There’s something about a tray of golden garlic bread sticks emerging from the oven that instantly feels like home.
Picture their crisp, lightly blistered edges, soft pillowy centers, and tiny beads of butter shimmering on top.
The air fills with the rich aroma of garlic, warm yeast, and a hint of toasted Parmesan—simple, irresistible comfort.
These bread sticks are the perfect cozy side for pasta nights, hearty soups, or big family salads, and they’re ready faster than you’d expect for a “from scratch” bread.
They suit busy weeknights, carb-loving families, beginners nervous about yeast, and anyone who loves feeding a crowd without stress.
I still remember a rushed Sunday when unexpected guests stayed for dinner; a quick batch of these garlic bread sticks turned a plain pot of marinara into a meal that felt special.
They’ve been my easy entertaining secret ever since.
Ready to bring this dish to life?
Why You’ll Love It
- Delivers bold garlicky, herby flavor with a buttery, cheesy finish
- Uses simple pantry staples you probably already have on hand
- Rises into fluffy, tender bread sticks with lightly crisp golden edges
- Preps easily ahead and reheats well for quick appetizers or sides
- Pairs perfectly with pasta, pizza, soups, and marinara dipping sauces
Ingredients
- 2 1/4 teaspoons active dry yeast — check date so it foams well
- 1 cup warm water (about 43°C / 110°F) — should feel warm, not hot
- 1 tablespoon granulated sugar — helps feed the yeast
- 2 tablespoons olive oil — adds flavor and softness
- 2 1/2 cups all-purpose flour — spoon and level for accuracy
- 1 teaspoon fine salt — seasons the dough evenly
- 3 tablespoons unsalted butter, melted — let cool slightly before mixing
- 3 cloves garlic, minced — use fresh for best flavor
- 2 tablespoons fresh parsley, finely chopped — adds color and freshness
- 1/2 teaspoon dried oregano — rub between fingers to release aroma
- 1/2 teaspoon dried basil — adds classic Italian flavor
- 1/2 teaspoon garlic powder — boosts garlicky taste
- 1/2 teaspoon fine salt — seasons the garlic butter topping
- 2 tablespoons grated Parmesan cheese — grate fresh if you can
Step-by-Step Method
Activate the Yeast
Warm the water to about 43°C (110°F). Combine it in a large bowl with sugar and yeast. Whisk briefly to dissolve.
Let the mixture sit undisturbed for 5–10 minutes until it becomes foamy on top. This foaming shows the yeast is alive and active, which is essential for a good rise.
Mix the Dough
Stir in the olive oil and salt. Add 2 cups of flour and mix with a wooden spoon until a shaggy, sticky dough forms. Gradually add the remaining 1/2 cup flour. Work it in until the dough begins to pull away from the sides of the bowl and is easier to handle.
Knead Until Smooth
Turn the dough onto a lightly floured surface or knead in the bowl. Use the heel of your hand to push and fold the dough for 5–7 minutes.
Continue until it feels smooth, elastic, and slightly springy. Avoid adding too much extra flour so the bread sticks stay soft.
Let the Dough Rise
Shape the dough into a ball. Lightly oil the mixing bowl and place the dough inside, turning it once to coat.
Cover the bowl with a kitchen towel or plastic wrap. Set it in a warm, draft-free place for about 1 hour, or until the dough has doubled in size.
Prepare the Baking Setup
Line a baking sheet with parchment paper to prevent sticking. Lightly flour your work surface to keep the dough from tearing as you roll it out.
Keep a rolling pin, sharp knife or pizza cutter, and kitchen towel nearby so you can move smoothly through the shaping steps.
Roll and Cut the Strips
Punch down the risen dough to release excess air. Turn it out onto the floured surface. Roll it into a rectangle about 1 cm (3/8 inch) thick, keeping the thickness even. Use a sharp knife or pizza cutter to slice it into 12 equal strips for uniform baking.
Shape and Rest the Bread Sticks
Transfer the dough strips to the prepared baking sheet, spacing them slightly apart so they’ve room to puff. Straighten them gently if needed. Cover loosely with a kitchen towel.
Let them rest and puff again for 10–15 minutes while you preheat the oven to 200°C (400°F).
Mix the Garlic Butter
Melt the butter in a small bowl. Stir in minced garlic, chopped parsley, dried oregano, dried basil, garlic powder, and salt. Mix thoroughly so the seasonings disperse evenly.
Adjust the garlic level to taste. Keep the mixture warm so it brushes smoothly over the dough.
Brush and Bake the Bread Sticks
Brush half of the garlic butter mixture over the tops of the rested dough strips. Coat them evenly without soaking. Place the baking sheet in the preheated oven.
Bake for 12–15 minutes, until the bread sticks are puffed, lightly golden, and just firm at the edges.
Finish and Serve Warm
Remove the hot bread sticks from the oven. Immediately brush them with the remaining garlic butter for maximum flavor absorption.
Sprinkle grated Parmesan cheese generously over the tops. Let them cool for about 5 minutes so they set slightly. Serve warm for the best texture.
Ingredient Swaps
- Use instant yeast in place of active dry yeast (same amount); skip the foaming step and mix it directly with the flour.
- Substitute up to half the all-purpose flour with whole wheat flour for a heartier, slightly denser bread stick.
- For dairy-free: swap butter with olive oil or a vegan butter and omit the Parmesan or use a plant-based Parmesan.
- If fresh parsley isn’t available, use 2 teaspoons dried parsley; you can also replace basil/oregano with an Italian seasoning blend.
- Garlic powder can stand in for fresh garlic (about ½ teaspoon per clove) when you’re short on fresh.
