• 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


Nutritional facts are based on a single serving
Calories 40
Total fat 1g
Saturated fat 0.5g
Trans fat 0g
Cholesterol 0mg
Sodium 120mg
Carbohydrate 6g
Dietary fiber 0g
Sugars 0g
Protein 1g
Calcium 0%DV
Iron 2%DV


  1. 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.
  2. 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.
  3. 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.
  4. TIP:

    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.

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