Breadsticks made with RITZ Crackers

Breadsticks made with RITZ Crackers



  • 9 oz. bread flour
  • 3-1/2 oz. finely ground RITZ Crackers
  • 2 g instant yeast
  • 1/2 tsp. salt
  • 6-1/2 oz. water, heated to 120°F
  • 1 Tbsp. melted butter
  • 1/4 oz. Kosher salt

Nutrition per serving

  • Calories


  • Total fat

    1 g

  • Saturated fat

    0.5 g

  • Trans fat

    0 g

  • Cholesterol

    0 mg

  • Sodium

    120 mg

  • Carbohydrate

    6 g

  • Dietary fiber

    0 g

  • Sugars

    0 g

  • Protein

    1 g

  • Vitamin A

    0 %DV

  • Vitamin C

    0 %DV

  • Calcium

    0 %DV

  • Iron

    2 %DV


Combine flour, RITZ crumbs, yeast and salt in electric mixer fitted with dough hook on low speed. Add water and butter; mix on low speed 30 seconds. Mix on medium speed 8 min. or until gluten is developed. Transfer dough to clean bowl; cover and let rise until doubled in volume.

Punch dough down and let stand 10 min. Divide dough in half. Roll each dough piece on lightly floured surface to 12x9-3/4-inch rectangle about 1/4-inch thick. Cut dough into about 39 (1/4-inch wide) strips using a pastry wheel. Place, 1-inch apart, on parchment paper-lined sheet pans. Repeat with remaining dough. Cover and let proof until doubled in size.

Spray sticks with water and sprinkle lightly with salt. Bake in 400°F standard oven 20 to 25 min. or until light golden brown. Plate 2 breadsticks per serving.



  • Store bread sticks in airtight container at room temperature for up to 3 days.

Serving Suggestion:

  • Serve with soups, salads or as part of a bread basket.


  • Omit kosher salt and sprinkle bread sticks with coarsely chopped RITZ Crackers before baking.