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Quick and Easy Breadsticks

Quick and Easy Breadsticks
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This is one of my very best recipes. These breadsticks can be made from scratch in about 40 minutes, from start to finish. They are light and delicious with any kind of Italian dish, or with soup. This recipe makes one cookie sheet, or about 36 small 2×5 inch breadsticks. It works great in a Kitchen Aid. If you are going to use a Bosch you’ll need to double the recipe.


Quick and Easy Breadsticks

Yield: 36 small breadsticks
Time: 45 minutes start to finish
Recipe from my cousin Pam Corry
PRINT RECIPE

1 1/2 C warm water
2 T sugar
1 T yeast
1/2 t salt
3 1/2- 4 C flour
1/4 C butter (not that nasty margarine crap)
3/4 C grated Parmesan or mozzarella cheese
Johnny’s Garlic Seasoning

 


1. Mix the water, sugar and yeast together in a measuring cup or in the bottom of your mixer. Let it sit for 5 minutes.

2. Add the salt and the flour, one cup at a time, until it is well incorporated. Mix on high for 5 minutes. Let the dough rest for 5 minutes.

3. Melt the butter and pour half of it into a jelly roll pan (large cookie sheet).

4. Place the dough in the center of the pan. Let it sit for 2 or 3 minutes. Letting the dough rest makes it MUCH easier to shape.

5. Spread the dough out flat onto the pan until it reaches all of the edges. Doing all of the spreading and cutting of these bread sticks, in the pan makes cleaning up your counter so much easier!

6. Pour the other half of the butter onto the dough. Spread it around with your hands. Sprinkle the Johnny’s Garlic Seasoning all over the dough, and then the Parmesan cheese.

7. With a pizza cutter cut the dough into three rows lengthwise, and then into about 12 little height wise rows.

8. Put the pan into a 170 degree oven for about 7-10 minutes. The breadsticks should rise about 1 inch.
9. Turn you oven up to 350 and bake for about 12 minutes, or until golden brown.

10. When they come out of the oven let them sit and rest again for about 5 minutes. Then redefine your cutting lines with the pizza cutter.

11. I use a pair of cooking scissors to cut the edges where the pizza cutter can’t reach.
These Quick and Easy Breadsticks go wonderfully with 
Fabulous Red Pizza Sauce. You can put it together in a jiffy. 

That’s it! They are wonderful. I have played around with a variety of things that can be put on the top. I will post those recipes in the days to come!  Johnny’s Garlic Spread seasoning is one in a million. I buy it at Costco, and keep several in my long term food storage. It’s really great to have on hand. ENJOY!

For more great recipes that work well for a potluck dinner go to Mommy’s Kitchen!
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85 Comments

  1. 101
    November 23, 2011 at 4:10 am

    I just made these this evening along with the sauce! FREAKING FANTASTIC!! Wow. They tasted almost like Pizza Hut pan pizza crust. They were so soft and flavorful with a buttery, mildly crunchy crust. I also used a homemade garlic seasoning along with a small medley of Italian cheeses. Thank you for this recipe. I plan to use it as pizza crust.

    Also, I put half of the dough in the fridge to rise a bit and then threw it in the freezer for later.

  2. 102
    Josee
    December 7, 2011 at 3:16 pm

    Hi,

    thinking about making these for an after school snack, but dont hav a kitchen aide, can you use a regular blender or food processor with a blade? also no butter can I use oil…do you have any ideas on your blog for after school snacks, just came across this today.

    Thank you,
    Josee

    • 103
      February 8, 2014 at 1:15 am

      Thanks for the interesting itmfroanion. I have always wanted to buy a bread machine. I read many of the bread machine reviews and must say I do not know which bread machine to purchase. Which bread machine is the best? Which bread machine has the best reviews? Which bread Machine has the best consumer ranking and no complaints? Thanks so much for your help.

  3. 104
    January 2, 2012 at 9:11 am

    this is the first time i attempted making breadsticks (as my bf and i love pizza hut's sticks) and they turned out great!!! i tried making pizza and bread before and both times they've turned out too doughy but this recipe i followed to a “t” and was delicious!! thanks so much for sharing. now i have a go-to for breadsticks!

    jen
    http://www.fauxtreschic.blogspot.com

  4. 105
    January 5, 2012 at 7:24 pm

    Happy New Year!
    I have a question about the breadsticks…
    Im throwing my fiance a bday party this weekend and am making these. I didn't want to wait until the last minute to do it so i was wondering if i could make the dough, and let it sit for a couple hours rather than just 5 minutes.
    Or even possible freeze it?

    I still want them to taste fresh so just let me know what would be best. okay thanks!

