Garlic & Herb BreadsticksGarlic & Herb Breadsticks

I’m one of those bread people. The kind that thinks a meal isn’t a meal unless there is a basket of something carb-tastic on the table. The kind that fills up on yummy, warm bread before the entree ever comes at a restaurant. I tried to do the no-carb thing back when the craze was at it’s height (and when I was 19 and didn’t know any better), and I lasted about thirty seconds before I desperately needed some bread. 

Garlic and Herb Breadsticks

I can (and have) made breadsticks and pizza crust using whole grain flours. My favorite whole wheat freezer pizza dough is super tasty! I love cooking and baking with whole grains. But I don’t care how much of a master you are in the kitchen, 100% whole grain foods taste different from refined grains. It’s not good or bad (tastewise—nutritionally, whole grains definitely win). It’s just different. I like some foods made with nutty, hearty whole grains. And I like others made with fluffy, all-purpose flour. And these breadsticks, I quite like them with a big ole heap of white flour.

Garlic and Herb Breadsticks

This breadstick recipe is actually exactly the same as my pizza crust recipe, it just goes through a different process. This is such a good all-around Italian-flavored dough that it works for breadsticks, pizzas, and cheesy bread (yum). I’ve been tweaking and perfecting this recipe for years—and man, it’s good! We make it every single week in one form or another, and both Craig and I have the recipe memorized by heart. We make it in the mixer. We make it the bread machine (on the dough cycle). It’s pretty much fool-proof!

Garlic and Herb Breadsticks

During the growing season, I flavor this with fresh basil, oregano and chives, but it works equally as well with dried herbs in the middle of winter. You could also leave them out all together and still have a delicious, delicious breadstick on your hands. I’ve even been known to leave out the garlic, too, and add a touch more sweetener and use the dough as a crust for a dessert pizza.

Garlic and Herb Breadsticks

You can serve these breadsticks with marinara, ranch, or cheese sauce to dip in. You can also leave them naked (they’re that good). Or you can do what I do, and mix up a dippy seasoned olive oil. I just put about a teaspoon of Italian seasoning and a quarter teaspoon of garlic salt in a small bowl, and top it with a couple of tablespoons of really good olive oil. It’s the best breadstick dip on the planet!


Garlic and Herb Breadsticks

Garlic and Herb Breadsticks

Yield: 8 breadsticks
Prep Time: 20 minutes
Cook Time: 10 minutes
Additional Time: 1 hour
Total Time: 1 hour 30 minutes

Looking for a fool-proof breadstick recipe? This is it! These garlic and herb breadsticks are fluffy, buttery, and delicious!


  • 1 cup warm water
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1 tablespoon honey
  • 3 cups all-purpose flour
  • 1 teaspoon minced garlic (about one clove)
  • 2 1/4 teaspoons yeast (one packet)
  • 2 tablespoons minced fresh basil, oregano and chives (or 1 tablespoon each dried)
  • Melted butter
  • Garlic salt


  1. Combine all ingredients, in the order listed, in the bowl of a stand mixer fitted with a dough hook. Mix on medium-low until the dough comes together. Continue to mix on medium-low for five minutes to knead. Dough is ready when it is stretchy and smooth.
  2. Transfer the dough to an oiled bowl, cover with plastic wrap and let rise for until doubled, about an hour.
  3. Preheat oven to 425°. Punch down dough, and divide into eight equal pieces. Roll into breadstick shape and place on an greased baking sheet. Bake in preheated oven for 7-10 minutes, or until the top is golden brown.
  4. Brush hot breadsticks with melted butter and sprinkle on garlic salt, serve warm
Nutrition Information:
Yield: 8 Serving Size: 1 breadstick
Amount Per Serving: Calories: 241Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 4mgSodium: 196mgCarbohydrates: 39gFiber: 2gSugar: 2gProtein: 5g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

Leave a Reply

Your email address will not be published. Required fields are marked *


  1. I don’t have a mixer with a dough hook 🙁 But I do have a bread maker! If I were to use that to mix the dough, do you know how long I’d put it in?


    1. Does your bread maker have a dough cycle? That’s what we do it on. Then just take it out, form the breadsticks and bake as written.

  2. How would I make these with a mixer? I don’t have a Kitchen Aid with a bread hook. Thanks! These look so yummy.

    1. A bread machine on the dough cycle would work, too. If you don’t have one of those, you can do it by hand, too. Just mix together the dough, and then knead by hand for 10-15 minutes.

  3. Two of my favorite words in the English language that are just that much better when combined together- “garlic” and “bread”!! I will definitely have to give this recipe a try!!

  4. I need to make these! And I agree that some things were just made to be made with white flour.

  5. I’d say in the last 8 months I have started to switch over to normal old unbleached all purpose for pizza too. It’s so nice to have it back too : I also like normal pasta… so much better.

  6. This looks so good! I love breadsticks, but for some reason I never have them at home, only when I’m out. I’m going to have to try this recipe.

  7. I 100% agree about white flour and pizza crust! I just cannot get on board with whole wheat dough. I’ve tried it, I don’t like it, and I don’t feel guilty over it! Haha. Also not a huge fan of whole wheat pasta. Anyway, these breadsticks look amazing! Definitely something both my husband and I would enjoy.