It was below 90 degrees in Kansas yesterday so I was so excited it was cool enough to bake! And I whipped up a batch of Homemade Breadsticks in the Bread Machine.
These are SO easy to make — and absolutely delicious, too. If you haven’t tried this recipe yet, I highly recommend it. Here’s my slight adaption of the original recipe:
Homemade Breadsticks in the Bread Machine
- 1 cup warm water
- 1/4 cup olive oil (or other oil of your choice)
- 3 cups flour (white, whole-wheat, or any mixture of both)
- 1 teaspoon salt
- 3 Tablespoons raw sugar (or brown sugar)
- 2 1/2 teaspoons active dry yeast
Put all ingredients in the bread machine in the order listed. Turn the machine on the dough cycle setting.
Once the dough cycle is finished, roll the dough out onto a 10×12 greased cookie sheet. Cut the dough into 24 slices and let rise for an hour.
Once risen, bake at 375 degrees for 10 to 15 minutes.
As soon as you pull the breadsticks out of the oven, brush with melted butter. Sprinkle with Parmesan cheese and garlic salt, if desired.
Recipe slightly adapted from Memories on Clover Lane.
Do you roll the dough out on a floured surface then transfer to a greased pan?
I roll the dough directly onto my greased baking pan.
My baking pans are aluminum, so I always use parchment paper. I have found that rolling out on the parchment, works well. I can then transfer to a pan or directly onto a hot pizza stone, depending upon what I am doing.
Had these today for lunch and they were delicious! Froze the rest for another day and added cheese to them while I was baking them. Yummy! I love my bread machine.
Just made these bread sticks. Amazing! Very soft! This is a keeper recipe and for sure will be making again and again.
Absolutely love these! Incredibly easy and they are devoured quickly! They also freeze great!
I made these tonight for four young grandkids and three adults and every breadstick was eaten. The kids loved them. Great recipe!
I use my older bread for croutons. Can flavor them with different seasons , great for salads. I also mix my bread dough in bread machine, half way through I take it out and make cinnamon rolls. They turn out great. Have fun with bread machine. I’m not able to kneed my bread dough anymore so my machine is a life saver.
I made these in my stand mixer, let the dough rise, and then formed them into hamburger buns and let the buns rise again. (I skipped the butter, garlic and parm). They turned out delish! Too bad I didn’t make a double batch,since my kids ate them fresh from the oven and we almost didn’t have any left for dinner!
I don’ have a bread machine, would the sponge method or the all at once method work better?
I don’t have a bread machine either, so I used the sponge method to get the yeast to rise. Turned out great!
I noticed that you used regular flour instead of bread flour. All the recipes that are in my machine booklet call for bread flour. Should I give regular flour a try?
I’ve never used bread flour before and find that regular flour usually works great.
Do you use all purpose flour?
going to give these a try. The weather is nice here Kansas today almost cooled.
Thanks for sharing
Michelle
I have always wanted a bread machine but I never knew if it was worth the money or what kind to get. Do you really use your bread machine alot and what kind would you all recommend? Thanks
Thanks! We certainly don’t need to eat all of them at one time. 🙂
I’ve been making these breadsticks for a while now, and we LOVE LOVE LOVE them! They’re so nice and fluffy inside. Also works great with whole wheat flour!
Those look delicious! I’ll definitely be giving them a try 🙂
Crystal, what do you use for sandwiches? Homemade or store bought? Also I have noticed that unless eaten fresh the homemade bread isn’t very good. Is there any way to not eat so much?
We typically use storebought bread for sandwiches. Mostly because I can usually get pretty high-quality bread marked down to $1 per loaf. I just stick it in the freezer and use it as we need it.
Katie, I find homemade bread freezes nicely. After the first day, I slice and freeze the rest, and take out piece by piece after that.
This recipe is a family favorite of ours! So easy and so delicious!! I usually brush them with butter when they come out of the oven and then sprinkle half with garlic powder and Parmesan and the other half with cinnamon and sugar. 🙂
I have a recipe for italian breadsticks that I make that is similar to this recipe. Everyone in our family really likes it. I will have to give this breadstick recipe a try but not this week. It is supposed to be over 100 degrees later this week so I will have to wait until it cools down a little to be baking.
Thanks for sharing this recipe. Looks like you have a good little helper.
I can’t wait to make these! We made homemade wheat bread in our bread machine today and it was so good, but I know my kids would love these. Thanks so much for sharing (and your pictures look fantastic!)
I’ve always wanted a bread machine, but I am obsessed with fresh bread, so I would probably gain a thousand pounds if I were able to make bread on a daily basis. These breadsticks do look good though…
It seems like you would eat bread like crazy but you don’t if homemade is all you ever have. It becomes the normal, everyday bread. There are just two of us and I usually only make one loaf a week.
Have you tried freezing these?
Another Charity here 😉 I commented below that we love this recipe and I’ve frozen them several times (baked, not the dough, although that may work too) and they freeze beautifully and warm up great!
Love your names. I even chose it for my daughter. Great name!
Thanks! 🙂
Or this one if you don’t have a bread machine 🙂
http://recipesmademyway.blogspot.com/2010/02/bread-sticks.html
Thank you!
These look delicious! I just want to clarify- my bread machine dough cycle includes rise time- Do you take it out after mixing and allow to rise on the cookie sheet or do you punch it down and let it rise for a second time on the cookie sheet?
I’m just guessing here, but I think she is using a shorter setting. My machine has two dough settings — one is 45 minutes and the other is at least double that. I always use the shorter of the two when I make dough because any recipe I use always calls for a reshaping of the dough and then rising time.
I let it run through the whole 1.5 hour dough cycle, which includes rise time.
Those look delicious!
I’m baking anyway today. It won’t be below 90º here until mid-October. I can’t wait that long for bread!