If you’re hunting for a fun, festive twist on classic breadsticks, you’re going to absolutely love this Breadstick Bones Recipe. It’s perfect for Halloween, spooky parties, or just when you want to impress with something both adorable and delicious. I first tried this recipe on a whim, and my family went crazy for how cute the bone shapes were — plus, the garlicky parmesan finish just seals the deal. Stick with me, and I’ll walk you through every detail so you nail it perfectly at home.
Why You’ll Love This Recipe
- Super Cute Presentation: Those spiral “bones” look incredible and will wow your guests every single time.
- Simple Ingredients: Most of what you need is probably already in your pantry, making this a low-effort, high-reward treat.
- Perfectly Chewy & Buttery: The texture is just right — soft inside with a golden crust, brushed with garlic butter for extra flavor.
- Great Fun for Beginners: I used to struggle with shaping breadsticks, but this method is foolproof once you get the hang of the spiral twists.
Ingredients You’ll Need
These ingredients create a tender, flavorful dough that’s easy to shape and fun to eat. I recommend using fresh yeast and good-quality parmesan for the best flavor — it really makes the breadstick bones pop.
- Warm water: Activates the yeast and ensures your dough rises perfectly.
- Active dry yeast: The backbone of your dough’s rise — fresh yeast will give the best puff.
- Sugar: Feeds the yeast and adds a slight sweetness balancing the savory toppings.
- Salt: Enhances flavor and balances sweetness.
- Canola oil: Keeps the breadsticks tender and adds subtle richness.
- Flour: Use all-purpose flour, and add gradually to get the perfect soft dough consistency.
- Butter: Melted and brushed on top for that irresistible golden shine and flavor.
- Garlic salt: Gives a punch of savory garlicky goodness without overpowering.
- Grated parmesan cheese: Adds a nutty, salty finish that I swear makes these irresistible.
- Marinara sauce: For dipping and dunking — because who doesn’t love a good sauce partner?
Variations
I love switching things up with this Breadstick Bones Recipe depending on who I’m cooking for and the occasion. Don’t hesitate to experiment — that’s part of the fun!
- Herb Twist: Once, I added dried Italian herbs into the dough and topped with fresh chopped rosemary — it gave a fragrant boost the whole family adored.
- Cheese Variation: Swap parmesan for sharp cheddar or mozzarella for a gooey, melty surprise inside or on top.
- Vegan Version: Use olive oil and your favorite vegan parmesan alternative, and skip the butter glaze — it still turns out deliciously savory.
- Spicy Kick: Sprinkle a little cayenne pepper or chili flakes on top along with the garlic salt for those who like some heat.
How to Make Breadstick Bones Recipe
Step 1: Activate Your Yeast
Start by dissolving the yeast and sugar in warm water — not too hot or it will kill the yeast, but warm enough (about 110°F) to wake it up. I like to gently swirl it with a spoon and watch for those bubbles and foam that tell me it’s alive and ready for action. This usually takes about 5 minutes.
Step 2: Mix & Knead the Dough
Add your salt, canola oil, and two cups of flour to the yeast mixture and stir it up. Then add the rest of the flour a little at a time — you want a soft dough that pulls away from the bowl but isn’t sticky. I do this part by hand, kneading on a floured surface for about 8-10 minutes until it feels smooth and elastic. If you’re using a stand mixer, this is a perfect job for the dough hook. Then place the dough in a greased bowl, cover it, and let it rise for an hour — this pause is when the magic happens, so don’t skip it!
Step 3: Shape Your Bone Breadsticks
After your dough has doubled in size, punch it down gently and divide into 16 equal pieces. Roll each piece into a 12-inch rope — this is where I discovered a little trick: if your dough is too sticky, lightly flour your hands and work surface to keep things manageable but don’t add too much or the bones get dry. Now, here’s the fun part — make a 2-3 inch slit on each side of the rope, then twist the cut ends in opposite directions to create that spiral “bone” effect. I always like to demonstrate this part to my kids—they think it’s like making edible art!
Step 4: Second Rise & Bake
Place your shaped bones on a greased or parchment-lined baking sheet, cover, and let them rise again for 45 minutes to an hour until roughly doubled. While they’re puffing up, preheat your oven to 425°F (220°C). Bake the breadsticks for 12-14 minutes until golden. Keep an eye on them—the edges should crisp nicely without burning.
Step 5: Top & Serve
Once out of the oven, brush the breadstick bones with melted butter, then sprinkle garlic salt and parmesan on top. The butter lets those toppings stick and adds gorgeous flavor and shine. Serve them warm with a bowl of marinara sauce for dipping. Trust me, it’s impossible to stop at just one.
Pro Tips for Making Breadstick Bones Recipe
- Perfect Dough Texture: The dough should be soft but not sticky — add flour gradually and test by feel; it should spring back when poked.
- Shaping Made Easy: Let the dough rest a few minutes if it’s resisting when you try to twist; relaxed dough shapes better.
- Watch the Bake Time: Oven temps and timing can vary — start checking around 12 minutes to avoid overbaking.
- Keep the Butter Warm: Melt the butter gently so it stays liquid and brushes on smoothly without clumping or burning on hot breadsticks.
How to Serve Breadstick Bones Recipe
Garnishes
I swear by a sprinkle of extra parmesan right before serving, plus a pinch of fresh parsley for color and a pop of fresh flavor. Sometimes, I add a dusting of smoked paprika for a subtle smoky twist that pairs beautifully with the garlic salt.
