This whole wheat breadsticks recipe turns pantry basics into golden, garlicky, parmesan-topped sticks your whole family will fight over at dinner.
Okay, real talk: I used to think “whole wheat” and “delicious breadsticks” couldn’t exist in the same sentence. Then my bread machine and I had a happy accident one Sunday, and this whole wheat breadsticks recipe was born. It’s the kind of thing that makes your kitchen smell like a cozy little Italian bakery, minus the plane ticket.
Table of Contents
Why You’ll Love This Whole Wheat Breadsticks Recipe
This isn’t your sad, cardboard-y “healthy bread” situation. This whole wheat breadstick recipe gives you soft, chewy centers with a golden, garlicky, parmesan-dusted crust that’ll have people asking for the recipe before they’ve even finished chewing.
Your bread machine does the hard work of kneading, so you just dump, shape, and bake. Honestly, it’s one of those recipes that feels fancy but is secretly one of the easiest things you’ll make all week.
- Made with a mix of whole wheat and all-purpose flour, so you get fiber without sacrificing softness
- Bread machine does all the kneading and the first rise for you
- Brushed twice with garlicky, herby butter and finished with parmesan
- Pairs with basically anything, from pasta night to a big bowl of soup
Whole Wheat Breadsticks
Equipment
- Bread machine
- Pizza wheel
- Two large baking sheets
- Parchment paper
- Pastry brush
- small bowl
Ingredients
For the Dough
- 1 ⅓ cup Water
- ¼ cup Olive oil
- 2 ½ cups All-purpose flour 342g
- 1 cup Whole wheat flour 137g
- 1 ½ teaspoons Kosher salt
- 2 ½ teaspoons Active dry yeast
- 1 teaspoon Sugar Optional
For the Breadstick Seasoning
- 8 tablespoons Butter, melted 1 stick
- 1 teaspoon Garlic salt
- 2 teaspoons Italian herb seasoning blend
- ¼ cup Grated parmesan cheese
Instructions
- Add your dough ingredients to the bread machine’s pan in the order listed, fitted with the paddle attachment. Water and oil go in first, then the flours, salt tucked in one corner, sugar in another, and yeast on top, away from the salt.
- Select the Dough program and hit Start. Most machines take about an hour and a half. If your kitchen is on the cooler side, the dough might take a little longer to double, which is totally normal.
- Transfer the dough to your work surface and pull out the paddle. Don’t flour the surface — a slightly sticky surface makes it easier to roll the dough into long ropes. Use a pizza wheel to cut the dough into 16 equal pieces.
- Line two large baking sheets with parchment paper. Roll each piece between your hands and the counter to form a 10-inch rope. Space them about 1.5 inches apart, fitting 8 per sheet.
- Cover the pans loosely with plastic wrap and let the breadsticks rise for 15 to 30 minutes, until they look noticeably puffier and smoother.
- Preheat your oven to 400°F. While it heats, stir together the melted butter, Italian seasoning, and garlic salt in a small bowl. Brush about half the butter mixture over the risen breadsticks, saving the rest for later.
- Slide the pans into the oven and bake for 14 to 16 minutes, rotating the pans halfway through so everything browns evenly. They’re done when they’re a deep, toasted golden brown.
- The second they come out, brush on the remaining seasoned butter and immediately sprinkle the parmesan over top so it sticks to all that warm, buttery goodness.
Notes
Ingredients You’ll Need
Nothing fancy here, just simple stuff you probably already have in your pantry. Here’s everything broken down by what it does in the recipe.
| For the Dough | Amount |
|---|---|
| Water | 1 1/3 cup |
| Olive oil | 1/4 cup |
| All-purpose flour | 2 1/2 cups (342g) |
| Whole wheat flour | 1 cup (137g) |
| Kosher salt | 1 1/2 teaspoons |
| Active dry yeast | 2 1/2 teaspoons |
| Sugar (optional) | 1 teaspoon |
| For the Breadstick Seasoning | Amount |
|---|---|
| Butter, melted | 8 tablespoons (1 stick) |
| Garlic salt | 1 teaspoon |
| Italian herb seasoning blend | 2 teaspoons |
| Grated parmesan cheese | 1/4 cup |
Quick note on the flour: this crispy whole wheat breadsticks recipe uses a blend of all-purpose and whole wheat flour rather than going 100% whole wheat. That combo is what keeps the texture soft instead of dense or brick-like.
If you want to nerd out on the difference between whole grain and refined flour, the Whole Grains Council has a great breakdown.
Also, don’t skip checking that your yeast is fresh. Nothing’s sadder than a batch of breadsticks that refuses to rise because your yeast packet has been sitting in the back of the pantry since who knows when. Here’s a quick test to make sure yours is still alive and kicking.
How to Make Whole Wheat Breadsticks
This whole wheat breadsticks recipe comes together in three easy stages: mix the dough, shape it, and bake it. Let’s walk through it together.
Prepare the Whole Wheat Dough
Add your ingredients to the bread machine’s pan in the order they’re listed, fitted with the paddle attachment. Water and oil go in first, then the flours, salt tucked in one corner, sugar in another, and yeast on top, away from the salt.
Select the Dough program and hit “Start.” Most machines take about an hour and a half to work their magic. Go do something fun, your kitchen is basically running itself right now.
