Name: Homemade Cheesy Garlic Breadsticks
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Italian-American
Ingredients: 2 cups all-purpose flour; 3/4 cup warm water (about 110°F); 2 1/4 teaspoons active dry yeast (1 packet); 1 teaspoon sugar; 1/2 teaspoon salt; 1 tablespoon olive oil; 2 tablespoons butter, melted; 2 cloves garlic, minced (or 1 teaspoon garlic powder); 1 cup shredded mozzarella cheese; 1/4 cup grated parmesan cheese; 1 teaspoon Italian seasoning or dried parsley

Jump to Recipe·Leave a Review

These homemade cheesy garlic breadsticks are soft, buttery, and loaded with melted cheese and garlic flavor. Baked to golden perfection, they’re the ultimate sidekick for pizza night, pasta dinners, or just when I’m craving something warm, cheesy, and comforting from the oven.

Why You’ll Love This Recipe

I love these breadsticks because they’re made from scratch, yet surprisingly simple. The dough bakes up fluffy on the inside with a lightly crisp crust, and the blend of garlic, herbs, and gooey cheese makes them totally addictive. I can serve them with marinara sauce, dip them in soup, or eat them straight off the tray—they’re always a hit. Homemade Cheesy Garlic Breadsticks

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough:

All-purpose flour
Warm water
Active dry yeast
Sugar
Salt
Olive oil

For the topping:

Butter, melted
Garlic, minced or garlic powder
Shredded mozzarella cheese
Grated parmesan cheese
Italian seasoning or dried parsley

Directions

I start by activating the yeast—mixing warm water with sugar and yeast, letting it sit for 5–10 minutes until foamy.
In a large bowl, I combine the flour and salt, then add the yeast mixture and olive oil. I stir until a dough forms.
I knead the dough on a floured surface for about 5–7 minutes, until smooth and elastic.
I place the dough in an oiled bowl, cover it, and let it rise in a warm place for 1 hour or until doubled in size.
I preheat the oven to 425°F (220°C) and grease a baking sheet or line it with parchment.
I roll out the dough into a rectangle and transfer it to the prepared baking sheet.
I brush the top with melted butter mixed with garlic, then sprinkle mozzarella, parmesan, and herbs over the top.
I bake for 12–15 minutes, or until the cheese is bubbly and the edges are golden.
I let it cool slightly, then slice into breadsticks and serve warm.

Servings and timing

This recipe makes about 10–12 breadsticks. It takes around 15 minutes to prep the dough (plus 1 hour to rise), and 15 minutes to bake, so I plan for about 1 hour and 30 minutes total.

Variations

I sometimes stuff the dough with cheese for a gooey center or use cheddar or provolone for a different flavor. For a spicy kick, I add red pepper flakes to the garlic butter. I’ve also brushed the baked breadsticks with more garlic butter right after baking for extra flavor.

storage/reheating

I store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. To reheat, I pop them in the oven at 350°F (175°C) for 5–7 minutes, or microwave for about 20 seconds. They also freeze well—just wrap them tightly and reheat straight from the freezer when needed. Homemade Cheesy Garlic Breadsticks

FAQs

Can I use store-bought dough?

Yes, I’ve used pizza dough from the store when I’m in a hurry. It works great and still gives that fresh-baked taste.

What dipping sauces go best?

I love serving them with marinara, ranch, garlic butter, or even alfredo sauce. They soak up sauces beautifully.

Do I need a stand mixer for the dough?

No, I usually mix and knead by hand. A stand mixer helps, but it’s not necessary at all.

Can I make the dough ahead?

Yes, I sometimes make the dough a day early and keep it in the fridge. I just let it come to room temperature before rolling it out.

How do I get them extra crispy?

For a crispier crust, I bake them a few minutes longer or turn on the broiler at the end for a golden top—just for a minute or two.

Conclusion

Homemade cheesy garlic breadsticks are one of my favorite comfort foods—soft, warm, cheesy, and packed with garlic flavor. Whether I’m pairing them with a hearty meal or making them the star of the table, they always disappear fast. Once I started making them from scratch, I never looked back.

Homemade Cheesy Garlic Breadsticks

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These homemade cheesy garlic breadsticks are soft, fluffy, and loaded with garlic and melted cheese. Perfect as a side or snack, they’re baked to golden perfection and packed with comforting flavor in every bite.

Author: Lizaa
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes (including rise time)
Yield: 10–12 breadsticks
Category: Side Dish
Method: Baking
Cuisine: Italian-American
Diet: Vegetarian

Ingredients

2 cups all-purpose flour
3/4 cup warm water (about 110°F)
2 1/4 teaspoons active dry yeast (1 packet)
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon olive oil
2 tablespoons butter, melted
2 cloves garlic, minced (or 1 teaspoon garlic powder)
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1 teaspoon Italian seasoning or dried parsley

Cook Mode Prevent your screen from going dark

Instructions

In a small bowl, mix warm water with sugar and yeast. Let sit for 5–10 minutes until foamy.
In a large bowl, combine flour and salt. Add the yeast mixture and olive oil, stirring to form a dough.
Knead on a floured surface for 5–7 minutes until smooth and elastic.
Place dough in an oiled bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or grease it lightly.
Roll out dough into a rectangle and place it on the baking sheet.
Mix melted butter with minced garlic and brush it over the dough.
Sprinkle mozzarella, parmesan, and Italian seasoning over the top.
Bake for 12–15 minutes, until cheese is bubbly and edges are golden.
Let cool slightly, slice into breadsticks, and serve warm.