flour.
Potential Recipe Challenges & Pro Tips
- Sticky Dough: Handling wet dough can be tricky. Pro Tip: If your dough feels too sticky, sprinkle in a little extra flour, one tablespoon at a time, until it’s manageable but still soft. Avoid over-flouring, as this can make the breadsticks dense.
- Dough Not Rising: Yeast troubles can happen. Pro Tip: Make sure your yeast is fresh, and check the temperature of your water. It should be warm to the touch, about 105–110°F. Too hot, and it can kill the yeast; too cold, and it won’t activate.
- Uneven Baking: Some breadsticks might bake faster than others. Pro Tip: Rotate your baking sheet halfway through baking for even color and doneness.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make the Breadstick Dough
IMPORTANT: Preheat the oven to 200º F (90º C). When the oven reaches the temperature, turn it off.
Place flour, yeast, sugar, and salt in the bowl of your stand mixer; mix to combine. Make a well in the center.
Place water in a microwave-safe bowl. Microwave for about 1 minute or until lukewarm. The liquid should feel warm, like a comfortable bath—not hot or boiling. The ideal temperature for activating yeast is between 100° F to 110° F (37° C to 43° C).
Add warm water and olive oil to the bowl with flour. Mix at medium speed until all the ingredients are well combined and the dough comes together in a ball, for about 2-3 minutes. Then, continue mixing for about 5 – 7 more minutes, or until smooth and bounces back when pressed. The dough has the right amount of flour when it feels very moist but does not stick to your fingers when pressed. If the dough is still very wet and sticking to the sides of the bowl, add 1 tablespoon of flour a tablespoon at a time; continue mixing until smooth, and do not stick to your fingers when pressed.
Note: If you do not have a stand mixer, you can do this in a large mixing bowl. Mix the dough together with a large wooden spoon or rubber spatula and then knead by hand. It will take a bit of arm muscle.
Step 2 – Rise
Lightly oil a large bowl and place the dough in it. Cover the bowl with plastic wrap or a clean kitchen towel. Place the covered bowl in the turned-off warm oven. Let rise for 30 minutes or until the dough is full and puffy. It will double in volume.
Step 3 – Form the Breadsticks
Line a baking sheet with parchment paper.
Gently deflate the dough. Divide into 12 equal pieces (about 60 g each). Roll each portion into a rope 9 – 10 inches (24 – 26 cm) long and place them evenly spaced on the prepared baking sheet. Cover loosely with the towel and let rise for 20 minutes while preheating the oven.
Preheat oven to 400º F (200º C) and position one of the oven racks into the center of the oven.
Step 4 – Bake
Bake the breadstick for 13 – 18 minutes or until golden brown on top.
While the breadsticks are baking, whisk together the melted butter, salt, and garlic powder in a small bowl.
When they come out of the oven, brush them generously with the melted butter mixture immediately. If desired, sprinkle with Parmesan cheese and/or Italian seasoning while the butter is still warm for additional flavor.
Extra Recipe Tips For Success
- Flour – Bread flour has more protein content than all-purpose flour, which helps with gluten development. It is recommended if you want to make a chewy and elastic crumb. However, you can also use all-purpose flour for this recipe. The dough’s consistency and texture may vary slightly, but you’ll still be rewarded with delicious homemade breadsticks regardless of whether you use bread flour or all-purpose flour.
- Let the dough rise in a warm, draft-free spot. If your kitchen is cold, place the bowl in a slightly warm (but off) oven.
- The time it takes to rise may vary depending on the temperature of your kitchen. Be sure to wait until the dough has doubled.
- Use a light touch when shaping the breadsticks—overworking the dough can make them dense.
- Always preheat the oven for 15 – 20 minutes for the best results; breadsticks need consistent heat for proper baking.
Variations & Additions
- Cheesy Breadsticks: Sprinkle-grated vegan or regular Parmesan cheese on top before baking.
- Herb-Infused: Add dried oregano, parsley, or basil to the topping.
- Spicy Twist: Mix a pinch of chili flakes into the garlic butter topping for a kick.
Serving Suggestions
Serve these breadsticks warm with marinara sauce for dipping, alongside a hearty soup, or as an accompaniment to your favorite pasta dishes. They’re also perfect for a snack or as part of an appetizer spread.
Storing and Freezing Instructions
Storing: Keep leftover breadsticks in an airtight container at room temperature for up to 3 days. Reheat in a 350°F oven for 5–7 minutes. To keep them soft, I recommend wrapping them with foil when reheating.
Freezing: Once baked and cooled, wrap breadsticks tightly in plastic wrap and freeze for up to 2 months. Thaw and reheat as needed.
Frequently Asked Questions
Yes, but you’ll need to activate it first by dissolving it in warm water with a pinch of sugar and letting it sit for 5–10 minutes until foamy.
Absolutely! Prepare the dough and let it rise, then refrigerate it overnight. Bring it to room temperature before shaping and baking.
