Breadsticks, Hacked

Here’s how to put bakery-fresh breadsticks beside your bowl of soup without a lick of mixing or kneading. Start with store-bought whole-wheat pizza dough and combine with one of these 8 flavor-sprinkle options. Homemade soup and bread? It’s not as hard as you think.

• 1 pound pizza dough, preferably whole-wheat
• 1½ tablespoons extra-virgin olive oil
• 4 tablespoons topping combination (see variations)

1. Arrange racks in upper and lower thirds of oven; preheat to 400°F. Line 2 baking sheets with parchment paper or coat with cooking spray.

2. Divide dough into 16 equal pieces and roll each into a 12- to 14-inch-long breadstick. Place the breadsticks at least ½ inch apart on the baking sheets. Brush with oil and sprinkle with topping, pressing if necessary to help it stick.

3. Bake the breadsticks on the upper and lower racks, switching the pans halfway through, until light brown, 15 to 20 minutes. Transfer to wire racks to cool.