Cheesy Garlic Breadsticks are the ultimate side dish or snack—soft, pillowy breadsticks brushed with fragrant garlic butter, loaded with melted mozzarella, and often served with warm marinara sauce for dipping. They’re like a hybrid between classic garlic bread and cheesy pizza crust.
Here is a complete guide to making irresistible, bakery-quality cheesy garlic breadsticks from scratch (including a quick version using store-bought dough).
The Recipe: Homemade Cheesy Garlic Breadsticks
This recipe makes 12-16 breadsticks.
Ingredients:
For the Dough:
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3 to 3 ½ cups (375-440g) all-purpose or bread flour
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1 packet (2 ¼ tsp) instant yeast (or active dry yeast)
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1 tablespoon granulated sugar
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1 teaspoon salt
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1 cup (240ml) warm water (110-115°F / 45°C)
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3 tablespoons olive oil (plus more for greasing)
For the Garlic Butter Topping:
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4 tablespoons (56g) unsalted butter, melted
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3-4 cloves garlic, finely minced (or 1 teaspoon garlic powder)
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1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
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¼ teaspoon salt
For the Cheesy Finish:
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1 ½ cups (170g) shredded mozzarella cheese
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¼ cup (25g) grated Parmesan cheese
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Optional: Red pepper flakes, extra parsley for garnish
For Serving:
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Marinara sauce or pizza sauce, warmed
Instructions:
Part 1: Make the Dough
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Proof the yeast: In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy. (If using instant yeast, you can skip this step and mix it directly with the flour.)
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Mix dry ingredients: In a large bowl or stand mixer with a dough hook, combine 3 cups of flour and the salt.
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Combine: Add the yeast mixture and olive oil to the flour. Mix until a shaggy dough forms.
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Knead: Turn the dough onto a floured surface and knead for 5-7 minutes, adding more flour as needed (1 tablespoon at a time), until the dough is smooth and elastic. It should be soft and slightly tacky but not sticky.
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First rise: Lightly oil a clean bowl, place the dough in it, and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Part 2: Shape and Second Rise
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Punch down: Gently punch down the dough to release air.
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Shape: On a lightly floured surface, roll or press the dough into a rectangle about ½-inch thick. Aim for a shape that fits your baking sheet (roughly 10×12 inches).
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Transfer: Line a large baking sheet with parchment paper. Carefully transfer the dough rectangle to the sheet.
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Second rise: Cover loosely with plastic wrap or a clean kitchen towel and let rise for another 20-30 minutes while you preheat the oven.
Part 3: Top and Bake
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Preheat: Preheat your oven to 400°F (200°C) .
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Make garlic butter: In a small bowl, combine the melted butter, minced garlic, parsley, and salt.
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Prep the dough: Using your fingers or the handle of a wooden spoon, poke dimples all over the surface of the dough (this prevents large bubbles and holds the butter).
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First butter layer: Brush half of the garlic butter mixture evenly over the surface of the dough.
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Partial bake: Bake for 10-12 minutes, until the breadsticks are just starting to turn golden but are not fully cooked through.
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Add cheese: Remove from the oven. Sprinkle the mozzarella and Parmesan cheeses evenly over the top. Brush or drizzle the remaining garlic butter over the cheese.
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Final bake: Return to the oven and bake for another 8-12 minutes, until the cheese is melted, bubbly, and starting to brown in spots.
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Rest and slice: Let cool on the baking sheet for 5 minutes. Use a pizza cutter or sharp knife to slice into breadsticks.
The Quick Version (Using Store-Bought Dough)
If you’re short on time, this version is just as delicious.
Ingredients:
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1 lb (16 oz) store-bought pizza dough (room temperature)
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4 tablespoons unsalted butter, melted
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3 cloves garlic, minced
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1 ½ cups shredded mozzarella
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¼ cup grated Parmesan
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1 tablespoon chopped parsley
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Marinara for dipping
Instructions:
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Preheat oven to 400°F (200°C) .
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On a lightly floured surface, roll or stretch the pizza dough into a 10×12 inch rectangle. Transfer to a parchment-lined baking sheet.
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Poke dimples all over the dough with a fork.
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Mix the melted butter and minced garlic. Brush half over the dough.
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Bake for 10 minutes.
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Sprinkle with both cheeses, then drizzle with the remaining garlic butter.
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Bake for another 8-10 minutes until golden and bubbly.
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Slice and serve with marinara.
Tips for the Best Cheesy Garlic Breadsticks
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Dimple the Dough: Don’t skip poking dimples! It prevents the dough from puffing up into a giant balloon and creates little pockets that hold the garlic butter and cheese.
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Don’t Overbake: Bake just until the cheese is melted and the edges are golden. Overbaking will make the cheese greasy and the breadsticks hard.
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Fresh Garlic vs. Powder: Fresh minced garlic provides a pungent, authentic flavor. Garlic powder is milder and won’t burn as easily. For the best result, use both!
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Cutting: For clean cuts, use a pizza cutter (rolling) rather than a knife (dragging), which can pull the cheese off.
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Serving: These are best served warm, straight from the oven. If making ahead, reheat in a 350°F oven for 5-7 minutes to restore crispness.
Variations
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Spicy Cheesy Breadsticks: Add ½ teaspoon red pepper flakes to the garlic butter.
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Everything Bagel Breadsticks: After adding the cheese, sprinkle with everything bagel seasoning before baking.
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Three-Cheese Breadsticks: Add ½ cup shredded provolone or Asiago to the mozzarella for a sharper flavor.
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Stuffed Breadsticks: Before the second rise, cut the dough into strips, place a string cheese stick in the center of each, fold the dough over, seal the edges, and then proceed with the garlic butter and topping.