Name: Quick Garlic Breadsticks
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 pound refrigerated pizza dough; 4 tablespoons unsalted butter, melted; 3 cloves garlic, minced; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons grated Parmesan cheese; 1 tablespoon chopped fresh parsley

Garlic Breadsticks Recipe tastes buttery, garlicky, and a little cheesy, with a soft center and lightly crisp edges. It works perfectly for busy weeknights, last‑minute guests, or whenever you want fresh bread on the table in under 30 minutes. I tested this on my own family on a random Tuesday, and nobody asked where the takeout menu went.

Why You Should Try This Quick Garlic Breadsticks Recipe

This Quick Garlic Breadsticks Recipe gives you that pizzeria breadstick vibe without waiting on a yeast dough. You use a simple shortcut dough and a fast garlic butter topping, so you pull hot breadsticks from the oven in less time than it takes to order delivery. The flavor hits all the cozy notes: buttery, garlicky, salty, and just enough cheese.

You control everything that goes into them. You choose how much garlic, how much cheese, and how soft or crisp you like the edges. You skip preservatives and still keep the process simple enough for a weeknight.

“These Quick Garlic Breadsticks disappeared faster than the main dish. Soft, buttery, and loaded with garlic flavor, they tasted like something from a good pizza place, but I made them in under 25 minutes. My family asked for a second batch while they finished the first one.”

Ingredients You’ll Need

the quick dough

2 cups all‑purpose flour
- Use unbleached if you have it; it gives slightly better texture.
1 tablespoon baking powder
- This replaces yeast and keeps the recipe fast.
1 teaspoon fine sea salt
1 teaspoon sugar
3 tablespoons olive oil or melted unsalted butter
- Olive oil gives a slightly fruitier flavor; butter tastes richer.
3/4 to 1 cup warm milk or warm water
- Whole milk gives a softer crumb; water works fine if you want dairy‑free.

the garlic butter topping

4 tablespoons unsalted butter, melted
- Use salted butter and reduce added salt slightly if you prefer.
2 tablespoons olive oil
3 to 4 cloves garlic, very finely minced or grated
- Use jarred minced garlic in oil if you need a shortcut; use about 1 1/2 teaspoons.
1/2 teaspoon fine sea salt
1/2 teaspoon garlic powder
- This layers garlic flavor with the fresh garlic.
1/2 teaspoon dried Italian seasoning or dried oregano
2 tablespoons grated Parmesan cheese
- Use the good stuff if you can, but the green can works in a pinch.
1 to 2 tablespoons shredded mozzarella (optional, for extra cheesy tops)
1 tablespoon chopped fresh parsley or dried parsley flakes, for garnish

Optional flavor add‑ins

Pinch of red pepper flakes for a little heat
1/4 teaspoon onion powder for extra savory flavor
Extra Parmesan for serving

Equipment list

Large mixing bowl
Measuring cups and spoons
Fork or wooden spoon
Small bowl for garlic butter
Whisk or small spoon
Baking sheet (light‑colored if possible, to avoid over‑browning)
Parchment paper or lightly oiled baking sheet
Knife or bench scraper for cutting strips
Pastry brush or spoon for spreading garlic butter

Tips & Tricks

Use fresh baking powder that you opened within the last 6 months for the best rise.
Measure flour by spooning it into the cup and leveling it; packed flour makes dense breadsticks.
Start with 3/4 cup warm milk or water, then add more a tablespoon at a time until the dough feels soft and slightly tacky, not sticky.
Mix the dough just until it comes together; overmixing makes tough breadsticks.
Lightly flour your hands and work surface so the dough shapes easily without extra flour in the dough.
Roll or pat the dough into a rectangle about 1/2 inch thick for soft breadsticks or a bit thinner for crisper ones.
Cut the strips evenly so they bake at the same rate and finish together.
Stir the garlic into warm, not scorching hot, butter so it blooms gently and does not burn in the oven.
Brush half the garlic butter on before baking and the rest right after baking for maximum flavor.
Sprinkle cheese near the end of baking if it browns too fast in your oven.
For extra soft breadsticks, tent the pan loosely with foil for the last few minutes of baking.
For crispier edges, bake on the lower third rack of your oven.
Taste one breadstick while still hot and add a pinch of extra salt or Parmesan on top if you want a stronger punch.

How to Make Garlic Breadsticks

Step 1: Mix the dry ingredients

Add the flour, baking powder, salt, and sugar to a large mixing bowl. Whisk or stir them together until they look evenly combined. This step spreads the baking powder evenly so every breadstick rises the same way.

Step 2: Add the liquids and form the dough

Pour in the olive oil or melted butter. Add 3/4 cup of the warm milk or water and stir with a fork or wooden spoon. Add more liquid a tablespoon at a time until the dough comes together into a soft ball that pulls away from the sides of the bowl.

Knead the dough gently in the bowl or on a lightly floured surface for about 30 seconds. Aim for a smooth ball, not a perfectly kneaded bread dough. You just want everything combined and slightly elastic.

Step 3: Shape the breadsticks

Line a baking sheet with parchment paper or lightly oil it. Place the dough on a lightly floured surface and pat or roll it into a rectangle about 8 by 10 inches and about 1/2 inch thick. Use a knife or bench scraper to cut the rectangle into strips about 1 inch wide.

Twist each strip gently or leave them straight, then place them on the prepared baking sheet with a little space between each one. You can stretch them slightly longer if you like thinner breadsticks. Preheat your oven to 400°F while you prepare the topping.

Step 4: Mix the garlic butter topping

In a small bowl, combine the melted butter and olive oil. Add the minced garlic, salt, garlic powder, Italian seasoning, and Parmesan. Stir until everything looks well mixed and the garlic spreads evenly through the butter.

If you want a little heat, stir in a pinch of red pepper flakes. Taste a tiny bit of the mixture and adjust the salt if needed. The mixture should taste slightly salty and very garlicky, since it spreads over all the breadsticks.

Step 5: Brush and bake

Use a pastry brush or spoon to coat the tops of the unbaked breadsticks with about half of the garlic butter mixture. Make sure each breadstick gets some garlic and cheese. Slide the baking sheet into the preheated oven.

Bake for 12 to 15 minutes, until the breadsticks look lightly golden on the edges and set in the center. If you want extra cheesy tops, sprinkle mozzarella over them during the last 3 to 4 minutes of baking so it melts without burning.

Step 6: Finish with more flavor

Remove the breadsticks from the oven and set the pan on a cooling rack. Brush the hot breadsticks with the remaining garlic butter mixture. Sprinkle with a little extra Parmesan and parsley.

Let them cool for 3 to 5 minutes so the texture sets but they still taste warm and soft. Serve them straight from the pan or transfer them to a basket lined with a clean kitchen towel to keep them warm.

What to Serve with Garlic Breadsticks

These breadsticks pair perfectly with pasta dishes like spaghetti, fettuccine Alfredo, or baked ziti. They also taste great with soups such as tomato basil, minestrone, or creamy broccoli soup. You can serve them with a simple green salad and marinara sauce for dipping and call it dinner. Kids also love them with pizza night, lasagna, or even alongside a big bowl of chili.

Storage Options

Store leftover breadsticks in an airtight container at room temperature for up to 1 day if your kitchen stays cool.
For longer storage, keep them in the fridge in a sealed container for up to 4 days.
Freeze cooled breadsticks in a freezer bag with as much air pressed out as possible for up to 2 months.
Reheat in a 350°F oven or toaster oven for 5 to 8 minutes until warm and slightly crisp, or wrap in a slightly damp paper towel and warm in the microwave in short bursts if you prefer soft breadsticks.