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Vegan breadsticks are piled high on a plate sitting in front of a bowl of marinara sauce.

Vegan Breadsticks

These homemade garlic vegan breadsticks are easy to make. They're perfect for freezing so you can pop one or two in the toaster oven to have with your favorite plant-based meals.
Course Bread
Cuisine American
Diet Vegan, Vegetarian
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 12
Calories 153kcal


  • 1 cup water
  • teaspoons active dry yeast (1 package)
  • 3 tablespoons vegan butter, melted (substitute olive oil)
  • 1 ½ teaspoons salt
  • 1 tablespoon granulated sugar
  • 3 cups bread flour

Garlic Topping

  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt
  • 1 teaspoon dried oregano
  • 2 tablespoons vegan butter


For the Breadsticks:

  • Prepare two baking pans by lining with parchment paper.
  • Place the water in a microwave-safe bowl and heat for 11 seconds. Insert your finger in the water, which should be about the same temperature as your finger. Or use a thermometer to achieve between 105°F/41°C and 109°F/43°C.
  • Add yeast with warm water to a mixing bowl (for a hand-held or stand mixer). Stir in the sugar, butter, and salt.
  • Stir in 2 cups flour. Fit the mixer with the paddle attachment and blend until well combined.
  • Change out the paddle attachment for the dough hook. Pour in the remaining flour and knead the dough for up to 5 to 7 minutes. The dough should become smooth and elastic, while still slightly sticky.
  • Transfer the dough ball to an oiled bowl, cover with a damp kitchen towel, and set aside to rise until doubled in size, roughly an hour. See post tips for recommendations on the best places to rise dough.
  • Punch down the dough and transfer to a lightly floured cutting board. Cut the dough ball in half, then cut each half in half. You're left with 4 pieces of dough. Cut these into thirds to make 12 equally-sized pieces of dough. Roll each piece into a 7-inch long log. Place these on the prepared baking sheets, leaving space between each of them. Cover with dampened kitchen towels or plastic wrap and set aside to rise for about 30 to 45 minutes.
  • Preheat oven to 400°F/200°C.
  • Bake breadsticks on the center rack for 12 to 14 minutes. Move the pan to the top rack for the last few minutes of baking to give the breadsticks a golden crust on top.

For The Garlic Topping:

  • Stir together the salt, garlic powder, and oregano.
  • When breadsticks are done, remove them from the oven and use a pastry brush to coat each of the hot breadsticks with melted butter. Sprinkle with the garlic salt. Serve warm.
  • Store leftovers in an airtight container in the fridge for up to 7 days.


The dough should still be sticky, but it should pull away from the edges of the bowl. Make sure to add flour minimally, because too much flour will create dry breadsticks.
Move the pans of breadsticks up to the top rack for the last few minutes of baking to get golden tops on your breadsticks. 
Make Vegan Cheese Breadsticks by sprinkling a half cup of vegan mozzarella over the breadsticks (after coating them with vegan butter and sprinkling with spices). Then return them to the oven and bake for another 5 minutes or so until the cheese melts.


Calories: 153kcal | Carbohydrates: 26g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 421mg | Potassium: 61mg | Fiber: 2g | Sugar: 1g | Vitamin A: 181IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 2mg