Cheesy Garlic Breadsticks

There’s something about a pan of cheesy garlic breadsticks coming out of the oven—edges sizzling, cheese bubbling, and a cloud of buttery, garlicky aroma—that stops everyone in their tracks.

This is cozy comfort food at its best: golden, soft-on-the-inside breadsticks smothered in melted cheese, ready in under 30 minutes if you use prepared dough.

They’re perfect for busy weeknights, casual family dinners, or anyone who loves an easy, crowd-pleasing bite.

Once, on a rainy Friday when dinner plans fell apart, these breadsticks saved the evening.

I pulled a ball of dough from the fridge, layered on garlic butter and cheese, and in no time the kitchen felt warmer, quieter, and suddenly “pizza night” was back on track.

They shine at Sunday suppers, last-minute get-togethers, or whenever a simple bowl of soup or salad needs an instant upgrade.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold flavor with fresh garlic, herbs, and two cheeses
• Comes together quickly with a simple, beginner-friendly yeast dough
• Pairs perfectly with pasta, soup, salads, or game-day spreads
• Freezes beautifully for easy make-ahead snacks or appetizers
• Customizes easily with different cheeses, spice levels, or dipping sauces

Ingredients

• 1 cup warm water — about 110°F / 43°C so yeast activates properly
• 2 1/4 teaspoons active dry yeast — check date so it foams well
• 1 teaspoon granulated sugar — helps feed the yeast
• 2 1/2 cups all-purpose flour — spoon and level for accurate measure
• 1 teaspoon fine salt — seasons the dough evenly
• 2 tablespoons olive oil — adds flavor and tenderness
• 4 tablespoons unsalted butter, melted — cool slightly before mixing
• 3 cloves garlic, minced — fresh for best flavor
• 1/2 teaspoon garlic powder — boosts overall garlic taste
• 1/2 teaspoon dried oregano — crumble between fingers to release aroma
• 1/2 teaspoon dried basil — adds classic Italian flavor
• 1/4 teaspoon crushed red pepper flakes, optional — for a light kick
• 1 1/2 cups shredded mozzarella cheese — low-moisture melts best
• 1/4 cup grated Parmesan cheese — use real Parm for richer taste
• 1 tablespoon fresh parsley, finely chopped, optional — for color and freshness
• 1 pinch coarse salt, for sprinkling, optional — finish on top after baking

Step-by-Step Method

Activate the Yeast

Warm the water to about 110°F (43°C). Pour it into a large mixing bowl. Sprinkle in the yeast and sugar. Stir gently to combine. Let the mixture sit for 5–10 minutes.

Wait until it becomes foamy on top. This shows the yeast is active and ready to use in your dough.

Mix the Dough Base

Add the olive oil and salt to the foamy yeast mixture. Measure about 2 cups of the flour and add them to the bowl. Stir with a wooden spoon until a rough, shaggy dough forms.

Make sure most of the flour is moistened. Scrape down the sides so everything is incorporated evenly.

Knead Until Smooth

Gradually add the remaining flour, a little at a time. Turn the dough out onto a lightly floured surface if needed.

Knead for 5–7 minutes until the dough is smooth and slightly tacky, but not sticky. Add just enough flour so it doesn’t cling to your hands excessively while kneading.

Let the Dough Rise

Shape the kneaded dough into a smooth ball. Lightly oil a clean bowl and place the dough inside, turning it to coat.

Cover the bowl with plastic wrap or a clean towel. Set it in a warm, draft-free spot. Let it rise for about 45 minutes, or until doubled in size and puffy.

Prepare the Pan and Oven

Line a baking sheet with parchment paper so the dough doesn’t stick. Smooth out any wrinkles.

Preheat your oven to 425°F (220°C) so it’s fully heated when the dough is ready. If you like crisper bottoms, place the empty baking sheet in the oven to preheat while the dough rises.

Make the Garlic Butter

Melt the butter gently and pour it into a small mixing bowl. Add the minced garlic, garlic powder, dried oregano, dried basil, and crushed red pepper flakes if using.

Whisk until everything is evenly combined. Set the bowl aside. This mixture will be brushed on the dough before and after baking.

Deflate and Shape the Dough

Once the dough has doubled, uncover the bowl. Gently punch it down to release air. Transfer the dough to a lightly floured surface.

Use your hands to press it into a rough rectangle. Be gentle so you don’t tear the dough. Prepare it for rolling to the final thickness and size.

Roll Into a Rectangle

Use a rolling pin to roll the dough into a rectangle about 1/4 inch thick. Aim for dimensions that fit your baking sheet. Rotate and lightly flour the dough as needed to prevent sticking.

Keep the thickness even so the breadsticks bake uniformly. Adjust the shape with your hands if necessary.

Transfer and Brush with Garlic Butter

Carefully move the rolled dough onto the prepared baking sheet. If preheating the sheet, work quickly and use caution.

Brush the surface generously with about half of the garlic butter mixture. Cover the dough evenly, reaching close to the edges. This layer infuses flavor and helps the cheese stick.