Side Dishes
This recipe shines alongside rich soups like tomato basil or a creamy pumpkin bisque. For a heartier meal, pair the breadstick bones with a fresh Caesar salad or a cheesy pasta bake — it’s a combo that always wins at my dinner table.
Creative Ways to Present
For a Halloween party, I like arranging the breadsticks on a platter alongside faux “spider webs” made from thin cheese strings, and a small cauldron of marinara “blood” dip. Kids love stuff like this, and grown-ups appreciate the festive vibe. You can even tie little red or black ribbons around the ends for a tricky, twisted bone look that’s too cute to resist!
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftover breadstick bones in an airtight container at room temperature. They stay fresh for about 2 days before starting to get a little stale, so eating them sooner rather than later is best.
Freezing
If I know I won’t finish all of them, I freeze the cooked breadsticks by wrapping them individually in foil and then placing in a freezer bag. They freeze perfectly and come out tasting just as fresh when reheated.
Reheating
To bring frozen or leftover breadsticks back to life, I warm them in a 350°F oven for about 5-7 minutes. This crisps the crust and warms the inside without drying them out. A quick brush of melted butter after reheating makes them taste freshly baked again.
FAQs
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Can I use instant yeast instead of active dry yeast for this Breadstick Bones Recipe?
Absolutely! You can use instant yeast—just mix it in with your flour instead of dissolving it first in water. You might notice that the dough rises a bit faster, so keep an eye on it to prevent over-proofing.
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How do I keep the breadstick bones from getting too hard after baking?
The key is not to overbake them and to brush them with butter immediately after baking. Storing them properly in airtight containers also helps keep them soft. Reheating with a bit of butter can restore their tenderness.
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Can I make the breadstick bones gluten-free?
Gluten-free baking can be tricky with shaped dough like this, but you can try a gluten-free all-purpose blend that includes xanthan gum. Be aware the texture and rise may differ, so you might need to experiment to get the perfect consistency.
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Is there a shortcut to speed up the rising time?
To speed up rising, place your dough in a warm, draft-free spot like inside a turned-off oven with just the light on, or near a sunny window. Another trick is to proof in a slightly warmed oven (around 80°F). However, rushing the rise too much can impact flavor and texture.
Final Thoughts
There’s something so charming and satisfying about making these Breadstick Bones Recipe creations from scratch, especially when you see everyone’s delighted faces around the table. I love how this recipe combines simple ingredients with a playful twist that always feels special. Whether you’re making them for a spooky party or just a family dinner, you’ll find they bring a smile and a savory hug in every bite. Give it a try — promise you won’t regret turning breadsticks into something this fun and flavorful.
Print
Breadstick Bones Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 12 minutes
- Yield: 16 breadstick bones
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
Bone-shaped breadsticks that are soft, flavorful, and perfect for dipping in marinara sauce. These Breadstick Bones are made with a simple yeast dough, topped with garlic butter and parmesan, and baked until golden brown for a fun and tasty snack or appetizer.
Ingredients
Breadsticks
- 1 cup + 2 tablespoons warm water
- 1 ¼ teaspoons active dry yeast
- 2 tablespoons sugar
- 1 ½ teaspoons salt
- 3 tablespoons canola oil
- 3 to 3¼ cups all-purpose flour
Topping
- 2 tablespoons butter, melted
- ½ teaspoon garlic salt
- 1 tablespoon grated parmesan cheese
For Serving
- Marinara sauce
Instructions
- Activate Yeast: In a large bowl or the bowl of a stand mixer, dissolve the yeast and sugar in the warm water. Let it sit until foamy and bubbly, indicating the yeast is active.
- Mix Dough: Add the salt, canola oil, and two cups of flour to the yeast mixture, and mix to combine. Gradually add the remaining flour, ¼ cup at a time, until a soft dough forms that pulls away from the sides of the bowl.
- Knead Dough: Knead the dough until smooth and elastic. Then place it in a greased bowl, cover it, and let it rise for 1 hour, or until doubled in size.
- Shape Breadsticks: After the dough has risen, gently punch it down and divide it into 16 equal pieces. Roll each piece into a 12-inch rope. Cut a 2-3 inch slit on each side of the rope, then roll the dough on either side of the slit into spirals in opposite directions to create a bone shape.
- Second Rise: Place the shaped breadsticks on a greased or parchment-lined baking sheet. Cover and let them rise again for 45 minutes to 1 hour until doubled in size.
- Preheat Oven: During the last 10 minutes of the second rise, preheat the oven to 425°F (220°C).
- Bake Breadsticks: Bake the breadsticks for 12-14 minutes until golden brown and cooked through.
- Add Toppings: Remove the breadsticks from the oven and immediately brush them with melted butter. Sprinkle with garlic salt and grated parmesan cheese while still warm.
- Serve: Serve the breadstick bones warm with marinara sauce for dipping.
Notes
- Use warm water (about 100-110°F) to activate the yeast properly.
- Make sure to knead the dough until smooth to develop gluten, which gives structure to the breadsticks.
- Be gentle when shaping the dough to maintain the airy texture after baking.
- You can substitute canola oil with olive oil for a richer flavor.
- These breadsticks freeze well; freeze after baking and reheat before serving.
Nutrition
- Serving Size: 1 breadstick bone
- Calories: 140
- Sugar: 2g
- Sodium: 250mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 5mg
