Soft and Chewy Fresh Milled Flour Breadsticks

ByLisa
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Jump to Recipe Print Recipe

There’s just something about a warm, homemade breadstick that’s hard to beat. These fresh milled flour breadsticks have everything you want in a classic breadstick texture — soft, fluffy, and airy on the inside with that perfect chewy bite on the outside.

If you’ve been baking with fresh milled flour, this is one of those recipes that really shows how good it can be. They come together simply, rise beautifully, and are perfect alongside soups, pasta, or dipped in marinara sauce.

If you’re still new to milling your own flour, you can read more about Fresh Milled Flour vs Store Bought Flour and why so many people are making the switch. Once you try it in a recipe like this, the difference becomes pretty obvious.

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Soft and fluffy fresh milled flour breadstick showing airy interior crumb, held by hand with baked breadsticks in background.

Why You’ll Love This Recipe

  • Soft, fluffy interior with a classic chewy crust
  • Made with fresh milled hard white wheat for better flavor and nutrition
  • Whole grain goodness without sacrificing texture
  • Simple ingredients you likely already have
  • Perfect side for pasta night, soups, or salads
  • Freezer-friendly and great for meal prep
Ingredients for breadsticks including hard white wheat berries, butter, egg, yeast, sugar, salt, and water,

Ingredients

  • Hard white wheat berries: Hard white wheat gives a lighter, milder flavor, but you can experiment with other hard wheat varieties if you prefer a heartier taste. I personally like to get my wheat berries from Azure Standard.
  • Water: Use warm water between 100-110°F).
  • Melted Butter: I use salted grass-fed butter for the best flavor, but unsalted works just fine too.
  • Sugar: I use organic white cane sugar. You can use honey or maple syrup.
  • Salt: I use sea salt for a clean, simple flavor.
  • Active dry yeast: This gives the breadsticks their rise and soft, fluffy texture.
  • Egg (room temperature): Helps add richness and structure to the dough.

How to Make Fresh Milled Flour Breadsticks

Hard white wheat berries being ground into flour using a Mockmill grain mill.

Step 1: Weigh out 300g hard white wheat berries and mill them on your grain mill using the finest setting.

Yeast mixture with warm water and sugar in a stand mixer bowl before adding flour.

Step 2: In the bowl of a stand mixer, combine warm water, yeast, and sugar. Let sit 5–10 minutes until foamy.

Breadstick dough just mixed, forming a shaggy dough in a stand mixer bowl.

Step 3: Add the egg, melted butter, and fresh milled flour. Mix with a paddle attachment until a shaggy dough forms.

Soft fresh milled dough beginning to come together during kneading.

Step 4: Let the dough rest for 15–20 minutes. This step hydrates the bran and helps create a soft, fluffy texture.

Smooth and elastic fresh milled dough after kneading in a stand mixer.

Step 5: Add salt, then knead using a dough hook on a stand mixer for 10 minutes. (I use speed 2 on my Kitchenaid mixer.) The dough should be smooth, very soft, and slightly tacky. It should pull away from the sides of the bowl while kneading, even though it still feels soft when you touch it.

Fresh milled breadstick dough after first rise, doubled in size in mixing bowl.

Step 6: Leave the dough right in the mixer bowl. Cover with plastic wrap and place in a warm spot (like an oven with the light on). Let rise for about 1 hour, or until doubled. It could take up to 2 hours depending on the temperature of your home.

Fresh milled breadstick dough divided into portions and rolled into long ropes on a lightly floured surface.

Step 7: Punch down the dough. Weigh the dough, then divide evenly into 12 pieces (about 72 g each). Gently roll each piece into an 8-inch rope.

Fresh milled breadstick dough shaped and placed on a parchment-lined baking sheet, covered and ready for second rise.

Step 8: Cover and let rise about 30 minutes until puffy.

Fresh milled flour breadsticks cooling on a wire rack after baking, golden brown and lightly crisp on the outside.

Step 9: Preheat oven to 400°F. Bake 10-12 minutes until lightly golden. Mix topping ingredients and brush over warm breadsticks right out of the oven.

Soft and fluffy freshly milled breadstick showing airy interior crumb, held by hand with baked breadsticks in background.

Step 10: Serve warm and enjoy fresh from the oven.

