Artisan Breadsticks

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Hands-on time:
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Yield: 24 to 26 breadsticks

Recipe photo

These soft, chewy breadsticks are best enjoyed after a dip in marinara or herbed olive oil.

Artisan Breadsticks

star rating (7) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 24 to 26 breadsticks
Published: 01/22/2013




Tips from our bakers

  • Don't have our artisan bread topping? Substitute any combination of your favorite seeds, spices, herbs, and/or salts.


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1) Lightly grease a half-sheet pan (13" x 18") or other large, rimmed baking sheet. Drizzle with 1 tablespoon olive oil; set it aside.

2) Mix and knead the dough ingredients — by hand, mixer, or bread machine set on the dough cycle — to form a slightly soft dough. Cover and let rise for 1 hour, until puffy.

3) Spread the dough into the pan, stretching it to the edges. If it shrinks back, let it rest for 10 minutes, and stretch again, repeating if necessary.

4) Use a lightly greased bench knife or pizza wheel to cut the dough into 12 or 13 crosswise strips, 1" wide. Then cut the dough in half lengthwise — you'll have 24 to 26 strips, each about 6 1/2" long. Leave them right as they are, in the pan.

5) Cover and let the strips rise at room temperature for 45 to 60 minutes, until puffy. Towards the end of the rising time, preheat the oven to 350°F.

6) Brush the strips with the egg wash, and sprinkle on the topping.

7) Bake the breadsticks for 30 to 35 minutes, until they're light gold. Remove the pan from the oven.

8) Once the breadsticks are cool enough to handle, cut along their score lines.

Yield: 24 to 26 breadsticks.


  • star rating 04/07/2015
  • Ashley from Madison, WI
  • This recipe was very convenient and easy to make, but I wasn't wild about the texture. At least for me, these were a little too firm. I plan to retry this recipe and maybe weigh my flour, or replace a portion of the bread flour with AP. Because of the convenience and flexibility of this recipe, I'm not giving up on it.
  • star rating 02/22/2015
  • mrmoran from KAF Community
  • Very tasty, and easy to make. (If the ones at the edges aren't perfect, it isn't a big deal because the recipe makes such a big batch. In my house, imperfect edges are called cook's perogative, as in opportunities to pre-taste before the dinner crowd arrives.) Served with a traditional lasagna, the breadsticks were very well received.
  • star rating 02/15/2015
  • Terry from DM,IA
  • I was disappointed as they turned out not to be chewy , but rather dry. Any ideas what I could change for next time? I love the idea of cooking them all at once in one pan.
    Sorry to hear you had trouble with the recipe. It sounds like there may have been too much flour added, or not quite enough water. Our baker's hotline is here to help troubleshoot, so please give us a call or drop us an email so we can assist. ~ MJ
  • star rating 08/20/2013
  • Marsha from San Antonio, TX
  • Made this for a ladies lunch and it was a big hit. Used herbes de provence in the dough and some of KAF's harvest grains blend for the topping. Had several requests for the recipe. It is a nice alternative to rolls.
  • star rating 06/08/2013
  • Pebbles from Virginia
  • these breadsticks are so easy to make, and so good. My husband and guests were in heaven when they dipped these in marinara sauce. I did substitute 2 tablespoons of Italian seasoning (Penzey's brand) and 1/4 tsp garlic powder for the pizza dough flavor and herbes de provence. I baked them for 30 minutes, and immediately slid the entire piece off the baking sheet onto the cooking rack, and used a pizza roller to cut them using the scored lines as guidelines. Using a pizza roller to mark the dough in the baking sheet made it so easy. Wish I discovered this trick a long time ago. My husband is chomping at the bit asking when I'll make them again. By the way, the marinara sauce I made consists of 8 or so garlic cloves, a sweet onion, a green pepper chopped finely and sauteed in olive oil for about 10 minutes, season with salt and pepper, add a 28-oz can of crushed tomatoes (I used Sons of Italy brand), simmer for about 20 minutes or so, and then add about 1-1/2 tsp of Italian seasoning. A hit with the breadsticks.
  • star rating 05/16/2013
  • rpittma from KAF Community
  • This was a hit for my whole family. To make it appealing for my two daughters 5 and 6, I used butter, garlic salt, and Parmesan cheese.
  • star rating 04/22/2013
  • Sue from Mishicot, Wisconsin
  • Made these yesterday they are great just what I was looking for in a bread stick. Did not have the herbs but used KAF pizza seasoning for the sprinkle on top. This gave the breadsticks a kick with the garlic, salt and seasonings. I'll be making these again and again. Loved this recipe so much I reordered so I have everything on hand for the next batch.

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