Vegan Breadsticks with Herb Topping
Prep time
Cook time
Total time
Recipe type: Bread
Serves: 20
  • 1½ cups very warm water (not too hot, not too cold - think bath water)
  • 2¼ tsp active dry yeast
  • 1 tbsp brown sugar
  • ½ cup whole wheat flour
  • 3-4 cups of kamut flour (all-purpose would also work, so would light spelt)
  • 2 tsp salt
  • 2 tbsp vegan butter, melted (I used Earth Balance)
Herb Topping
  • 3 tbsp vegan butter, melted (I used Earth Balance)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp oregano
  • ½ tsp basil
  • 1 tbsp nutritional yeast
  • 1 tsp salt
  1. Spray a large baking sheet with non-stick spray (or use a non-stick mat or some parchment paper).
  2. In a medium bowl, add water, sugar and active dry yeast. Stir and set aside until a proofed (about 10 minutes).
  3. In a large bowl, add the flour and salt. Stir to combine. Add the yeast mixture and melted butter mix well, until a dough ball forms.
  4. Place the dough on a floured surface and knead for a few minutes, until smooth.
  5. From the dough ball, pull golf ball sized pieces and roll them into balls, then into long pieces. Add to your baking sheet.
  6. Preheat your oven to 150F. Once it reaches that temperature, turn it back off, and place the breadsticks in the oven. Now they have a warm place to rise. Allow them to sit in there for about 35 minutes.
  7. Remove breadsticks from the oven and heat to 375F.
Herb Topping
  1. Add all ingredients to a small bowl and mix well. Spread half of the mixture onto the breadsticks (after they have doubled in size, and before you bake them).
  2. Bake the breadsticks in the oven for about 15 minutes, then remove and spread the rest of the herb topping onto them.
  3. Serve warm!
Adapted from Namely Marly.
Recipe by Vegan Recipes from Cassie Howard at