Two-Ingredient Breadsticks

Two-Ingredient Breadsticks are made with two simple ingredients you probably already have in the kitchen! The versatile dough makes great pizza crust and is perfect for flatbreads, pretzel bites, calzones, and bagels. It’s Weight Watchers-friendly with 2 smart points per serving!

We’re always on the lookout for recipes that use as few ingredients as possible yet still turn out amazing. This dulce de leche ice cream is made with just two ingredients, yet it is rich, silky, and intensely caramel-flavored. These unbelievable peanut butter cookies are soft and chewy with only three ingredients.

Today, however, is all about two-ingredient breadsticks. Whether you’re a novice in baking, a seasoned baker just looking for a weeknight shortcut, or just craving something warm and comforting without the fuss, you’ll love this recipe for good reasons.

• TWO ingredients, one bowl, minimal clean-up.
• No yeast, no waiting for the dough to rise. It’s ready to bake once the ingredients are stirred together and shaped.
• Very versatile! In addition to delicious breadsticks, this two-ingredient bread dough makes a wonderful pizza crust for all your favorite toppings. You can also use it to make bagels, pretzel bites, cinnamon rolls, flatbreads, and focaccia.
• It’s Weight Watchers’ friendly. Less than 2 smart points per serving for plain breadsticks.
• Absolutely delicious! Soft and fluffy on the inside and slightly chewy on the outside.

Ingredient notes

Technically, this particular recipe has six ingredients. I am standing by my two-ingredient claim, though, because, really, the cheese, butter, garlic powder, and herbs are just optional add-ons to kick the flavor up a notch. The actual breadsticks, which are delicious as is, need only two staples to make. Just self-rising flour and Greek yogurt, and you’re in for a delicious baked treat!

How to Make Self-Rising Flour:

If self-rising flour isn’t something you always keep in the pantry, just follow the super-easy steps on how to make it at home.

• In a bowl, measure 1 cup of flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt.
• Whisk together until combined.
• Use in recipe as directed or store in an airtight container.

How to Make Two-Ingredient Breadsticks

• In a bowl, combine the flour and yogurt until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead until smooth and no longer sticky, sprinkling with the remaining flour as needed.
• Divide the dough into 8 equal pieces and roll each piece into a rope. Arrange them in a single layer on a baking sheet.
• Stir the butter and seasonings, then brush the mixture on the breadsticks. Sprinkle with cheese and bake until golden.

What chemical wizardry makes these two things work together like a charm to make soft, chewy bread? From what I understand, the lactic acid in the yogurt reacts with the leavening agents in self-rising flour to help the dough rise nicely in the oven. It’s just a bunch of science stuff that means one thing: this is the easiest and simplest dough you can make!

How to serve and store

• Serve them as a side dish alongside a hearty bowl of cheeseburger pasta or this pear and feta salad. You can also pair them with warm marinara or creamy alfredo for a tasty snack or appetizer.
• Transfer leftovers to an airtight container or a resealable bag, then refrigerate for up to 3 days or freeze for up to 2 months.
• To restore freshness, wrap them in foil and reheat in the oven or air fryer at 350°F until warmed through. Do not microwave the bread, as it can turn rubbery.

Give this breadstick recipe a try and be pleasantly surprised. And please, come back and let me know what amazing ways you’ve used this two-ingredient dough!

More baked goods

Homemade Cherry Hand Pies

Unbelievable Three Ingredient Peanut Butter Cookies

Cheesy Garlic Bread

Cockeyed Cake A.K.A The Lazy-Ass Cake

Did you make this? Be sure to leave a review below and tag me @OnionRingsAndThings on Facebook and Instagram!

3.71 from 31 votes

Two-Ingredient Breadsticks

With just a couple of pantry staples, you can create soft, chewy breadsticks with a perfectly crisp edge, ideal for dipping, snacking, or serving alongside your favorite meals. Whether you’re short on time, new to baking, or just craving something comforting without the fuss, this two-ingredient recipe delivers fresh-from-the-oven goodness with minimal effort.

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

Author: Lalaine Manalo

Course: Baked Goods

Print Pin It Email Recipe

8 Servings

Ingredients

• ▢ 1 1/4 cup self-rising flour
• ▢ 1 cup Greek yogurt
• ▢ 4 tablespoons butter melted
• ▢ 1/2 teaspoon garlic powder
• ▢ 1/2 teaspoon Italian seasonings
• ▢ 1/4 cup Cheddar cheese shredded

US CustomaryMetric

Instructions

• In a bowl, combine 1 cup of the self-rising flour and Greek yogurt. Stir together until well combined.
• Transfer dough onto a flat surface. Using remaining 1/4 cup flour, knead dough until smooth and no longer sticky.
• Divide dough into 8 portions. Roll each dough portion between the palm of your hands until it forms a thin log. Alternatively, roll dough into a rectangular shape and cut into 8 thin logs.
• Arrange each log in a single layer on a lightly greased baking pan. 
• In a bowl, combine 2 tablespoons of the butter, garlic powder and herbs. Brush dough liberally with butter mixture and sprinkle with cheese.
• Bake in a 425 F oven for about 10 to 15 minutes or until lightly browned. Remove from heat and immediately brush with the remaining butter. Serve with marinara sauce.

Notes

If the dough feels too wet, add an extra tablespoon of flour. If it’s too dry, add a teaspoon of yogurt.

Nutrition Information

Serving: 59g, Calories: 158kcal, Carbohydrates: 16.2g, Protein: 5.8g, Fat: 7.7g, Saturated Fat: 4.8g, Cholesterol: 20mg, Sodium: 73mg, Potassium: 68mg, Fiber: 0.6g, Sugar: 1.2g, Vitamin A: 200IU, Calcium: 60mg, Iron: 0.9mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”