Soft Bread Sticks

star rating (36) rate this recipe »
dairy free
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 3 dozen bread sticks

Recipe photo

If you've ever enjoyed soft bread sticks at Pizza Hut, you'll recognize these. The best part is, you can have them on the table in under 90 minutes, with just about 10 minutes of actual "hands-on" time. These are wonderful served with marinara sauce (as they are in restaurants), or dipped in your favorite flavored olive oil.

Soft Bread Sticks

star rating (36) rate this recipe »
dairy free
Hands-on time:
Baking time:
Total time:
Yield: 3 dozen bread sticks
Published: 01/01/2010


Tips from our bakers

  • For REALLY soft bread sticks, bake the bread, cut it into strips, and serve immediately; don't bake further.


1) Lightly grease an 18" x 13" pan (half sheet pan), and drizzle 1 to 2 tablespoons olive oil in the bottom.

2) Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds.

3) Scoop the sticky batter into the prepared pan, spreading it nearly to the edges. Oiling your fingers helps with the job.

4) Use a rolling pizza wheel or knife to score the dough in 3/4" to 1" wide crosswise strips, to make 13"-long strips. Score the dough once lengthwise, so that you now have 6 1/2"-long strips. Cover the pan, and let the dough rise at room temperature for 60 minutes, till it's become puffy.

5) While the dough is rising, preheat the oven to 375°F.

6) Drizzle the dough lightly with olive oil, and sprinkle with pizza seasoning, and/or the dried herbs of your choice, if desired.

7) Bake the bread till it's a very light golden brown, about 25 minutes.

8) Remove it from the oven, and carefully lift it out of the pan onto a rack.

9) As soon as you can handle it, cut the dough along the score lines. A pair of scissors works well here.

10) Place the bread sticks back on their baking pan, on edge. You can put them close together. Return them to the oven, and bake for 5 minutes (for soft bread sticks), or 10 minutes (for bread sticks that can stand up to a stiffer dip).

11) Remove them from the oven, and serve warm, or at room temperature.

Yield: about 3 dozen bread sticks.

Nutrition information

Serving Size: 1 stick, 24g Servings Per Batch: 36 Amount Per Serving: Calories: 56 Calories from Fat: 15 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Cholesterol: 0g Sodium: 105mg Total Carbohydrate: 9g Dietary Fiber: 0g Sugars: 0g Protein: 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 05/02/2015
  • 1321lolo from KAF Community
  • Pretty simple and quick recipe. I used parchment paper as others have advised and still sprayed it and the pan with oil. The scissors didn't work very well for me, so I used a serrated knife. My husband made up a seasoning mix: italian seasoning, salt, pepper, garlic powder, and smoke paprika. Only put in for 5 minutes longer after cutting slces. The texture was a bit dry (not in a bad way), very light and airy- it was great for soaking up my marinara sauce.
  • star rating 11/09/2014
  • angelainaz from KAF Community
  • I was looking for a fast bread stick recipe to go with spaghetti. My Mom just got out of the hospital and trying to make meals that make her happy and this made everyone happy. I have pizza dough flavoring but I just used a mix of dried basil and parmesan cheese as a topping and it was just perfect. I would also recommend brushing with melted butter when it comes out of the oven and bake on a parchment lined pan for sure.
  • star rating 07/14/2014
  • Christen from Comanche, Oklahoma
  • I am no expert at bread baking, but these turned out amazing. I baked them to the "soft" stage (25 minutes) and they turned out perfectly. When they came out of the oven I brushed them with melted butter, which I would recommend. I did add Italian spices and cheese powder which adds a delicious touch.
  • star rating 06/29/2014
  • Dianne from Columbia MD
  • These are great for a snack, or add cheese seconds before taking out of the oven and dipping in marina or pizza sauce. Excellent for dipping into homemade soups and with salads to make a meal. Make extras, they go fast.
  • star rating 06/10/2014
  • Feby from Jakarta
  • Very quick and easy recipe. Tasted yummy with garlic butter. It freezes well, too. I made two batches two weeks ago, and put one in the freezer uncut. This afternoon I baked them in squares, with some tomato sauce and mozzarella on top, until the cheese brown slightly. It was delicious! The edges was slightly crunchy, but the middle still as soft as freshly baked 2 weeks ago. Definitely will make again, maybe with some olives and cheese.
  • star rating 04/14/2014
  • catblack from KAF Community
  • This is a quick and easy recipe and it turned out well! I used KAF pizza dough flavoring and KAF pizza seasoning for the first time in this recipe and was pleased with these products. I used a bit more olive oil than the recipe called for - no problem getting the sheet of breadsticks out the pan - plus it made for a crispy crust. After cutting the sheet into the strips I decided NOT to out them back in the oven as a thought that would make them too dry. Family loved them and my kitchen smelled awesome!
  • star rating 03/10/2014
  • Kelly from Wisconsin
  • The recipe is easy. I don't have pizza dough seasoning so I sprinkled Italian seasoning, salt and garlic powder on them before the first baking. It was still missing something so I spread butter on the sticks before I put them back in the oven for the second baking. The butter gave them decadent flavor and kept them softer. So delicious! I'm also going to try freezing the sticks after the first baking and then when I need them, I'll thaw, spread with butter then bake for 5 minutes. Hope it works!
  • star rating 02/25/2014
  • teresebf from KAF Community
  • Had to drop by and add my kudos to the others. These turned out great. I happened to have the Pizza Dough Flavor and the Pizza Seasoning from KAF and they really make a flavor impact. One request to KAF: Hoping you might consider making a low-sodium Pizza Seasoning so more can be scattered onto doughs. It has too much salt for us to use very much. But we love the flavor of the other ingredients in it. Thanks for another winner of a recipe!!
    I am pleased you like this recipe! I will make the suggestions to our Product Development Team for a lower salt version. Elisabeth@KAF
  • star rating 01/24/2014
  • Phyllis from Benicia, CA
  • I loved the taste. It didn't need any sauce to taste good. My bread came out of the pan easily although parchment paper is a good idea. My favorite thing is how fast it all came together. My home smells wonderful too!
  • star rating 12/17/2012
  • haugesmh from KAF Community
  • I like the recipe, easy customization and quick. My 8 year old grand-daughter is a budding baker and she did these by herself.
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