Storage

  • Store covered at room temperature for up to 2 days
  • Refrigerate up to 5 days
  • Freeze up to 1 month
  • Reheat wrapped in foil for best texture

Recipe Tips

  • Slightly Sticky Dough = Perfect: If your dough sticks a little to your fingers, you’re in the sweet spot. That softness is what gives you fluffy breadsticks.
  • Don’t Add Too Much Flour: It’s tempting—but resist. A drier dough will lead to dense results.
  • Use a Warm Rising Environment: An oven with the light on creates the perfect warm spot and speeds up rise time beautifully.
  • Weigh for Even Breadsticks: Weighing your dough ensures even baking and a more professional result.

What to Serve with Fresh Milled Flour Breadsticks

These pair perfectly with:

  • Soups and stews
  • Pasta dishes
  • Pizza night
  • Fresh salads

FAQ

I think hard white wheat is best for this recipe. It gives a lighter flavor and softer texture compared to hard red wheat.

Yes. You can:

  • Make the dough and refrigerate after the first rise
  • Shape and refrigerate before the second rise

Let the dough come to room temperature before baking.

The dough should be smooth, elastic, and pull away from the sides of the bowl. When stretched gently, it should extend without tearing right away. If it breaks quickly, it needs more kneading.

Yes, you can knead by hand. It will take about 15-20 minutes of steady kneading. The dough will be soft, so lightly flour your hands as needed—but avoid adding too much extra flour.

A few common reasons:

  • Your yeast may be inactive
  • The water may have been too hot or too cool
  • The room may be too cold

Try placing the dough in a warm spot, like an oven with the light on, to help it rise properly.

More Fresh Milled Flour Recipes

Fresh Milled Flour Breadsticks

These soft, buttery breadsticks are made with freshly milled hard white wheat for a wholesome, from-scratch version of a classic favorite. Light, fluffy, and brushed with garlic butter, they’re perfect alongside any meal.
Print Recipe Pin Recipe
Prep Time:20 minutes
Cook Time:10 minutes
Rise Time:1 hour 30 minutes
Total Time:2 hours
Servings: 12

Equipment

  • Grain mill
  • Stand mixer
  • Baking sheets
  • Wire cooling rack

Ingredients

For the Dough

  • 435 g hard white wheat berries
  • 300 g warm water (100-110°F)
  • 2¼ tsp active dry yeast
  • 2 tbsp sugar
  • 1 egg (room temperature)
  • 3 tbsp melted butter
  • 1½ tsp salt

Garlic Butter Topping

  • 2 tbsp melted butter
  • 1/4 tsp garlic powder
  • 1/4 tsp salt

Instructions

  1. Mill the Flour
    Weigh out 300g hard white wheat berries and mill them on your grain mill using the finest setting.
  2. Activate the Yeast
    In the bowl of a stand mixer, combine warm water, yeast, and sugar. Whisk well then let sit 5–10 minutes until foamy.
  3. Mix the Dough
    Add the egg, melted butter, and fresh milled flour. Mix with a paddle attachment until a shaggy dough forms.
  4. Let the Dough Rest (Autolyse)
    Let the dough rest for 15–20 minutes.
    This step hydrates the bran and helps create a soft, fluffy texture.
  5. Add Salt + Knead
    Add salt, then knead using a dough hook on a stand mixer for 10 minutes. I use speed 2 on my Kitchenaid mixer.
    The dough should be:
    It should pull away from the sides of the bowl while kneading, even though it still feels soft when you touch it.
    To check if it’s ready, try this:
    If the dough can stretch out into a thin, flexible sheet without immediately snapping, your gluten is developed. If it tears quickly or feels tight, give it a few more minutes of kneading.
    You’re looking for a dough that feels soft and elastic—not stiff. That’s what gives you those light, fluffy breadsticks.
  6. First Rise
    Leave the dough right in the mixer bowl:
    Let rise for about 1 hour, or until doubled. It could take up to 2 hours depending on the temperature of your home.
    Cover with plastic wrap and place in a warm spot (like an oven with the light on).
  7. Shape the Breadsticks
    Punch down the dough.
    Weigh the dough, then divide evenly into 12 pieces (about 72 g each) (or 14 smaller breadsticks if preferred).
    Gently roll each piece into an 8-inch rope. This should be really easy to do because the dough is so soft.
  8. Second Rise
    Cover and let rise about 30 minutes until puffy.
  9. Bake
    Preheat oven to 400°F. Bake 10-12 minutes until lightly golden.
  10. Brush with Garlic Butter
    Mix topping ingredients and brush over warm breadsticks right out of the oven.

Notes

Storage
  • Store covered at room temperature for up to 2 days
  • Refrigerate up to 5 days
  • Freeze up to 1 month
  • Reheat wrapped in foil for best texture

Did you make this recipe?

I’d love to see! Tag @freshmilledfarmhouse on Facebook and leave a comment below!

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