Reviewed: Oct. 30, 2009

My family loved these. They were very easy to make and the dough was easy to handle. I did skip the broiling part, because I felt they were fine once they came out of the oven. I may add a little more of the spices next time, but overall this is a very good recipe.

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korilynne

Cooking Level: Expert

Living In: New Britain, Connecticut, USA

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Reviewed: Oct. 26, 2009

These didn't work for us. The texture was off and 18 minutes burnt the sticks. The 2nd pan I baked for 10-12 minutes and they were not burnt, but still not great. I won't be making these again.

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MomZilla (Evin)

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Oct. 25, 2009

These were very tasty. I left out the it. seasoning since the kids would object to "green stuff" in there bread but other than that kept it the same. Mine didn't turn out to be the prettiest creatures ever but when something tastes that good who cares what shape they are, lol. I made a double batch of these so I would have some for the freezer. For my freezer pan I just spread the dough in a ex large pizza pan so we can cut the sticks when we are ready to eat them. Thx a bunch for the recipe we will be using it again!!

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Jul. 30, 2009

These are the best breadsticks I have ever eaten in my whole life! When I made these I did make a couple of changes, but only minor changes. Instead of using a food processor I just used a fork to mix and didn't even knead them. I let them rise in the bowl twice before turning out onto a floured surface. Then I rolled them out into a big square (by the way, I doubled the recipe) and cut it into thirds and then into 1-inch strips. Then I took two at a time and twisted them together to equal a total of 24. Thank you so much for sharing this recipe! I know I will be making it for me and my family very often. So if you don't have a food processor, you can totally use just a fork and they will turn out perfect! And from the reviews I have read it sounds like people think they are flavorless and they certainly were not. Just make sure that you use enough Italian seasoning and parmesan cheese and they'll have all the flavor you were looking for!

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Bekka C

Cooking Level: Expert

Living In: Fremont, Wisconsin, USA

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Reviewed: Jun. 17, 2009

This was a fun recipe to make,I used a roasted garlic for the nuttier flavor and thats the only change I made

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daunp

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Reviewed: May 27, 2009

I was confused by the two VASTLY different photos of this recipe. The breadsticks in the main picture are puffier than any breadstick I've ever laid eyes on, and the breadsticks in the other photo look like those dried ones that they have sitting out on tables in Italian restaurants. I've only made bread a few times, so I'm not sure what caused the difference, whether it be yeast, or rising, or just simply portioning, or something entirely different. Anyway, I was hoping that mine turned out like the ones in the main photo. Alas, I had something in between. Mine didn't rise very much (yes, my yeast was fresh and yes I used the right kind), and the finished product was sort of dense (not hard-like-a-rock dense, but they were a far cry from lighter-than-air). Maybe because it was raining that day? I'm sure I don't know, but I was rather disappointed. They were tasty, though. We found them to be quite flavorful, using the recipe as written. I might try again, and hope for puffier results!

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Wiley

Cooking Level: Intermediate

Home Town: Newport, Pennsylvania, USA

Living In: Middletown, Pennsylvania, USA

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Reviewed: Feb. 25, 2009

i replaced the bread flour with whole wheat flour, and brushed with olive oil instead of melted butter, and skipped the broil step. turned out soft n amazing.

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mommiemayhem

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

Living In: Davie, Florida, USA

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Reviewed: Feb. 13, 2009

These are THE BEST!!! 10X better than anything Ive ever had in a a restaurant. Totally easy too, I had never made a yeast bread before...so easy! My husband was very impressed!!

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ashleymiller85

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Reviewed: Jan. 24, 2009

These are great! I used less butter than called for on top and they were still very tasty, without all that grease common on the ones from the pizza place.

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waterfall03

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Reviewed: Sep. 9, 2008

These are really good if you add more garlic salt and spices. I made a double batch and added 4 or 5 of those spice packets from Little Ceasars to the dough.