You Must Know
– Scale – For a crowd, double every ingredient and divide the dough into 2 rectangles so each is still about 1 cm thick; using two trays and rotating their oven positions halfway through helps both batches color evenly in 12–15 minutes.
Serving Tips
- Serve warm in a lined basket with extra garlic butter or olive oil for dipping.
- Pair with marinara, Alfredo, or pesto sauces for a simple appetizer platter.
- Arrange around a bowl of soup, stew, or chili for easy dunking.
- Plate alongside pasta dishes like lasagna or fettuccine Alfredo to soak up sauce.
- Cut into smaller pieces and serve with a cheese board or antipasto platter.
Storage & Make-Ahead
Garlic bread sticks keep in the fridge for up to 3 days in an airtight container.
Reheat in a hot oven until warmed through.
For make-ahead, you can freeze baked, cooled sticks up to 2 months.
Reheat from frozen at 190°C/375°F until hot and crisp.
Reheating
Reheat bread sticks gently: in a 175°C (350°F) oven for 5–7 minutes.
In a covered skillet over low heat.
Or briefly in the microwave with a damp towel to avoid drying.
Garlic Breadsticks in Movies
Every so often, I notice how often a simple basket of breadsticks steals the scene long before the main course ever arrives.
When I watch cozy restaurant scenes in movies, I’m always tracking that first reach across the table, fingers brushing, a breadstick breaking with a soft snap. Garlic, butter, and steam practically rise off the screen.
I love how directors use breadsticks as quiet storytellers: a character anxiously shredding one during awkward small talk, or two people playfully tugging on the same piece like a low-key, garlicky “Lady and the Tramp.”
When you bake these garlic bread sticks at home, you’re not just following a recipe—you’re recreating that cinematic moment, except this time you control the lighting, timing, and flavor.
Final Thoughts
Give these garlic bread sticks a try the next time you’re craving a cozy, restaurant-style appetizer at home.
Feel free to tweak the herbs, garlic, or cheese to make them perfectly your own.
Frequently Asked Questions
Can I Make These Garlic Bread Sticks in an Air Fryer Instead of Oven?
Yes, you can. I’d air-fry them at 350°F (175°C) for about 7–10 minutes, checking halfway. Arrange them in a single layer, brush with garlic butter, and let their warm, fragrant crispness welcome you.
How Do I Scale This Recipe for a Large Party or Catering Event?
I’d scale everything linearly—multiply all ingredients by guest count divided by 12—then mix dough in batches. I’d proof in large tubs, bake in waves, and keep trays tented, warm, and fragrant for serving.
Are These Garlic Bread Sticks Suitable for People With Lactose Intolerance?
They’re not fully suitable as written, since butter and Parmesan contain lactose. I’d guide you to swap in lactose‑free butter or olive oil and a lactose‑free hard cheese, keeping that warm, garlicky comfort intact.
What Are Some Kid-Friendly Variations or Toppings for These Bread Sticks?
You can top them with mild mozzarella, tiny pepperoni, rainbow bell peppers, or brushed pizza sauce. I’d let kids sprinkle cheese themselves, add a dash of garlic, then serve with warm marinara for dipping.
How Can I Turn Leftover Bread Stick Dough Into a Different Dish?
You can roll leftover dough into a thin rectangle, layer with cheese and herbs, then twist into soft cheese twists. I’d serve them warm with marinara, turning your simple scraps into a cozy nibble.
Garlic Bread Sticks
Equipment
- 1 large mixing bowl
- 1 Small mixing bowl
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Whisk
- 1 Wooden spoon or spatula
- 1 clean kitchen towel or plastic wrap
- 1 Rolling Pin
- 1 Baking sheet
- 1 sheet parchment paper
- 1 pastry brush
- 1 Sharp knife or pizza cutter
Ingredients
- 2 1/4 teaspoon active dry yeast
- 1 cup warm water about 43°C / 110°F
- 1 tablespoon granulated sugar
- 2 tablespoon olive oil
- 2 1/2 cup all-purpose flour
- 1 teaspoon fine salt
- 3 tablespoon unsalted butter melted
- 3 clove garlic minced
- 2 tablespoon fresh parsley finely chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fine salt
- 2 tablespoon grated Parmesan cheese
Instructions
- In the large mixing bowl, combine warm water, sugar, and yeast, then whisk briefly and let sit for 5–10 minutes until foamy.
- Stir in olive oil, salt, and 2 cups of the flour, mixing with a wooden spoon until a shaggy dough forms.
- Add the remaining 1/2 cup flour a little at a time and knead in the bowl or on a lightly floured surface for 5–7 minutes until smooth and elastic.
- Shape the dough into a ball, place it back in the lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let rise in a warm place for about 1 hour or until doubled in size.
- Line a baking sheet with parchment paper and lightly dust your work surface with flour.
- Punch down the risen dough, turn it out onto the floured surface, and roll it into a rectangle about 1 cm (3/8 inch) thick.
- Use a sharp knife or pizza cutter to slice the dough into 12 equal strips.
- Transfer the strips to the prepared baking sheet, spacing them slightly apart.
- Cover the shaped bread sticks lightly with a kitchen towel and let rest for 10–15 minutes while you preheat the oven to 200°C (400°F).
- In the small mixing bowl, combine melted butter, minced garlic, parsley, oregano, basil, garlic powder, and salt, stirring well.
- Brush half of the garlic butter mixture over the tops of the bread sticks.
- Bake the bread sticks for 12–15 minutes or until puffed and lightly golden brown.
- Remove from the oven and immediately brush with the remaining garlic butter.
- Sprinkle the hot bread sticks with grated Parmesan cheese and let cool for 5 minutes before serving.
Notes
Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.
