Super Easy & Quick Sheet Pan Breadsticks (Made with Honey!)

If you’re looking for a breadstick recipe that’s soft, buttery, and comes together fast, this one is it. These quick, easy sheet pan breadsticks are ready in UNDER AN HOUR, with no rolling of individual sticks, no fuss, and no refined sugar. Just press the dough into a pan, slice it before baking, and let the oven do the work.

They’re perfect for weeknight dinners, quick lunches, or just eating straight from the pan with a little extra butter on top. We love them alongside fettuccini alfredo and garlic roasted green beans, but honestly, they’re so good, you could just eat them straight from the pan!

Why You’ll Love These Breadsticks

• Quick & easy – under an hour start to finish
• No refined sugar – sweetened naturally with honey
• Soft, buttery, golden brown – melt-in-your-mouth texture
• Customizable – add mozzarella for gooey cheesy breadsticks
• Flexible sizing – half sheet pan or scaled down to a 9×13

Ingredients (Half Sheet Pan: ~17.5” × 13” × 1”)

Scaling to a Jelly Roll Pan (~15.25” x 10.5” x 1”)

Step-By-Step Directions

1. Preheat your oven to 170°F.
2. Mix warm water, honey, and yeast in the bottom of your mixer bowl. Let it sit for a minute.
3. Add salt and flour. Using a dough hook, mix on high for about 5 minutes. The dough will be sticky. In a KitchenAid, it should stick mostly to the bottom of the bowl but not the sides. Add a little flour if it’s too sticky.
4. Melt the butter and pour half of it into your pan (stainless sheet pan here). Spread it evenly.
5. Place the dough in the pan and let it rest 3–5 minutes. This makes it easier to spread.
6. Gently press or stretch the dough to the edges. Pour the remaining butter on top and spread. Sprinkle Italian seasoning, garlic salt, and Parmesan. Optional: add mozzarella.
7. Use a pizza cutter to cut dough lengthwise in half, then into strips. You don’t need to separate them.
8. Bake at 170°F for 10 minutes to let the dough rise. Then increase the oven to 350°F and bake 15 minutes, until golden brown. Optional: broil briefly for extra color, watching closely.
9. Let rest 5 minutes, then redefine the cuts with a pizza cutter or scissors. Serve warm.

FAQ

Can I freeze these sheet pan breadsticks?
Yes. Bake, cool completely, freeze in a freezer bag, and reheat in the oven for a few minutes on a sheet pan.

Why pre-bake at 170°F first?
It helps the dough rise in the pan and makes this recipe quicker than rising at room temp.

Do I need a scale?
No, but weighing your flour ensures the best texture. If you don’t have a scale: ~2 1/4 cups water, ~5 cups flour for a half sheet pan batch works well. Learn more about why weighing flour matters here.

Serving Suggestions

• Pasta night: Fettuccini Alfredo
• Veggie side: Garlic roasted green beans
• Snack or lunchbox: Cut strips with a little butter for dipping

Tips for Perfect Quick, Easy Sheet Pan Breadsticks

• Use real butter, not margarine! This give the buttery crusts.
• This is a sticky dough, only add extra flour if your absolutely must! Otherwise they will be very dry!
• Letting it rest for a few minutes in the sheet pan makes the dough much easier to fill your pan.
• Optional mozzarella = cheesy pull

Continue to Content

Quick & Easy Sheet Pan Breadsticks

Yield: 24 breadsticks

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

If you’re looking for a breadstick recipe that’s soft, buttery, and comes together fast, this one is it. These sheet pan breadsticks are ready in under an hour, with no rolling of individual sticks, no fuss, and no refined sugar. Just press the dough into a pan, slice it before baking, and let the oven do the work.

Print

Ingredients

• 530 g warm water (~2 1/4 cups)
• 2 tbsp honey
• 1 tbsp instant yeast
• 1 tsp salt
• 750 g flour (~5 cups)
• 6 tbsp melted butter, divided
• 1 tbsp Italian seasoning
• 3/4 tbsp garlic salt
• 3/4 cup grated Parmesan
• Optional: shredded mozzarella

Instructions

1. Start by mixing the warm water, honey, and yeast together in the bottom of your mixer bowl.
2. Using the dough hook attachment, add the salt, then slowly add the flour until it’s all incorporated.
3. Mix on high for about 5 minutes. Your mixer might bounce around a bit—keep an eye on it. If you’re using a KitchenAid, the dough should still be sticking mostly to the bottom of the bowl, not the sides. Expect this dough to be a bit stickier than what you’re used to.
4. Melt the butter and pour half of it into a jelly roll pan or sheet pan, spreading it evenly.
5. Place the dough in the center of the pan and let it rest for 5 minutes. This rest helps make spreading it easier.
6. After resting, gently spread the dough out flat until it reaches close to the edges of the pan. Don’t worry if it’s not perfect—it will expand as it rises.
7. Pour the remaining butter over the dough and spread it around evenly.
8. Sprinkle Italian seasoning and garlic salt over the top. If you want, add some mozzarella or parmesan cheese here, too.
9. Using a pizza cutter, cut the dough lengthwise in half, then cut each half into strips to make breadsticks. You don’t need to separate the strips; just cut them.
10. Place the pan in a 170°F oven and bake for 10 minutes.
11. Without removing the breadsticks, turn the oven up to 350°F and bake for another 15 minutes, or until they turn golden brown. If you want a deeper brown, you can broil them for a minute or two at the end—just watch carefully because it happens fast!
12. Let the breadsticks cool a few minutes and then use the pizza cutter again to redefine the cuts. Best served warm.

Notes

Find more recipes like this at thegoodstuffbakeshop.com

For a jelly roll pan:

354 grams warm water (~1.5 cups)

1 1/2 tbsp honey

1 tbsp yeast

500 grams flour (~3.5 cups)

1/4 cup butter

3/4 tbsp Italian seasoning

1/2 tbsp garlic salt

1/2 cup Parmesan

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram