Homemade Cheesy Breadsticks
These homemade cheesy breadsticks are soft, buttery, and loaded with melted mozzarella and garlic flavor. Perfect for dipping or enjoying straight from the tray, they’re a quick, crowd-pleasing side made with easy dough and baked to golden, cheesy perfection.
Ingredients
- 1 ¼ cups warm water about 110°F
- 2 teaspoons sugar
- 2 ¼ teaspoons active dry yeast 1 packet
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter melted
- 2 cloves garlic minced
- 1 ½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning optional
- Fresh parsley for garnish optional
Instructions
- Activate the yeast: In a large mixing bowl, stir warm water and sugar together. Sprinkle in the yeast and let sit for 5–10 minutes until foamy.
- Make the dough: Add flour, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms. Knead on a floured surface for 5–6 minutes until smooth and elastic.
- Let it rise: Place the dough in a greased bowl, cover, and let rise in a warm spot for 30–45 minutes or until doubled.
- Preheat and prep: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Shape and top: Roll out the dough into a large rectangle (about 10x14 inches). Transfer to the baking sheet. Brush with melted butter mixed with minced garlic. Sprinkle evenly with mozzarella, Parmesan, and optional Italian seasoning.
- Bake: Bake for 18–22 minutes until the cheese is bubbly and the edges are golden.
- Slice and garnish: Let cool for 5 minutes, then slice into breadsticks. Garnish with parsley if desired.
Notes
Homemade Cheesy Breadsticks – Helpful Tips
Cooking Tips & TechniquesUse pizza dough (store-bought or homemade) that's been rested at room temperature for 30 minutes — it’s easier to stretch and won’t snap back.
Brush the dough with a mix of melted butter, garlic powder, and Italian herbs before adding cheese for flavor-packed bites.
Use a blend of mozzarella and parmesan for stretchy texture and salty sharpness.
For crispy edges, bake directly on a preheated baking stone or sheet.
Cut into breadstick strips after baking to keep all that gooey cheese intact. Serving Suggestions
Serve warm with classic marinara, ranch dressing, or garlic butter on the side for dipping.
Great as a game day snack, pizza night appetizer, or a cheesy side for soups and pasta.
Add fresh parsley or red pepper flakes for a pop of color and kick.
Pair with a Caesar salad or tomato basil soup for a full, satisfying meal. Make-Ahead & Storage
Make-Ahead: Prepare the dough and cheese topping ahead of time. Store separately and assemble just before baking.
Refrigerator: Store leftover breadsticks in an airtight container for up to 3 days.
Freezer: Freeze after baking. Let them cool, wrap tightly, and store for up to 2 months.
Reheat: Warm in the oven or air fryer at 350°F for 5–7 minutes for the crispiest texture. Tasty Variations to Try
Spicy Kick: Add crushed red pepper flakes or diced jalapeños before baking.
Stuffed Crust Style: Roll small cheese sticks into the edges of your dough for a melty surprise.
Herbed Twist: Mix chopped rosemary or basil into the dough or topping.
Cheddar & Chive: Swap mozzarella for sharp cheddar and sprinkle with fresh chives before baking.
Gluten-Free Option: Use a gluten-free pizza dough and ensure your cheese blend is GF-certified.