Chewy Brown Breadsticks

Chewy Brown Breadsticks

Feel free to “dunk” these breadsticks into your favorite soup or stew or serve with a classic casserole.

25 min. prep time
12 breadsticks
000 Ratings



1 cup warm (105° to 115°F) water
1 (1/4-ounce) package active dry yeast
2 tablespoons firmly packed brown sugar
1 1/2 cups whole wheat flour
1 1/2 to 2 cups bread flour
1/2 cup cornmeal
2 tablespoons light molasses
2 tablespoons Land O Lakes® Butter, melted
1 1/2 teaspoons salt

Egg Wash

1 tablespoon water
2 tablespoons cornmeal


Combine water, yeast and brown sugar in large bowl; stir until yeast is dissolved. Add whole wheat flour, 1/2 cup bread flour, 1/2 cup cornmeal, egg, molasses, butter and salt. Beat at medium speed, scraping bowl often, until smooth. Stir in enough remaining bread flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic (5 to 10 minutes). Place in greased bowl; turn, greased-side up. Cover; let rise in warm place until double in size (about 1 hour).

Punch down dough; turn onto lightly floured surface. Divide into 12 (9x1/2-inch) breadsticks. (Dough may be sticky.) Place breadsticks 2 inches apart onto greased baking sheets. Cover; let rise until double in size (20 to 30 minutes).

Combine 1 beaten egg and 1 tablespoon water in small bowl. Brush breadsticks with egg mixture; sprinkle with cornmeal.

Heat oven to 375ºF. Bake for 13 to 18 minutes or until golden brown.

Recipe Tip

Bread flour contains a higher percentage of protein than all-purpose flour. When combined with liquid, these proteins form gluten, which gives elasticity to the dough and provides structure as the dough rises and bakes. Breads made with bread flour are chewier than the softer-textured breads made from all-purpose flour.

Nutrition Facts (1 breadstick)

Calories: 180

Fat: 3.5g

Cholesterol: 40mg

Sodium: 320mg

Carbohydrates: 33g

Dietary Fiber: 3g

Protein: 6g

Recipe #11419©2000Land O'Lakes, Inc.

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