Easy No-Knead Breadsticks
The name of the game for these homemade no-knead breadsticks? Easy.
These no-knead breadsticks are soft and chewy, with a delicious garlic and herb butter brushed on while they’re still hot from the oven. I promise, your whole family is going to love these breadsticks. They’re the perfect side dish for so many meals!
But my favorite thing about this recipe is how easy the breadstick are to make. Yes, flavor is important, but I also wanted a recipe that literally anyone could make quickly and simply. And this is it!
The dough needs just 5 ingredients and 2 minutes to make, with no mixer or kneading required. And shaping the risen dough into breadsticks is just as easy too! Keep reading to see my shortcut method.
Ingredients you’ll need
Let’s get baking! This recipe is adapted from my no-knead pizza dough, and it works so well for these breadsticks. Here’s everything you’ll need (full recipe below):
- Active-dry, quick or instant yeast
- Granulated sugar
- Olive oil
- All-purpose flour
- Garlic powder
- Italian seasoning
How to make easy no-knead breadsticks
1. Mix dough. In a large bowl, add yeast to warm water and stir. Stir in salt, sugar, olive oil and flour to make a shaggy dough.
2. Rise. Cover and rise for 2-3 hours.
3. Shape into breadsticks. Scrape dough out of bowl onto a floured countertop and shape into a smooth ball. Let sit for about 15 minutes, then gently pat and stretch dough into a roughly 5×8-inch rectangle.
Use a bench scraper or sharp knife to cut into 12 strips width-wise (cut into half first, then each of those halves in half again, and then each quarter into 3 strips).
4. Rise again. Transfer dough strips to a sheet pan lined with parchment paper, stretching them gently to be even in size (about 12 inches long). Cover loosely and let rise while you preheat oven to 400°F.
5. Bake. Brush breadsticks lightly with olive oil and bake until edges start to turn golden brown, 18-20 minutes.
6. Brush with garlic herb butter. Whisk together melted butter with garlic powder and Italian seasoning and brush over breadsticks while still warm.
Then, enjoy! Breadsticks are most delicious the day they are baked, preferably warm and fresh from the oven.
Tips for baking breadsticks
- You don’t need any special tools for this recipe, but it is handy to have a kitchen scale, dough whisk and bench scraper. These are tools I use all the time in my kitchen!
- I recommend letting the dough rise for at least 2 hours for the best flavor and best rise in the finished breadsticks. However, if you use instant or quick-rise yeast you may be able to get away with slightly less rise time. Letting dough rise in warm place will also help speed up rising time.
- These breadsticks will be a little more “rustic” looking that some you may be used to. But making perfectly shaped breadsticks takes so much more time! And these easy breadsticks taste just as delicious, I promise.
- The breadsticks are done just when the edges start to turn golden brown. If you bake longer, the insides will be more chewy and less soft.
- These breadsticks taste best within a few hours or baking, but can be kept at room temperature in an airtight container for a few days.
- If you want to make or prep these ahead, there are a few options. You can let shaped dough rise in the fridge for 8-12 hours before baking (let them come to room temperature for 30 minutes while you preheat the oven). You can also freeze baked breadsticks in airtight plastic bags or wrap, and then reheat at 350°F for 20 minutes. Brush breadsticks with garlic herb butter after reheating.
More breadsticks and dinner rolls to try
- Pesto Parmesan Pull-Apart Breadsticks
- Easy No-Knead Fairy Crescent Rolls
- Garlic and Herb Crescent Rolls
- Soft White Dinner Rolls
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Easy No-Knead Breadsticks
- 1 ¼ cup warm water (270 grams)
- 2 ¼ teaspoons Active-dry, instant or quick-rise yeast (1 envelope, 7 grams)
- 2 teaspoons salt (10 grams)
- 1 tablespoon granulated sugar (13 grams)
- 2 tablespoons olive oil (17 grams)
- 3 cup all-purpose flour (360 grams)
Garlic and Herb Butter
- ¼ cup butter , melted (56 grams)
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- Coarse salt , to taste
- Add water and yeast to a large bowl and whisk together. Add salt, sugar, olive oil and flour. Mix with a spoon or dough whisk to make a thick shaggy dough.
- Cover and let rise 2-3 hours at room temperature.
- Scrape dough out of bowl onto a floured countertop and shape into a smooth ball. Let sit for about 15 minutes, then gently pat and stretch dough into a roughly 5×8-inch rectangle.
- Use a bench scraper to cut into 12 strips width-wise (cut into half first, then each of those halves in half again, and then each quarter into 3 strips).
- Transfer dough strips to a sheet pan lined with parchment paper, stretching them gently to be even in size (about 12 inches long). Cover loosely and let rise while you preheat oven to 400°F.
- Brush breadsticks lightly with olive oil and bake until edges start to turn golden brown, 18-20 minutes.
- Whisk together melted butter with garlic powder, Italian seasoning and a generous pinch of coarse salt. Brush over breadsticks while still warm.
- Breadsticks are best enjoyed within a few hours of baking, but will keep in an airtight container at room temperature for several days.
- This recipe makes two 14-inch pizzas.
- After its initial rise, this no-knead pizza dough can be stored in the fridge for up to a week before using. Let chilled dough come to room temperature before rolling.
- Nutritional information is for crust only.