These golden-brown, perfectly cheesy breadsticks will make your dinner table shine in just 85 minutes. Crispy on the outside, yet wonderfully soft inside, they’re the ideal companion for soups, salads, or enjoyed on their own.
With only 182 calories per serving and 7g of protein, these homemade breadsticks deliver restaurant-quality taste without the hefty price tag. The hour-long rise time ensures a perfectly fluffy texture, while the generous cheese topping creates an irresistibly gooey finish.
Ingredients for Cheesy Breadsticks
- For the Dough:
- Active Dry Yeast: 1 1/8 teaspoons, ensures perfect rise
- Granulated Sugar: 1 teaspoon, helps activate the yeast
- Warm Water: 3/4 cup, temperature should be like warm bath water
- Olive Oil: 1 1/2 Tablespoons, adds wonderful flavor
- Salt: 3/4 teaspoon, enhances overall taste
- White Vinegar: 1/2 teaspoon, helps with texture
- Bread Flour: 1 1/2 – 2 cups, creates perfect chewy texture
- For the Topping:
- Salted Butter: 1 1/2 Tablespoons, melted for perfect coating
- Minced Garlic: 2 cloves, fresh for best flavor
- Parmesan Cheese: 1/3 cup freshly grated, adds sharp flavor
- Mozzarella Cheese: 1 1/4 cups shredded, creates perfect cheese pull
Step-by-Step Instructions
- Prepare the Yeast: Mix yeast, sugar, and 1/2 cup warm water. Let rest for 5 minutes until foamy.
- Form the Dough: Add remaining water, oil, salt, and vinegar. Mix in flour gradually until smooth and slightly sticky.
- First Rise: Cover and let rest in a warm spot for 1 hour until doubled.
- Preheat: Heat oven to 475°F with pizza stone or inverted cookie sheet inside.
- Shape: Shape dough into rectangle on parchment paper, about 1/3 inch thick.
- Add Toppings: Brush with garlic butter mixture, sprinkle both cheeses evenly.
- Bake: Transfer to hot stone using parchment, bake 8-12 minutes until golden.
- Serve: Enjoy hot with marinara sauce or ranch for dipping.
Cooking Techniques
Getting that perfect cheesy breadstick texture starts with the dough temperature! Keep your water warm (about 110°F) to help the yeast work its magic. When you’re shaping the dough, use your hands instead of a rolling pin – it’s actually easier and gives you better control.
The real secret? That hot pizza stone or upside-down cookie sheet in your oven. It creates a wonderfully crispy bottom while keeping the inside soft and fluffy.
Variations
Love to mix things up? Try adding Italian seasoning or red pepper flakes to the garlic butter for extra zip! You can swap the cheeses too – try using fresh grated Romano instead of Parmesan, or mix in some sharp cheddar with the mozzarella.
For a herb-loaded version, sprinkle some fresh basil or oregano on top right after baking. Want it extra garlicky? Double the garlic – we won’t judge!
Serving Suggestions
These breadsticks are at their absolute best when served hot and melty! Beyond the suggested marinara and ranch dips, try them with garlic butter sauce, alfredo sauce, or even pizza sauce. They’re perfect alongside a bowl of soup or salad, and make amazing appetizers for pizza night. Cut them into thin strips for parties, or keep them wider for dunking into hearty pasta dishes.
Storage Tips
Let your breadsticks cool completely before storing them in an airtight container. They’ll stay fresh at room temperature for 2 days. To reheat, pop them in a 350°F oven for 5 minutes – they’ll taste almost as good as fresh! You can also freeze them for up to 3 months.
Just wrap them well in foil and put them in a freezer bag. Reheat straight from frozen at 350°F until hot and crispy again.
Cheesy Breadsticks
Equipment
- Stand mixer
- Pizza stone or cookie sheet
- Parchment paper
Ingredients
Dough
- 1 1/8 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 3/4 cup warm water
- 1 1/2 Tablespoons olive oil
Topping
- 1 1/2 Tablespoons salted butter
- 2 cloves garlic minced
- 1/3 cup parmesan cheese freshly grated
- 1 1/4 cups mozzarella cheese shredded
Instructions
- In a large bowl or stand mixer combine ½ cup of the warm water with the sugar and yeast. Stir to combine and let rest for 5 minutes.
- Add the remaining ¼ cup warm water, olive oil, salt and vinegar.
- Begin mixing on medium-low speed and gradually add the flour –knead for a few minutes, or until the dough is smooth and elastic (it should be slightly sticky, but not so sticky that it sticks to your clean fingertip).
- Cover the bowl with a dry towel and allow to rest in a warm place for 1 hour.
- Preheat oven to 475 degrees F with a pizza stone inside or upside down cookie sheet inside.
- Mix melted butter and garlic in a small bowl then spread mixture evenly over dough, all the way to the edges. Top with parmesan and mozzarella cheeses.
- Transfer the dough (still on the parchment paper) onto the hot pizza stone in the oven. Bake for 8-12 minutes or until golden and bubbly.
- Serve with dipping sauces like marinara sauce or ranch.
