Easy No-Knead Breadsticks

These breadsticks are so ridiculously easy to make! They're also very delicious, with soft and chewy centers and lots of great flavor.

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 18

Rising Time 2

Total Time 2 23

Servings servings

Calories 173

Author Annalise Sandberg

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.