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These homemade breadsticks are the perfect accompaniment for soup, chili, salads, Italian dishes, or any meal!
Yield 24 breadsticks



  • 2 1/4 to 2 3/4 cups bread flour, divided
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1 tablespoons granulated sugar
  • 2 teaspoons table salt
  • 1 cup warm water (120-130°F)
  • 2 tablespoons shortening (softened)
  • Egg wash: 1 egg white plus 1 tablespoon water (beaten together)
  • 3 to 4 tablespoons poppy or sesame seeds (for topping)


  • In stand mixer fitted with a paddle attachment, add 1 cup flour, yeast, sugar and salt; mix well. Add warm water and shortening to flour mixture. Blend on low speed for 30 seconds; beat on medium speed for 3 minutes.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a soft dough. Knead until smooth and elastic, about 5 to 8 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Grease 2 or 3 cookie sheets (or line with parchment paper); set aside
  • Punch down dough. Divide into 4 equal parts. Divide each part into 6 pieces. On clean surface, roll each piece to an 8-inch rope (lightly flour surface if sticking). Place on prepared cookie sheets. Brush tops of breadsticks with egg wash. Sprinkle with poppy or sesame seed. Cover; let rise in warm place until indentation remains after touching.
  • Preheat oven to 400ºF.
  • Bake for 15 to 20 minutes until deep golden brown. Remove from cookie sheets; cool on wire racks.

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