Process for the production of breadsticks (1) having a wide substantially U-shaped cross section, comprising the steps of forming a plurality of elongated and substantially cylinder-shaped semi-finished products (5) from a dough, arranging such semi-finished products in channel-shaped recesses (4) having an arched section and being of a predetermined depth (h), formed in a baking tin (3); leaving the semi-finished products (5) to rest and rise and then compressing their exposed surface by means of pressers (6) having an elongated convex compression surface (7) substantially matching that of the recesses (4) and heated to a temperature higher than 130°C, for a predetermined amount of time, in order to form a concavity (2) extending longitudinally along the exposed surface of the semi-finished products (5), which are eventually baked, thus obtaining breadsticks with a wide substantially U-shaped cross-section.