Cheesy Garlic Breadsticks.

Soft and fluffy garlic infused breadsticks covered in melted cheese. Use my step-by-step visuals for perfect garlic breadsticks every time!

Soft and fluffy garlic infused breadsticks covered in melted cheese. Use my step-by-step visuals for perfect garlic breadsticks every time!

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:

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.

Soft and fluffy garlic infused breadsticks covered in melted cheese. Use my step-by-step visuals for perfect garlic breadsticks every time!

It’s not hard to make restaurant-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!

Soft and fluffy garlic infused breadsticks covered in melted cheese. Use my step-by-step visuals to help guide you! @sallybakeblog

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. Here is exactly how I roast garlic – it’s easy!

Cheesy Garlic Breadsticks |

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:

How to make Homemade Dough

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.

This recipe makes 14 breadsticks, so you’ll need 1 full cup of shredded cheese. I used 1/4 cup of shredded cheddar and 1/4 cup of shredded mozzarella per 7 breadsticks. If you don’t want cheese on top of them, then just bake the breadsticks for 20 minutes.

Here are visuals:

Soft and fluffy garlic infused breadsticks covered in melted cheese. Use my step-by-step visuals for perfect garlic breadsticks every time!

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?!

Soft and fluffy garlic infused breadsticks covered in melted cheese. Use my step-by-step visuals to help guide you! @sallybakeblog

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

Yield: 14 breadsticks

Soft and fluffy garlic infused breadsticks covered in melted cheese. Use my step-by-step visuals above to help guide you.

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)


  1. Roast the head of garlic. Click here for easy directions.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.)
  9. 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.

Additional Notes:

Make Ahead/Freezing Instructions - It’s important to know that this recipe is enough to make 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.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Try my Homemade Crab Pretzels next!

Homemade Crab Pretzels. Easy pretzels made from scratch with cheesy crab dip! A Maryland classic





93 Responses to “Cheesy Garlic Breadsticks.”

  1. #
    Ashtonposted February 12, 2014 at 7:57 pm

    Oh Sally! This is just beyond words!!! I think I might have to jump up and make these RIGHT NOW!


  2. #
    Sallyposted February 12, 2014 at 8:01 pm

    Sally! Wow this is fabulous…will have to make it soon. My two daughter’s mouths are watering. PS…so cool we have the same name!


    • Sallyreplied on February 12th, 2014 at 8:04 pm

      Yeah! There aren’t too many Sallys that I meet or talk to – ever!


  3. #
    Averie @ Averie Cooksposted February 12, 2014 at 8:05 pm

    Sally they’re so pretty! Breadsticks are one thing but CHEESY breadsticks are where it’s at :) Love that you added the cheese! That garlic pic is so pretty and I have a hate relationship with garlic. I’m the only person on the planet I think who hates it but I love that image! That could be a stock photo for the garlic board! Anyway these look gooey and wonderful! pinned


    • Sallyreplied on February 12th, 2014 at 8:32 pm

      Thanks Averie!! I have trouble shooting cheesy foods. Too orange! And there’s just enough garlic on these. Not overpowering at all!


  4. #
    martiposted February 12, 2014 at 8:11 pm

    These look absolutely phenominal!!!


  5. #
    Margaret Anne @ Natural Chowposted February 12, 2014 at 8:20 pm

    I read somewhere that you’re not supposed to cut on a silpat, but I noticed that you did. Have you noticed any adverse effects from doing so? Thanks. I literally have been searching for homemade breadsticks e-v-e-r-y-w-h-e-r-e! And this is clearly a great recipe too. I’ll have to give it a go. Pinning this!


    • Sallyreplied on February 12th, 2014 at 8:30 pm

      You’re not “supposed” to but I’ve never had an issue nor have I ever cut through it. Do whatever you feel comfy with. You gotta try this recipe!


