HOMEMADE GARLIC CHEESE BREADSTICKS
Crispy on the outside, soft and chewy on the inside, loaded with garlic butter and melted cheese. These are far better than any delivery version!
Ingredients
For the Dough:
· 2 ¼ tsp (1 packet) active dry yeast
· 1 ¼ cups (300ml) warm water (110°F/43°C)
· 1 tbsp honey or granulated sugar
· 3 ½ cups (420g) all-purpose flour, plus more for dusting
· 2 tbsp olive oil
· 1 ½ tsp salt
For the Garlic Butter Topping:
· ½ cup (115g) unsalted butter, melted
· 4-5 large garlic cloves, finely minced or pressed
· 2 tbsp fresh parsley, finely chopped (or 2 tsp dried)
· ½ tsp garlic powder
· ½ tsp salt (or to taste)
· Optional: ¼ tsp red pepper flakes
For the Cheese & Topping:
· 1 ½ cups (170g) shredded mozzarella cheese
· ½ cup (50g) grated Parmesan or Pecorino Romano cheese
· Optional: Flaky sea salt, dried oregano, or chopped fresh parsley for finishing
Instructions
- Make the Dough
· Proof the yeast: In the bowl of a stand mixer, combine warm water, honey (or sugar), and yeast. Let sit for 5-10 minutes until frothy.
· Mix: Add the flour, olive oil, and salt. Using the dough hook, mix on low until combined, then knead on medium speed for 5-7 minutes until smooth and elastic. (Alternatively, knead by hand on a floured surface for 8-10 minutes).
· First Rise: Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel. Let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Prepare Garlic Butter & Preheat Oven
· While dough rises, combine melted butter, minced garlic, parsley, garlic powder, salt, and optional red pepper flakes. Set aside.
· Preheat oven to 425°F (220°C). Line a large baking sheet (approx. 18×13 inches) with parchment paper.
- Shape the Breadsticks
· Punch down the risen dough. Turn it out onto a lightly floured surface.
· Roll out the dough into a large rectangle to fit your baking sheet (about ¼ inch thick). Carefully transfer to the parchment-lined sheet.
· Using a pizza cutter or sharp knife, cut the dough into 1-inch wide strips. Do not separate them. This creates the pull-apart effect.
- Top & Bake
· Brush the dough generously with about ⅔ of the garlic butter mixture, getting it into the cuts.
· Sprinkle evenly with mozzarella and Parmesan cheeses.
· Bake for 12-15 minutes, until the cheese is melted, bubbly, and the edges are golden brown.
- Finish & Serve
· Remove from oven and immediately brush with the remaining garlic butter.
· Sprinkle with optional flaky salt, oregano, or more parsley.
· Use a pizza cutter to slice fully along the pre-cut lines.
· Serve hot with warm marinara sauce, pizza sauce, or ranch for dipping.
Pro-Tips for Perfect Breadsticks
· Yeast Check: Ensure water is warm, not hot, to activate (not kill) the yeast.
· Fresh Garlic: For the best flavor, use fresh minced garlic, not jarred.
· Baking Sheet Size: Using a standard large sheet pan ensures the right thickness. For thicker, softer breadsticks, use a smaller pan.
· Crispy Bottom: For extra crispiness, preheat the baking sheet in the oven before placing the rolled dough on the hot pan (be careful with parchment).
· Make-Ahead: Prepare dough through first rise, then refrigerate overnight. Let sit at room temp for 30 minutes before rolling. You can also shape and refrigerate unbaked topped sticks for 1 hour before baking.
· Reheating: Re-crisp in a 350°F (175°C) oven for 5-7 minutes.
Variations
· Stuffed: Sprinkle shredded cheese down the center of each strip before folding and sealing for a cheesy interior.
· Herb & Everything: Add 1 tsp dried Italian seasoning to the dough and sprinkle with “everything bagel” seasoning before baking.
· Extra Cheesy: Add a layer of string cheese sticks on top of the dough before adding shredded cheese.
· Dipping Sauces: Marinara, garlic aioli, warm Alfredo, or spicy ranch.
Enjoy these irresistibly cheesy, garlicky homemade breadsticks fresh from your oven—they’ll disappear fast!