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Delicious whole wheat breadsticks are going to make your next meal one to remember. Grab my easy recipe and see what all the fuss it about!
It’s time to add another healthy whole grain recipe to your collection. This time, it’s my favorite recipe for healthy whole wheat breadsticks. The perfect side dish for soup, pasta, salad and pretty much anything else.
Don’t let the word “healthy” scare you away. These breadsticks are give-me-the-whole-batch delicious! I love them. Kids and adults both love them. And now you’re going to love them too!
What’s more, this is a 2-for-1 recipe. Make this fabulous dough and bake it as either breadsticks or pizza! It’s a delicious, nutritious recipe that deserves a place among your go-to dinner recipes.
Table of contents
Why You’re Going to Love these Whole Wheat Breadsticks
Here are a few things I love about these homemade breadsticks:
- Quick and easy breadstick recipe, perfect for beginners.
- A light texture that rivals any white flour breadsticks.
- Delicious flavor, that you get to customize with your favorite seasonings.
- The healthiest breadsticks you can find. Made with freshly milled whole grain flour and a whole lot of yum!
Supplies and Ingredients for Whole Wheat Breadsticks
Supplies
- A large mixing bowl and spoon or a stand mixer with a dough hook
- Damp tea towel, plastic wrap or a reusable bowl cover
- Pizza stone, skillet, or pan
Ingredients for the Dough
- 1 cup lukewarm water
- 2 teaspoons active dry yeast
- 1 teaspoon honey
- 1 tablespoon olive oil
- ½ teaspoon salt
- 2 ¼-½ cups of freshly milled whole wheat flour
Ingredients for the Spread
- 8 tablespoons butter (1 stick)
- 1 teaspoon garlic salt or powder
- 2 teaspoons italian seasoning
- ¼ cup grated parmesan cheese
How to Make these Whole Wheat Breadsticks
Activate Yeast
Pour the warm water into a large bowl and add the yeast to the water. Mix slightly and let sit for 10 minutes to activate the yeast.
Mixing the Dough
Add to the water and yeast mixture the honey, oil, and salt. Stir these ingredients together until well incorporated.
Add your flour, one cup at a time, until your dough can form into a ball. Start at 2 cups and then see how much more you need to add. Knead the dough for at least 5 minutes, to help develop the gluten structure.
First Rise
Oil your bowl, roll your dough ball into the oil, and cover with plastic wrap or a moist tea towel.
Let the dough rise until doubled. This usually takes about an hour, but you can speed it up by placing it in a warm area of your home or inside the oven with the light on.
Shaping the Breadsticks
Prepare a full size sheet pan by spraying with non-stick spray or lining with parchment paper.
Dump your breadstick dough onto a slightly wet, oiled, or floured surface. Roll out into a large rectangle shape, about ¼ inch thick. You can roll them thicker or thinner, depending on how full you want your breadsticks. With a pizza cutter, slice through the dough forming about 1-inch strips. You could also do this step right on the pan.
You could alternatively roll pieces of the whole wheat breadstick dough into a snake shape.
Place the breadsticks about 1 inch apart from each other onto the prepared baking sheet.
Second Rise
Cover the dough again and let rise until your breadsticks look nice and puffy. This rise usually takes 30-45 minutes.
Baking Instructions
When ready to bake, preheat your oven to 400 degrees fahrenheit.
In a saucepan, melt the butter and add the garlic powder/salt and herbs. Do NOT add the parmesan cheese yet.
Using a pastry brush, brush on the butter and herb spread over each breadstick. Reserve some for after baking.
Bake in the oven for 10-12 minutes, until the breadsticks are beginning to turn golden brown on the edges.
Remove from the oven and immediately spread another layer of melted butter and herbs over the top. Sprinkle parmesan cheese over the top of the breadsticks before the butter has a chance to cool. This helps the cheese stick to each breadstick.
Dig in while your whole wheat breadsticks are warm or wait until dinner is ready. Good luck!
Store leftover breadsticks (if you have any!) in an airtight container at room temperature for a few days, or in a freezer safe container in the freezer for up to a few weeks.