Add the Cheeses

Sprinkle the shredded mozzarella evenly over the buttered dough. Distribute it to cover most of the surface.

Add the grated Parmesan on top, scattering it uniformly. Leave a small border around the edges without cheese. This bare edge will brown nicely and create a crust-like frame around the breadsticks.

Brush the Edges and Bake

Lightly brush any exposed dough edges with a bit more garlic butter. This helps them brown and stay flavorful.

Place the baking sheet in the preheated oven. Bake for 12–15 minutes, until the cheese is bubbly and lightly golden and the edges are browned. Watch closely near the end.

Finish with Garlic Butter and Garnish

Remove the breadsticks from the oven. Immediately brush the top with the remaining garlic butter for extra flavor and sheen.

Sprinkle with chopped fresh parsley and a pinch of coarse salt if desired. Let the bread rest for about 5 minutes. Slice into strips with a sharp knife or pizza cutter and serve warm.

Ingredient Swaps

• Use instant yeast instead of active dry yeast (same amount); skip the initial blooming step and mix it directly with the flour.
• Swap all-purpose flour with bread flour for chewier sticks, or a 1:1 gluten‑free all‑purpose blend for a gluten‑free version (texture will be slightly more delicate).
• Replace butter with olive oil or a vegan butter for dairy‑free; use dairy‑free mozzarella and Parmesan‑style shreds to keep it fully vegan.
• Substitute fresh garlic with 1/2–3/4 teaspoon extra garlic powder if needed; use Italian seasoning in place of oregano and basil.
• Any good melting cheese (provolone, Monterey Jack, mild cheddar) can stand in for some or all of the mozzarella.

You Must Know

– Make-Ahead – For next-day baking, refrigerate the oiled dough ball covered for up to 24 hours, then let it warm on the counter 45–60 minutes until slightly puffy before shaping; the cold rise deepens flavor while still giving a good oven spring.

Serving Tips

• Serve with warm marinara, Alfredo, or pesto for dipping.
• Plate in a basket lined with parchment for a rustic, shareable presentation.
• Cut thinner and serve as a side for soups, salads, or pasta dishes.
• Arrange in a star pattern on a platter, sprinkled with extra parsley and Parmesan.
• Offer a trio of dips: marinara, garlic butter, and herbed olive oil.

Storage & Make-Ahead

Cheesy garlic breadsticks keep in the fridge for up to 3–4 days in an airtight container.

Reheat in a 350°F (175°C) oven until warmed and crisp.

You can also freeze them, baked or unbaked, for up to 2 months; bake from frozen, adding a few extra minutes.

Reheating

Reheat breadsticks gently in a 350°F (175°C) oven for 5–8 minutes, or warm briefly in a covered skillet.

Use the microwave only in short bursts to avoid sogginess.

Game‑Day Pizza-Night Staple

Once you’ve mastered making and reheating these breadsticks, they quickly become the star of any game-day spread or casual pizza night.

I love setting a pan of them in the center of the coffee table, cheese still bubbling, garlic and butter scent drifting through the room while the pregame show hums in the background.

They’re the kind of snack people reach for without looking away from the screen, then pause mid-bite because wow. Picture:

• Fingers brushing warm, salty edges, slick with garlic butter
• Cheese stretching in long, dramatic ribbons between friends
• Crisp, golden bottoms that give way to pillowy centers
• Little bowls of marinara, ranch, or pesto for dipping
• That quiet chorus of satisfied “mmms” between plays

Final Thoughts

Give these cheesy garlic breadsticks a try and enjoy them fresh from the oven with your favorite dip or pasta dish.

Don’t hesitate to tweak the herbs, cheese blend, or garlic level to make them perfectly your own.

Frequently Asked Questions

Can I Make These Breadsticks Gluten-Free, and Which Flours Work Best?

You can. I’d swap in a 1:1 gluten-free baking blend with xanthan gum. I’d add an egg or extra olive oil, expect a softer dough, then bake until the cheese blisters and edges crisp.

How Do I Scale This Recipe for a Large Crowd or Party?

I’d scale everything linearly—double for 16, triple for 24—mixing separate dough batches so they rise evenly. Use multiple pans, stagger baking, and keep finished sticks warm under foil, their buttery garlic aroma beckoning guests.

What Dipping Sauces Pair Well Beyond Marinara or Ranch?

I’d reach for warm pesto, silky Alfredo, or lemony garlic butter. You could swirl hot honey, basil oil, or creamy gorgonzola dip too—each hugs the crust differently, adding richness, heat, or fragrant, herby brightness.

How Can I Adapt This Recipe for a Cast-Iron Skillet?

I’d press the dough into a buttered cast‑iron, letting it creep up the sides. I’d parbake briefly, drown it in garlicky butter and cheese, then bake until the edges frizzle and the center blisters.

Are These Breadsticks Suitable for Freezing as Unbaked, Pre-Topped Dough?

Yes, you can freeze them unbaked and pre-topped. I’d flash-freeze the topped dough on a tray, wrap it snugly, then bake from frozen, adding a few fragrant minutes until the cheese blisters.