Soft breadsticks are as easy to make as biscuits, and quick enough to whip up almost at the last minute. They make a nice addition to a soup, stew, or salad.
Soft Breadsticks
1 ¼ cups flour
2 tsp sugar
1 ½ tsp baking powder
½ tsp salt
⅔ cup milk
3 Tbsp butter or margarine, melted
2 tsp sesame seeds (optional)
Combine dry ingredients and gradually add milk to form a soft dough.
Knead gently 3 or 4 times on a floured surface.
Roll out into a rectangle about 10″ x 5″ and cut into 12 sticks.
Put the melted butter into a large baking dish (I use a 13″ x 9″ rectangular glass dish) and turn the breadsticks to coat them with the butter. Sprinkle with sesame seeds, if you like.
Bake at 450°F for 14 to 18 minutes.
Serve warm.
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{ 63 comments… read them below or add one }
These breadsticks look great! Having just moved to Seattle, I plan on making a lot of soups to make it through the winter. This recipes will be a great compliment.
Yummy!
I Love bread!
Yummy, indeed! And stay tuned, if you love (quick and easy) homemade bread! Playing around with another recipe that’s not only tasty but just about the fastest way to make bread I’ve found yet… I’ll be posting the recipe soon… :)
I love this recipe! I made a version with half whole wheat flour. Then another with cinnamon added to it and brown sugar on top. It tasted wonderful.
Patty, those are great variations – thanks for this! You can’t go wrong with cinnamon and brown sugar, with my crowd ;) and I’ve done a half-whole-wheat version a couple of times, but added some grated strong cheddar to it, too: very nice!
do these taste more like biscuits or like pizza breadstick
thanks
Hi Brent. They’re soft – not crispy like a pizza bread stick but not fluffy like a biscuit either – more like a chewy Italian type bread in texture, I guess you could say.
Lola, if you’ve been reading DG for very long, you’ll have figured out that photography is… er… not exactly my special gift.
They’ll be just golden on top, like a nice biscuit, when they’re done.
do you think you could put a picture on here??
i’m not sure what they’re supposed to look like when they’re done…
I just made these! I dipped them in the butter and then twisted them. I thought they turned out prettier than being just a straight stick :)
Hi–found your blog searching for no yeast breadsticks :) trying these tonight.
Can you make these without baking soda?
No baking soda is required, Jeanette, but you do need baking powder.
THESE TASTE GREAT although the dough was REALLY REALLY sticky!! what did i do wrong??? could it be too much milk?? I could NOT get it off my hands!!! :P
thanks :D
As a non-bread making person, I went searching for a no-yeast breadstick recipe…. and this was perfect! The breadsticks just came out of the oven, and they are great. The dough was quite sticky as I was mixing it, but I just added flour til it felt good enough to work with. I actually added quite a bit, but they don’t taste floury at all! I made them into Halloween Witch Finger breadsticks.
Oh… and they taste great! I’m sure I will be making these at least once a week!
THANKS DOMESTIK GODDESS!
Ummm Question I want to make a challah can this recipe be used and just braid them together to make the load? I to not have yeast but have heard that yeast sub egual parts lemon juice and baking soda no rise time needed does this work?
Can I substitute olive oil for the butter to make it healthier and more Italian tasting? I’ll try this out tonight and see….
omg!these breadsticks taste delish.and i am like a kid and was able to make them.by my self. u must try them.they taste like totally awesome!
I make these all the time and they’re so great. thakns@
I too found the mixture too wet and ended up with about 3 cups of flour in there instead. mine did not go golden brown until I turned them which I wouldnt think you would have to do. They taste ok.
Tamsin, you might want to check that your oven thermostat and elements are working properly, as there should be no reason to turn these breadsticks.
Did you know that 1 cup of flour can weigh anywhere between 4 oz – 6 oz, depending on how it’s measured out?
That’s why baking is as much an art as a science, and why professional bakers use kitchen scales to weigh ingredients. But I’m sure that with more practice you’ll soon find yourself able to gauge the variations that make baking so much fun! :)
Dragongoddess, you don’t need to have yeast because this is a no-yeast breadstick recipe. :)
DG,
Found this blog searching for a recipe just like this one and now I’m going to have to show it to a lot of my friends. I love the site and I’ll be coming back quite often! :)
~H~
Thank you, Halen – so glad you like it! :)
Tried the recipe twice and it turned out too sticky I threw it away. Could not knead it at all, let alone roll it out :(
I am about to make these and I want to make sure that 450 is not too high a temperature? Why so high, I am used to baking at 350-375 max?
