Classic ’80s Soft Sweet Breadsticks – Vegan & Delightfully Fluffy

Remember these from your school days? Soft, slightly sweet, and incredibly satisfying, these breadsticks were the perfect snack to keep hunger at bay during class. I’m excited to share this easy recipe with you today — simple, budget-friendly, dairy- and egg-free, so totally vegan-friendly! Plus, if any breadsticks get a bit hard over time (though that’s unlikely), you can turn them into a delicious bread pudding.

🕒 Prep & Cooking Time

Prep Time: 20 minutes
Rising Time: 2 hours (in two stages)
Bake Time: 20-25 minutes
Servings: 10 breadsticks

📝 Ingredients

Dough:

500 g all-purpose flour (type BL55)
250 ml warm water (divided)
15 g fresh yeast (Pakmaya)
50 g sugar
¼ tsp salt
80 ml warm oil (neutral, e.g., sunflower or vegetable)

Topping:

75 ml water
20 g flour
1 tbsp poppy seeds

Syrup:

50 ml water
1 tbsp sugar

🔪 Step-by-Step Instructions

Activate the yeast:
Dissolve the fresh yeast in 125 ml warm water. Let it sit at room temperature for 10 minutes until a little foam appears on top.
Initial dough mix:
Place 200 g flour in a large bowl and make a well in the center. Pour the yeast mixture in and gradually incorporate the flour, kneading gently until you form a smooth dough. I used a stand mixer for 2 minutes here for a uniform texture. Cover the dough and let it rise in a warm spot for 1 hour.
Prepare sugar-salt water:
In the remaining 125 ml warm water, dissolve the sugar and salt.
Finish the dough:
Add the remaining 300 g flour to the risen dough, then pour in the sugar-salt water mixture. Knead the dough again until it’s smooth and elastic. While kneading, slowly incorporate the warm oil by greasing your hands and folding it in bit by bit. Continue until the dough feels elastic and not oily. (Optional: Use a bread machine or mixer for this step.) Cover and let rise again in a warm place for 1 hour.
Shape the breadsticks:
Lightly flour your work surface and turn out the dough. Divide into 10 equal pieces (~80 g each). Roll each piece into a rectangle about 20 x 10 cm. Stretch gently to get a nice rectangular shape. Roll each rectangle lengthwise into a tight baton.
Arrange and proof:
Place the rolls on a baking sheet lined with parchment paper, spacing them in pairs with about 2 cm between groups to allow room for rising. For extra support, you can place an adjustable frame around the dough. Cover the tray with a plastic bag and let the rolls rise for 25 minutes at room temperature. Meanwhile, preheat your oven to 240°C (460°F).
Prepare the topping:
Mix water and flour until smooth. Brush this mixture over the breadsticks, then sprinkle poppy seeds on top.
Bake:
Immediately place the tray in the oven and reduce the temperature to 200°C (390°F). Bake for 20–25 minutes or until the breadsticks turn golden and have a lovely crust.
Make the syrup:
Dissolve sugar in water over low heat. As soon as the breadsticks come out of the oven, brush the hot syrup generously over them.
Cool and store:
Let the breadsticks cool completely. They will gently separate and remain fluffy. Store covered with plastic wrap — they stay soft and fresh even the next day!

💡 Tips & Tricks

For a softer crumb, make sure to knead the dough long enough to develop the gluten well.
Warm your liquids to about 35–40°C to activate the yeast without killing it.
If you don’t have fresh yeast, you can substitute with about 7 g dry yeast — adjust the rising times accordingly.
Add a teaspoon of vanilla or lemon zest for a subtle flavor twist.
To make these gluten-free, experiment with a blend of gluten-free flours and a binder like xanthan gum, but results may vary.

🧾 Final Thoughts

These nostalgic ’80s breadsticks bring back warm memories with their soft, airy texture and gentle sweetness. Perfect as a snack, for school lunches, or paired with soups and spreads, they’re a versatile and comforting treat anyone can master. Best of all, they’re simple, vegan-friendly, and budget-conscious — just like the classics we grew up loving.