    Sara

  5. 106
    January 5, 2012 at 9:38 pm

    Hi Sarah,
    Thanks for your question, and I'm so glad you dropped by to ask it. This is what I know, the dough for this particular recipe doesn't do well if it's left to sit for a while. It has a lot of yeast in it (thus the “quick” part). The final product ends up tasting really yeast-ie and not great at all. I have tried making start to finish several hours in advance, letting them cool on a wire rack and then storing them in an airtight container until I need them. They aren't as good as they are fresh from the oven, but they still taste quite good.
    Good luck! Let me know how it turns out.
    ~Jamie

  6. 107
    January 10, 2012 at 1:07 am

    hi jamie,
    i've been reading your blog for a while and have never posted. i HAD to post how much i loved these breadsticks, though. SO SO good. i've been addicted to my bread machine to make dough and this is the first time i've used my kitchenaid. it was easy and i will be making these again and again. thank you so much!!
    -michelle

  7. 108
    February 24, 2012 at 5:36 am

    I've had these bookmarked for so long, I finally made them tonight. So good! Super easy, and super delicious. It's a definite keeper!!

  8. 109
    March 10, 2012 at 9:03 am

    Made these tonight, didn't have Johnny's garlic seasoning but I just used the recipe on http://www.ourbestbites.com/2008/04/garlic-bread-seasoning/ and gosh.. these breadsticks are so delicious and perfect and fast and easy. Thank you so much for sharing this recipe!

  9. 110
    May 5, 2012 at 5:56 pm

    Hi Jamie! I found your blog several weeks ago and I have to say I love it! We now use this recipe every time we eat pasta (about once a week). We LOVE them!! Thank you for saving us from the bread sticks “out of a can”. My new favorite spaghetti sauce is your Hearty Spaghetti Sauce from your March Menu Plan. Sooo good!

  10. 111
    May 14, 2012 at 1:30 am

    Thank you so much for this recipe! I just made this for dinner today, I made them with lasagna roll-ups! They were super delicious and my son loved them! I didn't have parmesan cheese or mozzarella cheese, so I just used a fiesta blend cheese! It worked very wonderful still! :)

  11. 112
    October 31, 2012 at 1:28 pm

    Just found this via Pinterest. (what else?) I read “Johnny’s” and thought, “I don’t even know what that is. I’ll have to use what I’ve got. Look in my cupboard. Johnny’s. I feel like a tard, but woot! It really is fabulous, isn’t it?
    Great recipe!

    • 113
      February 7, 2014 at 7:16 pm

      Great insights on being a cinararotn through normal day life. I would consider myself to be one as well even though I could not give up all my favorite tv shows I am more of a cinararotn investor. I look for stock positions that have become overly popular then bet on the opposite view. Similar to what is happening with Apple right now. Everyone and there mother loves Apple. You can’t open your mouth to say one bad thing about Apple without someone disagreeing with you these days. That’s a sure indicator for me! Reply

  12. 114
    Whitney
    November 12, 2012 at 6:29 pm

    This recipe was amazing. I actually cut the recipe in half to make them for 2, and cooked it in a round cake pan. We loved them! With garlic salt, they tasted just like Fazoli’s. We may have used a bit more butter to make it that way… Thanks!!!

  13. 115
    Marisa
    January 12, 2013 at 5:39 pm

    Thank you so much for this amazing recipe! I’ve made the bread sticks and used the dough for pizza. Tonight I shaped the dough in the pan and did half pizza and half garlic bread. I used half a stick of butter, 1/4 tsp garlic powder and a sprinkle of parsley. It came out wonderful, this dough is so easy to work with. Thank you again!

  14. 116
    July 19, 2013 at 11:14 am

    I like it when folks come together and share thoughts.
    Great site, stick with it!

  15. 117
    September 9, 2013 at 7:59 pm

    Okay, what is Johnny’s garlic seasoning (never heard of it) and I don’t own a pizza cutter. And I do own almost every gadget. This is supposed to be the very easiest yeast thing? I want to try…..but…..

    • 118
      Jamie
      September 10, 2013 at 7:09 am

      Joyce,
      Johnny’s Garlic Seasoning can be found at Costco. If you can’t find it you can easily substitute a bit of Italian Seasoning and Garlic Powder mixed together. Good luck!
      ~Jamie

  16. 119
    Deb
    October 13, 2013 at 6:49 am

    I have tried many breadstick recipes and this is by far the best! The only one I make since I found it. However, it might be nice if you could remove the word $&@* by butter in the ingredient list. I don’t see why that is necessary – I cook with my kids and this is the first time I have ever encountered a recipe written like that. Not very classy.

    • 120
      Holly
      October 20, 2013 at 2:53 am

      Seriously? You’re complaining over the word ‘crap’? Out of all the other words she could have used in the world that are far more colourful… you’re complaining about that one?

      The reason she put “not that nasty margarine crap” is the reason why I love this writer all the more. She seems more ‘real’ and down to earth. Not uptight.

      Also upon looking on the other recipes on this site I’m going to be trying a LOT … and I won’t be using any of this margarine crap either!

  17. 121
    Deb
    October 21, 2013 at 10:25 am

    Holly – It was something my children noticed while we baking these and I thought it was kind of sad that I had to explain to them why that word would be used in a recipe! It was kind of inexplicable.
    I never knew that using colorful words(even the dull ones) = down to earth.
    If you want to call me uptight, so be it. I do know that most children would be sent to the principal for saying it, so I’m not alone in considering it crude. I also thought with the author being a mormon, that they were not supposed to use profanity.
    http://eom.byu.edu/index.php/Profanity

  18. 122
    Sara
    October 24, 2013 at 2:22 pm

    Im sorry. Is this judgement of the writer necessary? What business is it of yours that she uses the word crap? What business is it of yours that she is a mormon? I think that since you are so sensitive and that you want to shelter your children (which is totally your business) that maybe you should take a look on the pages before letting your kids see. ITS THE INTERNET!! That kind of stuff and MUCH WORSE is EVERYWHERE. Grow up and stop judging others.

