Bran Breadsticks

Give breadsticks a new twist by adding bran cereal to the dough. You'll love the texture and slightly nutty taste.

Bran Breadsticks


32 breadsticks



Prep Time


Bake Time

15 to 20 minutes

Rise Time

15 minutes

Stand Time

5 minutes

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  • 1/2 cup wheat bran cereal
  • 1 cup very warm water (120° to 130°F)
  • 1 tablespoon olive oil
  • 2-3/4 to 3 cups all-purpose flour
  • 2 envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 3/4 teaspoon salt
  • 2 egg whites, lightly beaten
  • Grated Parmesan cheese
  • AND/OR garlic powder
  • AND/OR Italian herb seasoning


  1. Combine bran cereal, water and oil; let stand 5 minutes. Add 1 cup flour, undissolved yeast, and salt. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough in half; roll to a 16 x 12-inch rectangle. With sharp knife, cut rectangle into 16 (1-inch) strips. Cut strips in half to make 32 strips. Holding ends of each strip, twist in opposite directions 6 to 8 times. Place on 2 large greased baking sheets. Cover; let rest 15 minutes or until risen slightly.
  2. Brush breadsticks with beaten egg whites. Sprinkle with herbs, walnuts or cheese. Bake at 375°F for 15 to 20 minutes or until golden; switching positions of sheets halfway through baking for even browning. Remove from sheets; cool on wire racks.

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