Appetizers/Sides/Yeast Breads

Whole Wheat Italian Breadsticks

A 100% whole wheat, lightened up version of your favorite breadsticks. Lightly seasoned, incredibly soft, and only 96 calories a piece…these will NOT last long at your dinner table.

Paired with Tortellini Vegetable Soup you have to practically have superhuman strength to only stop at one.

My 6 year old came up to the table to snag one as I was photographing and proceeded to tell me how she liked the way they looked but not how they tasted…she then ate 3 one right after the another. Her report seemed a bit conflicted. I, however, can guarantee the yum factor after taste-testing them …ahem, several times. Hey, tastetesting is serious business. I wanted be able to assure you that they were awesome straight out of the oven, lukewarm, completely cool….and yes… fine… OK… PERFECT late at night eaten while typing away;)

So no worries, they are delicious all the time.

Whole Wheat Italian Breadsticks

  • Yield: 13 breadsticks
  • Prep Time: 1 1/2 hours (including rising time)
  • Cook Time: 10 minutes


  • 2 1/4 cups white whole wheat flour*
  • 3/4 ounce (1 package) fast rising yeast
  • 1 teaspoon garlic salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 3/4 cup hot water
  • 3 teaspoon agave nectar (or honey)
  • 2 teaspoon olive oil
  • 1 tablespoon butter (melted)
  • 1/4 cup fresh shredded parmesan
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon garlic powder


  1. Preheat oven to 200F

  2. Turn off oven. (this is to provide your dough a warm, draft-free place to rise)

  3. In a large mixing bowl, combine 2 cups of  flour (set the 1/4 cup aside), yeast, and seasonings. Set aside.

  4. In a small bowl combine 3/4 cup warm water (Don't make it so hot that you can't touch it. Between 100F-115F is perfect), agave nectar, and oil.

  5. Pour the liquid into your flour bowl and gently mix until the dough forms a ball.

  6. Turn out onto a floured surface and knead for 2-3 minutes adding flour 1 tablespoon at a time from your 1/4 cup reserve until the dough isn't sticky and can form a ball. My dough has consistently needed 3 tablespoons of extra flour.

  7. Divide dough into 13 pieces and roll out between your hands or the counter until you have a long dough "snake". It's up to you how long and thin you make them. Mine were 8-9 inches long.

  8. Lay them out on a greased cookie sheet and lightly cover with foil.

  9. Place in warmed oven and allow to rise at least an hour.

  10. After an hour, take them out and preheat the oven to 350F.

  11.  Lightly brush with melted butter. (I had about 1/2 tablespoon of butter leftover)

  12. LIGHTLY sprinkle with garlic, garlic salt and freshly grated parmesan.

  13. Bake at 350F for 10 minutes.


* Carefully spoon the flour into your measuring cups. Do not pack the cups tight with flour or the dough will be too dry.

1 breadstick= 96 calories


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