    On a separate note…I am making these currently…and the smell SOOOO AMAZING!

  19. 123
    Deb
    November 19, 2013 at 3:09 pm

    Sara. Being Mormon – It is something the writer says is important to her on her “about me”. U tell me to grow up and stop judging others and then do the exact same thing to me! So maybe you should grow up too??? Don’t call it a family friendly website if you are going to swear in your recipes. My kids and I found and read it at the same time. Didn’t know I had to censor recipes on a “family friendly” site!

    • 124
      February 8, 2014 at 12:16 am

      Articles like this really grease the shafts of kndowelge.

  20. 125
    Sally
    January 28, 2014 at 4:05 pm

    These are super good. Mine had to cook a bit longer, but no big deal. I do NOT own a stand-mixer and just kneaded by hand. Worked fine. My only complaint is now my hubby and I need to eat an entire pan – Darn! :)

  21. 126
    Cynthia
    February 21, 2014 at 4:56 pm

    Deb, Nobody tried to offend you. We were just a little surprised. I didn’t know that anybody considered the word crap a swearword, even if they didn’t like using it themselves. I don’t think it needs to be taken off the recipe and I hate swearing.

    Ps. Really good recipe! Thanks for sharing!

  22. 127
    Lyndy
    February 28, 2014 at 7:42 pm

    Excellent recipe! I love how easy these recipes are and how the food turns out perfect. I’ve tried two bread recipes here and you are spot on with directions. I served the breadsticks to dinner guests with lasagna. So delicious. I’m going to have to look for the recommended seasoning the next time I’m at Costco. But, since I didn’t have it I substituted garlic salt and some parsley.

  23. 128
    Lindsey
    March 12, 2014 at 11:50 am

    Hey!
    What size pan did you use?

    • 129
      Ryann
      March 25, 2014 at 10:50 am

      Lindsey, I used a 17 1/2 by 12 ish inch jelly roll pan and it worked great for me, but I might do a size smaller next time so they rise a little higher. The breadsticks still did rise about an inch high.

  24. 130
    kimberly
    March 14, 2014 at 10:22 am

    My family loves these breadsticks! I have made them many, many times for my family and once I made 4 batches -one right after the other- for my husband’s baseball team. However, twice they have not turned out well. Once, my daughter made them and we don’t know what she did wrong and last night I made them early and set them on the counter to raise and then put them in the oven closer to dinner time. Weird thing. They tasted dull and not worth the calories! I just read over the comments and really think it’s true–they have to made quick and easy, not wait around and cook. Wonderful recipe. Wonderful site!

  25. 131
    Kelley
    March 15, 2014 at 4:32 pm

    I just made these and Oh they are heaven. My husband said they have a wonderful taste. I didn’t have the garlic season but did use the garlic powder and Italian seasoning. Just before they were done I put some shredded mozzarella on top. The best.. Thank you for a wonderful recipe and I totally agree butter makes everything better and not that nasty margarine crap!

  26. 132
    Ryann
    March 25, 2014 at 10:38 am

    These are wonderful! I had to let them rise a little longer but that’s due to my oven being weird. Not too greasy, light, fluffy, great taste. I didn’t have that garlic seasoning as well, so I sprinkled coarse salt, parsley flakes, basil, garlic powder, and oregano on top; worked great! I’m glad they make 36, perfect size, too. I’m making lunch for my husband’s coworkers and this recipe, with 36 breadsticks, will allow me to just make 1 batch, instead of having to double a recipe. Thanks for sharing!

  27. 133
    Katrina Clark
    April 1, 2014 at 4:23 pm

    Jamie, I am baking these breadsticks right now and am keeping my fingers crossed that they will look like the ones in your picture! They smell great! I read some of the other comments related to this post and just want to thank you for all of your work. Our family loves and appreciates the recipes! Glad you have a backbone!!

  28. 134
    Mercedes
    April 10, 2014 at 1:41 pm

    I’ve made your breadsticks before, but tonight I split the dough into two pieces. With the first piece I made breadsticks, only I topped with olive oil, rosemary, salt, and a bit of parmagiano. With the other half, I made something I usually use puff pastry for. I took scrambled eggs,a small amount of parmagiano, and a cooked vegetable mixture (onions, pancetta,and chopped arugula,olive oil and a bit of salt to taste) and combine in a bowl. Set aside. Drizzle olive oil in pan, and put dough in pan pat down and let it rest like you suggested because it does make it easier to spread. Spread the dough in the pan and put the egg/veggie mixture on half. Fold the other half over and use fork to crimp closed. If you like you can pierce the top with a few fork holes so that steam can escape. top with olive oil, parmagiano, and some rosemary or garlic salt..whatever your tastebuds desire!

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