Homemade Cheesy Breadsticks

Why You’ll Love This Recipe

I love this recipe because it’s simple to make and turns a basic ball of dough into something that tastes like it came out of a pizzeria oven. The fresh garlic butter melts into every bite, the cheese bubbles and browns to perfection, and the herb topping adds that Italian-style finish. These breadsticks are perfect for dipping into marinara or ranch, and they’re just as good on their own.

Ingredients

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

• 1 lb pizza dough (store-bought or homemade)

• 2 cups mozzarella cheese, freshly shredded

• ¼ cup Parmesan cheese

• 1 teaspoon Italian seasoning

• ½ teaspoon garlic powder

• 4 tablespoons butter, melted

• 3 cloves garlic, minced

• 1 tablespoon fresh parsley, chopped

• ¼ teaspoon salt

• ¼ teaspoon black pepper (optional)

• Marinara sauce (for dipping)

• Ranch dressing (optional dip)

Directions

1. I start by letting the pizza dough rest at room temperature for 30 minutes. This makes it easier to roll out and helps it bake up soft and chewy.

2. After resting, I roll the dough into a 12×8-inch rectangle and transfer it to a parchment-lined baking sheet.

3. In a small bowl, I mix together the melted butter, minced garlic, parsley, salt, and pepper to make the garlic butter.

4. I brush half of the garlic butter evenly over the dough.

5. Then I sprinkle the mozzarella, Parmesan, Italian seasoning, and garlic powder evenly over the top.

6. I bake the breadsticks at 425°F for 12–15 minutes, until the cheese is melted, bubbly, and starting to turn golden brown.

7. Right after baking, I brush the hot breadsticks with the remaining garlic butter for an extra boost of flavor.

8. I slice them into strips using a pizza cutter and serve them warm with marinara sauce—or ranch if I’m in the mood.

Servings and timing

This recipe makes 8 cheesy breadsticks and takes about 1 hour total:

• Prep Time: 15 minutes

• Rest Time: 30 minutes

• Cook Time: 15 minutes

• Total Time: 1 hour

Variations

I like to switch things up by adding a pinch of red pepper flakes for heat or swapping mozzarella for a cheddar blend for a deeper, sharper flavor. Sometimes I press the dough with a rolling pin and cut the strips before baking to get crispy edges all around. And for a stuffed version, I fold the dough over the cheese and seal the edges before baking—like cheesy bread pockets.

Storage/Reheating

I store leftover breadsticks in an airtight container in the fridge for up to 3 days. To reheat, I place them in a 350°F oven for about 5–7 minutes, or in the air fryer for a couple of minutes. The microwave works too, but I prefer the oven to bring back the crisp edges and melty cheese.

FAQs

Can I use pre-shredded cheese?

Yes, but I prefer freshly shredded cheese for better melting and flavor. Pre-shredded cheese often contains anti-caking agents that can affect the texture.

Do I have to use fresh garlic?

Fresh garlic gives the best flavor, but if I’m in a pinch, garlic powder works. I just double it to replace the fresh cloves.

Can I make this with gluten-free dough?

Absolutely. I’ve used a gluten-free pizza dough and the results were just as delicious—just follow the same instructions and check the baking time as it might vary slightly.

How do I keep the breadsticks soft?

I don’t overbake them. Once the cheese is golden and the edges are just turning brown, I take them out. Covering leftovers helps retain softness too.

Can I freeze these breadsticks?

Yes, I freeze them after baking and cooling. When I’m ready to eat, I reheat them in the oven or air fryer straight from frozen.

Conclusion

Homemade Cheesy Breadsticks are one of those simple pleasures I keep coming back to. They’re everything I want in a comfort food—cheesy, garlicky, buttery, and perfect for dipping. Whether I’m making them for pizza night, a party platter, or just to snack on, they always disappear fast. Once I make them at home, the restaurant version just doesn’t compare.

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