Snacks

Quick & Easy Sheet Pan Breadsticks

Byhamza December 5, 2025

So, the thing about sheet pan breadsticks is – they’re basically my answer to dinner emergencies. You know those evenings when you realize the main dish just needs something extra? That’s breadsticks for me. My first time making these was after a weirdly long day spent arguing with a self-checkout machine (it was not my finest moment), and ever since, they’ve become my in-a-pinch fallback. Plus, my youngest calls them “fluffy pizza sticks,” which, honestly, isn’t far off.

Why I Keep Coming Back to These Breadsticks

I make these when the clock’s ticking down to dinnertime and I can hear everyone rustling around like snack-bound raccoons. My family goes a little wild for these because they’re pillowy and golden and, look, I’ll be real – they taste even better dipped in leftover pasta sauce; sometimes I make an extra batch just for the next day’s lunchboxes. (Sometimes, though, they mysteriously disappear overnight…)

Oh, and here’s the big win: no kneading, no weird fancy flours, and they genuinely don’t stick to the pan if you remember to use enough oil – I speak from frustrating, sticky experience.

Here’s What Goes In (and a Few Swaps)

2 cups (250g, give or take) all-purpose flour (I use bread flour if it’s clean and easy to reach; my gran swears by King Arthur, but honestly the store brand is totally fine)
1 tablespoon sugar (sometimes I use honey if I’ve run out; it’s a smidge richer)
1 tablespoon instant yeast (active dry works too, just let it sit a little longer)
1 teaspoon salt (sea salt feels fancy, but table salt is just dandy)
3/4 cup warm water – not hot, not cold, just kind of like a baby’s bath
2 tablespoons olive oil, plus more for drizzling (I’m partial to California Olive Ranch, but truly, any olive oil will do – in a pinch I’ve even used canola)
1/2 teaspoon garlic powder (optional – but recommended if you’re a garlic nut like me)
Grated parmesan for topping (I occasionally go wild with cheddar instead)
Herbs: dried Italian seasoning, oregano, or at least a sprinkle of dried parsley – but don’t stress if you’re out

How To Actually Throw These Together

Preheat your oven to 400F (200C), then oil up a rimmed baking sheet – 9×13 inches is what I use, but if you’re working with a bigger tray, just spread the dough thinner. Don’t worry, it puffs up nicely.
In a mixing bowl, stir flour, sugar, yeast, and salt. Add the warm water and 2 tbsp oil; mix with a spoon until it mostly comes together. When it’s too sticky for the spoon, switch to a (clean!) hand. The dough should be soft, not dry; add tiny splashes of water if needed. Don’t overthink it.
Plop dough onto the greased baking sheet and use your fingers to gently push it out to the edges. If it shrinks back a bit, walk away for three minutes, then come back – it relaxes eventually. This is usually where I have to stop and shoo a hungry cat away…
Once spread, drizzle the top with a bit more olive oil; sprinkle over garlic powder, herbs, and your cheese of choice. I tend to go heavy-handed here, but you do you.
Now, use a pizza cutter (or a sharp knife or, hmm, in a pinch, kitchen shears) to cut the dough into strips – I usually aim for 10 to 12. Don’t separate the pieces; you’ll pull them apart after baking.
Bake 15-18 minutes, until golden brown. If the edges look a touch dark, congratulations, you’re winning at crispy bits.
Let cool a few, then recut along your original lines. This is where I usually sneak a piece – quality control, right?

Some Notes from My Own Breadstick Laboratory

If your dough feels tough, it’s probably too dry – a touch more water magically fixes that.
Garlic powder sometimes clumps – just sprinkle with your fingers, not a spoon, which I learned after one memorable blob.
Cold kitchen? Prove dough somewhere warm – I’ve actually balanced the sheet pan over a radiator (not advising, just sharing…)

Tinkering: My Favorite Variations (and One Flop)

Brushed with melted butter and chives – super lush!
Added a pinch of smoked paprika, which came out surprisingly good
One time tried replacing half the flour with whole wheat; it was rather, uh, dense. Maybe just a 1/3 next time…

The Tools I Actually Use… and Don’t Worry If You Don’t Have Them

Sure, a stand mixer’s handy, but I usually just use a big bowl and my hands. If you don’t have a rimmed baking sheet, any oven-safe tray will do – just shape the dough close to the edges so it rises neatly (I’ve even used a roasting pan in a pinch).

How I Store Them (But You Probably Won’t Need This)

Tupperware, wrapped in a tea towel, on the counter is what I do. They’re fine for a day or two, though honestly, in my house, nothing survives past midnight. Reheat in the oven for a few minutes (microwave gets them a bit rubbery, in my opinion).

What I Like To Serve These With

If I’m honest, I eat these straight out of the pan. But! They’re fab with a bowl of tomato soup, or next to spaghetti. On pizza night, I serve these with warm marinara in an old mug for dipping – a family tradition that started by accident. Also, they’re not out of place at a potluck; folks gobble them up.

Pro Tips (AKA, Learn from My Many Breadstick Mistakes)

Don’t rush the spreading step – I once tried skipping out early, and the dough just snapped back like a bungee cord. Let it rest if it fights you.
If you skimp on oil, good luck prying them off the pan. Seriously, err on the side of generosity here.
Baking too long makes them dry. Set a timer, or employ a helpful teenager for time checks if you have one lying around.

Quick Q&A – Stuff Folks Have Actually Asked Me

Can I use gluten-free flour?
Sort of! I tried it with Cup4Cup once, and while they didn’t get quite as fluffy, they were still good. Just don’t expect a perfect replica.
What if my dough won’t spread?
Give it five minutes to relax; dough’s a drama queen like that. Patience really works wonders.
Do I have to do the cheese?
Nope! Skip the cheese for dairy-free, and maybe sprinkle some nutritional yeast for umami vibes (I first read about that on Minimalist Baker – super clever).
Will store-bought pizza dough work?
Absolutely, in a rush I’ve grabbed some from Trader Joe’s. Just let it come to room temperature before trying to spread, or you’ll be fighting it forever. Oh! And here’s a link to a super helpful guide on working with store-bought dough: King Arthur Baking Co.
Any tips for making these more ‘fancy’?
Try a swirl of pesto before baking, or a sprinkle of sesame seeds. My friend turned me on to za’atar (find great spice blends at World Spice Merchants) and it’s a total game-changer for breadsticks, no joke.

Hope this brings a little joy (and fluffy breadstick goodness) to your kitchen. And if you end up eating half the tray standing at the counter, well, you’re in good company!

hamza