Braided Breadsticks

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These Braided Breadsticks are pretty, soft and topped with garlic butter. A simple but delicious bread recipe!

Homemade Garlic Breadsticks With A Twist

I know. Working with yeast is intimidating sometimes. I have my moments with it too. But every now and then I get a hankering for a good old piece of warm-from-the oven bread! So, I put aside my trepidation and just get on with it. I try to share these yeast bread recipes in a way that is easy to follow (especially for those of us who have a love/hate with yeast) along with step by step photos to help them turn out perfect for you!

A pile of Braided Breadsticks on a serving plate.

Frequently Asked Questions:

Can I make these breadsticks without a stand mixer?

Yes, absolutely, it just takes a little extra elbow grease. Stir the ingredients together in a large bowl with a wooden spoon until a shaggy dough forms, then knead by hand on a lightly floured surface for about 4-5 minutes or until the dough is smooth and elastic like. It takes a little more effort, but it works just as well!

Can I use active dry yeast instead of instant yeast?

Yes. If using active dry yeast, mix it with the warm water and sugar first and let it sit for about 5-10 minutes until foamy (this is called blooming) before continuing with the recipe. The rise time may be slightly longer.

Why is there a range of the flour amount?

The exact amount of flour needed can vary based on humidity, how the flour is measured, and even the temperature of your kitchen. Start with the smaller amount and only add more if the dough is too sticky. It’s okay to be a tiny bit sticky, you just don’t want it full on sticking to the sides of the bowl.

What’s the best way to measure flour?

For the most accurate measurement, use a kitchen scale. Don’t worry, I don’t have one either (my kitchen is too tiny and I don’t have room for something I wouldn’t use very often.) So I use another method. Don’t measure straight from the flour bag. Pour the flour into a large bowl then fluff the flour with a fork or spoon. Then spoon it into the measuring cup, you will overflow the measuring cup with flour (don’t pack it in.) Then level it off with the back of a butter knife, scraping off the excess from the top. Measuring too much flour could give you dry and crumbly breadsticks.

My dough isn’t rising well. What happened?

Yeast dough rises best in a warm, draft-free environment. A cold kitchen can slow the process significantly. Some ovens have a proof setting, or you can warm the oven slightly, turn it off, and let the dough rise inside.

Can I make the dough ahead of time?

Yes. After kneading, cover the dough tightly and refrigerate it overnight. Let it sit at room temperature for about 30 minutes before shaping the breadsticks.

Can I add cheese?

If you want, you can sprinkle parmesan on top of the breadsticks with the garlic salt.

How to store leftover Braided Breadsticks?

Store cooled leftovers in an airtight container and room temperature for up to 3 days.
Freeze cooled leftovers in a freezer bag for up to 3 months.

Ingredients Needed: (See Recipe Card Below For The Full Recipe)

warm water
granulated sugar
olive oil
instant fast-acting rapid rise yeast– while I’ve used instant yeast because it doesn’t require the need for proofing or blooming, you can use active dry yeast. See my Frequently Asked Questions above if you only have the regular active yeast on hand.
all-purpose flour– The amount of flour needed will depend on a lot of factors like how heavy handed you measure it and the humidity of your kitchen. Start with 3 ¼ and add a bit at a time if you need to. Don’t over flour or your breadsticks may be dry after baking.
salt – I just used regular table salt, not my usual kosher salt.
garlic powder
salted butter – you can use unsalted if preferred.
garlic salt– I used garlic salt that has dried parsley in it. If yours doesn’t, you can add ½ teaspoon dried parsley flakes.

Water, granulated sugar, olive oil, instant yeast, all-purpose flour, salt, garlic powder, salted butter, garlic salt, and parsley.

How To Make Braided Breadsticks

Prepare the dough

In the bowl of a stand mixer, use a fork to mix together the water, sugar, olive oil, and yeast. Add the paddle attachment and add 3 ¼ cups flour, salt, and garlic powder. Turn the mixer on and knead the dough for about 4-5 minutes or until it comes together around the hook. If after 5 minutes the dough still sticks to mostly the side of the bowl add a bit more flour until it clears the side of the bowl. Knead for an additional 3-4 minutes after it comes together around the hook.

A mixing bowl with ingredients to make bread dough.

Separate the pieces and braid the dough

Preheat oven to 400 F and line 2 baking sheets with parchment paper. Sprinkle a clean counter with flour and divide the dough into 16 equal pieces (divide in half, then each of those halves in half again; then half again; then half again). After you have 16 pieces, take one of those pieces and divide it into 3 pieces. Roll each of the 3 small pieces into a long snake about 7-9 inches long. Pinch one end of each piece together and braid the strands together. Pinch the bottoms together so they don’t undo while baking. Continue this process with the remaining 15 pieces, creating 16 breadsticks total.

A few pieces of breadstick dough in balls, a few pieces of dough rolled out into braid strands and braided breadstick dough.

Allow the dough to rise then and add garlic butter

Place the breadsticks on the prepared baking sheets and let rise for 20-25 minutes until they’re puffy. Mix together the butter mixture. Brush the breadsticks with the butter and sprinkle the garlic salt over top.