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Whole Wheat Breadsticks made from scratch are easy to assemble and are ready in about 30 minutes. These breadsticks have a bit of a golden crust, but are soft and fluffy inside yet chewy throughout. Perfect for your pasta night or any time you’re craving breadsticks.
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Check out my Healthy Zucchini Bread with Applesauce and my Low Calorie Cornbread for more great bread recipes!
With just a handful of ingredients you can make these whole wheat breadsticks for dinner. Topped with some melted butter, garlic salt and parmesan cheese to add a savory bonus!
These breadsticks are virtually fail proof, unbelievably delicious, yet truly simple to make.
Why You'll Love This Recipe
- They're made from scratch which means it’s free of preservatives and processed ingredients.
- They store well and can be frozen for later use.
- The ingredients are budget friendly and easy to find in any grocery store.
- Whole wheat flour adds more nutrition to baked goods, like this breadstick recipe.
- They pair really well with meals and dishes like soups, salads and pasta, making them the ideal appetizer or side dish!
Ingredients You'll Need
- Warm Water: Warm water is the perfect temperature for getting the yeast going, since cold water won't get yeast going, and hot water will kill it.
- Yeast: Helps dough rise, while also providing flavor.
- Honey: Adds moisture to the dough and helps the yeast grow.
- Olive Oil: Adds delicious texture to the breadsticks.
- Whole Wheat Flour: Adds more nutrition, not to mention nutty and tasty flavor.
- Salt: Provides flavor and allows the yeast to develop the characteristic bread flavor.
- Butter: Adds a delicious buttery flavor to the breadsticks.
- Garlic Salt: Adds a savory flavor.
- Parmesan Cheese: Provides delicious richness and saltiness.
Step-By-Step Instructions
Step 1:
Preheat oven to 425 degrees F.
Step 2:
In a medium size mixing bowl, add the warm water, yeast and honey. Set for 10 minutes.
Step 3:
To the yeast mixture, mix in the olive oil and add 1 cup of flour until well blended. Continue adding flour until you have a nice firm, but soft dough.
Step 4:
Knead dough for about 5 minutes. Divide dough into 12 equal parts and roll each piece of dough into a 9-inch rope.
Step 5:
Transfer sticks to a greased baking sheet and bake for 10-15 minutes.
Step 6:
Melt butter in a microwave safe bowl. Add the garlic salt to the butter and mix. Brush tops of breadsticks with the butter mixture, then sprinkle with the parmesan cheese.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- Look for whole wheat flour that is fresh and has a high protein content. This will help your breadsticks rise better and have a better texture.
- Whole wheat dough can be tougher than white dough, so be careful not to over-knead it. You want to develop the gluten just enough to give the breadsticks structure, but not so much that they become tough.
- After kneading the dough, let it rest for at least 10 minutes before shaping it into breadsticks. This will make it easier to work with and help the gluten relax.
- Breadsticks are best when served warm, so try to serve them as soon as they come out of the oven.
Toppings & Variations
- Garlic and herb: Mix minced garlic, chopped fresh herbs like rosemary and thyme, and a little bit of olive oil, then brush it onto the breadsticks before baking.
- Sesame seeds: Sprinkle sesame seeds over the breadsticks before baking for added texture and nutty flavor.
- Everything bagel: Mix together sesame seeds, poppy seeds, dried onion flakes, dried garlic flakes, and coarse salt, then sprinkle it over the breadsticks before baking.
- Cinnamon and sugar: Brush the breadsticks with melted butter, then sprinkle a mixture of cinnamon and sugar over the top before baking. You can also serve them with a side of honey for dipping.
- Cheesy: Mix shredded cheddar or another favorite cheese into the dough or sprinkle it over the breadsticks before baking.
Storing & Freezing
Storing: Let the breadsticks cool completely and then place them in an airtight container or resealable plastic bag. They can be stored at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Freezing: Let the breadsticks cool completely, then wrap them tightly in plastic wrap and place them in a resealable freezer bag. They can be frozen for up to 3 months.
Reheating: Preheat the oven to 350 degrees F, unwrap them from the plastic wrap, and place them on a baking sheet. Bake for 5-10 minutes, or until they are heated through and crispy. Alternatively, you can reheat them in the microwave for 10-15 seconds.
Recipe FAQ's
Yes, you can substitute all-purpose flour for part or all of the whole wheat flour in a breadstick recipe. Keep in mind that the texture and flavor of the breadsticks will be different.
Yes, you can make the dough ahead of time and refrigerate it for up to 24 hours before shaping and baking the breadsticks. This can be a convenient way to prep for a party or event.
Absolutely. Dried basil, oregano or Italian seasoning are also great!
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Whole Wheat Breadsticks
Equipment
Ingredients
- 1 ¼ cups warm water
- 1 package yeast
- 1 tablespoon honey
- ¼ cup olive oil
- 3-4 cups whole wheat flour
- 2 tablespoons butter
- 1 teaspoon garlic salt
- Parmesan cheese to taste
Instructions
- Preheat oven to 425°F.
- In a medium size mixing bowl, add the warm water, yeast and honey. Set for 10 minutes.
- To the yeast mixture, mix in the olive oil and add 1 cup of flour until well blended. Continue adding flour until you have a nice firm, but soft dough.
- Knead dough for about 5 minutes. Divide dough into 12 equal parts and roll each piece of dough into a 9-inch rope.
- Transfer sticks to a greased baking sheet and bake for 10-15 minutes.
- Melt butter in a microwave safe bowl. Add the garlic salt to the butter and mix. Brush tops of breadsticks with the butter mixture, then sprinkle with the parmesan cheese.
Notes
- Look for whole wheat flour that is fresh and has a high protein content. This will help your breadsticks rise better and have a better texture.
- Whole wheat dough can be tougher than white dough, so be careful not to over-knead it. You want to develop the gluten just enough to give the breadsticks structure, but not so much that they become tough.
- After kneading the dough, let it rest for at least 10 minutes before shaping it into breadsticks. This will make it easier to work with and help the gluten relax.
- Breadsticks are best when served warm, so try to serve them as soon as they come out of the oven.
- Storing: Let the breadsticks cool completely and then place them in an airtight container or resealable plastic bag. They can be stored at room temperature for up to 2 days or in the refrigerator for up to 1 week.
- Freezing: Let the breadsticks cool completely, then wrap them tightly in plastic wrap and place them in a resealable freezer bag. They can be frozen for up to 3 months.
- Reheating: Preheat the oven to 350 degrees F, unwrap them from the plastic wrap, and place them on a baking sheet. Bake for 5-10 minutes, or until they are heated through and crispy. Alternatively, you can reheat them in the microwave for 10-15 seconds.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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