Thank you
Okay so I used the temperature listed, but I only baked them for 10 minutes to start, as I started to put an additional 4 minutes on the timer my husband noticed the smoking oven! So 10 minutes was perfect. Thank you for the recipe, but you may want to suggest checking the oven after 10 minutes, especially if you have a high burning oven like mine.
The dough was really too wet. I would have tried again but I used up most of the flour. It seems I was not the only one with problems though…Thanks anyway:)
As I mentioned above,
Flour also differs in how much water it absorbs. If you’re using a no-name/store-brand hard white refined flour, for example, it will absorb much less water than a stone-ground whole grain flour.
Also, as mentioned above, if the cooking time and temperature seems off for you, you might want to use an oven thermometer to check how well your oven is regulating its temperature. Not all oven thermostats are accurate.
I can assure you, this recipe as written has been used by myself and family and friends for many years with unvarying success. It’s one of the “old dependables” – and earlier commenters had no trouble with it – so I’m quite surprised that Angie, Christina and Tfffpttpfftpt (what an interesting name!) were not successful with it!!
I am about to try this :0) my fiance LOVES loves loves his bread! So I hope I can do this right, I was really excited to read all the good feed back, well here i go!!!
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Ohh! these bread sitcks are amazing! Thank you so much for sharing this recp. with us! I will use this weekly from now on im sure!
Thank you! Discovered these through Stumbleupon and made them tonight. They were wonderful! I also twisted many into clover rolls and they worked perfectly as well. A wonderful choice if you have no yeast.
Megatron & M – thanks for letting me know you liked this recipe :) To be frank, I was starting to get kinda down from the recent comments from people who had issues with it. No such thing as foolproof in cooking, but this is as close as it gets, and it’s such a great easy last-minute recipe – always pleased to hear when others are enjoying it, adding it to your menu rotation!
I just finished making these- they’re delicious! I rolled the dough out in a square, sprinkled garlic and butter then rolled them up to slice the pinwheels. The dough is fabulous and we used soy milk to make it vegan. It was a bit wet, but adding an additional 1/4c flour, sprinkling the board and roller, worked just fine. It’s humid here today- so I knew it would require more flour from that- so I think your recipe is fine; perhaps it’s just the relative humidities and elevation.
Thanks for the recipe- it was lovely!
My son(7) and I just made these. I realized after we started that he had measured out self rising flour instead of AP. so I just omitted the baking powder and the salt. We added garlic powder, and dry dill weed. They turned out really good. I will try them next time with the right kind of flour but am happy with the way they turned out for our first time making them.
Just a quick note. My daughter is now gluten free, dairy free and in a jiffy I substituted rice milk for the milk and gluten free all purpose flour blend and it’s terrific! I used muffin top tray to bake them at 375 F because the batter was too sticky and brittle with the rice flour. I also used a tbsp less of the rice milk. My daughter LOVES them. They are more like tiny biscuits (and for those counting carbs they are about 10 carbs each – for 20 biscuits). She says with butter on top they taste like dessert. Lovely.
i tripled the recipe and made it a loaf of bread and i sprinkled cheese on it. it was yummyyyyyyyyy. but it takes farever to cookkkk
Hi, I am a kid and i love cooking. I like making cookies and cakes more then bread but since these have no yeast I am goint to try them.
ps i hope its not too sticky people are making me a bit scared. also I am 10 and a half years old
I made these a couple weeks ago. So easy to make and they were done so quickly! Super yummy :)
Mine were sticky as well. All in all I had to add at least another 1/2 cup flour. I’m an experienced baker, BTW. I was looking for a quick recipe, but I won’t make them again. I’ll stick with regular biscuits or yeast version. It’s always good to try new recipes, and it looks like a lot of people liked them as they were. Thanks for sharing it.
Amazing! My husband and I made these last night and ate every one of them! (: thanks so much for this recipe.
The recipe turned out perfect with addition of little less milk. I have also posted it in my blog with pics. Possible check it out. Thanks for sharing such a wonderful recipe.
Aaha Oho
They taste amazing and soft too. But they harden with in an hour.
How can i keep them soft at least few hours?
I just made those breadsticks, they turned out great! At first, the dough was kinda wet, but I gradually added flour and they turned out well. ;) Thanks Domestik Goddess!