  6. #
    Layla @ Brunch Time Bakerposted February 12, 2014 at 8:42 pm

    These bread sticks look so cheesy and wonderful! I love the texture of your dough; I love it when my dough is fluffy like that!


  7. #
    Kayle (The Cooking Actress)posted February 12, 2014 at 9:34 pm

    mmmm garlic, bread, and cheese–3 of my favorite things 😀


  8. #
    Anna (Hidden Ponies)posted February 12, 2014 at 10:04 pm

    Those pictures of them ooey-gooey-stringy-pulled apart….swooon! Love these, Sally!


    • Sallyreplied on February 13th, 2014 at 9:14 am

      That’s when they were all nice and warm. So good, Anna!


  9. #
    Ashley | Our Full Tableposted February 12, 2014 at 10:30 pm

    Love these! I love the step by step awesome job!


  10. #
    Amyposted February 12, 2014 at 11:14 pm

    I knew I loved you Sally — the kneading and punching down is my favorite part of making bread dough too! With how much my guy loves garlic (aka add it to everything, including already-doused garlic fries), he’d flip at the smell of your apartment, let alone your breadsticks. They look absolutely perfect — golden, cheesy, and so soft! You’re always so sweet to create thorough visuals too; it really, really helps. :)


    • Sallyreplied on February 13th, 2014 at 9:13 am

      I’m glad the visuals are helpful, Amy! When I am reading a cookbook, I always want there to be step-by-step visuals to go along with the more challenging steps. Garlic fries? I want a plate for breakfast…!


      • Amyreplied on February 13th, 2014 at 6:37 pm

        Hmm, I wonder if you could make some sort of savory “cinnamon” roll for breakfast with garlic and cheese. You already made pizza rolls, so I’m sure it’d be a snap for you!

  11. #
    Sarah@WholeAndHeavenlyOvenposted February 12, 2014 at 11:19 pm

    It’s a good thing I’m not afraid of carbs—gave up trying to let go of carbs a longg time ago. 😉 I’ve made your pizza crust recipe and it’s awesome, so I know that these breadsticks are bound to be good! It’s 10 pm and all I want right now is a huge plate of these breadsticks—-seriously loving all that garlic and cheese!


    • Sallyreplied on February 13th, 2014 at 9:12 am

      I’m happy you love the pizza crust, Sarah! These breadsticks are just as fabulous. I think the next pizza crus tI make, I’ll rub roasted garlic on it before topping. Yum!


  12. #
    Amyposted February 12, 2014 at 11:52 pm

    I don’t know if the Sizzlers menu is the same in the USA as it is here in Australia, but over here (this is from a distant teenage memory) they always used to serve a plate of cheese bread to every table at the start of the meal. My best friend was addicted to the stuff and would eat our whole plate (I was never really into it, I was there for the all you can eat soft serve ice cream!).
    These cheesy garlic breadsticks are definitely something she will love, and much better looking (and tasting I bet) than the Sizzlers mass produced ones!
    Thanks for sharing Sally, and for bringing back such happy memories :)


    • Sallyreplied on February 13th, 2014 at 9:11 am

      I think I’ve only been to a sizzler once and that was when I was little. And I have no idea if they have that cheese bread over here but my god, it sounds amazing! Sounds like you gotta make this!!


  13. #
    Laura (Tutti Dolci)posted February 13, 2014 at 12:58 am

    These breadsticks are carb heaven!


    • Sallyreplied on February 13th, 2014 at 9:09 am

      Carb heaven – I like that way you put it. 😉


  14. #
    The Macadameposted February 13, 2014 at 1:55 am

    Yummy (I know you hate that word Sally) – but these look exactly that!!!
    Could I swap the flour for a gluten free version? Maybe rice flour?


    • Sallyreplied on February 13th, 2014 at 9:09 am

      I’ve never made a GF version of this dough, so I’m unsure. I do know that it’s not an easy 1:1 swap.


