Name: Easy Homemade Cheesy Breadsticks Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 cup warm water (about 110°F); 2 1/4 teaspoons active dry yeast; 1 tablespoon granulated sugar; 2 tablespoons olive oil; 1 teaspoon salt; 2 1/2 to 3 cups all-purpose flour; 3 tablespoons unsalted butter, melted; 2 cloves garlic, minced; 1/2 teaspoon Italian seasoning; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 1/2 cups shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 1 tablespoon chopped fresh parsley

Homemade Cheesy Breadsticks Recipe tastes like buttery garlic bread and gooey pizza had a very delicious baby. It works for busy weeknights, game day snacks, or whenever you want something cheesy on the table in under 40 minutes. I test bread recipes way more than I test my patience with traffic, so you can trust that this one works every time.

Why Homemade Cheesy Breadsticks Recipe Is Worth It

You get all the flavor of pizzeria breadsticks without leaving your kitchen or changing out of sweatpants. The dough comes together fast, uses simple pantry ingredients, and feels very forgiving for beginners. You mix, rest briefly, top with cheese, and bake until golden and bubbly.

You control the cheese, the garlic, and the level of crispiness, which always beats the mystery breadsticks in a cardboard box. You also skip delivery fees and long waits. Your kitchen smells like a pizza shop in the best way.

“These Easy Homemade Cheesy Breadsticks disappeared faster than the main dish. The crust tasted soft and chewy with crisp edges, the cheese pulled in long strings, and the garlic butter made everyone go back for seconds. My family asked me to double the batch next time.”

Ingredients You Need

the dough

2 ¼ teaspoons instant yeast (1 standard packet)
1 cup warm water, about 105–110°F (comfortably warm, not hot)
1 tablespoon granulated sugar or honey
2 ½ cups all-purpose flour, plus extra for dusting
1 teaspoon fine sea salt
2 tablespoons olive oil (or neutral oil like avocado or canola)

Notes:
Use instant yeast for speed; it mixes right into the flour. If you only have active dry yeast, dissolve it in the warm water with the sugar and let it sit 5–10 minutes until foamy, then proceed. I like King Arthur or Gold Medal flour, but any decent all-purpose flour works.

the garlic butter topping

3 tablespoons unsalted butter, melted (use salted and reduce added salt slightly)
2 tablespoons olive oil
3–4 cloves garlic, finely minced or grated
½ teaspoon Italian seasoning or dried oregano
½ teaspoon garlic powder (for extra flavor punch)
½ teaspoon kosher salt, or to taste

Shortcut:
Use pre-minced garlic from a jar if you feel tired or rushed. Garlic powder alone also works in a pinch, though fresh garlic gives better flavor.

the cheese

1 ½ cups shredded low-moisture mozzarella cheese
½ cup grated Parmesan cheese (from a block or good-quality pre-grated)
Optional: ½ cup shredded provolone or Monterey Jack for extra meltiness

Notes:
Use low-moisture mozzarella, not fresh mozzarella balls, so the breadsticks stay cheesy but not watery. Pre-shredded cheese works fine, though freshly shredded melts a bit smoother.

Optional toppings

2 tablespoons chopped fresh parsley or basil
Crushed red pepper flakes
Extra garlic powder or Italian seasoning to sprinkle after baking

Equipment list

Large mixing bowl
Measuring cups and spoons
Wooden spoon or sturdy spatula
Kitchen scale (optional, but helpful)
9×13-inch baking pan or a large sheet pan
Parchment paper or light oil for the pan
Small bowl for garlic butter
Pastry brush or spoon
Sharp knife or pizza cutter for slicing breadsticks
Clean kitchen towel or plastic wrap for covering dough

Quick Tips & substitutions

This section keeps your Easy Homemade Cheesy Breadsticks Recipe flexible, forgiving, and weeknight-friendly.

Use instant yeast for the fastest rise and easiest mixing.
If your yeast looks old, proof it in warm water with the sugar for 5–10 minutes and check for foam before you mix the dough.
If the dough feels sticky, add 1 tablespoon of flour at a time until it feels soft and slightly tacky but not gluey.
If the dough feels dry or stiff, drizzle in 1 teaspoon of warm water at a time and knead it in.
Swap half the all-purpose flour for bread flour for a chewier, more pizzeria-style texture.
Use pre-shredded mozzarella when you feel short on time; toss it with a teaspoon of olive oil if it looks dry.
Replace Parmesan with Pecorino Romano for a saltier, sharper flavor.
For garlic-sensitive folks, cut the fresh garlic in half and rely more on garlic powder for milder flavor.
Use all olive oil instead of butter for a lighter, dairy-reduced version.
If you do not own a 9×13 pan, press the dough onto a parchment-lined sheet pan into a rough rectangle.
For extra crisp edges, brush the edges of the dough with plain olive oil before adding cheese.
If you want thicker, fluffier breadsticks, let the dough rise in the pan an extra 10–15 minutes before baking.
If you want thinner, crispier breadsticks, stretch the dough slightly larger and bake a few extra minutes.
Add a light sprinkle of salt right after baking to boost flavor, especially if you used unsalted butter.
Serve with jarred marinara or pizza sauce for dipping when you need a shortcut.