Pro tip: If your kitchen is on the cooler side, your dough might take a little longer to double. That’s totally normal, just be patient with it.
Shape the Breadsticks
Transfer the dough to your work surface and pull out the paddle. Here’s a little trick: don’t flour the surface. A slightly sticky surface actually makes it easier to roll the dough into long ropes.
Use a pizza wheel to cut the dough into 16 equal pieces. Feeling extra? Use half the dough for a quick pizza and the other half for 8 breadsticks, best of both carb worlds.
Line two large baking sheets with parchment paper. Roll each piece between your hands and the counter to form a 10-inch rope. Space them about 1.5 inches apart, you should fit 8 per sheet.
Cover the pans loosely with plastic wrap and let the breadsticks rise for 15 to 30 minutes, until they look noticeably puffier and smoother. This second rise is what gives this breadsticks recipe whole wheat lovers keep coming back for that soft, pillowy bite.
Bake the Breadsticks to Golden Perfection
Preheat your oven to 400°F. While it heats, stir together the melted butter, Italian seasoning, and garlic salt in a small bowl, it should smell incredible already.
Brush about half the butter mixture over the risen breadsticks, saving the rest for later. Slide the pans into the oven and bake for 14 to 16 minutes, rotating the pans halfway through so everything browns evenly.
You’ll know they’re done when they’re a deep, toasted golden brown. The smell alone will pull everyone into the kitchen asking “is it ready yet?”
The second they come out, brush on the remaining seasoned butter and immediately sprinkle the parmesan over top so it sticks to all that warm, buttery goodness. This is the step that turns a good breadstick into a “can I have three more” breadstick.
Expert Tips, Variations & Troubleshooting
Tips for the Best Whole Wheat Breadsticks
Resist the urge to add extra flour while shaping, even if the dough feels a little tacky. That stickiness is your friend here, it helps you roll long, even ropes instead of fighting a dry, springy dough.
If you don’t have a bread machine, no worries. Mix and knead the dough by hand or in a stand mixer for about 8 minutes, then let it rise in an oiled bowl for 60 to 90 minutes before shaping.
Fun Variations to Try
Swap the parmesan for shredded mozzarella if you want gooier, cheesier results. You can also roll the dough in sesame or everything bagel seasoning before the final rise for a fun twist on this whole wheat breadstick recipe.
For a spicy kick, add a pinch of crushed red pepper flakes to the butter mixture. Or twist each rope before baking for that classic bakery-style look.
Troubleshooting Common Issues
Breadsticks turned out dense? Your yeast might be old, or your dough didn’t get enough time to rise. Warm, humid environments help dough rise faster, so try popping the covered pans near a warm (not hot) oven.
Breadsticks spread instead of holding their shape? Your dough may be a touch too wet. Next time, add the flour a little at a time until the dough just barely stops sticking to the sides of the bread pan.
How to Store, Reheat & Use Leftovers
These breadsticks are best fresh from the oven, but leftovers (if you have any) still hold up nicely with the right storage.
| Storage Method | How Long |
|---|---|
| Room temperature, airtight container | Up to 2 days |
| Refrigerator, airtight container | Up to 5 days |
| Freezer, wrapped tightly | Up to 2 months |
To reheat, wrap the breadsticks in foil and warm them in a 350°F oven for about 8 minutes, this brings back that just-baked softness way better than the microwave does.
No-waste idea: stale breadsticks make fantastic homemade croutons or breadcrumbs. Just cube or pulse them up and toast lightly in a dry skillet or the oven until crisp.
Frequently Asked Questions
Can I make this whole wheat breadsticks recipe without a bread machine?
Yes! Mix and knead the dough by hand or with a stand mixer fitted with a dough hook for about 8 minutes, then let it rise in a covered, oiled bowl for 60 to 90 minutes before shaping and baking as directed.
Can I use all whole wheat flour instead of a blend?
You can, but expect a denser, heavier breadstick since whole wheat flour absorbs more liquid and has less gluten structure than all-purpose flour. If you try it, add an extra tablespoon or two of water to keep the dough from getting too stiff.
Can I make the dough ahead of time?
Yes, you can refrigerate the shaped, unbaked breadsticks overnight, then let them come to room temperature and finish rising for about 30 minutes before baking.
Can I freeze this whole wheat breadstick recipe?
Absolutely. Freeze baked and cooled breadsticks in a freezer bag for up to 2 months, then reheat straight from frozen in a 350°F oven for about 10 to 12 minutes.
Why are my breadsticks dense instead of fluffy?
Dense breadsticks usually mean the yeast was inactive or the dough didn’t rise long enough. Double-check your yeast is fresh and give the dough plenty of time in a warm spot to puff up before baking.
Conclusion
This whole wheat breadsticks recipe is proof that “healthier” doesn’t mean boring, these are soft, buttery, garlicky, and gone within minutes of hitting the table.
If you’re craving more comforting, cozy bakes, don’t miss this Hawaiian bread french toast bake or these tangy bread and butter pickles for your next sandwich night.
Looking for a lighter side dish to go with your breadsticks? This broccoli salad recipe is the perfect crunchy, creamy pairing.
If you give this crispy whole wheat breadsticks recipe a try, I’d love to hear how it turned out. Snap a photo, pin it to your favorite Pinterest board, and drop a comment below letting me know what you think!
