Homemade Crunchy Breadsticks are oven-baked to crispy perfection. They’re salty with a touch of spice and sprinkled with toasted sesame seeds. Great for cheese and charcuterie boards, or simply tasty on their own with marinara. Stays crispy for days!
I originally shared this crunchy breadsticks recipe in 2016 and have now updated it with improved step-by-step photos and videos.
These baked breadsticks aren't the soft and fluffy ones you might find at Olive Garden; instead, they're crispy and crunchy, making them a perfect snack for both kids and adults.
They're reminiscent of baked parmesan crackers, but without the cheese. Instead, I incorporate toasted sesame seeds for a delightful nutty flavor and added texture. Plus, they’re hand-rolled into long, thin ropes rather than a square shape.
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Why you'll love it?
- Only 4 main ingredients along with simple seasonings
- Easily made by hand or in the food processor
- Stays crispy for days
- Toasted sesame seeds add crunch and a nutty flavor.
- Perfect as an easy homemade snack
- Tasty addition to your holiday cheese boards
- No chilling the dough
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
Variations
- Make into crackers - Roll dough into ⅛-inch thickness on the counter, cut into 1-inch squares and bake until golden.
- Don't like spicy - Skip red pepper flakes.
- Garlicky - Mix in 1 teaspoon garlic powder and 1 teaspoon finely minced garlic.
- Curry flavor - Mix in ½ teaspoon ground coriander, ¼ teaspoon ground cayenne and ⅛ teaspoon turmeric powder to the dough.
- Italian - Mix 1 teaspoon dried parsley, garlic powder and red pepper flakes.
How to make crunchy breadsticks?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
👩🍳 How to toast sesame seeds? Add white sesame seeds to a medium-hot skillet. Cook, stirring constantly, until a few pop. Remove from heat, transfer to a plate, and let cool completely.
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Step 5 - Cut into 20 equal pieces.
Step 6 - Place a piece of dough on a clean countertop and gently roll it with both hands to form a uniform 12-inch rope.
👩🍳 Pro tip: If the rope breaks, just pinch it back together and keep rolling.
Step 7 - Arrange the rolled breadsticks on a parchment-lined baking sheet and bake at 350°F until the crunchy breadsticks are deep golden brown.
👩🍳 To store - Allow the breadsticks to cool completely, then store them in an airtight container for up to a week to keep them crispy and crunchy.
Serving suggestions?
- Like the toasted tortellini, these are a fantastic snack that both kids and adults will love. Skip the store-bought crackers and enjoy these crunchy breadsticks with marinara, hummus, or any savory dip.
- Arrange the baked crunchy breadsticks on a cheese board, around the tomato cheese ball or a fruit and cheese platter, with a selection of cheeses, cured meats, olives, and fruits for a stunning appetizer or snack, perfect for Thanksgiving, Christmas, or any holiday.
- Add them to a charcuterie platter alongside an assortment of meats, fruit spreads, and a variety of hard and soft cheeses.
- Serve them alongside bowls of soup, such as Instant Pot tomato soup.
- Wrap them in cellophane bags for a thoughtful homemade gift during the holidays.
Recipe tips
- Bake until they are golden color, being careful not to let them turn dark brown.
- Use only dried herbs and not fresh herbs or garlic.
- Rotate the pan halfway through baking to ensure even browning.
- Use ice cold water for better results.
- To make into crackers, roll the dough into ⅛-inch thickness, cut into squares and bake.
More homemade snack ideas
Crunchy Breadsticks
Ingredients
Dry ingredients
- 1 cup all purpose flour
- 2 tablespoons white sesame seeds toasted
- ½ teaspoon baking powder
- ¼ to ½ teaspoon red pepper flakes optional
- ¼ + ⅛ teaspoon salt
- 2 tablespoons unsalted butter room temperature
- 5 to 6 tablespoons ice cold water
Instructions
- Preheat oven to 350°F and line a large baking sheet with parchment paper.
- Whisk flour, sesame seeds, baking powder, baking powder, red pepper flakes and salt in a bowl. Add butter and mix with your fingertips until evenly combined.
- Add water and gently knead with your hands to form a firm yet slightly soft dough without cracks. Avoid over-kneading; mix until the dough comes together and is smooth. Start with 5 tablespoons of water, adding more as needed.
- Divide the dough into 20 small pieces by first cutting it into 4 equal sections and then cutting each section into five equal portions.
- Place one portion of dough on a clean kitchen counter and roll it with the palms of your hands, applying firm yet gentle pressure, to create a uniform 12-inch rope.Tip: If the rope breaks, just pinch it back together and keep rolling.
- Carefully transfer the rope to the baking sheet. Repeat with the remaining dough, placing the breadsticks in a single layer about ½ inch apart, as they won't expand during baking.
- Bake for 30 to 35 minutes until golden brown in color. Rotate pan halfway through baking. Place pan on a wire rack to cool completely and store breadsticks in an air tight container for up to a week.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.
Abeer Marafie
amazing taste thanks Maria
Maria Doss
Glad you liked it, Maria