There’s something magical about pulling apart warm, cheesy garlic breadsticks straight from the oven. This recipe is surprisingly simple and delivers the perfect combination of a soft, fluffy interior with a slightly crisp, buttery exterior. These homemade Cheesy Garlic Breadsticks are guaranteed to disappear in minutes.
Looking for Cheesy Garlic Breadsticks inspiration? You'll love what we have! Explore more Savory Snacks recipes or discover our Burgers favorites.
Why You’ll Love This Cheesy Garlic Breadsticks
Easy to make: No baking expertise required for this straightforward dough.
Perfect texture: Soft, pillowy interior with a crisp, golden-brown base.
Totally customizable: A fantastic blank canvas for your favorite flavors.
Crowd-pleasing power: A guaranteed hit with both kids and adults.
Ingredients & Tools
- 500 g bread flour (or all-purpose flour)
- 7 g instant yeast (one standard packet)
- 10 g granulated sugar
- 10 g fine sea salt
- 350 ml warm water (around 105–115°F / 40–46°C)
- 2 tbsp olive oil
- 115 g unsalted butter, softened
- 6-8 large garlic cloves, finely minced or pressed
- 3 tbsp fresh parsley, finely chopped
- 1/4 tsp black pepper
- 250 g low-moisture, part-skim mozzarella cheese, shredded
- 50 g Parmesan cheese, freshly grated
Tools: A stand mixer with a dough hook (or a large bowl and some elbow grease), a rolling pin, a pastry brush, a half-sheet baking pan (approx. 13×18 inches / 33×46 cm), and a sharp knife or pizza cutter.
Notes: Using bread flour will give you a chewier, more structured breadstick, but all-purpose works wonderfully too. For the garlic, fresh is non-negotiable here; that pre-minced jarred stuff just doesn’t deliver the same potent, aromatic punch.
Nutrition (per serving)
| Calories: | 280 kcal |
| Protein: | 10 g |
| Fat: | 12 g |
| Carbs: | 32 g |
| Fiber: | 1 g |
Serves: 8 | Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 2 hours 40 minutes (includes rising)
Before You Start: Tips & Ingredient Notes
- Check your yeast’s temperature. The water needs to be warm to the touch, like a pleasant bath, not hot. If it’s too hot, it will kill the yeast, and your dough won’t rise. Too cold, and the yeast will just take a very long, lazy nap.
- Why low-moisture mozzarella? The pre-shredded, wetter fresh mozzarella balls will release too much water as they bake, making your breadsticks soggy. The part-skim, low-moisture kind melts beautifully and gives you those iconic cheese pulls without the sogginess.
- Don’t rush the rise. Giving the dough a full hour to double in size is crucial for developing flavor and that light, airy texture. If your kitchen is cool, place the bowl in a slightly warmed oven (turn it on for one minute, then off) to create a cozy proving environment.
- Softened butter is key. For the garlic butter topping, your butter must be soft enough to easily mix with the garlic and herbs. If it’s too cold, you’ll have chunks, and it won’t brush on evenly. Take it out of the fridge at least an hour beforehand.
How to Make Cheesy Garlic Breadsticks
Step 1: Make the Dough. In the bowl of your stand mixer, whisk together the flour, instant yeast, sugar, and salt. Attach the dough hook and, with the mixer on low speed, slowly pour in the warm water and olive oil. Let it mix for about 2-3 minutes until a shaggy dough forms. Then, increase the speed to medium and knead for 5-7 minutes. You’ll know it’s ready when the dough is smooth, slightly tacky but not sticky, and pulls away cleanly from the sides of the bowl. If you’re kneading by hand, turn the dough out onto a floured surface and knead for 8-10 minutes until you achieve the same smooth, elastic result.
Step 2: First Rise. Shape the dough into a smooth ball. Lightly oil the same mixing bowl (no need to wash it!), place the dough ball back in, and turn it over to coat it lightly in oil. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm, draft-free spot for about 1 to 1.5 hours, or until it has doubled in size. You can test this by gently poking the dough with a floured finger—if the indentation remains, it’s ready.
Step 3: Prepare the Pan and Garlic Butter. While the dough rises, prepare your garlic butter. In a small bowl, mix the softened butter, minced garlic, chopped parsley, and black pepper until it’s a homogenous, fragrant paste. Set this aside. Also, take this time to generously grease your half-sheet baking pan with about a tablespoon of your garlic butter mixture or some olive oil. This will give the bottom of the breadsticks a fantastic, buttery crispness.
Step 4: Shape the Breadsticks. Once the dough has doubled, punch it down gently to release the air. Turn it out onto a lightly floured surface. Using your hands or a rolling pin, press and stretch the dough into a rough rectangle that fits the dimensions of your prepared baking pan. Carefully transfer the dough to the pan and gently stretch it to fit into the corners. The dough might spring back a little—that’s okay, just let it rest for 5 minutes and then stretch it again.
