Skeleton Bone Breadsticks I’m making these for the 3rd time THIS WEEK!

Have you ever wanted to wow your friends and family with a spooky but delicious treat? That’s exactly why I keep coming back to Skeleton Bone Breadsticks. These delightfully eerie breadsticks look like creepy bones but taste like a fresh, savory snack you’ll want to devour again and again.

I’m making these Skeleton Bone Breadsticks for the third time this week, and honestly, they’re that good. Crispy on the outside, soft on the inside, and full of subtle garlic and herb flavors, they’re both fun to make and irresistible to eat.

Why I Can’t Stop Making These Cookies

• Quick win: They come together fast and bake in under 20 minutes.
• Flavor twist: A perfect balance of garlic, rosemary, and Parmesan that elevates simple breadsticks.
• Pantry-friendly: Made with basic ingredients you probably already have on hand.
• Kid-friendly: The fun shape means kids love helping shape and eat them.
• Seasonal appeal: Perfect for Halloween or any spooky-themed gathering.

What Type of Flour Should I Use?

For the best texture, use all-purpose flour that’s fresh and of good quality. If you love a chewier crumb, bread flour works great too because of its higher protein. Avoid pre-mixed baking flours with additives, as they can affect rising and texture. Fresh flour ensures your breadsticks puff up beautifully and stay tender inside.

If you’re ever in a pinch and only have frozen flour, let it come to room temperature and sift before using to break up any clumps. Dried herbs in the dough also benefit from being fresh, but if frozen, gently thaw and pat dry so you don’t add extra moisture.

Options for Ingredient Alternatives

• Butter can be swapped with olive oil for a more Mediterranean flavor; just note dough texture might be slightly softer.
• Parmesan can be replaced with Pecorino Romano or Asiago for a sharper taste.
• Instead of fresh rosemary, dried rosemary works if you crush it finely to release flavor.
• Garlic powder is a suitable alternative if you don’t have fresh garlic on hand.
• For dairy-free options, try coconut oil (solid, not melted) but chill dough for 30 minutes before shaping to keep it manageable.

The Biggest Challenges While Baking

• Folding delicate herbs or cheese in last to avoid bruising or clumping; be gentle to keep even distribution.
• Using cold butter will make the dough tough. Softened room temperature butter is key.
• Avoid overmixing your dough to keep breadsticks tender not dense and chewy.
• If your dough feels too dry or crumbly, add 1 tablespoon of milk at a time until it comes together just right.
• Chill dough briefly for 30 minutes before shaping if it feels sticky this makes handling much easier and bones hold their shape perfectly.

Storage & Freezing Instructions

Store baked breadsticks at room temperature in an airtight container for up to 3 days. For longer storage, keep them in the fridge wrapped well for up to a week. To freeze, layer breadsticks between layers of parchment paper inside a zip-top bag or an airtight container to prevent sticking. Freeze for up to 3 months.

For make-ahead dough, shape into a log and wrap tightly in plastic wrap. Freeze for up to 1 month, then thaw overnight in the fridge before slicing and baking.

Estimated Nutrition

For the entire batch (about 12 breadsticks):

• Calories: 1,200
• Fat: 50 g
• Carbohydrates: 150 g
• Protein: 25 g

Per serving (1 breadstick):

• Calories: 100
• Fat: 4 g
• Carbohydrates: 12 g
• Protein: 2 g

Ingredients

• 2 1/4 cups all-purpose flour (280 g)
• 1 tsp garlic powder
• 1 tsp dried rosemary, crushed (or 1 Tbsp fresh, chopped)
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 cup grated Parmesan cheese (50 g)
• 1/4 cup unsalted butter, softened (57 g)
• 3/4 cup warm water (180 ml)
• 1 tsp sugar
• 1/2 tsp instant yeast
• Extra flour for dusting

Step-by-Step Instructions

1. Mix the warm water, sugar, and yeast in a bowl and let it sit for 5 minutes, until it becomes bubbly.
2. In a large mixing bowl, whisk together the flour, garlic powder, rosemary, salt, baking powder, and Parmesan.
3. Add softened butter to the yeast mixture, then combine it with the dry ingredients, stirring until dough forms.
4. Knead dough lightly on a floured surface for 5 minutes until smooth but not sticky.
5. Cover dough and let rise in a warm place for 45 minutes or until doubled in size.
6. Preheat your oven to 375°F (190°C). Punch down dough, then roll it into a rectangle about 1/2-inch thick. Using a sharp knife, cut strips about 1 inch wide and shape each into a “bone” form with rounded ends and middle narrowing.
7. Place breadsticks on a parchment-lined baking sheet 1 inch apart. Bake for 15–18 minutes until golden and crisp. Let cool slightly before serving.

Tips, Variations & Serving Ideas

• Add crushed red pepper flakes for a spicy kick.
• Brush breadsticks with garlic butter immediately after baking for extra flavor.
• Serve with marinara or ranch dip for a party appetizer.
• Underbake by 2 minutes for softer, chewier breadsticks.
• Sprinkle with extra Parmesan and fresh herbs before baking for a crusty finish.
• Shape into shorter “finger bones” for kids or themed parties.
• Store leftovers in a breadbox or paper bag to keep them crisp longer.

FAQs

Q: Can I make these breadsticks gluten-free?
A: Yes, try a gluten-free all-purpose blend with xanthan gum, but texture may be slightly different.

Q: Can I use fresh garlic instead of powder?
A: Yes, but mince it finely and add right before baking to avoid burning.

Q: How do I keep the breadsticks soft after baking?
A: Store in an airtight container and reheat briefly in the oven or microwave before serving.

Save This for Later (Pinterest)

Love these Skeleton Bone Breadsticks as much as I do? Save this recipe on Pinterest so you can whip up spooky breadsticks anytime your craving strikes! Sharing is caring your friends will thank you for this deliciously fun idea.