Yes, but the texture may be slightly different. Use a high-quality gluten-free flour blend designed for yeast bread. Read my suggestion above in the “Allergy Swaps” section.
More Egg-Free Bread Recipes You’ll Love!
- Easy Homemade Flatbread
- Eggless Homemade Hawaiian Rolls
- Soft & Easy Eggless Dinner Rolls
- Homemade Eggless Crescents Rolls (Easy)
- Browse more recipes…
Recipe Card
Quick and Easy Breadsticks (Egg-Free & Dairy-Free)
Ingredients
Breadstick Dough:
- 3 cups (420 g) all-porpuse flour or bread flour
- 2 ¼ teaspoon (7 g) instant yeast (1 packet)
- 2 tablespoons (30 g) granulated sugar
- 1 teaspoon (4 g) salt
- 1 cup (240 ml) water
- 3 tablespoons (45 ml) olive oil
For the Topping:
- 6 tablespoons unsalted butter, melted (you can use non-dairy or dairy butter)
- 1/2 teaspoon salt
- 2 teaspoons garlic powder
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat the oven to 200º F (90º C). When the oven reaches the temperature, turn it off.
- Place flour, yeast, sugar, and salt in the bowl of your stand mixer; mix to combine. Make a well in the center.
- Place water in a microwave-safe bowl. Microwave for about 1 minutes or until lukewarm. The liquid should feel warm, like a comfortable bath—not hot or boiling. The ideal temperature for activating yeast is between 100° F to 110° F (37° C to 43° C).
- Add warm water and olive oil to the bowl with flour. Mix at medium speed until all the ingredients are well combined and the dough comes together in a ball, for about 2-3 minutes. Then, continue mixing for about 5 – 7 more minutes, or until smooth and bounces back when pressed. The dough has the right amount of flour when it feels very moist but does not stick to your fingers when pressed. If the dough is still very wet and sticking to the sides of the bowl, add 1 tablespoon of flour a tablespoon at a time; continue mixing until smooth and do not stick to your fingers when pressed.Note: If you do not have a stand mixer, you can do this in a large mixing bowl. Mix the dough together with a large wooden spoon or rubber spatula and then knead by hand. It will take a bit of arm muscle.
Let the Dough Rise:
- Lightly oil a large bowl and place the dough in it. Cover the bowl with plastic wrap or a clean kitchen towel. Place the covered bowl in the turned-off warm oven. Let rise for 30 minutes or until the dough is full and puffy. It will double in volume.
Form the Breadsticks:
- Line a baking sheet with parchment paper.
- Gently deflate the dough. Divide into 12 equal pieces (about 60 g each). Roll each portion into a rope 9 – 10 inches (24 – 26 cm) long and place them evenly spaced on the prepared baking sheet. Cover loosely with the towel and let rise for 20 minutes while preheating the oven.
- Preheat oven to 400º F (200º C) and position one of the oven racks into the center of the oven.
Bake:
- Bake the breadstick for 13 – 18 minutes or until golden brown on top.
- While the breadsticks are baking, whisk together the melted butter, salt, and garlic powder in a small bowl.
- When they come out of the oven, brush them generously with melted butter mixture immediately. If desired, sprinkle with Parmesan cheese and/or Italian seasoning while the butter is still warm for additional flavor.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking bread, as it will have the right combination of flours and starches to mimic the texture of wheat flour, such as King Arthur Gluten Free Bread Flour.
- Sticky Dough: Handling wet dough can be tricky. Pro Tip: If your dough feels too sticky, sprinkle in a little extra flour, one tablespoon at a time, until it’s manageable but still soft. Avoid over-flouring, as this can make the breadsticks dense.
- Dough Not Rising: Yeast troubles can happen. Pro Tip: Make sure your yeast is fresh, and check the temperature of your water. It should be warm to the touch, about 105–110°F. Too hot, and it can kill the yeast; too cold, and it won’t activate.
- Uneven Baking: Some breadsticks might bake faster than others. Pro Tip: Rotate your baking sheet halfway through baking for even color and doneness.
- Flour – Bread flour has more protein content than all-purpose flour, which helps with gluten development. It is recommended if you want to make a chewy and elastic crumb. However, you can also use all-purpose flour for this recipe. The dough’s consistency and texture may vary slightly, but you’ll still be rewarded with delicious homemade breadsticks regardless of whether you use bread flour or all-purpose flour.
- Let the dough rise in a warm, draft-free spot. If your kitchen is cold, place the bowl in a slightly warm (but off) oven.
- The time it takes to rise may vary depending on the temperature of your kitchen. Be sure to wait until the dough has doubled.
- Use a light touch when shaping the breadsticks—overworking the dough can make them dense.
- Always preheat the oven for 15 – 20 minutes for the best results; breadsticks need consistent heat for proper baking.
- Cheesy Breadsticks: Sprinkle-grated vegan or regular Parmesan cheese on top before baking.
- Herb-Infused: Add dried oregano, parsley, or basil to the topping.
- Spicy Twist: Mix a pinch of chili flakes into the garlic butter topping for a kick.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
