Breadsticks made with RITZ Crackers



  • 9 oz. bread flour
  • 3½ oz. finely ground RITZ Crackers
  • 2 g instant yeast
  • ½ tsp. salt
  • 6½ oz. water, heated to 120°F
  • 1 Tbsp. melted butter
  • ¼ oz. Kosher salt

Nutrition per serving

Calories40 Total fat1 gSaturated fat0.5 gTrans fat0 gCholesterol0 mgSodium120 mgCarbohydrate6 gDietary fiber0 gProtein1 gVitamin A0 %DVVitamin C0 %DVCalcium0 %DVIron2 %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.

© Mondelēz International group