I can never decide what disappears faster, the golden cheesy tops or those soft, fluffy centers with just enough garlic. These homemade cheesy breadsticks are the kind of dippable side I plan dinner around.

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I’m obsessed with Homemade Cheesy Breadsticks because they hit that exact spot between soft, fluffy bread and stretchy, melty mozzarella cheese. I love the way the edges get a little golden while the centers stay pillowy and pull-apart tender.

And the garlic powder gives every bite that salty, savory kick I keep chasing long after the plate is basically cleared. No fancy mood, no big speech.

Just cheesy bread that makes me hover near the pan and “taste test” way too many pieces. I like them dipped, torn, shared, or honestly eaten standing at the counter before dinner even happens.

Ingredients

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All-purpose flour gives the breadsticks that soft, chewy pizza-shop bite.
Warm water wakes up the yeast, so the dough gets light and puffy.
Active dry yeast brings the rise, Basically, it’s the dough’s little engine.
Sugar feeds the yeast and adds just a tiny hint of sweetness.
Fine salt keeps the dough from tasting flat or boring.
Olive oil makes the dough softer and adds a cozy, rich flavor.
Mozzarella is the gooey pull everyone secretly came for.
Parmesan adds salty, nutty flavor that makes each bite pop.
Melted butter brings that shiny, golden, snacky breadstick vibe.
Garlic powder makes it smell like your favorite takeout box.
Oregano adds that classic pizza-place flavor without trying too hard.
Basil gives a sweet, herby note that plays nicely with cheese.
Plus, parsley makes everything look fresher and a little less beige.
Egg helps the tops bake up glossy and pretty, if you’re feeling fancy.

Ingredient Quantities

3 1/2 cups (420 g) all purpose flour

1 cup (240 ml) warm water (about 105 to 115°F / 40 to 46°C)

2 1/4 teaspoons (1 packet, 7 g) active dry yeast

1 tablespoon granulated sugar

1 teaspoon fine salt

2 tablespoons extra virgin olive oil

2 cups (200 g) shredded mozzarella cheese

1/2 cup (50 g) grated Parmesan cheese

4 tablespoons (60 g) unsalted butter, melted

1 teaspoon garlic powder

1 teaspoon dried oregano

1/2 teaspoon dried basil

1 tablespoon chopped fresh parsley (optional, for garnish)

1 large egg (optional, for brushing)

How to Make this

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1. In a large bowl whisk warm water, sugar and yeast; let sit 5 to 10 minutes until foamy.

2. Add 2 tablespoons olive oil, salt and about 3 cups (360 g) of the flour; stir until a shaggy dough forms, then add remaining flour as needed to get a soft, slightly sticky dough.

3. Turn dough onto a lightly floured surface and knead 6 to 8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1 hour.

4. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.

5. Punch down the dough and roll or stretch into a 10 by 12 inch rectangle on a floured surface. Brush the surface with half of the melted butter.

6. Sprinkle 1 1/2 cups (150 g) of the mozzarella and about 1/4 cup (25 g) Parmesan evenly over the dough, then fold or roll the dough and cut into 10 to 12 breadsticks; place sticks on the prepared baking sheet with some space between.

7. Lightly beat the egg with a tablespoon of water and, if using, brush over the sticks for shine. Mix remaining melted butter with garlic powder, dried oregano and dried basil; brush the mixture over the sticks and sprinkle with the remaining mozzarella and Parmesan.

8. Bake for 12 to 15 minutes until golden and cheese is melted and bubbly.

9. Remove from oven, brush again with any leftover garlic butter, and sprinkle with chopped fresh parsley if desired. Let cool slightly before serving with your favorite dip.

Equipment Needed

1. Large mixing bowl
2. Whisk or fork
3. Measuring cups and spoons
4. Kitchen scale (optional for grams)
5. Wooden spoon or silicone spatula
6. Clean work surface or pastry board for kneading
7. Rolling pin or hands for stretching dough
8. Baking sheet lined with parchment paper and pastry brush

FAQ

Can I use instant yeast instead of active dry yeast? Yes. Use 2 teaspoons instant yeast. Mix it directly into the flour and proceed with the recipe; you can skip the 10 to 15 minute proofing step, though a short rest still improves flavor.

Can I substitute other cheeses for the mozzarella and Parmesan? Yes. Mild provolone, fontina, or Monterey Jack work well in place of mozzarella. For Parmesan, Pecorino Romano is a good alternative but a bit saltier, so reduce added salt if using it.

How do I get crispier breadstick edges? Bake on a preheated baking stone or heavy sheet pan and increase oven temperature to 450°F (230°C). Brush the outer edges with a little melted butter or oil and bake until golden brown.

