Of course! These homemade cheesy garlic breadsticks are incredibly addictive and far superior to any delivery version. They’re soft, chewy, and bursting with garlic butter and cheese.
Homemade Cheesy Garlic Breadsticks
This recipe makes a soft, pizza-dough-like base that’s perfect for pulling apart. The key is the garlic butter brushed on both before and after baking.
Yield: 8-10 breadsticks
Prep time: 1 hour 15 minutes (includes rising)
Cook time: 15-20 minutes
Ingredients:
For the Dough:
· 2 ¼ teaspoons (1 standard packet) active dry yeast
· 1 cup warm water (about 105-115°F / 40-46°C)
· 1 tablespoon granulated sugar
· 2 ½ – 3 cups (312-375g) all-purpose flour, plus more for dusting
· 1 teaspoon salt
· 2 tablespoons olive oil
For the Garlic Butter Topping:
· ½ cup (1 stick / 113g) unsalted butter, softened
· 4-5 large garlic cloves, minced (about 1 ½ tablespoons)
· 2 tablespoons fresh parsley, finely chopped (or 2 tsp dried)
· ½ teaspoon garlic powder
· ¼ teaspoon salt
· Optional: ¼ teaspoon red pepper flakes
For the Cheese & Garnish:
· 1 ½ – 2 cups shredded mozzarella cheese
· ½ cup freshly grated Parmesan cheese
· Flaky sea salt and extra chopped parsley for garnish
Instructions:
- Activate the Yeast
· In the bowl of a stand mixer or a large mixing bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy. This proves the yeast is active.
- Make the Dough
· With a Stand Mixer: Add the 2 ½ cups of flour, salt, and olive oil to the yeast mixture. Using the dough hook attachment, mix on low speed until combined, then increase to medium speed and knead for 5-6 minutes. If the dough is too sticky, add the remaining ½ cup of flour, a few tablespoons at a time, until it pulls away from the sides of the bowl.
· By Hand: Make a well in the flour and salt. Pour in the yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms. Turn out onto a floured surface and knead for 8-10 minutes, adding flour as needed, until the dough is smooth and elastic.
- First Rise
· Form the dough into a ball. Place it in a lightly oiled bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel.
· Let the dough rise in a warm, draft-free place for 45-60 minutes, or until doubled in size.
- Preheat and Prepare Pan
· Preheat your oven to 425°F (220°C). Grease a standard 9×13-inch baking sheet or jelly roll pan.
- Shape the Breadsticks
· Punch down the risen dough to release the air. Turn it out onto a lightly floured surface.
· Roll or press the dough into a rectangle that fits your prepared baking sheet (approx. 9×13 inches). You can also simply stretch it with your hands.
· Transfer the dough to the greased baking sheet. Use your fingers to press it out to the edges evenly.
- Make the Garlic Butter & First Coat
· While the dough is rising, make the garlic butter. In a small bowl, mix the softened butter, minced garlic, parsley, garlic powder, salt, and optional red pepper flakes until well combined.
· Spread about half of the garlic butter mixture evenly over the entire surface of the dough.
· Optional second rise: Let the shaped and buttered dough sit for 10-15 minutes for a slightly puffier base.
- Bake
· Bake the dough (without cheese) in the preheated oven for 8-10 minutes, until the top is just starting to set and the bottom is lightly golden.
- Add Cheese and Finish Baking
· Remove the par-baked dough from the oven. Sprinkle generously with the shredded mozzarella and Parmesan cheese.
· Return the pan to the oven and bake for another 5-8 minutes, or until the cheese is completely melted, bubbly, and starting to get golden spots.
- Final Garlic Butter Glaze
· Carefully remove the breadsticks from the oven. Immediately spread the remaining garlic butter mixture over the hot, cheesy top. This is the secret for maximum flavor!
· Sprinkle with a little flaky sea salt and extra chopped parsley.
- Slice and Serve
· Let the breadsticks cool in the pan for 2-3 minutes. Use a pizza cutter or a sharp knife to slice them into strips while still warm.
· Serve immediately with marinara sauce for dipping.
Chef’s Tips & Variations:
· Guaranteed Soft Breadsticks: The double layer of garlic butter (before and after baking) locks in moisture and keeps the base soft.
· Fresh Garlic is Key: Do not substitute jarred minced garlic or garlic salt. Fresh garlic provides the best, most potent flavor.
· Cheese Choices: A blend of mozzarella (for meltiness) and Parmesan (for flavor) is perfect. Provolone, Asiago, or a pre-shredded Italian blend also work well.
· Herb Variations: Add 1 teaspoon of dried oregano or Italian seasoning to the garlic butter mixture.
· No Yeast? No Problem! You can use a 1 lb. ball of store-bought pizza dough. Let it come to room temperature and then follow the instructions from step 5.
· For a Crispy Bottom: For a crispier crust, preheat your baking sheet in the oven before placing the rolled dough on it.
Enjoy these unbelievably delicious, hot, and cheesy homemade breadsticks