Printable Healthy Whole Wheat Breadsticks Recipe Card
Healthy Whole Wheat Breadsticks
Ingredients
For the Dough
- 1 cup lukewarm water
- 2 teaspoons active dry yeast
- 1 teaspoon honey
- 1 tablespoon olive oil
- ½ teaspoon salt
- 2 ¼-½ cups of freshly milled whole wheat flour
For the Spread
- 8 tablespoons butter (1 stick)
- 1 teaspoon garlic salt or powder
- 2 teaspoons italian herb seasoning
- ¼ cup grated parmesan cheese
Instructions
Activate Yeast
- Pour the water into a large bowl and add the yeast to the water. Mix slightly and let sit for 10 minutes to activate the yeast.
Mixing the Dough
- Add to the water and yeast mixture, the honey, oil and salt. Mix these ingredients together until well incorporated.
- Add your flour, one cup at a time, until your dough can form into a ball. Start at 2 cups and then see how much more you need to add. Knead the dough for at least 5 minutes, to help develop the gluten structure.
First Rise
- Oil your bowl, roll your dough ball into the oil, and cover with plastic wrap or a moist tea towel.
- Let the dough rise until doubled. This usually takes about an hour, but you can speed it up by placing it in a warm area of your home or inside the oven with the light on.
Shaping the Breadsticks
- Prepare a full-size sheet pan by spraying with non-stick spray or lining with parchment paper. Dump your dough onto a slightly wet, oiled or floured surface. Roll out into large rectangle shape, about 1/4 inch thick. You can roll them thicker or thinner, depending on how full you want your breadsticks. With a pizza cutter, slice through the dough forming about 1-inch strips.
- You could alternately roll pieces of the dough into a snake shape. Place these breadsticks about 1 inch apart from each other on the prepared baking sheet.
Second Rise
- Cover the dough again and let rise until your breadsticks look nice and puffy. This rise usually takes 30-45 minutes.
Baking Instructions
- When ready to bake, preheat your oven to 400 degrees Fahrenheit.
- In a saucepan, melt the butter, and the garlic powder/salts and herbs. Do NOT add the parmesan cheese yet.
- Using a pastry brush, brush on the butter and herb spread over each breadstick. Reserve some for after baking.
- Bake in the oven for 10-12 minutes, until the breadsticks are beginning to turn golden brown on the edges.
- Remove from the oven and immediately spread another layer of melted butter and herbs over the top. Sprinkle parmesan cheese over the top of the breadsticks before the butter has a chance to cool. This helps the cheese stick to each breadstick.
- Dig in while they are warm or wait until dinner is ready. Good luck!
Where to Buy Whole Wheat Breadstick Ingredients and Supplies
Need an easy way to get all your bread baking ingredients and supplies without spending hours researching? I’ve done all the trial and error for you and put together the TIDBITS & Company Bread Making Supplies Moonsift page. Here you’ll find all of my favorite items along with links and product descriptions. Check it out!
Try These Recipes Next
These whole wheat breadsticks make a truly delicious side dish. Give them a try! And don’t forget, you can use this same recipe for fabulous pizza crust. Double the recipe to make both!
Do you want some more whole grain goodness? If so, try some of my other recipes made with freshly milled 100% whole wheat. And remember to check back often, because this list is always growing with more fantastic recipes!
- Family Favorite Whole Grain Pizza Crust Recipe
- 100% Whole Grain Sourdough Bread Made Simple
- 100% Whole Grain Einkorn Sourdough Bread Simplified
- Healthy Whole Wheat Cinnamon Rolls
- 100% Whole Wheat Chocolate Chip Banana Bars
- You Won’t Believe They Are 100% Whole Wheat Rolls Recipe
- 100% Whole Wheat Hamburger and Hot Dog Buns Recipe
- Healthy Whole Wheat Pumpkin Crepes
How many bread sticks does this make? Thank you!
These look delicious!! What type of wheat did you use? Hard red? Soft white? I have both and will probably try with hard red or a 50/50 mix, but if you could specific, that would be great!
I have had success with hard white, hard red and spelt. They all work great in this recipe!