These soft whole wheat breadsticks with their ultra fluffy interior and garlic butter topping are worthy of satisfying your breadstick cravings. The dough is easy to make, and you only need a few simple ingredients.
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Is there anything better than homemade bread? Not very many things if you ask us, especially whole grain breads. The smell is enough to convince anyone of that, and these whole wheat breadsticks do not disappoint!
These homemade breadsticks are made with 100% whole wheat flour, yet they are still soft and tender. The secret is to use the right kind of whole wheat flour and have a very soft dough.
If you love making homemade whole wheat breads then you might enjoy our whole wheat dinner rolls or whole wheat sandwich bread.
What's Cool About This Recipe
- Whole grain: We use all whole wheat flour, milled fresh from hard white wheat to make these whole wheat breadsticks soft and fluffy.
- Simple ingredients: There are no fancy ingredients required, just a few pantry staples.
- Soft and fluffy: Making the dough extra soft, double rise and hard white wheat flour are what make these breadsticks soft and fluffy.
- Easy: Even though this is a yeast dough recipe, it is really easy to make.
- Healthier: These whole wheat breadsticks are much healthier than traditional breadsticks, because they are made with 100% whole grain flour. Whole grains are considered to be part of a healthy diet.
Ingredients and Substitutions
- Whole wheat flour: We use whole wheat flour milled from hard white wheat. Using hard white wheat will give you a soft texture and mild wheat flavor.
- Water
- Yeast: Active dry or instant yeast will work in this recipe.
- Sugar: We use organic cane sugar.
- Salt
- Oil: Our go-to oil is avocado oil or olive oil. Any oil you use in your baking should work. You can also use melted butter.
- Butter: This is for brushing the top. Salted or unsalted will do.
- Garlic: We like using minced fresh garlic. You can also use dried granulated garlic, just sprinkle it over the top after you brush on the butter.
- Flaky salt: For sprinkling on top.
- Fresh herbs: This is optional but we like to sprinkle some fresh or dried herbs on top of the breadsticks, such as, parsley, basil, Italian seasoning, or oregano.
See recipe card for quantities.
Variations
- You can sprinkle the tops with grated parmesan cheese for garlic Parmesan breadsticks.
Instruction Photos
Overview of instructions with photos. See recipe card for quantities and full instructions.
Step 1: Add the water, yeast and sugar to the bowl of a stand mixer, let sit until bubbly and foamy (5-10 minutes). There is no need to let it sit if you’re using instant yeast.
Step 2: Add the salt, oil and about 1 cup of flour and stir until smooth.
Step 3: Add enough flour to make a very soft dough, about 1¼ - 1½ cups (the dough needs to be very sticky).
Step 4: Knead on medium speed until the dough is smooth and elastic, (about 4-6 minutes).
Step 5: Place the dough into an oiled bowl. Cover and let rise until doubled in size. This can take anywhere from 30-60 minutes.
Step 6: Melt the butter and mince the garlic. Stir the garlic into the butter and let infuse while the dough rises.
Step 7: Grease a baking sheet (we use a 13x9 inch sheet pan). Punch down the dough and turn out onto the tray. Using oiled or wet hands, press the dough evenly onto the tray.
Step 8: Using a pizza cutter or sharp knife, cut the dough into 6 strips on the short end and cut in half on the long end.
Step 9: Carefully brush the garlic butter over the dough, sprinkle with flaky salt and chopped fresh or dried herbs.
Step 10: Bake in a preheated oven at 350°F until lightly golden brown. Brush with additional butter if desired and serve immediately.
Serving Suggestions
Breadsticks are a great side dish, or served as an appetizer. Here are some serving ideas:
- Serve with marinara dipping sauce
- As a side with your favorite pasta dish
- With a bowl of soup
Storage
Store the cooled breadsticks covered tightly or in a resealable bag at room temperature for 2-3 days or in the refrigerator for 4-5 days. Reheat in the oven or microwave.
How to Freeze
Wrap tightly in plastic wrap and place into a freezer safe bag or container. Freeze for up to 3 months. Thaw at room temperature and reheat in the oven or microwave, or reheat from frozen.
Tip: Cover the breadsticks loosely with tin foil (if using the oven to reheat) to keep them soft. Do not use tin foil in the microwave.
Tips From Our Kitchen
This dough needs to be very sticky, but don’t worry. After the first rise it will be quite easy to work with.
Using fresh milled flour will give you the best flavor and texture.
Using a container with straight sides and markings will help you know when your dough has doubled in size. The second rise time is usually about the same time as the first rise.
Related Recipes
📖 Recipe
Soft Whole Wheat Breadsticks
Ingredients
- 1 cup (240 g) warm water 100°-110°F
- 1 tablespoon (13 g) granulated cane sugar
- 2 teaspoons active dry yeast or instant yeast
- ¼ cup (48 g) oil avocado oil or olive oil
- ½ teaspoon sea salt
- 2½ cups (320 g) hard white wheat flour you may need more or less
- 3 tablespoons (39 g) butter unsalted
- 1-2 garlic cloves
- flaky salt
- fresh or dried herbs optional
Instructions
- Add 1 cup (240 g) warm water , 1 tablespoon (13 g) granulated cane sugar and 2 teaspoons active dry yeast to the bowl of a stand mixer. Let it rest for 10 minutes, it should be bubbly and foamy.
- Add ¼ cup (48 g) oil, ½ teaspoon sea salt and 1 cup (128 grams) of flour, stir until smooth. Add 1¼ - 1½ cups (160 - 192 grams) more flour or enough to form a very soft dough. Knead on medium speed until smooth and elastic (about 4-6 minutes).
- Place the dough into a greased bowl, cover and let rise until doubled in size, about 30-60 minutes.
- Meanwhile, melt 3 tablespoons (39 g) butter in a small saucepan or microwave safe dish. Peel and mince 1-2 garlic cloves and stir into the melted butter, let it infuse while the dough rises.
- Grease a baking sheet (we use a ¼ sheet or 13x9 inch tray). Punch the dough down and turn out onto your baking sheet. Dip your hands in water and gently flatten the dough onto the sheet. Using a pizza cutter or sharp knife, slice the dough into 6 strips on the short side and slice in half on the long side. Cover with a tea towel and let rise until doubled in size, about 30-60 minutes. Preheat the oven to 350℉ about halfway through the rise time.
- Reheat the garlic butter if needed and gently brush over the dough, then sprinkle with flaky salt, and your favorite herbs. Bake at 350°F for 20-25 minutes or until lightly golden.
Notes
You should be able to hold the dough with oiled hands once it is kneaded.
Nutrition
We calculate these nutritional facts using an estimate and they can vary drastically between ingredients used and measuring technique. So, they are not intended for medical use.
Holly
These were delicious! Initially I thought my dough was way too wet, and I kneaded a little longer than what was stated in the instructions but they still ended up turning out great and were soft and fluffy! They were a hit with my family! Thanks for a great recipe!
WholeWheatKitchen
I’m so glad they worked out for you!