This 1-hour wheat breadstick recipe is quick and versatile. The buttery parmesan topping is mouthwateringly delicious, and the fact that these can be made in only an hour makes this recipe a staple in our house. After you try it, it just may become one in your home too.
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I have a confession to make with this post. I have to apologize that I am doing something that I condemn other bloggers for doing all the time. That is, I am saying that this recipe is “wheat” when it isn’t “whole wheat.” Please hear me out though, I have tried a bajillion whole wheat breadstick recipes and I haven’t loved any of them. I have tried lots of tricks, but no matter what they are usually dense and taste too “wheaty.” Imagine that. While I don’t mind wheaty flavor, the overpowering wheat flavor of other whole wheat recipes that I have tried somehow that takes away from the buttery Parmesan cheesy goodness that makes homemade wheat breadsticks so out of this world delicious. This recipe uses half whole wheat, which is a nice compromise. They are still fluffy, buttery, and delicious, but you are getting at least a little whole wheat healthiness or something like that.
I suspect that if you used a wheat grinder and ground your own wheat, you may be able to pull of a true whole-wheat version, freshly ground wheat is a magical substance. But, alas, if you are like me you have not yet been willing to fork up the $200 dollars for a machine to grind your wheat and you are stuck with the storebought stuff. Don’t worry though, just use half whole wheat and half unbleached all-purpose flour and you’ll have a darn’d good product on your hands, even without the wheat grinder.
I digress. On to the easy wheat breadsticks.
1-Hour Easy Wheat Breadsticks
This is my mother-in-laws breadstick recipe with some alterations to use wheat flour and make it more “from-scratch-ish,” which if you follow me, you know I like to do. She uses Mckormick Vegetable Supreme to top her breadsticks (which tastes awesome). I tend to have a hard time finding this in my local grocery store + I like to save money by making my own spice mixes. Now I top mine with my own homemade seasoning salt. It is a great alternative to the veggie supreme, but does taste slightly different. Whatever seasoning mix you choose to use, be careful to use it sparingly. It adds great flavor to the breadsticks, but too much in conjunction with the parmesan cheese can make your breadsticks a smidge too salty.
The wheat breadstick dough uses instant yeast, which is basically a miracle-worker in the kitchen. Instant yeast skips the proofing in water step. This saves a little bit of time (it usually takes about 10 minutes to proof yeast before starting your recipe). More important than the time, you don’t have to worry about getting the exact right temperature of water. If you’ve worked with yeast much you know that you have to get the temperature just right or you risk killing your yeast, and your breadmaking days are ruined before they’ve even really begun (not that I’ve ever experienced this…) Also, because of the instant yeast, the bread dough rises faster (read about it here.) This is what makes it so you can have homemade breadsticks fresh from your oven in only an hour. It’s pretty magical, it makes this recipe totally doable on a weeknight which is pretty unheard of for bread recipes. (This is my favorite instant yeast which I unfortunately can’t find in Ohio, but I find buying it in bulk like this is cheaper. Keep it in the fridge so it doesn’t lose it’s potency).
The kind of wheat flour you choose to use in this recipe is very important to your success. Until a few years ago, I was unaware that there were different TYPES of whole wheat flour. I thought they were all one and the same. I learned, however, that the whole wheat flour that you usually see is ground red wheat berries. While I am sure this flour has its purpose, I rarely if ever use it. In my opinion, white whole wheat flour produces a FAR superior bread product. Despite what it sounds like, white whole wheat flour is still a whole grain flour. Getting technical, this means that the entire wheat berry is ground into the flour, the bran, the germ, and the endosperm. The difference is that the flour is ground from white wheat berries instead of red. That’s it (read more about whole grain flours here.)
So when you are shopping for flour be sure it says “white whole wheat flour.” The brand I have had the most success with is Wheat Montana. Unfortunately I haven’t found this locally since I moved to Ohio so I usually use Gold Medal brand which does the trick just fine.
I use my Bosch for all of my homemade breads, and this recipe is no exception. Bless Kyle’s grandparents for purchasing us one for our wedding, I swear by it and it’s certainly gotten it’s fair share of use. You can also use a KitchenAid or other stand mixer if you prefer. I suspect you could make this recipe by hand as well, but that’s not really my thing so I can’t attest to how it will turn out.
This wheat breadstick recipe is truly a go-to in our house. In fact, we usually have them when we make homemade pizza, and I simply double the recipe and make two thin crust pizzas with half of the dough, and use the other half to make breadsticks. I love how versatile it is. I even use it for my homemade wheat cinnamon rolls (recipe to come) which are pretty darned amazing. You will love how truly quick and easy this recipe is.
Hope you enjoy the recipe and that you have warm delicious homemade wheat breadsticks coming out of your oven soon!
Thanks for reading!
Wheat Pizza and Breadstick Dough
- 1 Tbsp Instant Yeast
- 1.5 C warm water
- 2 Tbsp Sugar
- 1 tsp Salt
- 2 C White Whole Wheat Flour
- 1.5-2 C All Purpose Flour
- 6 Tbsp Butter
- tt Parmesan Cheese Grated
- tt Seasoning Salt I use my homemade season-all copycat, McKormick Veggie Supreme is also good.
- Preheat oven to 425 degrees F
- Mix yeast, water, sugar, salt and white whole wheat flour in a kitchen aid or bosch. Continue to add all-purpose flour until dough pulls away from the sides of the mixer and the dough can be worked with with your fingers. You may not use all of the flour. When dough is sufficiently floured mix and knead for 3 minutes. Let sit for 10 minutes.
- Flour your work surface and roll dough into a large rectangle (about the size of a half sheet pan). Use a pizza cutter to cut the dough into ~1.5 inch strips.
- Melt butter and pour it into a half-sheet pan. Roll the breadsticks in the butter one at a time and push to the top of the pan until the pan is filled. The breadsticks will touch and come close to filling the pan.
- When the breadsticks are all coated in butter, sprinkle liberally with parmesan cheese. Then sprinkle lightly with seasoned salt (too much and your breadsticks will be too salty).
- Cover with a towel and let breadsticks sit for about 20 minutes.
- Bake at 425 degrees F for 13-15 minutes until golden-brown on top. Serve with pizza, soup, salad, or enjoy them all on their own.