Crunchy No-Yeast, No-Knead Breadsticks

Artsy photo to highlight basil & sesame toppings

So what do you do if you planned to make breadsticks, but forgot that you didn't remember to buy yeast at the local Try-n-Save? Worse, it's like 30 minutes before it's time to start reheating leftovers for dinner.

You make no-yeast breadsticks, of course!  This recipe is SO simple and quick I've made it several times already since discovering it last week. 

Toss the short list of ingredients in your food processor, let spin a few moments, then easily roll the dough out ... no, really!  It does NOT stick to the rolling pin if you remember to first lightly dust with flour.  Did I mention simple?  Unlike cookie dough rolling, where you have to be gentle and use a light, delicate touch, this dough is very forgiving and doesn't care how non-delicate my heavy-handed hands can be.  

Naked breadsticks for the family kvetcher.

Although the recipe calls for slicing up the dough into 1/2-inch strips, I didn't bother measuring, just guesstimating the widths (don't judge).  Fresh out of the oven, the larger 'sticks might be slightly soft, but they will crunch up when cool.  The original recipe has been slightly modified, both in length and ingredients, to better suit my family.  Hope it suits yours.

Crunchy Breadsticks

Lightly adapted from Taste of Home
Prep: 10-20 min. Bake: 20 min.
YIELD: 30-43 mini breadsticks, depending upon lengths and how narrow the dough is sliced.

2 cups unbleached flour
1-1/2 tsp. baking powder
1/2 tsp. table (fine) salt
3 Tbl. vegetable shortening
1/2 to 3/4 cup ice water
1 Tbl. olive oil
1 teaspoon kosher salt
1 teaspoon dried basil (or your fave herb) and/or sesame seeds, optional


Line a large cookie sheet with parchment; set aside. Preheat oven to 350F.

In a food processor, combine the flour, baking powder, table salt and shortening; cover and process until combined but crumbly. While processing is running, gradually add water (start with the 1/2 cup, then drizzle in a tablespoon at a time) until dough comes together into a ball.

Transfer dough to a floured surface. Roll dough into a rectangle as thin as you can make it (around 8ish by 10ish). Using a sharp knife (or better yet, a pizza wheel), from the long side slice into thirds, then cut each length into 1/2 inch or so mini-strips. Twist each strip 2-3 times then place on prepared baking sheet in a single layer (they can be close since they won't really rise but don't let them touch).  Brush with oil. Combine kosher salt and herb (if using); lightly sprinkle over breadsticks.   More will fall between the 'sticks, but that's life (that's what people say).

Bake in preheated oven until golden brown, 18-25 minutes, depending upon thickness of the breadsticks. Cool on a wire rack. Breadsticks will crisp up as they cool.