  15. #
    Rochelle @ Oh So Sweet Bakerposted February 13, 2014 at 2:16 am

    Talk about cheese overload. These look amazing and I love the roasted garlic idea smothered on the dough. Yum yum yum yum.


  16. #
    Iosuneposted February 13, 2014 at 3:49 am

    Wow! I always use whole wheat flour and my pizza dough is not stretchy, I have to try your recipe!


    • Sallyreplied on February 13th, 2014 at 9:08 am

      Definitely give my whole wheat dough recipe a try, Iosune. It took me some trial and error but I’m so happy with the result. Chewy, soft – not at all dense and tough like most whole wheat crusts can be.


  17. #
    Helen @ Scrummy Laneposted February 13, 2014 at 4:36 am

    Wish I had one of these for a mid-morning at-desk snack instead of my boring banana!! Thanks for the step-by-step. So helpful and I’ll definitely be using your dough recipe.


    • Sallyreplied on February 13th, 2014 at 9:07 am

      Fantastic. Helen, let me know when you try this dough out!


  18. #
    Caley Buxtonposted February 13, 2014 at 6:42 am

    Oh my gosh, I want to make these so much! I have a desire to cook an Italian dinner completely from scratch…make my own pasta, sauce, bread, dessert. I’ve done all the pieces individually, but not on the same occasion, but these breadsticks might be the catalyst to make me go for it! 😀 I am crazy about garlic…that photograph of the roasted garlic bulb is gorgeous, but it also looks DELICIOUS. Is that weird? 😉


    • Sallyreplied on February 13th, 2014 at 9:07 am

      Not weird AT ALL! Oh and Caley, can I come over for dinner?!


      • Caley Buxtonreplied on February 13th, 2014 at 8:09 pm

        Haha, if you are ever in Colorado, let me know :)

  19. #
    Laura Dembowskiposted February 13, 2014 at 8:46 am

    Its been too long since I’ve had a delicious breadstick like this. I roast garlic pretty much every day, so I can I’m sure it makes these taste great!


    • Sallyreplied on February 13th, 2014 at 9:06 am

      I need to roast garlic more often!


  20. #
    Katrina @ Warm Vanilla Sugarposted February 13, 2014 at 9:32 am

    I just love the look of these!!


  21. #
    Ashleighposted February 13, 2014 at 9:44 am

    Punching the dough down is the best part of any yeast recipe!!


    • Sallyreplied on February 13th, 2014 at 10:05 am

      Glad I’m not alone here. 😉


  22. #
    Mary Francesposted February 13, 2014 at 9:47 am

    You’ve taken me back to a favorite pizza place … their breadsticks were my favorite part! So many breadsticks aren’t thick enough for me, but these, with their ooey gooey cheesiness, are more than perfect. I don’t know if I’ll fall as hard for the recipe as I am your photos!


    • Sallyreplied on February 13th, 2014 at 10:06 am

      thanks Mary Frances! I can’t tell you how tough it is for me to shoot cheesy things. It’s always so orange and bright, even when I try to tone it down. I appreciate it so much!


  23. #
    Erinposted February 13, 2014 at 10:00 am

    Stop it. These are perfect. Oh my gosh. I think I need to make these ASAP. I don’t even need a reason other than cheesy garlic-y goodness. And I totally want my house smelling like garlic all day. Sally, these are incredible. You and savory = so so good. :) Pinned!


    • Sallyreplied on February 13th, 2014 at 10:06 am

      Thank you so much Erin!


  24. #
    Abbie @ Needs Saltposted February 13, 2014 at 10:26 am

    Oh my gosh these breadsticks. <3 Oh if only I could eat cheese. *sigh* …Although I'm thinking that these breadsticks would probably be just as awesome brushed with garlic butter. Am I right?


    • Sallyreplied on February 13th, 2014 at 11:05 am

      Totally right. :)


  25. #
    Marie @ Little Kitchieposted February 13, 2014 at 10:50 am

    Oh man, these are DANGEROUS! They look incredible!


