Crispy Herb Vegan Breadsticks for Dipping

Herby vegan breadsticks — these easy garlic and herb breadsticks are soft, chewy, simple to make and perfect for serving with dips, soups, or in place of dinner rolls.

Make them flavoured or plain; this recipe is an excellent base for experimenting.

These herby vegan breadsticks are soft inside with a chewy crumb and a lightly crisp crust. Flavoured with garlic and herbs, they work brilliantly as an accompaniment to soups and salads or with your favourite dips — and they’re so tasty you might eat them on their own.

What Do I Need To Make Herby Vegan Breadsticks?

Bread flour: White bread flour is recommended for its higher protein content, which helps develop a light, chewy texture. Plain flour will work in a pinch; avoid wholemeal, as it can make the breadsticks dense.

Instant yeast: Instant (easy-bake) yeast can be added straight to the flour. If you only have active dry yeast, see the “What Kind Of Yeast?” section below for alternate instructions.

Olive oil: A little oil in the dough keeps the breadsticks tender and adds flavour. Use a mild olive oil or a neutral oil if preferred. Brushing the breadsticks with olive oil before baking helps create a nice crust. You can also brush with aquafaba, non-dairy milk, or melted non-dairy butter after baking.

Salt: Essential for flavour — don’t skip it. A sprinkle of flaky sea salt on top before baking is optional but delicious.

Sugar: A small amount feeds the yeast and encourages a good rise.

Herbs: I use chopped fresh thyme and dried oregano, but use any herbs you enjoy.

Garlic powder: Adds a gentle garlic flavour to the dough. For more garlic punch brush with garlic butter or melted butter and sprinkle extra garlic powder after baking.

Semolina or cornmeal: Optional — dusting the baking sheet adds a pleasant texture to the base of the breadsticks.

How To Make Herby Vegan Breadsticks

(Full measurements and step-by-step instructions are in the recipe card below)

Place the bread flour in a large bowl or in the bowl of a stand mixer fitted with a dough hook. Add the yeast to one side and the salt, sugar and garlic powder to the other side, then stir together.

Pour in the olive oil and warm water, then mix until a rough dough forms.

Knead by hand on an unfloured surface or with the stand mixer on medium-high for 5–10 minutes until the dough is smooth and elastic. It should feel slightly tacky but pull cleanly away from the bowl. If it seems too wet, add a little more flour sparingly.

Mix in the chopped thyme and dried oregano until evenly distributed.

Place the dough in an oiled bowl, cover, and leave to rise until doubled in size — typically 1–2 hours depending on room temperature.

Punch down the dough and knead briefly to release any large air bubbles. Divide into 14 equal pieces (using a scale helps for consistency).

Shape each piece into a long, thin rope and arrange them spaced apart on one or two baking sheets lined with baking parchment. Dust the sheets with fine semolina or cornmeal if you like.

Loosely cover with oiled clingfilm or parchment and allow the sticks to rise for about 30 minutes until puffy and slow to spring back when gently pressed.

Preheat the oven to 220°C (200°C fan) / 425°F / gas mark 7. Brush the risen breadsticks gently with olive oil and sprinkle with flaky sea salt if desired. Bake for 12–15 minutes until golden brown, then transfer to a wire rack to cool slightly before serving.

Top Tips

I develop recipes using grams; a digital scale gives the best, most consistent results compared with cup measures. Weighing ingredients is also cleaner and easier.

Check your yeast date — old yeast can cause poor rise.

Resist adding too much flour. The dough should remain a little soft and tacky; over-flouring makes dry, dense breadsticks.

Rising times depend on temperature — dough will rise faster on warm days and slower in the cold.

You can make the dough one evening and refrigerate it covered to slow the rise, then shape and bake the next day. If chilled, the second rise may take longer.

Eat the breadsticks the day they’re baked for the best texture; store leftovers in an airtight container up to 2 days and reheat briefly before serving.

What Kind Of Yeast?

I recommend instant yeast because it can be added directly to the flour. If using active dry yeast, use 10g (3 tsp). Dissolve it in lukewarm (not hot) water with the sugar and let it sit 10–20 minutes until bubbly before combining with the other ingredients.

How To Speed Up The Rising Time

For a faster rise, turn your oven to its lowest setting for a couple of minutes, then switch it off and open the door briefly to let some heat escape. The oven interior should feel warm but not hot. Place the covered dough inside with the door closed.

Alternatively, place a bowl or tin on the bottom shelf of a cold oven, put the covered dough on the middle shelf, and pour boiling water into the bowl. The steam creates a warm, humid environment that encourages rising.

Can I Freeze These Herby Vegan Breadsticks?

Yes. Freeze leftover breadsticks on the day they’re baked after they have cooled completely. Store in an airtight container or ziplock bag. Defrost at room temperature and refresh briefly in a low oven before serving.

Can I Make Them In Advance?

Bake and serve on the same day for best results. You can prepare the dough the evening before and let it rise covered in the fridge overnight, then shape, proof and bake the next day.

Can I Make Them Gluten-Free?

This recipe relies on gluten for structure, so it is not suitable to convert directly to gluten-free flour. For gluten-free breadsticks, use a recipe designed specifically for gluten-free baking.

More Vegan Sharing Bread Recipes

• Vegan garlic dough balls
• Sun dried tomato breadsticks
• Vegan pretzel bites
• Vegan garlic pull apart bread
• Vegan pesto bread
• Vegan beer pretzels
• Sea salt and rosemary focaccia
• Vegan naan bread
• Easy flatbreads

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