Soft and fluffy garlic infused breadsticks covered in melted cheese. Use my step-by-step visuals to help guide you!
From experimenting in the kitchen the past couple months, I’ve learned that if you have a solid pizza dough recipe… your carby options are endless. For example:
- You can make some homemade extra cheese pizza, heavy on the good stuff.
- You can make salty/sweet caramelized apple gorgonzola pizza. (pairs fabulously with some white wine)
- You can make pizza pinwheels that are as fun to roll as they are to eat.
- Play around a bit and transform it into a whole wheat pizza dough.
And if you’re looking for a a little something to soak up all the pasta sauce and salad dressing on your plate or the soup in your bowl – you can make a batch of ultra chewy, ultra soft cheesy garlic breadsticks with that same dough.
Luckily, I have that pizza dough recipe for you to start with and it couldn’t be easier.
It’s not hard to make restuarant-style breadsticks at home. Trust me! Making homemade bread, cinnamon rolls, pizza crust, etc used to terrify me. The thought of baking with yeast sent me running in fright from the kitchen. But I’m here to tell you that it’s not difficult.
You just need the right directions, a view visuals, proper ingredients, and a little patience. Patience… easier said that done right? Ha!
My kitchen-tested pizza dough recipe is simple and straightforward. And you can turn it into homemade cheesy breadsticks in under 2 hours. You’ll use familiar ingredients that you likely have on hand. Nothing strange, nothing difficult, nothing scary.
Dunk the cheesy goodness into marinara sauce, serve alongside a pan of lasagna, a pot of chili, or a bowl of caesar salad. You and your family are going to fall in love with this breadstick recipe!
I’m going to take you through a few visuals so you know exactly what things should look like as you’re working in the kitchen.
First, roast a head of garlic. I did this at 7am and the apartment smelled like garlic the entire day. It was awesome. To roast garlic, simply slice off the top so the cloves are exposed inside. Place, clove side up, in a baking pan or on a baking sheet (I usually use a pie dish) and drizzle with a bit of olive oil. Top it with fresh ground pepper and sea salt.
Cover with aluminum foil and roast at 375F degrees for about 35-40 minutes.
Now, make your dough.
You’ll need flour, warm water, yeast, salt, olive oil, and a touch of sugar. Here are a few step-by-step visuals of what the dough looks like when you first mix it together. Once mixed, shape the dough into a ball and place in a large mixing bowl that has been coated lightly with olive oil. Turn it over to coat all sides. Cover tightly with plastic wrap and allow to rise in a warm environment.
Depending on your type of yeast, your dough will have doubled in size in about 1 – 2 hours. I use Red Star Platinum, and highly suggest you do the same. My dough took 1 hour, 20 minutes. Here’s what it looks like:
Now, you’ll punch the dough down to release the air. If you’re a nerd like me, you’ll find punching the dough down to be fun. Next, divide the dough into two. Roll each half into a ball and let rest in two separate bowls lightly covered for 10 minutes.
During that 10 minutes, get your toppings ready. You’ll need 1/4 cup melted butter, grated parmesan cheese, and your roasted garlic – chopped.
Roll each ball of dough out into a 7×10 rectangle. Top each dough rectangle with the melted butter, roasted garlic, and grated parmesan. Using a very sharp knife or pizza cutter, cut into long strips about 1.5 inches in width. Then, twist each strip up and top with a little more parmesan cheese.
Now pay attention to this step:
You’ll bake the breadsticks for about 16-17 minutes. Remove from the oven, push them together so they’re all touching, and top with shredded cheese. Return to the oven for about 4-5 more minutes.
The photo on the left (below) shows the breadsticks baked after 16 minutes. See how they’re slightly toasty? Then the photo on the right shows them topped with cheese. I used 1/4 cup of shredded cheddar and 1/4 cup of shredded mozzarella per 7 breadsticks.
(This recipe makes 14 breadsticks, so you’ll need 1 full cup of shredded cheese.)
If you don’t want cheese on top of them, then just bake the breadsticks for 20 minutes.
Remove from the oven and dig right in.
Kevin and I liked that the taste of garlic wasn’t overpowering the breadsticks. It’s quite mild; only a light flavor of it in the background if you use a small garlic head.
(You’ll probably still need a stick of minty gum.)
What you’ll really taste is all the baked-on cheese and the buttery, soft bread. These toasty breadsticks are the perfect comfort food accompaniment to your favorite Italian dinner. Especially on this 10 degree day we’re having. And we’re getting 8 more inches of snow tonight! Is it April yet?!
Go ahead, face your fear of yeast with this simple breadstick recipe. Then move onto some gooey cinnamon rolls for breakfast. And if you’re afraid of carbs? Well… uhh… I can’t help you there.
