The effects of water-unextractable arabinoxylans (WUAX) on the properties of the dough and the final qualities of traditional Chinese Youtiao were investigated. For Youtiao mixed powder, the water holding capacity had been improved, the change of gelatinization temperature was not significant and peak viscosity fell from 2,222.67 to 2,053.00 mPa·s. The farinographic properties of Youtiao dough was slightly affected by extra WUAX, except that the water absorption increased from 56.77% to 64.93%. The extensographic properties varied complexly at different proofing time. The SEM microstructure of dough showed that the uniform starch granule structure could not be formed in youtiao dough with 4% extra WUAX. The specific volume of Youtiao with 4% WUAX was only 3.68 cm³/g, which was 27.45% lower than that of control. The moisture content increased from 27.17% to 31.74%, and the hardness was almost four times as high as that of the control. Most importantly, the total oil content of Youtiao with 4% WUAX was only 12.29%, which was 37.31% less than the control. Our results suggested that WUAX could be used in Youtiao production to provide a low-fat option with improved nutrition.