Soft Italian Breadsticks from Bread Machine
Tender, garlicky breadsticks made easy with a bread machine for the dough, then finished in the oven with a butter and Parmesan crust. The combination of garlic powder, Italian seasoning, and cheese creates subtle savory notes perfect for soups, salads, or as an appetizer. Ideal for weeknight dinners or casual entertaining when you want homemade bread without extensive hands-on time. This version streamlines the process by using a bread machine, making it accessible for home bakers of any skill level.
Ingredients
- 1 cup warm water, 70 to 80F
- 3 tablespoons soft butter
- 1 ½ teaspoons salt
- 3 cups bread flour
- 2 tablespoons sugar
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 2 ¼ teaspoons active dry yeast
- 1 tablespoon melted butter
- 1 tablespoon grated Parmesan cheese
Instructions
- 1
Add water, soft butter, salt, bread flour, sugar, Italian seasoning, garlic powder, and yeast to bread machine pan following manufacturer's instructions.
- 2
Select dough setting and let cycle complete.
- 3
Turn dough onto floured surface and divide in half.
- 4
Cut each half into 12 pieces.
- 5
Roll each piece into a rope between 4 and 6 inches long.
- 6
Place 2 inches apart on greased baking sheets.
- 7
Cover and let rise in a warm place until doubled, about 20 minutes.
- 8
Bake at 350F until golden brown, about 15 minutes.
- 9
Immediately brush with melted butter and sprinkle with Parmesan cheese.
Tips
Do not overbake or breadsticks will become tough; watch carefully during the final minutes and remove when just golden brown.
Brush with butter immediately after removing from oven while still hot so it absorbs and creates a glossy finish.
Good to Know
Keep in an airtight container at room temperature for up to 2 days. Freeze in a freezer bag for up to 3 months; reheat thawed or frozen breadsticks wrapped in foil at 300F for 10 minutes.
Prepare dough and refrigerate up to 12 hours; bring to room temperature before shaping. Shape breadsticks, freeze on baking sheet, then transfer to freezer bag. Bake directly from frozen, adding 2-3 minutes to bake time.
Serve warm or at room temperature alongside soups, salads, pasta dishes, or appetizer platters. Pairs well with marinara sauce for dipping or hummus for casual entertaining.
Common Mistakes
Use water between 70-80F to avoid killing yeast or slowing rise excessively
Do not skip the greased baking sheets to avoid sticking and uneven browning
Brush with butter immediately after baking to avoid it sliding off cooled breadsticks
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these without a bread machine?
Yes. Combine ingredients in a bowl, knead by hand for 10 minutes until smooth, let rise covered for 1 to 1.5 hours until doubled, then proceed with shaping and final rise.
What if my breadsticks are not rising or are tough?
Check yeast expiration date and water temperature. Cold water or expired yeast stops rising. Overbaking also causes toughness; remove at first signs of golden brown and brush immediately with butter.
How long can I keep baked breadsticks and can I freeze them?
Store in an airtight container for 2 days at room temperature. Freeze baked breadsticks for up to 3 months; reheat wrapped in foil at 300F for 10 minutes until warm.