Baking Great Bread at HomePillowy Pull-Apart Perfection
BeginnerClassic SoftBreadsticks
by Henry Hunter Jr.
Golden, buttery breadsticks with a soft, tender crumb, perfect for dunking, sharing, and savoring straight from the oven.
Rise Time
1 hour 15 minutes
Bake Time
18-20 minutes
Yield
14 soft breadsticks
Perfection is not required
"Great bread isn't about perfect technique—it's about understanding the dough."— Henry Hunter Jr.
By Henry Hunter Jr., founder of Crust & Crumb Academy and Baking Great Bread at Home.
Authentic Bread Flavor
Soft, pillowy breadsticks brushed with garlic butter. Easy beginner recipe, ready in under 2 hours.
Ingredients
Dough
Garlic Butter Topping
Pro Tip
gives these sticks their slight chew and structure. All-purpose works in a pinch, but the texture will be softer and less structured. If using AP flour, reduce water by about 15g (1 tablespoon).
Day 1
Make the Dough
10 minutes active
A simple comes together fast. The melted butter (not oil) is what gives these breadsticks their rich, tender crumb.
Click each step to mark complete
Activate the Yeast
In the bowl of a stand mixer (or large bowl), combine warm water, , and sugar. Stir gently and let sit for 5 minutes until the surface looks foamy.
Add Wet Ingredients
Pour in the melted butter and salt. Stir briefly to combine.
Add Flour and
Add the all at once. Using the dough hook on low speed, mix until a shaggy dough forms. Increase to medium speed and for 6-8 minutes until the dough is smooth, soft, and slightly tacky. It should pull away from the sides of the bowl cleanly. By hand: stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and for 8-10 minutes.
Check the Dough
It should feel soft, smooth, and spring back when you poke it. If it's very sticky, add flour 1 tablespoon at a time. If it's stiff and dry, add water 1 teaspoon at a time.
Precise Timers
Use these interactive timers to track your stages.
Yeast Bloom
Knead
Day 1
First Rise
1 hour
Let the yeast do its work. The dough should roughly double in size.
Click each step to mark complete
Shape Into a Ball
Lightly oil a large bowl. Place the dough inside and turn it over once so the top is lightly coated.
Cover and Rise
Cover with plastic wrap or a damp kitchen towel. Let rise in a warm spot for about 1 hour, or until doubled in size.
⏱ Wait Time
About 1 hour
Precise Timers
Use these interactive timers to track your stages.
First Rise
Day 1
Shape the Breadsticks
10 minutes active
Shaping is simple. You're making logs, not sculpture. Uniform size is the only thing that matters for even baking.
Click each step to mark complete
Prep the Pan
Line a large baking sheet with parchment paper. Lightly brush or spray with oil.
Punch Down the Dough
Turn the risen dough out onto a lightly floured surface. Gently press to deflate.
Form a Rectangle
Using your hands (no rolling pin needed), press and stretch the dough into a rough rectangle, about 10 x 7 inches.
Cut Into Strips
Using a or sharp knife, cut the dough into 14 roughly equal strips, each about ¾ inch wide.
Shape the Sticks
Gently roll each strip between your palms and the counter to smooth them into 8-9 inch logs. Place on the prepared baking sheet about 1 inch apart. They should be close enough to touch as they rise, which is what creates the pull-apart effect.
Second Rise
Cover loosely with plastic wrap or a kitchen towel. Let rise for 15 minutes while you preheat the oven.
⏱ Wait Time
15 minutes
Precise Timers
Use these interactive timers to track your stages.
Second Rise
Shaping
Shaping Options
Two ways to shape your breadsticks depending on the meal and presentation.
Classic Logs
The simplest shape. Easy to grab. Best for serving alongside soup or pasta.
RecommendedClick each step to mark complete
Press Into Rectangle
Press dough into a 10 x 7 inch rectangle.
Cut Strips
Cut into 14 strips, about ¾ inch wide.
Roll Smooth
Roll each strip into a smooth 8-9 inch log.
Arrange
Place 1 inch apart on the baking sheet.
Twisted Breadsticks
More visual appeal. The twists create ridges that catch extra butter.
Click each step to mark complete
Press Into Rectangle
Press dough into a 10 x 7 inch rectangle.
Cut Strips
Cut into 14 strips.
Roll Into Ropes
Roll each strip into a 10-inch rope.
Twist
Hold one end and twist the rope 3-4 times.
Anchor
Press both ends onto the baking sheet to anchor.
Proof Test: After the second rise, press the dough lightly with your fingertip. It should spring back slowly, leaving a slight impression. If it springs back immediately, give it another 5 minutes.
Day 1
Bake & Butter
A quick bake at high heat, then an immediate brush of garlic butter while they're still hot.
Step by Step
Preheat Oven
Set to 400°F (200°C) while the breadsticks are doing their second rise.
Bake
Place the baking sheet on the center rack. Bake for 18-20 minutes, or until the tops are light golden brown. They should feel set but still soft when gently pressed.
Make the Garlic Butter
While the breadsticks bake, melt the butter and stir in garlic powder, Italian seasoning (if using), and flaky salt.
Butter Immediately
As soon as the breadsticks come out of the oven, brush generously with the garlic butter. Don't be shy. Hit every surface you can reach.
Serve Warm
These are best eaten within the first 20 minutes, but they reheat well wrapped in foil at 300°F (150°C) for 10 minutes.
Preheat
Bake
Baking Methods
Individual sticks, even browning all around.
Equipment: Half sheet pan, parchment paper
Preheat
Preheat oven to 400°F (200°C).
Bake
Bake on center rack for 18-20 minutes until light golden brown.
Butter
Brush with garlic butter immediately upon removal.
Cool
Let cool 3-5 minutes on the pan, then serve.
Nutrition Facts
Per 1 breadstick • servings per recipe
* Values are estimates based on standard ingredients
Storage
Room Temperature
2-3 days in an airtight bag or container. Best enjoyed the day they're made.
Refrigerated
Do not refrigerate. The fridge dries bread out faster than room temperature. Freeze what you won't eat within 2 days.
Frozen
Up to 2 months. Cool completely before wrapping. Reheat from frozen at 350°F (175°C) for 10-12 minutes in foil.
Refresh
Wrap in foil, 300°F (150°C) for 8-10 minutes. Or microwave individual sticks for 15-20 seconds.
Your Feedback
Rate This Recipe
Loading ratings...
Troubleshooting
Baker's Notes
Common questions and solutions for perfect results
You Might Also Enjoy
More recipes from our pantry that pair well with this bake.
Get More Recipes in Your Inbox
Join thousands of home bakers receiving weekly recipes, tips, and techniques to elevate your bread game.
No spam, ever. Unsubscribe anytime.
More from Baking Great Bread at Home
Tools, resources, and community to help you bake better bread
Crust & Crumb Academy
Go deeper into your craft. FREE courses, challenges, and real feedback. No gatekeeping. Perfection is not required.
Sourdough Starter Companion
Your AI-powered starter assistant. Track feedings, troubleshoot issues, and keep your starter thriving.
BakingGreatBread.com
Real bread for the rest of us
Baking Great Bread Blog
Recipes, tips, and stories from the bread journey
Recipe Converter
Convert sourdough recipes to yeast and back again
Crust & Crumb App
Your AI-powered baking assistant
Facebook Community
Join 50,000+ bakers sharing, learning, and supporting each other
Sourdough for the Rest of Us
Free beginner's guide to sourdough