I just made these to eat with home made chicken parmigiana. They were a little sticky and hard to work with, but I added flour and rolled them between my fingers and that made it much easier. I also sprinkled garlic salt over top since I was pairing them with an Italian dish. They were FANTASTIC thank you so much for such an easy recipe the whole family loved!! Also I used a brush with butter on them as soon as I took them out of the oven!
Right now we are in the middle of a snow storm, and have no yeast. I was really craving some homemade bread. I looked up recipes, but found ones that called for vinegar and really didnt want to add that. I hate vinegar and wouldn’t like it in my bread. When i found this I decided to make a loaf instead of the bread sticks. I cooked it for about 35-40 minutes. I took a tooth pick and put it in cracks to see if it was cooked. If the toothpick stayed and was hard to pull out I knew I have to cook it more. I then cut it into slabs. They were very doey. I then put them in again for 5 minutes on each side. It ended up tasting delicious. Like a biscuit bread! Yuuummyy . I am probably making another one in a couple days. :) Thank you so much for this recipe!
I am going to try these tonight as I forgot to get some bread while at the store and lazange just kind of requires some sort of bread! : ) Just got done with dinner- these were very good. I measured out the bread exactly and had no problems. Thanks!
Made these twice now. Sesame were a hit and then did a batch rolled in grated cheese and they were great also
I wanted some breadsticks, but I didn’t have any yeast. These were soft, chewy and delicious. I put some garlic powder in the melted butter and used it as a dipping sauce. So good! Thank you!
Going to try these tonight; thanks for the easy recipe! :)
LOVED THESE! i wanted breadsticks for lunch but had no yeast, and decided to make these to dip in some marinara sauce…will be making them again!
I am planning an easter brunch, unfortunately my wallet isn’t co-operating this year…. Since it will just be the two of us, I planned on making a yummy quiche and was looking for some kind of bread to bake along with it.. Found
these, and I believe that I will try them tomorrow I will let you know how they turned out. Thanks so much for posting this recipe! I will check back here often to find more ideas :] [found this website on google by the way!]
I made these witb a three year old into little “bread balls” in mini muffin tins and they turned out awesome! They only baked for six or seven minutes so be sure to time them right! He loved eating them with a dash of jam!
I am making spaghetti tonight, and I dont have 3-5 hours to make any yeast bread as I sometimes do, and I am not going to the store with all the storms going on! I am going to try this a little later tonight and I will absolutely share my experience!
Mmmmmm….. Delicious! So I decided to make some bread but didn’t have any yeast so I searched and tried different kinds of non-yeast recipes for hours… and hours. Until, I found this delicious recipe. I first did exactly what the recipe said to do and then added my own twist by putting grated parmesean cheese and sesame seeds with salt. I would recommend this to anyone!!! Yum!!
Yum! We are low on funds. I just found this recipe and made these. I added cut up pepperoni to some and I added rosemary, garlic powder and cheese to the others. So easy.
Thanks!
Smart! Learning to cook is a great way to save money. Bread sticks cost so much at the store but just a few ingredients in them and even a beginner cook can make these.
we are trying these now! my husband loves experimenting and he is trying these baked over hot coals….will post to see what happens! this recipes sounds neat and the dough turned out perfect…so good, so far! thanx muchly!
Love the idea of cooking the bread sticks over hot coals, @insanelogic – a great solution for those days when it’s too danged hot to even think about turning on the oven, eh? :) Please do let us all know how it works out!
I loved these! I just used 1 cup of flour instead of 1 and 1/4 and I added 2 Tbsp chia powder and 2 Tbsp hemp powder. I also added 1 tsp garlic, onion, and chili powder and I used almond milk. Thanks for the recipe!
These are awesome for a basic breadstick recipe! I sprinkled Parmesan cheese, garlic powder, Italian seasoning, and a few parsley flakes on mine and they were a big hit at family supper, and made enough to feed me, my five siblings, and my parents! Five stars!
Thanks from good ol southern Missouri!
~Stephanie
These were great! I got caught without yeast but had already promised we would have breadsticks with dinner. It’s a wonderfully simple recipe and everyone loved them. I added a little extra flour, then the kids and I rolled them into shape by hand. Sprinkled with garlic powder and brushed with butter when they ce out of the oven. I will definitely be making these again as is and with the variations in the comments!
These are good but just taste like biscuits. Won’t be making them again.
- im about to go make these and my brother insists on using YEAST !
Even though I made it clear to him that you don’t need yeast in this one,
smh but I hope it works because we are going to eat them for super bowl sunday ( :
- beans