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Jessica Hydo

Cooking Level: Expert

Home Town: Cozad, Nebraska, USA

Living In: North Platte, Nebraska, USA

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Reviewed: Aug. 13, 2008

I was disappointed in these breadsticks. I found them to be very dry and no flavor at all.

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Laura R

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Reviewed: Jun. 16, 2008

These breadsticks were very good. I made mine in a heavy duty mixer. I followed the recipe exactly (maybe I threw in a little more minced garlic :-D) and they turned out nicely! The ladies at the baby shower I took the breadsticks to, raved about them. Oh, I tripled the recipe and got 4 dozen breadsticks the size of the ones at Olive Garden.

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Jeremy's Personal Chef

Cooking Level: Expert

Home Town: Port Orchard, Washington, USA

Living In: Olalla, Washington, USA

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Reviewed: May 26, 2008

This was a delicious recipe. Instead of rolling it out and cutting it into strips I rolled them into breadsticks. I cooked them at 375 for 12-13 minutes then brushed them with the rest of the butter and sprinkled with more parmesan. I actually didn't measure the parmesan just sprinkled it. The changes I made to the recipe were I doubled it and made it 2 tsp. salt instead of 1 tsp. I also added like 2 1/2 tsp. italin seasoning and 5 cloves of garlic. I also added 1 tsp. of onion powder. They were extremely flavorful and delicious.

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readycooker

Cooking Level: Intermediate

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Reviewed: May 14, 2008

I made this a bit differently, as I accidently made too much of a butter, egg, and parmesan cheese mixture for another recipe. So I eliminated the milk and most of the water. The dough was a bit too sticky, but I believe that's my fault. They are a bit bland, but not bad breadsticks. Would be good with more garlic added to the dough or sprinkled on top. And, if you are like me, dipped with pizza sauce. Thanks!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Mar. 24, 2008

My always-picky husband loved these! I did these by hand, not in a food processor and they came out great. My only suggestion is to sprinkle a little garlic salt on the tops after baking!

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Cass

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Feb. 18, 2008

These ended up being really soft. I guess I thought they would be a little more chewy. Still good and my kids really liked them.

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aubreyp

Cooking Level: Intermediate

Living In: Apex, North Carolina, USA

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Reviewed: Jan. 4, 2008

I made this recipe for my husband's family tonight, and they were eaten up very quickly! They turned out very soft and airy, and the taste (not to mention the aroma) was very invigorating. The only differences to the ingredients I made was to add 1 tsp. Italian Seasoning instead of the 3/4 tsp. Plus I used 1-1/2 cups fresh ground whole wheat flour, and 1 cup white bread flour. Also, since I don't have a food processor, I used my Kitchenaid, and made the dough like any other normal bread dough recipe. Note: Here's a tip I've learned through trial and error. My bread turns out way better when I use the paddle attachment to my Kitchenaid and beat the liquid with enough flour (plus the salt, yeast, sugar, and whatever other small amount ingredients the recipe calls for) to where it forms a thick batter. I usually beat it for a good 3-5 minutes, then I add additional flour until the dough becomes somewhat stiff (but isn't burning out the motor). I then knead the dough by hand, adding more flour until the dough is ready to sit and rise.

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Lisa L.

Cooking Level: Expert

Home Town: Payson, Utah, USA

Living In: Springville, Utah, USA

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Reviewed: Nov. 27, 2007

Really good - kids gobbled them up. I halved the recipe, but still it made a sheet full. Tasted great, could still add some more seasoning, though for more of a kick. This could be prepared in a kitchen aid mixer with dough attachment; I made in a small processor because recipe called for processor, but I think would have been easier in my mixer. Thanks for a good recipe - will be making again.

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SHTTRBUGIN

Cooking Level: Intermediate

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Reviewed: Nov. 16, 2007

These were pretty good and fairly easy to make, but they can be kind of bland. I used melted herb butter and experimented with different spices (garlic powder, basil, cayenne and lemon pepper). Make sure you add a lot of spices and/or herbs to kick these up a bit. This recipe makes a ton of breadsticks!

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