Bread Sticks Recipe

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These bread sticks are a perfect addition to any dinner table!

I like to make gifts for the holidays. Somehow, it just feels more personal than dealing with holiday shoppers, picking a gift out of frustration that you hope the person will like, and then watching it get politely set aside just after opening. But give somebody something homemade that they can eat, and the reaction is altogether different.

Clean Eating Bread Sticks Recipe

In fact, most people will dig right in just to taste the deliciousness in front of them.

About 4 years back, I created this recipe for the October Unprocessed Challenge, and this year, I’m reviving the recipe to give as gifts. The original recipe has rosemary and black pepper in it (you can get the measurements at the link I just mentioned). But I’m leaving those out this time so that I can pair them with a jar of Chocolate Pumpkin Spice Almond Butter or some of my Pumpkin Hummus. Maybe a jar of both!

Clean Eating Bread Sticks Recipe

Either way, I know these will be far more appreciated then some random, store-bought thing that will end up in next summer’s garage sale. This gift will end up in their tummies instead! And nothing makes people happier than a happy tummy!

MORE HEALTH BREAD RECIPES


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BREAD STICKS RECIPE:

Clean Eating Bread Sticks Recipe

Bread Sticks Recipe

A perfect addition to your dinner table!
Print Pin Rate
Course: Appetizer, Snack
Cuisine: American
Prep Time: 45 minutes
Cook Time: 12 minutes
Total Time: 57 minutes
Servings: 62 grissini-sized bread sticks
Calories: 17kcal
Author: The Gracious Pantry

Ingredients

  • 1 packet active dry yeast
  • cup warm water (105-115 F.)
  • 2 cups whole wheat pastry flour (affiliate link)
  • 1 tsp. salt
  • 2 tbsp. olive oil

Instructions

  • In a small mixing bowl or cup, combine the water and yeast. Don’t stir, just pour it in. Let it sit for about 10 minutes or until it has properly foamed.
  • Then, in a large mixing bowl, whisk the flour and salt together to get the salt well distributed.
  • Make a small well in the middle of your flour and pour the yeast water into the flour well.
  • Pour the oil into the water.
  • Using your hands, knead for approximately 10 minutes. You want to work the gluten in this dough and end up with a nice, firm yet pliable dough.
  • Use the dough ball to pick up any residual flour or scraps that may have stuck to the sides of the bowl, working them into the dough as well.
  • Once you have a nice dough, form it into a ball and place it in the center of the mixing bowl. Cover it with a dish towel and let it rise for 1 hour.
  • When the 1 hour is nearly up (at about the 50 minute mark), preheat your oven to 350 degrees F.
  • Pick a small amount of dough off the large dough ball and roll this between your hands to make a long bread stick shape. You can also work the dough on a lightly floured surface. If you want to make a thin grissini stick, roll the dough until it’s about 1/4 inch thick. If you want a more traditional bread stick, roll them to about 1/2 inch thickness.
  • Place your bread stick on a parchment-lined cookie sheet and bake for 10-12 minutes.
  • Allow to cool completely before storing.
  • Store these in an air-tight container in the refrigerator for up to 1 week.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1bread stick | Calories: 17kcal | Carbohydrates: 2g | Sodium: 31mg | Potassium: 15mg | Calcium: 1mg | Iron: 0.1mg

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10 Comments

  1. i just made these, and i rolled my breadsticks out to 1/4 in and still only made 23! Far less than 62. Just wondering what I did wrong. Also, was the dough difficult to roll out? I found it kept breaking on me as I was making them. Love your recipes… Hope these turn out as good as they look (currently peeking in the oven )

    1. The Gracious Pantry says:

      Ramona – Sounds like something went wrong there. Did you change anything at all about the recipe or are you at a higher altitude perhaps?

  2. I made theses and it only made 12.
    When I made the dough there was still alot of crums that I could not collect.
    What did I do wrong?

    1. The Gracious Pantry says:

      Olivia – Did you change anything at all about the ingredients? I’m thinking maybe you didn’t get enough water in there. If you are at a different elevation, it’s possible you might need a bit more. This recipe makes a LOT of breadsticks. I can’t imagine getting only 12 out of this. Did you make them very thin?

  3. I’m looking for a recipe for Italian bread. Do you think this would work as a loaf? Trying to find an alternative to the frozen garlic bread (ick) that my family loves. Thanks!

    1. The Gracious Pantry says:

      Shari – I don’t think so. I could be wrong, but I don’t think this will make a good loaf. What do you mean by Italian bread? Maybe I can come up with something.

      1. You know, crusty bread perfect for dipping in olive oil and herbs. 😉

        1. And thanks for all you do!

          1. The Gracious Pantry says:

            Shari – My pleasure! Thanks for following along!

        2. The Gracious Pantry says:

          Shari – That could be a lot of different breads though. Are you talking about an herbed focaccia?

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