  26. #
    Nicole ~ Cooking for Keepsposted February 13, 2014 at 11:05 am

    So much cheeeessse!! And I seriously love that there is REAL roasted garlic in here and not just garlic powder or garlic salt everyone so often uses. Yum.

    P.S. Last night I made your snickerdoodles and soft baked funfetti cookies for my hubby for a surprise V-Day cookie smorgasbord, and they both were FABULOUS!


    • Sallyreplied on February 13th, 2014 at 12:51 pm

      Nicole, you made two amazing cookie recipes! Two of our favorites. I need to make those snickerdoodles again soon. And yes, real garlic makes a huge difference!


  27. #
    Shineeposted February 13, 2014 at 11:36 am

    You’re so amazing, Sally! I’m craving cheesy breadsticks now. And I have been planning to try to roast my own garlic for the longest time. Maybe this is the kick I needed. :)


    • Sallyreplied on February 13th, 2014 at 12:49 pm

      You’ll be roasted garlic ALL the time after you try it Shinee!


  28. #
    Julieposted February 13, 2014 at 1:05 pm

    I can’t wait to try these, think my family will get them this weekend ! We found your dough recipe is the best and now the only one I use now!! Thanks sally!!


  29. #
    Carolina Marinhoposted February 13, 2014 at 1:20 pm

    Hey Sally! I discovered your blog 3 days ago and I’m already in love! Because of you, my muffins will never crash again hahahaha!

    Sorry about my english, I’m brasilian and write in english is quite difficult 😛

    About this bread stick, can I make then thinner to be more crunchy? My baby boy will love them!

    Thanks for the lesson in every post.

    Lova, Carol


    • Sallyreplied on February 13th, 2014 at 1:32 pm

      Definitely! Perhaps slice the 7×10 rectangles of dough into 10-12 slices (not 7 slices) and bake for 20 minutes. They’ll be thinner and definitely crispy!


  30. #
    Sharonposted February 13, 2014 at 1:59 pm



  31. #
    sarah k @ the pajama chefposted February 13, 2014 at 3:31 pm

    oh man. sounds amazing sally! just like college :)


  32. #
    Alexe @ Keys to the Cucinaposted February 13, 2014 at 3:55 pm

    Yum-o! I’d love to have some delivered to me right about now, perfect snow day snack!


  33. #
    amyposted February 13, 2014 at 4:36 pm

    Wow i want to eat everything you’ve made!!!


  34. #
    Choc Chip Uruposted February 13, 2014 at 5:50 pm

    I can imagine dipping these sticks into marinara sauce, it makes me feel so hungry 😀

    Choc Chip Uru


  35. #
    Georgia @ The Comfort of Cookingposted February 13, 2014 at 6:21 pm

    Oh, now these are just begging for a big bowl of soup to be dunked into! Or hot marinara sauce. Or nothing at all! They look so delicious just on their own, Sally. Great recipe to go along with all our fave winter comfort foods!


    • Sallyreplied on February 13th, 2014 at 7:01 pm

      Thanks Georgia! I hope you’re doing/feeling well with the baby along the way! xo


  36. #
    Tahirahposted February 13, 2014 at 9:12 pm

    I love how you’ve started doing savoury dishes on your website!! I love your desserts with a passion (embarrassing fact: I visit your website on a daily basis. Literally. Every. Single. Day)
    I lovedlovedloved your pizza recipe, and I can’t wait to try your whole wheat version!! And this recipe looks beyond awesome!! Can’t wait to try it this weekend, for sure!!

    PS. You’re awesome. :)


    • Sallyreplied on February 13th, 2014 at 10:31 pm

      Thanks so much Tahirah! Let me know when you try the whole wheat dough – and these breadsticks!


  37. #
    Maryposted February 14, 2014 at 9:47 am

    Are these breadsticks hard and crunchy or soft and tender?


