The best breads you'll ever have are the ones made from scratch and fresh out of the oven. My favourite way of having these breadsticks is dipped in some homemade marinara!

Yields 2 dozen

1 3/4 cup warm water (115F)
2 1/4 tsp dry active yeast
2 tbsp granulated sugar
1 1/2 tsp salt
1 1/2 tbsp room temp butter
4 cups whole wheat flour
3/4 cup all-purpose flour
Granulated garlic
Coarse salt

  1. In a bowl combine the yeast  and sugar into the warm water until the mixture is bubbly (approximately 5 minutes).
  2. Pour yeast mixture into the bowl of an electric mixer and add in the salt, butter, and half of the whole wheat flour. With the paddle attachment mix to combine.
  3. Add the rest of the flours while mixing on low until the dough starts to become smooth.
  4. Switch to the hook attachment, and with the mixer on low knead the dough for 10 minutes.
  5. Transfer dough to a greased bowl large enough to allow the dough to rise. Cover and place somewhere warm for an hour.
  6. Punch the dough down and on a lightly floured surface roll into a large log.
  7. Divide the dough into 24 pieces and then roll out each section into a long thin breadstick. Transfer to a parchment lined sheet pan an inch apart and let rise for another hour.
  8. Once proofed brush the breadsticks with melted butter and bake at 350F for 20-25 minutes until they are golden brown.
  9. Remove from oven and while still warm brush the tops again with melted butter and sprinkle generously with granulated garlic and coarse salt (my favourite to use is a flaky kosher salt).

Serve warm and enjoy!