Cheesy Garlic Breadsticks

These are warm and soft garlic breadsticks covered in melted cheese. Use my homemade pizza dough for perfect cheesy garlic breadsticks every time!

cheesy breadsticks

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 your extra pasta sauce, salad dressing, and soup, you can make a batch of ultra soft cheesy garlic breadsticks with that same easy pizza dough.

cheesy breadsticks on a silpat baking mat

It’s easy to make restaurant-style breadsticks at home. 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, the 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 for dinner tonight. You’ll use familiar ingredients that you likely have on hand. Nothing strange, nothing difficult, nothing scary. 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!

roasted head of garlic on a white cutting board

Now, make the dough. You 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.

Baking with Yeast Guide

Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I include practical answers to all of your common yeast questions.

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:

pizza dough in a pink bowl after rising

Punch the dough down to release the air and divide the dough in half. 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: melted butter, grated parmesan cheese, and roasted garlic.

Roll each ball of dough out into a 7×10 inch 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: 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:

5 images showing how to make cheesy breadsticks

The taste of garlic isn’t overpowering the breadsticks. It’s quite mild; only a light flavor of it in the background if you use a small garlic head. Uh, 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. 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!

cheesy breadsticks

cheesy breadsticks on a blue plate

Go ahead, face your fear of yeast with this simple breadstick recipe. Then move onto some cinnamon rolls for breakfast. And if you’re afraid of carbs? Well… uhh… I can’t help you there.

More Easy Homemade Bread Recipes

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cheesy breadsticks

Cheesy Garlic Breadsticks

  • Author: Sally
  • Prep Time: 1 hour, 40 minutes
  • Total Time: 2 hours
  • Yield: 14 breadsticks
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Description

These are warm and soft garlic breadsticks covered in melted cheese. Use my homemade pizza dough for perfect cheesy garlic breadsticks every time!


Ingredients

Dough

  • 2 and 1/4 teaspoons Red Star Platinum yeast (1 standard packet)*
  • 1 and 1/3 cups (320ml) warm water, around 110°F (43°C)
  • 3 and 1/2 cups (438g) all-purpose flour (spoon & leveled), plus more as needed
  • 2 Tablespoons (30ml) olive oil
  • 3/4 teaspoon salt
  • 1 Tablespoon (13g) granulated sugar

Toppings

  • 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)

Instructions

  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 375°F (190°C). 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 7×10 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.

Notes

  1. Make Ahead & Freezing Instructions: 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.
  2. 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.
  3. Reference my Baking with Yeast Guide for answers to common yeast FAQs.

Keywords: cheesy garlic breadsticks, homemade breadsticks

9 Comments

  1. Are these breadsticks hard and crunchy or soft and tender?

    1. Soft & tender

  2. 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!!

  3. 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!

  4. 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

  5. These were great! Cheesy and loved the garlic-butter flavor!! Made these TWICE already!! ♥

  6. Hi
    Do you think it’s possible to put these into individual loaf pans?? I want to use the loaf pans for Christmas dinner and have everyone get their own pan and bread. Or any other suggestions for individual bread?
    Thanks.

    1. I can’t see why not, but it might be easier to make these dinner rolls and place the dough into the loaf pans. (no need to shape into a ball or anything.) You can add some cheese directly to the dough (or leave as is) and top each with the topping before baking.

  7. Looking forward to making these for our family reunion. Can I freeze the shaped bread sticks prior to baking? And if yes, how long do you recommend they thaw for prior to baking. Thank you! I always find the perfect recipes on your site.

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