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Super Herby (Soft or Crunchy) Breadsticks

Jedd likes crunchy breadsticks. I love them nice and soft. Tomato/tahmato.

And, this afternoon I thought I’d whip up a batch to serve with pasta tonight. Originally, I thought I’d use fresh oregano in the breadsticks, but our little plant is just starting to really get its footing – so I opted for dry. (For now.)

I want to be able to pluck a big handful of fresh oregano from our windowsill next month. That just sounds decadent.

So, with dried oregano and parsley in hand, I got these in and out of the oven in less than an hour. Nearly immediate gratification!

Super Herby (Soft or Crunchy) Breadsticks

Yield: Approximately 10-12.


1 tablespoon active yeast

1 teaspoon granulated sugar

1 cup warm water

1 tablespoon olive oil

2 teaspoons kosher salt, divided

2 ½ cups unbleached flour

3 tablespoons room temperature unsalted butter, melted

3 teaspoons dried oregano

3 teaspoons dried parsley

¼ cup shredded parmesan


Combine the yeast and sugar in the bowl of a standing mixer. Pour in the water and let stand until yeast foams, about 5 minutes.

Preheat oven to 400 degrees for crispy breadsticks, or 375 for softer breadsticks.

Add the flour, oil, and 1 teaspoon salt to the mixing bowl.

Fit a hook attachment on the mixer, and process on low until the dough pulls away from the bowl, about 5 minutes.

Cover the bowl with a clean kitchen towel, and let rest for 15 minutes.

Roll the dough out into a large square, about ¼-inch thick.

Slide onto a large, rimmed baking sheet fitted with parchment.

Let the dough rise for 15 minutes.

Combine the butter, oregano, parsley, and remaining salt in a small bowl.

Brush the square with the mixture. Top with parmesan.

Cut the dough into 1-inch strips. You can also twist them for a little flair.

Bake at 400 degrees for 12-13 minutes for crunchy breadsticks.

Or, bake for 10 minutes in the 375 degree oven for the softer breadsticks.


(Photos by Launie Kettler)

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