Harvest Breadsticks

Potatoes and buttermilk add richness to the dough in this homemade breadstick recipe. Serve the breadsticks with soups or salads.

Prep Time:
45 mins
Additional Time:
1 hr 15 mins
Total Time:
2 hrs
40 servings


  • 1 ¼ cups water

  • 2 small potatoes, peeled and cubed (1 1/3 cups)

  • 1 cup buttermilk

  • 2 tablespoons sugar

  • 2 tablespoons butter or margarine

  • 2 teaspoons salt

  • 6 to 6 1/2 cups all-purpose flour

  • 2 packages active dry yeast

  • 1 egg white

  • 1 tablespoon water

  • 1 tablespoon Desired toppings such as sesame seeds, fennel seeds, dill seeds, cumin seed, red curry powder, chili powder, and/ or crushed red peppercorns


  1. In a small saucepan bring water and cubed potatoes to boiling. Simmer, covered, about 15 minutes or until potato is very tender; do not drain. Mash potato in the water. Measure potato mixture. If necessary, add additional water to make 1 2/3 cups total.

  2. Return potato mixture to saucepan. Add buttermilk, sugar, butter, and salt. Heat or cool as necessary until warm (120 degrees F to 130 degrees F), stirring constantly.

  3. In a large mixing bowl combine 2 cups of the flour and the yeast. Add the potato mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the side of the bowl constantly. Beat on high speed 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

  4. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough (6 to 8 minutes). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease dough. Cover; let rise in warm place until double (30 to 45 minutes).

  5. Punch dough down. Turn dough out onto a lightly floured surface; divide dough in half. Cover and let rest 10 minutes. Roll 1 portion to a 15x8-inch rectangle. Cut into twenty 8-inch by 3/4-inch pieces. Stretch and roll each piece to form a 15-inch long breadstick. Place 3/4 to 1 inch apart on lightly greased baking sheets or baking sheets lined with parchment paper. Repeat with remaining dough.

  6. Preheat oven to 375 degrees F. Cover and let breadsticks rise 20 minutes. Stir together egg white and water; brush over breadsticks. If desired, sprinkle with desired toppings. Bake for 15 minutes or until lightly browned. Remove to wire rack. Serve warm or at room temperature.

Nutrition Facts (per serving)

87 Calories
1g Fat
17g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 40
Serving Size 1 breadstick
Calories 87
% Daily Value *
Total Carbohydrate 17g 6%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 3g 5%
Total Fat 1g 1%
Saturated Fat 0g 2%
Cholesterol 2mg 1%
Vitamin A 25IU 1%
Vitamin C 1mg 1%
Folate 48mcg 12%
Sodium 131mg 6%
Calcium 11mg 1%
Iron 1mg 6%
Magnesium 7mg 2%
Potassium 65mg 1%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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