Rosemary Dill Breadsticks

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“A delicious way to use fresh dill and rosemary from the garden. We like these breadsticks with vegetable soup or chicken salad. Recipe source: Bon Appetit (Septermber 1986)”
1hr 10mins
14 bread sticks

Ingredients Nutrition


  1. Combine 2 cups flour with water and yeast in a large bowl, stirring with a wooden spoon until smooth.
  2. Add oil, 2 tablespoons of the egg mixture (egg beaten with 2 tablespoons of water--reserve remainder for glaze), rosemary and dill, stirring with wooden spoon until combined.
  3. Stir in remaining flour 1/2 cup at a time until a soft dough is formed.
  4. Knead on a floured board until smooth and elastic, adding more flour as needed (8-10 minutes) and form into a large ball.
  5. Grease large bowl and add dough. Turn to coat all sides of dough. Cover with plastic wrap or towel and let rest for 30 minutes.
  6. Preheat oven to 400 degrees F.
  7. Grease baking sheet.
  8. Divide dough in half (you now have two balls of dough).
  9. Roll ball into one 18-inch long rope. Cut into 14 pieces. (28 total pieces).
  10. Roll each piece into a 12-inch rope. Twist two ropes together.
  11. Place each twisted rope (bread stick) on baking sheet and repeat with remaining dough to make a total of 14 bread sticks.
  12. Brush with reserved egg mixture and sprinkle with salt.
  13. Bake for 20-25 minutes or until bread sticks are golden.

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