    • Sallyreplied on February 14th, 2014 at 9:57 am

      Soft & tender


  38. #
    Stephanie @ Eat. Drink. Love.posted February 14, 2014 at 11:00 pm

    Breadsticks are so dangerous around me, these look so fabulous!


  39. #
    Kira - The Healthable Old Soulposted February 15, 2014 at 11:13 am

    Garlic and Cheese next to a warm bowl of stew – what is better than warming winter time food?


  40. #
    Shailynnposted February 16, 2014 at 12:20 pm

    Spaghetti is on the menu plan for our Meatless Monday and I just might have to make some of these to go along with it.


  41. #
    Aurelposted February 18, 2014 at 8:25 am

    Hi sally! Im going to make these tomorrow maybe but i dont have any olive oil on hand, can i use melted butter instead? How many tbsp/gram of butter should i use?


    • Sallyreplied on February 18th, 2014 at 8:26 am

      I’ve never tried the dough without oil. But you can try – use 2 Tbsp (30g) melted unsalted butter.


  42. #
    Tracyposted February 18, 2014 at 11:44 pm

    Have you tried making these with the whole wheat dough? BTW I LOVE the whole wheat dough! I am making chicken noodle soup this week and plan on mankind these with the whole wheat dough. Thanks for such amazing recipes!


    • Sallyreplied on February 19th, 2014 at 9:13 am

      I have not tried it yet, Tracy! But the doughs are so similar, it will absolutely work. Let me know how you like it!


      • Tracyreplied on February 19th, 2014 at 7:51 pm

        Have you tried putting half the dough in the fridge to use the next day? I am going to try tonight, my dough is rising in the oven now…

        • Sallyreplied on February 19th, 2014 at 8:30 pm

          Yes, I have. In step 5, you will 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. Cover them tightly with plastic wrap or aluminum foil and refrigerate overnight. Then roll/assemble the next morning.

      • Tracyreplied on February 19th, 2014 at 9:56 pm

        Oh sorry I missed that! I just had them in whole wheat, they were okay.. Ones with more cheese were better. I will try tomorrow with more butter/garlic (I did not use much) and cheese.. You could def taste the “whole wheat taste” so if you are not used to it I would not recommend. Thanks!

  43. #
    Emma and Carla aka THE MERRYMAKER SISTERSposted February 27, 2014 at 6:01 am

    Love all your photos they are just beautiful!


    • Sallyreplied on February 27th, 2014 at 10:18 am

      Thanks so much Emma & Carla!


  44. #
    Saraposted March 18, 2014 at 10:12 pm

    I intended to make these with dinner tonight, but our afternoon was crazy and they weren’t going to be ready in time. The dough was started, though, so I ended up making them late tonight and I topped them with butter, cinnamon and brown sugar for the morning. They came out great! Of course I had to sample some right away :) Maybe not the healthiest breakfast I’ve ever served my kids, but they are going to be very happy in the morning (and a side of strawberries makes them a little healthier, right ?:) Thanks for another awesome recipe!


    • Sallyreplied on March 19th, 2014 at 10:18 am

      Sounds like quite a delicious breakfast if you ask me! I have to try it that way. Thanks for reporting back, Sara!


  45. #
    Maureenposted March 28, 2014 at 9:13 pm

    Sally, I’m going to make these for Easter, we are having an entire Italian supper, but I’m wondering do you think I can make the dough ahead of time, and leave it in the fridge for a day or two, and finish them on Easter Sunday?

    PS: Also planning on making your overnight french toast bake for easter sunday breakfast, and fudge ripple monster bars for snack. Hello Sally’s Baking Addiction Easter! =)


    • Sallyreplied on March 30th, 2014 at 4:57 pm

      Hi Maureen! Love that overnight french toast and those fudge ripple bars too – great choices for Easter Sunday! I give make ahead instructions at the bottom of this breadstick recipe. You really shouldn’t let the dough in the refrigerator for a few days.