Step 5: Second Rise and Preheat. Using the back of a spoon or a pastry brush, spread about half of your prepared garlic butter evenly over the entire surface of the dough. Now, cover the pan loosely with plastic wrap and let it rise again for about 30-45 minutes, until it looks nicely puffed up. Towards the end of this rise, preheat your oven to 400°F (200°C).
Step 6: Add Cheese and Bake. After the second rise, uncover the dough. Use a sharp knife or pizza cutter to score the dough into 16 even breadsticks, but don’t pull them apart. Now, sprinkle the shredded mozzarella and Parmesan cheese generously over the top, getting it right into the scored lines. Bake in the preheated oven for 18-22 minutes. You’re looking for golden-brown cheese, puffed-up bread, and a gorgeous aroma. The bottom should be golden and sound hollow if tapped.
Step 7: The Final Garlic Butter Bath. As soon as you pull the baking pan out of the oven, immediately brush the remaining garlic butter all over the hot breadsticks. This is the secret step! The heat from the bread will toast the raw garlic in the butter just slightly, mellowing its bite while infusing an incredible, fresh garlic flavor throughout. Let the breadsticks cool in the pan for about 5 minutes before using your knife or pizza cutter to fully slice them apart along the pre-scored lines.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Flash freeze baked breadsticks, then store in a freezer bag for up to 2 months.
- Reviving: Reheat in a 350°F (175°C) oven or toaster oven for 5-7 minutes to re-crisp.
Serving Suggestions
Complementary Dishes
- A big bowl of Marinara sauce — The classic, no-brainer dip. The tangy, herby tomatoes cut through the rich, cheesy garlic flavor perfectly.
- Creamy Tomato Basil Soup — For the ultimate cozy meal, dunk these warm breadsticks into a velvety, rich soup. It’s a match made in comfort food heaven.
- A hearty Italian Pasta Salad — Serve these alongside a cold pasta salad loaded with olives, pepperoni, and fresh veggies for a fantastic picnic or potluck spread.
Drinks
- A crisp, cold Lager — The clean, effervescent quality of a good lager helps cleanse the palate between each delicious, garlicky, cheesy bite.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help balance the richness of the butter and cheese.
- A bold Chianti — The high acidity and cherry notes in this Italian red wine stand up beautifully to the garlic and rich, melted cheese.
Something Sweet
- Affogato — A shot of hot espresso poured over a scoop of vanilla gelato. The bitter coffee and cold, sweet cream are the perfect palate reset after a savory feast.
- Lemon Sorbet — This is like a flavor palate cleanser. The bright, sharp, and icy lemon is incredibly refreshing and cuts through any lingering garlic breath.
- Simple Almond Biscotti — A not-too-sweet, crunchy cookie you can dip into your coffee. It’s a light and elegant way to end the meal without feeling overly stuffed.
Top Mistakes to Avoid
- Mistake: Using cold butter for the garlic spread. If your butter is too hard, you’ll end up with clumpy, uneven distribution. This can tear your delicate, risen dough and you won’t get that perfect, even garlic butter coverage in every bite.
- Mistake: Skipping the final garlic butter brush after baking. I’ve messed this up before too, thinking the pre-bake butter was enough. But brushing it on at the end is what gives it that powerful, fresh garlic aroma and flavor that makes these truly exceptional.
- Mistake: Overbaking the breadsticks. Keep a close eye on them, especially in the last 5 minutes. You want golden, not dark brown. Overbaked breadsticks will have a tough, dry texture instead of being soft and pillowy inside.
- Mistake: Shredding your cheese too far in advance. Pre-shredded bagged cheese is coated with anti-caking agents that can prevent it from melting smoothly. For the best, gooiest melt, shred your own block of cheese right before using it.
Expert Tips
- Tip: For an extra flavor boost, add a teaspoon of dried oregano or Italian seasoning to your flour when making the dough. It infuses the bread itself with a subtle herby background note that complements the garlic topping beautifully.
- Tip: If you want super crisp bottom crust, preheat your baking sheet in the oven for 10 minutes before carefully transferring your shaped dough onto the hot pan. This gives the bottom an instant blast of heat, creating a fantastic crunch.
- Tip: To reheat leftovers without making them soggy, avoid the microwave. Instead, warm them in a 350°F (175°C) oven or a toaster oven for 5-7 minutes. This will re-crisp the exterior and melt the cheese again perfectly.
- Tip: For a pretty presentation and extra flavor, sprinkle a little extra chopped fresh parsley and a pinch of flaky sea salt over the breadsticks right after you apply the final garlic butter brush. It makes them look professionally made and adds a nice little salty crunch.
FAQs
Can I make the dough ahead of time?
Absolutely! After the first rise, you can punch the dough down, place it in a greased bowl, cover it tightly, and refrigerate it for up to 24 hours. When you’re ready to bake, let the dough sit at room temperature for about an hour to take the chill off, then proceed with shaping and the second rise. The cold fermentation actually develops a deeper, more complex flavor in the dough.
Can I freeze the baked breadsticks?