How to Make Homemade Cheesy Breadsticks

Step 1: Mix the dough

Pour the warm water into a large mixing bowl and stir in the sugar. Add the yeast and let it sit 2–3 minutes while you gather the other ingredients, just to wake it up. Add the flour, salt, and olive oil, then stir with a wooden spoon until a shaggy dough forms.

Turn the dough onto a lightly floured surface. Knead for about 3–5 minutes until the dough feels smooth, soft, and slightly springy. If it sticks to your hands a lot, sprinkle on a bit more flour and keep kneading.

Shape the dough into a ball and place it back in the bowl. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rest for 10–15 minutes while you prep the garlic butter and cheese.

Step 2: Make the garlic butter and prep the pan

Melt the butter in a small bowl, then stir in the olive oil. Add the minced garlic, Italian seasoning, garlic powder, and salt, and mix until combined. Set this mixture aside so the garlic infuses the butter.

Line a 9×13-inch baking pan with parchment paper or lightly oil it. This step helps the breadsticks release easily and keeps cleanup simple. Preheat your oven to 425°F so it heats fully before the dough goes in.

Step 3: Shape the dough

Transfer the rested dough to the prepared pan. Use your fingers and palms to press and stretch the dough into an even rectangle that covers most of the pan. If the dough springs back, let it rest 3–5 minutes, then stretch again.

Aim for an even thickness so the breadsticks bake uniformly. If you like thicker, softer breadsticks, keep the dough slightly thicker. For thinner, crispier breadsticks, stretch it a bit more toward the edges of the pan.

Step 4: Add garlic butter and cheese

Brush or spoon about two-thirds of the garlic butter mixture over the surface of the dough. Make sure you reach the edges so they bake up flavorful and golden. Sprinkle the mozzarella evenly over the top, then follow with the Parmesan.

If you use any extra cheeses like provolone or Monterey Jack, scatter them on now. Drizzle or brush the remaining garlic butter over the cheese, especially in any bare spots. This step gives you that glossy, flavorful top.

Step 5: Score the breadsticks

Use a sharp knife or pizza cutter to lightly score the dough into breadstick shapes. You do not need to cut all the way through; just mark lines where you plan to slice after baking. This helps the cheese pull apart more easily and gives that classic breadstick look.

You can cut them into long strips, or into a grid for smaller, snack-size pieces. I usually aim for about 12–16 breadsticks per pan. If the cheese shifts, just nudge it back into place.

Step 6: Bake until golden and bubbly

Place the pan in the preheated 425°F oven. Bake for 14–18 minutes, until the cheese bubbles and turns golden in spots and the edges of the crust look lightly browned. If you like extra color, leave it in for another 2–3 minutes and keep an eye on it.

The center should feel set, not doughy, when you tap it with a spatula. If your oven runs hot, check at the 12-minute mark. If your oven runs cool, you may need closer to 18–20 minutes.

Step 7: Finish and slice

Remove the pan from the oven and let the breadsticks sit for 3–5 minutes. This short rest keeps the cheese from sliding off when you cut. Sprinkle with chopped fresh parsley or basil and a pinch of crushed red pepper if you like a little heat.

Follow your scored lines and cut the breadsticks with a sharp knife or pizza cutter. Lift them out with a spatula and serve hot with marinara, ranch, or your favorite dipping sauce. Try not to burn your mouth when you sneak the first piece, which I absolutely do every time.

Recipe Variations

Gluten-free: Use a good-quality 1:1 gluten-free flour blend and add 1 extra tablespoon of olive oil for tenderness.
Gluten-free shortcut: Use a gluten-free pizza dough from the store and follow the same topping and baking steps.
Vegan: Use vegan butter and olive oil, and swap in dairy-free mozzarella and Parmesan-style shreds.
Dairy-light: Use less cheese and rely more on garlic, herbs, and a sprinkle of nutritional yeast for cheesy flavor.
Low carb: Use a low-carb pizza crust base or a cauliflower crust, then top with the same garlic butter and cheese mixture.
Extra protein: Add a light sprinkle of finely chopped cooked chicken or turkey pepperoni under the cheese.
Herb-forward: Add extra dried oregano, basil, or thyme to the garlic butter for a stronger herb flavor.
Spicy: Add crushed red pepper to the garlic butter and use a spicy marinara for dipping.
Cheesy overload: Mix mozzarella, provolone, and a bit of cheddar for a three-cheese version.
Stuffed crust style: Fold the edges of the dough over a line of cheese sticks and seal, then top and bake as usual.

Ways to Serve Cheesy Breadsticks

Serve as a side with tomato soup, creamy potato soup, or vegetable soup.
Pair with a big green salad or Caesar salad for a lighter dinner that still feels cozy.
Add to a pasta night with spaghetti, baked ziti, or fettuccine Alfredo.
Serve as a game day snack with marinara, ranch, and garlic dipping sauces.
Pack leftovers in lunchboxes with cut veggies and fruit for an easy meal.
Use as a base for mini pizzas by adding a bit of sauce and toppings, then reheating.
Set out as an appetizer for family gatherings or movie nights.

Storage Success

Let the breadsticks cool to room temperature, then store them in an airtight container or zip-top bag. Keep them in the fridge for up to 4 days, or freeze them for up to 2 months with parchment between layers. Reheat in a 350°F oven or toaster oven for 5–8 minutes until warm and melty, or use an air fryer for extra crisp edges. Avoid the microwave when possible, since it can make the crust chewy instead of pleasantly crisp.