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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.
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

  • Mill the Flour
    Weigh out 435 g hard white wheat berries and mill them on your grain mill using the finest setting.
  • 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.
  • Mix the Dough
    Add the egg, melted butter, and fresh milled flour. Mix with a paddle attachment until a shaggy dough forms.
  • 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.
  • 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.
  • 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).
  • 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.
  • Second Rise
    Cover and let rise about 30 minutes until puffy.
  • Bake
    Preheat oven to 400°F. Bake 10-12 minutes until lightly golden.
  • 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