**Don’t be overwhelmed by all the steps, I’m extremely thorough!
Cheesy Garlic Breadsticks
Soft and fluffy garlic infused breadsticks covered in melted cheese. Use my step-by-step visuals above to help guide you.
Yield: 14 breadsticks
Prep Time: 1 hour, 40 minutes
Total Time: 2 hours
- 2 and 1/4 teaspoons Red Star Platinum yeast (1 standard packet)*
- 1 and 1/3 cups (320ml) warm water (105-115F degrees)
- 3 and 1/2 cups (440g) unbleached all-purpose flour, plus more as needed
- 2 Tablespoons (30ml) olive oil
- 3/4 teaspoon salt
- 1 Tablespoon (13g) granulated sugar
- 1 small head of garlic
- ground pepper and sea salt, to taste
- 1/4 cup (60g) unsalted butter, melted
- 1/2 cup (40g) grated parmesan cheese
- 1 cup (112g) shredded cheese (I used half cheddar, half mozzarella)
- Roast the head of garlic: Slice off the top so the cloves are exposed inside. Place, clove side up, in a baking pan or on a baking sheet (I usually use a pie dish) and drizzle with a bit of olive oil. Top it with some fresh ground pepper and sea salt. Cover with aluminum foil and roast at 375F degrees for about 35-40 minutes. The cloves will be very soft inside. Set aside.
- Make the dough: In a large mixing bowl or the bowl of your stand mixer fitted with a hook attachment, combine the yeast and warm water. Stir it around and let sit for 5 minutes of until the yeast is foamy and dissolved. This is called "proofing" the yeast. If the yeast doesn't dissolve, your yeast is dead. Start again with active yeast. Add flour, olive oil, salt, and sugar. Mix by hand or with the dough hook on low speed for 1 minute.
- Once all of the ingredients are mixed, knead for 7 minutes by hand or with your dough hook on low-medium speed. If your dough is too wet, add up to 1/4 cup more flour. After kneading, your dough should be smooth and elastic. Poke it with your finger - if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
- Shape the dough into a ball and place in a large mixing bowl that has been coated lightly with olive oil. Turn it over to coat all sides. Cover tightly with plastic wrap and allow to rise in a warm environment (about 75F-80F). I simply placed my bowl on top of the oven as the garlic roasted, which warmed the oven's surface. Depending on your type of yeast, your dough will have doubled in size in about 1 - 2 hours. I use Red Star Platinum and my dough took 1 hour, 20 minutes.
- Punch the dough down to release the air. Divide the dough into two. Roll each half into a ball and let rest in two separate bowls lightly covered for 10 minutes. You may freeze one of the dough balls at this point to use at a later time. Please read below in the notes for freezing instructions.
- Preheat oven to 375F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Chop up the roasted garlic and combine it with the melted butter in a small bowl. Set aside.
- Assemble: Roll each ball of dough out into a 7x10 rectangle on a lightly floured surface or on your silicone baking mat. Top each dough rectangle with melted butter/roasted garlic mixture. Then top with grated parmesan. Using a very sharp knife or pizza cutter, cut rectangles into long strips about 1.5 inches in width. Then, twist each strip up and top with a little more parmesan cheese if desired. See photos above for a visual. Twisting is optional.
- Bake breadsticks in two batches - 7 breadsticks per baking sheet. Bake for 16-17 minutes. Then, remove from the oven, push the 7 breadsticks together so they're all touching, and top with 1/2 cup of shredded cheese. Return to the oven for about 4-5 more minutes or until they've reached your desired doneness. Like them extra brown and toasty? Keep in for a few minutes longer. Repeat with second batch and remaining 1/2 cup of cheese. (If you don't want cheese on top of them, then just bake the breadsticks for 20-25 minutes or until they've reached your desired doneness.)
- Remove from the oven and enjoy! Cover leftover breadsticks tightly and keep at room temperature for up to 2 days. Baked breadsticks freeze well - up to 2 months.
Make Ahead/Freezing Instructions - It’s important to know that this recipe is enough to makes 14 breadsticks. If you do not need 14, here are the freezing instructions: After the dough has risen and you divide the dough in half to form into two rectangles (step 5), you may freeze one of the balls of dough to make breadsticks or pizza at a later time. Or you may simply freeze both balls of dough, separately. Lightly spray all sides of the dough ball(s) with nonstick spray or lightly coat all sides with olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months. Thawing Instructions - put your frozen dough ball(s) in the fridge overnight or for about 12 hours to thaw. When ready to make the breadsticks, remove the dough from the refrigerator and set out on the counter to rest for 30 minutes and come to room temperature. Continue with step 6.
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A few recipes to try next:
*This is a sponsored post for Red Star Yeast.