Yes, they freeze surprisingly well. Let them cool completely after baking, then place them in a single layer on a baking sheet to “flash freeze” for about an hour. This prevents them from sticking together. Once frozen solid, transfer them to a freezer-safe bag or container. They’ll keep for up to 2 months. Reheat from frozen in a 375°F (190°C) oven until warm and crisp.
My dough didn’t rise. What went wrong?
The most common culprit is dead yeast. Your water could have been too hot, or your yeast might be past its expiration date. To test your yeast before starting, proof it: dissolve it with the sugar in the warm water and wait 5-10 minutes. If it doesn’t get foamy and bubbly on top, it’s time for a new packet.
What’s the best way to mince the garlic?
For the finest mince and the most potent flavor distribution, I highly recommend using a microplane or the fine side of a box grater. It practically turns the garlic into a paste that incorporates seamlessly into the butter. If you only have a knife, mince it as finely as you can, and maybe add a tiny pinch of salt to the pile to help break it down further as you chop.
Can I use active dry yeast instead of instant?
You can, but it requires one extra step. For active dry yeast, you’ll need to “bloom” it first. Dissolve the yeast and sugar in the warm water and let it sit for 5-10 minutes until foamy. Then, add this mixture to the flour and salt along with the oil, and proceed with the recipe as directed.
Cheesy Garlic Breadsticks
Make the best homemade Cheesy Garlic Breadsticks with this easy recipe. Soft, fluffy, and loaded with garlic butter and cheese. Get the recipe and bake a batch today!
Ingredients
For the Dough
-
500 g bread flour (or all-purpose flour)
-
7 g instant yeast (one standard packet)
-
10 g granulated sugar
-
10 g fine sea salt
-
350 ml warm water (around 105–115°F / 40–46°C)
-
2 tbsp olive oil
For the Garlic Butter Topping
-
115 g unsalted butter (softened)
-
6-8 cloves large garlic (finely minced or pressed)
-
3 tbsp fresh parsley (finely chopped)
-
1/4 tsp black pepper
For the Cheese Topping
-
250 g low-moisture, part-skim mozzarella cheese (shredded)
-
50 g Parmesan cheese (freshly grated)
Instructions
-
In the bowl of your stand mixer, whisk together the flour, instant yeast, sugar, and salt. Attach the dough hook and, with the mixer on low speed, slowly pour in the warm water and olive oil. Let it mix for about 2-3 minutes until a shaggy dough forms. Then, increase the speed to medium and knead for 5-7 minutes. You’ll know it’s ready when the dough is smooth, slightly tacky but not sticky, and pulls away cleanly from the sides of the bowl. If you’re kneading by hand, turn the dough out onto a floured surface and knead for 8-10 minutes until you achieve the same smooth, elastic result.01
-
Shape the dough into a smooth ball. Lightly oil the same mixing bowl (no need to wash it!), place the dough ball back in, and turn it over to coat it lightly in oil. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm, draft-free spot for about 1 to 1.5 hours, or until it has doubled in size. You can test this by gently poking the dough with a floured finger—if the indentation remains, it’s ready.02
-
While the dough rises, prepare your garlic butter. In a small bowl, mix the softened butter, minced garlic, chopped parsley, and black pepper until it’s a homogenous, fragrant paste. Set this aside. Also, take this time to generously grease your half-sheet baking pan with about a tablespoon of your garlic butter mixture or some olive oil. This will give the bottom of the breadsticks a fantastic, buttery crispness.03
-
Once the dough has doubled, punch it down gently to release the air. Turn it out onto a lightly floured surface. Using your hands or a rolling pin, press and stretch the dough into a rough rectangle that fits the dimensions of your prepared baking pan. Carefully transfer the dough to the pan and gently stretch it to fit into the corners. The dough might spring back a little—that’s okay, just let it rest for 5 minutes and then stretch it again.04
-
Using the back of a spoon or a pastry brush, spread about half of your prepared garlic butter evenly over the entire surface of the dough. Now, cover the pan loosely with plastic wrap and let it rise again for about 30-45 minutes, until it looks nicely puffed up. Towards the end of this rise, preheat your oven to 400°F (200°C).05
-
After the second rise, uncover the dough. Use a sharp knife or pizza cutter to score the dough into 16 even breadsticks, but don’t pull them apart. Now, sprinkle the shredded mozzarella and Parmesan cheese generously over the top, getting it right into the scored lines. Bake in the preheated oven for 18-22 minutes. You’re looking for golden-brown cheese, puffed-up bread, and a gorgeous aroma. The bottom should be golden and sound hollow if tapped.06
-
As soon as you pull the baking pan out of the oven, immediately brush the remaining garlic butter all over the hot breadsticks. This is the secret step! The heat from the bread will toast the raw garlic in the butter just slightly, mellowing its bite while infusing an incredible, fresh garlic flavor throughout. Let the breadsticks cool in the pan for about 5 minutes before using your knife or pizza cutter to fully slice them apart along the pre-scored lines.07
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