These breadsticks are so yummy! I made half a recipe, though I used about a half cup more flour than the recipe called for. Instead of using the butter as a spread or dip, I melted it and mixed in garlic powder and Parmesan and brushed it on top of the breadsticks before baking them. After 14 minutes, they came out very nicely. I would recommend these to anyone.

They turned out harder than I thought they would be.

My family LOVES these breadsticks, myself included!! I made them with a couple small changes, first instead of the 1/2 c sugar, I used 1/4 c of honey and a 1/4 c of sugar. Also, I used 2 1/2 c of unbleached bread flour and 1 c unbleached all-purpose flour and 1 c of whole wheat flour and they came out delicious. I sprayed them with butterspray before I put them in the oven and sprinkle them with garlic salt and chopped parsley flakes blend. Oh God, delicious. They were so soft! Next time I am gonna try and make them with a package of mac and cheese packet and save the macaroni for american chop suey to have quick homemade cheddar breadsticks. This is a keeper. Thanks so much! ;)

Good

You need to make these! The texture is amazing! Soft and chewy breadsticks! My only suggestion is to add garlic powder or some other seasoning to the breadsticks if you plan to make these without the butter sauce. They are a bit bland without anything. This is the best breadstick recipe on this site.

Delicious, and very easy to make, even for this amateur.

These are very good. The second time I made them I cut the recipe in 1/2 though because it makes so many...everyone who stopped over that day went home with a few breadsticks ;-)

I made a half batch and coated some with olive oil and garlic powder before baking. Those were better than the plain ones. These were a lighter, fluffier, sweeter breadstick than I wanted. Still, they were ok and I was pleased with how easy the recipe was.

Very good flavor. I was looking for a more chewy breadstick recipe to go with pizza. This one doesn't fit that bill, unfortunately. But we really liked the recipe for what it is.

Oh wow- I loved these!! I cut the recipe in half (18 servings) and used only the egg yolk. I also subbed one cup of the AP flour with white whole wheat flour. I tried adding as little flour as possible while kneading them, but the dough was impossible to work with. I probably added around 1/2-3/4 cup extra. I also added about 1 tsp. of Italian seasoning to the dough. As they were baking, I melted 2 tsp. butter and added a few sprinkles of garlic salt to that. I brushed this mixture over the breadsticks as soon as they came out of the oven, and then topped them with shredded parmesan. These were soooo good, light and fluffy, and flavorful!! We had these for dinner tonight with a green salad. They were popular with the whole family.

Incredible. I halved the recipe (17 servings) and used one egg (instead of a half egg which the halved recipe suggests) and they turned out amazing. The lightest and fluffiest breadsticks ever. They definitely rival Olive Garden's! I will be tweaking the topping mixture a bit. I want more garlicky zip. I added some italian seasoning to the mix to make them look extra pretty. They were AmaZinG. I will be making these the rest of my life-thank you thank you! O, and for what it's worth- I am a very experienced bread/roll baker. I know good bread!

I decided to have Italian for Christmas dinner and thought it's be great to have a homemade bread stick. YUM! I am writing this review with one hand because I can't put the warm breadstick down - it is awesome. As usual, I did my own thing - I took the butter and spread it on before I cut them into strips. The flavor is great. They are soft and tender. They will be fabulous with my braciole and stuffed shells. Thanks for the recipe!

I guess these were not what I thought them to be in the first place. I was looking for some breadsticks such as the olive garden ones, but after i took my first bite i knew there was something wrong, too sweet! I dont want to be too harsh, but the sugar was just a no no for me.

I've made these twice now, and both times they were perfect! I stuffed some of them with mozzarella and some with mozzarella and ham, and they were delicious. I coated some plain ones in cinnamon sugar before baking, and they were also delicious.

The bredsticks were amazing, but the butter was pretty bland

These were the best I have ever made.. My kids and husband ate them til they were gone.

I made these breadsticks today. First time baking bread of any type, and they turned out very well. I cut the recipe down to 18 sticks, and used bread flour instead of AP. I brushed half with an olive oil and garlic powder slurry, and thought that it really improved them. The ones without the garlic were a little plain, and I wouldn't want to eat them without some oil, butter, or something on the plate to dip them in. I ran out of trays, so I took about 6 sticks worth of dough and baked them as a loaf, and it turned out fine. I didn't make the sticks skinny enough, and they ended up coming out about the size of small hot dog buns, which is pretty ok, as I eat hot dogs.