Easy breadsticks in just 8 ingredients and about 20 minutes. These breadsticks make for the ultimate sidekick to any warm soup or midday snack. With just a few simple tweaks, this recipe becomes vegan in a snap!
The inspiration for these quick and easy breadsticks came from making my everything bagels without yeast. This year has been a bit rough finding and holding onto yeast. And though I love making quick rise rolls for nearly any warm soup, I’ve realized you simply can’t have any pasta dish or my meatball soup without breadsticks. So a breadstick recipe without yeast, was a must! (related: so is this pizza dough without yeast)
We personally have made this with both gluten-free flour and with normal all-purpose flour. Honestly, gluten-free flour is what we had in the cabinet at this time so we are rolling with it.
How to make gluten-free breadsticks without yeast
One of the tricks to creating your own recipe or variations of a recipe, is knowing what can be replaced and what cannot. Most gluten-free flour, for example, cannot be substituted cup-for-cup with no other alterations. The flour simply doesn’t act the same. It is a bit more dry and flakey in nature. That’s why the ingredients to these breadsticks, though few, are of vital importance.
Ingredients for breadsticks
- All-purpose or Gluten-free Flour
- Baking Powder
- Garlic Powder
- Plain Whole Yogurt (Vegan yogurt works too! Just make sure it’s plain.)
- 1 egg (or a flax egg)
- Butter (dairy-free works!)
- Italian Herb Seasoning
Steps for making homemade breadsticks
This recipe couldn’t be easier! Start by combining the flour, baking powder, salt, and italian seasoning in a large bowl with a whisk. Add the yogurt and egg to the bowl and mix roughly with a rubber spatula.
As your dough starts to come together, turn it out onto your countertop and kneed it slightly. It will be sticky and a bit dry. Use wet hands to help mold it together into a loose rectangle shape. From there, roll the dough out until about 1/2 inch thick. Cut into 8 semi-even strips. Lay evenly spaced apart on an ungreased baking sheet. Bake at 375F for about 20 minutes.
After removing your breadsticks from the oven and while still warm, melt the butter in a small bowl with garlic powder. Use a pastry brush to coat the breadsticks. Enjoy while still warm with your favorite entree.
How to store and reheat leftover breadsticks
How to store
You’ll want to place these in a plastic Ziploc bag or wrapped in plastic wrap, on a dark, dry shelf or counter. They will last about 3 days this way, though I still suggest reheating even when at room temperature so they become a bit softer.
How to reheat
Wrap in a damp paper towel on a plate and mircowave for 15-30 seconds. This will help to essentially steam them and get moisture back into the “day old bread” helping to keep them from becoming hard.
These breadsticks pair perfectly with…
- Mac and Cheese
- Beef Braciole
- Veggie Stuffed Meatloaf
- Garlic Herb Oven Roasted Chicken
- Minestrone Soup
- Broccoli Bacon Beer Cheese Soup
- mixing bowls
- measuring cups
- measuring spoons
- baking sheet
- 1-1/2 cups flour + more for rolling gluten-free
- 2 teaspoons Italian seasoning
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ¾ cup plain yogurt (I personally like full-fat yogurt but greek works too)
- 1 egg or flaxseed egg
- 2 Tablespoons butter or dairy-free
- ½ teaspoon garlic powder
- Start by combining the flour, baking powder, salt, and italian seasoning in a large bowl with a whisk.
- Add the yogurt and egg to the bowl and mix roughly with a rubber spatula.
- Turn it out onto your countertop lightly floured and kneed it slightly. It will be sticky and a bit dry. Use wet hands to help mold it together into a loose rectangle shape. Roll into a rectangle about 1/2 inch thick. Cut into 8 semi-even strips.
- Lay evenly spaced apart on an ungreased baking sheet. Bake at 375F for about 20 minutes. Meanwhile, melt butter and whisk in garlic powder. Use a pastry brush to coat the breadsticks.