      • Maureenreplied on March 30th, 2014 at 6:56 pm

        Thanks Sally! I decided to make the dough a week ahead of time and freeze it.

  46. #
    Meganposted April 16, 2014 at 11:11 am

    These look amazing! I want to make these today for my boyfriend, but won’t be able to get them to him for 2 days. Will these refrigerate well after they are cooked? Or should I leave them room-temperature? How do I re-heat them? Thanks so much!


    • Sallyreplied on April 16th, 2014 at 5:54 pm

      Room temp is good – Just bake them for 5 minutes to heat them back up.


  47. #
    Laurenposted August 5, 2014 at 10:45 pm

    I always thought that you had to add sugar to the yeast with the water in order to proof it, but in this recipe, it seems as though you just use water and then add in the sugar later…


    • Sallyreplied on August 6th, 2014 at 8:42 am

      Sometimes I add a little sugar in the proofing stage, but not always.


  48. #
    jillposted October 9, 2014 at 8:57 pm

    my husband requested homemade garlic stix with my chili and so i googled it and this recipe looked amazing. i made them and they are wonderfully delicious!! very tastey and will definately use this recipe for homemade pizza!! YUMMY. aslo going to try a couple of the cookie recipes…Thank you so much Sally!!


  49. #
    Stephanieposted January 4, 2015 at 8:43 pm

    Wow!!! Our family of 6 couldn’t get enough! Our 1 year old kept signing for “more”! It was a wonderful accompaniment to my homemade fettuccine alfredo. Yummy!


  50. #
    Ellaposted January 6, 2015 at 10:57 am

    I made these last night and they were soooo good! I didn’t have any garlic cloves, so I used 1.5 Tbsp of garlic powder instead. Sprinkled grated parmesan and a little mozzarella cheese and topped with some basil. It was delicious! They tasted like something you’d get in a restaurant. And they were so incredibly easy to make with my kitchenaid. The best part is that I froze the second ball of dough, so I can easily make another batch. All I need now is a gym membership! Lol


    • Sallyreplied on January 6th, 2015 at 5:27 pm

      Hahaha. Well, I’m so glad you enjoyed them. Thanks for reporting back Ella!


  51. #
    Keriposted January 25, 2015 at 12:28 pm

    Love your direction its simple and easy i did it with garlic and herb flour


  52. #
    Nehaposted June 8, 2015 at 6:57 pm

    Love your blog sorry. I tried your oreo crust mini cheesecakes with the caramel sauce last weekend and they came out so yummy (except that I added the caramel sauce on the cheesecakes and placed them back in the fridge before taking to work the next day. They turned into cheesecakes with caramel candy). Nevertheless they tasted really good.

    I go to this pizza place a lot and they offer a deal with half order of basil pesto breadsticks and another half of cheesy garlic breadsticks. I would like to try the basil pesto breadsticks using your basil pesto sauce. Do you recommend any changes or should I just substitute the garlic with the basil pesto??


    • Sallyreplied on June 9th, 2015 at 11:31 am

      Sounds so good Neha. It should be an easy switch– simply using my basil pesto recipe instead of the garlic.


      • Nehareplied on June 9th, 2015 at 10:02 pm

        Thanks for the quick response Sally!
        One more thing- I am not able to find the “red star platinum” yeast in any of the grocery stores around here. I can order it through amazon but would like to try this recipe sooner than that…can’t wait:)
        Do you recommend substituting with something else?

        • Sallyreplied on June 10th, 2015 at 7:56 am

          Any instant yeast will work!

  53. #
    Nehaposted June 10, 2015 at 10:23 pm

    Sorry for so many questions! I bought instant yeast from the store and dissolved it in warm water per the recipe instructions and it didn’t foam at all. Does this mean that the yeast is dead or is this how instant yeast is supposed to look? The yeast packet says to just mix the yeast with dry ingredients since its instant (instead of dissolving in water). Is that correct? Thanks in advance for your response.


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