Cheesy Garlic Breadsticks

Prep Time: 25 minutes | Rise Time: 1 hour 30 minutes | Bake Time: 15-20 minutes
Total Time: 2 hours 10 minutes
Difficulty: Intermediate
Makes: 12-14 breadsticks

These Cheesy Garlic Breadsticks are the ultimate homemade treat—crispy on the outside, pillowy-soft on the inside, and loaded with gooey cheese and aromatic garlic butter. Perfect as an appetizer, side dish, or snack, they’re guaranteed to disappear fast!

Why You’ll Love This Recipe

• Restaurant-Quality at Home: Skip the delivery fee and enjoy fresh, hot breadsticks straight from your oven.

• Customizable: Add your favorite herbs, a sprinkle of red pepper flakes, or even dip them in marinara.

• The Perfect Texture: A combination of baking and a hot skillet creates that irresistible crispy-chewy contrast.

Ingredients

For the Dough:

• 3 ½ cups (420g) bread flour (or all-purpose flour)

• 1 ¼ cups (300ml) warm water (105-115°F / 40-46°C)

• 2 ¼ tsp (1 packet) active dry yeast

• 2 tbsp granulated sugar

• 2 tbsp olive oil

• 1 ½ tsp salt

For the Garlic Butter & Topping:

• ½ cup (1 stick / 113g) unsalted butter, softened

• 6-8 large garlic cloves, finely minced (about 2 tbsp)

• ¼ cup fresh parsley, finely chopped

• ½ tsp salt

• ½ tsp black pepper

• 2 cups (8oz / 225g) shredded low-moisture mozzarella cheese

• ½ cup (2oz / 55g) freshly grated Parmesan cheese

• ½ tsp dried oregano or Italian seasoning (optional)

Equipment Needed

• Stand mixer with dough hook (or a large bowl and sturdy spoon)

• Rolling pin

• Large rimmed baking sheet or pizza pan

• Pastry brush

• Small saucepan or microwave-safe bowl

Step-by-Step Instructions

1. Activate the Yeast (10 minutes)

In the bowl of your stand mixer, combine warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until foamy and fragrant. This “blooming” step is crucial for ensuring your yeast is active and your dough will rise properly.

2. Make & Knead the Dough (10 minutes + 1 hour rise)

• Add the olive oil, salt, and 3 cups of flour to the yeast mixture.

• Using the dough hook attachment, mix on low speed until a shaggy dough forms.

• Gradually add the remaining ½ cup of flour as needed until the dough pulls away from the sides of the bowl but is still slightly tacky to the touch.

• Knead on medium speed for 5-7 minutes, until smooth and elastic. (To knead by hand, turn onto a floured surface and knead for 8-10 minutes).

• Place dough in a lightly oiled bowl, turning to coat. Cover with a damp towel or plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.

3. Prepare the Garlic Butter & Preheat (5 minutes)

While the dough rises, combine the softened butter, minced garlic, parsley, salt, and pepper in a small bowl. Mix until fully combined. Set aside. Preheat your oven to 425°F (220°C). If you have a pizza stone, place it in the oven now to heat.

4. Shape the Breadsticks (10 minutes)

• Punch down the risen dough and turn it out onto a lightly floured surface.

• Using a rolling pin, roll the dough into a large rectangle (approx. 10×15 inches).

• Transfer the dough to a parchment-lined baking sheet (or a pizza peel if using a stone).

• Using a pastry brush or spoon, generously spread about ⅔ of the garlic butter mixture over the entire surface of the dough.

5. Add Cheese & Final Proof (20 minutes)

• Evenly sprinkle the shredded mozzarella and grated Parmesan over the buttered dough.

• Lightly sprinkle with dried oregano, if using.

• Cover loosely with a towel and let the shaped dough rest for 15-20 minutes (this final proof gives a lighter texture).

6. Bake to Perfection (15-20 minutes)

• Place the baking sheet in the hot oven (or slide the parchment directly onto the pizza stone).

• Bake for 15-20 minutes, until the cheese is bubbly and golden brown and the crust edges are crisp.

• Pro Tip: For extra-crispy edges, place the baking sheet on a lower oven rack for the last 3-5 minutes.

7. Finish & Serve (5 minutes)

• Remove the breadsticks from the oven and immediately brush with the remaining garlic butter.

• Let cool for 2-3 minutes, then use a pizza cutter or sharp knife to slice into 12-14 strips.

• Serve hot with a side of warm marinara sauce for dipping!

Chef’s Notes & Variations

• For a Crispier Bottom: Preheat your baking sheet in the oven for 10 minutes before adding the dough-on-parchment.

• Herb Lover’s Twist: Add 1 tsp of chopped fresh rosemary or thyme to the garlic butter.

• “Everything” Breadsticks: Sprinkle with sesame seeds, poppy seeds, and coarse salt before baking.

• Make-Ahead: Prepare the dough through step 2, then cover and refrigerate overnight. Let it come to room temperature for 1 hour before shaping.

• Reheating: To revive leftovers, reheat in a 350°F (175°C) oven for 5-7 minutes or in an air fryer for 2-3 minutes until crisp.

Nutrition Information (Per breadstick, based on 12 servings)

Nutritional values are estimates based on the ingredients used and may vary with specific brands or modifications.