Can I make the dough ahead or freeze it? Yes. Dough can be refrigerated, covered, for up to 24 hours after the first rise. For longer storage, shape into a disk, wrap tightly, and freeze up to 3 months. Thaw in the fridge overnight before bringing to room temperature and proceeding.

Do I have to use the egg wash? No. The egg wash gives a glossy, golden finish, but you can omit it and brush with extra melted butter for a softer, less shiny crust.

How should I store and reheat leftover breadsticks? Store cooled breadsticks in an airtight container at room temperature for up to 2 days or freeze for up to 1 month. Reheat in a 350°F (175°C) oven for 8 to 12 minutes from thawed, or 12 to 18 minutes from frozen, until warmed through.

Homemade Cheesy Breadsticks Recipe Substitutions and Variations

All purpose flour: substitute bread flour for chewier texture (use same weight 420 g) or a 50/50 mix of all purpose and whole wheat flour (may need 1 to 2 tablespoons more water).
Active dry yeast: substitute instant yeast (use 7 g and add directly to dry ingredients) or 2 1/4 teaspoons active instant or 1 packet rapid rise (may shorten rise times slightly).
Mozzarella cheese: substitute provolone or Monterey Jack for similar melt and mild flavor, or use fontina for a richer, creamier melt (use same weight 200 g).
Unsalted butter: substitute olive oil for brushing (use slightly less, about 3 to 4 tablespoons) or use melted ghee for a nuttier flavor and higher smoke point.

Pro Tips

1. Proof the yeast in the warm water until it is clearly foamy. If it does not foam within 10 minutes, start over with fresh yeast or slightly warmer water. A good foam means your dough will rise reliably and your breadsticks will be light.

2. Aim for a slightly sticky dough rather than a dry one. It will feel tacky but should still hold together. Knead until the surface feels smooth and elastic; if you add too much flour the finished sticks can be dense and dry.

3. Distribute the cheese in two layers for melty interior and a bubbly topping. Press a little of the inner cheese into the folds before rolling, and reserve the coarser grate for the top so you get both gooey stretch and crisp, golden browned pockets.

4. Brush with garlic butter right after baking and let the sticks rest a few minutes before serving. That short rest lets the cheese set a bit so you do not lose everything onto the plate, and the hot butter soaks into the crust for richer flavor.

Homemade Cheesy Breadsticks Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

Servings

servings

Calories

390

kcal

Equipment: 1. Large mixing bowl
2. Whisk or fork
3. Measuring cups and spoons
4. Kitchen scale (optional for grams)
5. Wooden spoon or silicone spatula
6. Clean work surface or pastry board for kneading
7. Rolling pin or hands for stretching dough
8. Baking sheet lined with parchment paper and pastry brush

Ingredients

3 1/2 cups (420 g) all purpose flour
1 cup (240 ml) warm water (about 105 to 115°F / 40 to 46°C)
2 1/4 teaspoons (1 packet, 7 g) active dry yeast
1 tablespoon granulated sugar
1 teaspoon fine salt
2 tablespoons extra virgin olive oil
2 cups (200 g) shredded mozzarella cheese
1/2 cup (50 g) grated Parmesan cheese
4 tablespoons (60 g) unsalted butter, melted
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 tablespoon chopped fresh parsley (optional, for garnish)
1 large egg (optional, for brushing)

Directions

In a large bowl whisk warm water, sugar and yeast; let sit 5 to 10 minutes until foamy.
Add 2 tablespoons olive oil, salt and about 3 cups (360 g) of the flour; stir until a shaggy dough forms, then add remaining flour as needed to get a soft, slightly sticky dough.
Turn dough onto a lightly floured surface and knead 6 to 8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1 hour.
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
Punch down the dough and roll or stretch into a 10 by 12 inch rectangle on a floured surface. Brush the surface with half of the melted butter.
Sprinkle 1 1/2 cups (150 g) of the mozzarella and about 1/4 cup (25 g) Parmesan evenly over the dough, then fold or roll the dough and cut into 10 to 12 breadsticks; place sticks on the prepared baking sheet with some space between.
Lightly beat the egg with a tablespoon of water and, if using, brush over the sticks for shine. Mix remaining melted butter with garlic powder, dried oregano and dried basil; brush the mixture over the sticks and sprinkle with the remaining mozzarella and Parmesan.
Bake for 12 to 15 minutes until golden and cheese is melted and bubbly.
Remove from oven, brush again with any leftover garlic butter, and sprinkle with chopped fresh parsley if desired. Let cool slightly before serving with your favorite dip.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.