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


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



  • 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


  • 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 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.


  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


  1. sarah k @ the pajama chef says:

    oh man. sounds amazing sally! just like college 🙂

  2. Alexe @ Keys to the Cucina says:

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

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

  4. Georgia @ The Comfort of Cooking says:

    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!

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

  5. 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. 🙂

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

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

    1. Soft & tender

  7. Stephanie @ Eat. Drink. Love. says:

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

  8. Kira - The Healthable Old Soul says:

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

  9. 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.

  10. 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?

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

  11. 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!

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

      1. 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…

      2. 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.

      3. 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!

  12. Emma and Carla aka THE MERRYMAKER SISTERS says:

    Love all your photos they are just beautiful!

    1. Thanks so much Emma & Carla!

  13. 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!

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

  14. 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! =)

    1. 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.

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

  15. 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!

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

  16. 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…

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

  17. 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!!

  18. 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!

  19. 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

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

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

  21. 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??

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

      1. 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?

      2. Any instant yeast will work!

  22. 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.

  23. Comments are disabled on the recipe for roasting garlic so I thought I’d ask my question over here. How long does roasted garlic keep? Is it possible to freeze it (probably not)? 

    Thanks!! I’m sure you get this left and right, but I’ve never met one of your recipes I didn’t like.

    1. Hi Rachel! The roasted garlic page is just a tutorial page for reference. Not a commenting post like this! It looks like you CAN freeze it (though I never have)–

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

  25. I just made my first yeast bread last week and it turned out fabulous so I’m not petrified anymore! I’d like to make this recipe but tie the dough into knots. Have you tried that? I was wondering if the baking time would have to be altered to account for the different shape.

  26. Agathe in Nepal says:

    Another hit from Sally’s Baking Addiction!
    I was surprised my dough rose very little even after more than two hours but I shaped my breadsticks and popped them in the oven anyway. They came out perfect!
    I was out of butter but I added twice the amount of roasted garlic so the inside of my breadsticks was not dry at all.
    Thanks for a great recipe.

  27. 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?

    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.

  28. Hello, I love ALL your recipes I have tried. I am wondering after the garlic sticks have been fully made and baked can I freeze them? I didnt go through as many as I thought. Thanks again

    1. Stephanie @ Sally's Baking Addiction says:

      Yes, Baked breadsticks freeze well – up to 2 months.

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