I made cheese breadsticks so outrageously gooey and studded with garlic and herbs that you will keep scrolling to uncover the delicious secret.

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I am obsessed with these cheese breadsticks because they hit exactly where I want flavor and texture to collide. I crave the pull of molten mozzarella cheese stretching from a golden strip, the garlic-scented butter making every bite moreish.

It’s loud, cheesy, a little greasy in the best way, and totally unapologetic. But it’s not just about indulgence; I love how the crust holds up, with that chewy interior and crisp edges you keep going back to.

And the leftovers? Somehow even better.

Pure, ridiculous comfort food that makes everyone at the table silent. No shame.

Every bite demands attention.

Ingredients

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All purpose flour — the dough’s backbone, gives structure and that chewy, comforting bite.
Active dry yeast — makes it rise, light and airy, kind of magic you’ll enjoy.
Warm water — wakes the yeast, keeps dough soft; don’t make it scalding hot.
Granulated sugar — feeds yeast and adds subtle sweetness, balances salty cheese nicely.
Salt — controls yeast and boosts flavor, keeps everything from tasting bland.
Olive oil — adds softness and flavor, keeps crust from getting too tough.
Melted butter — brushed on for richness and golden, irresistible shine.
Garlic — gives punchy aroma and savory kick, use fresh or powder.
Dried oregano — adds earthy, herbal notes, kind of pizza-like and familiar.
Dried parsley — brightens the flavor, looks pretty on top too.
Dried basil — sweet-herby hint that pairs perfectly with tomato-ish flavors.
Mozzarella cheese — melty stringy goodness, the gooey heart of the stick.
Parmesan cheese — nutty, salty finish that adds depth and bite.
Red pepper flakes — optional heat, wakes up the cheese if you want spice.
Extra olive oil — drizzled on top for shine and extra olive flavor.

Ingredient Quantities

3 1/2 cups all purpose flour

1 packet (2 1/4 teaspoons) active dry yeast

1 cup warm water (about 105 to 110°F)

1 tablespoon granulated sugar

1 teaspoon salt

2 tablespoons olive oil

1/4 cup unsalted butter, melted (for brushing)

2 to 3 cloves garlic, minced (or 1 teaspoon garlic powder)

1 teaspoon dried oregano

1 teaspoon dried parsley

1/2 teaspoon dried basil

1 1/2 to 2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/4 teaspoon red pepper flakes, optional

extra olive oil for drizzling, optional

How to Make this

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1. In a small bowl stir the warm water, sugar and yeast; let it sit 5 to 10 minutes until foamy — if it doesn’t foam your yeast is dead, start over.

2. In a large bowl mix the flour and salt, make a well in the center and pour in the yeast mixture and 2 tablespoons olive oil; stir until a shaggy dough forms.

3. Turn the dough onto a lightly floured surface and knead about 8 minutes until smooth and elastic; you can also use a stand mixer with a dough hook for 5 to 6 minutes.

4. Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a towel and let rise in a warm spot until doubled, about 1 to 1 1/2 hours.

5. Punch down the dough and roll into a rectangle about 12 by 14 inches on a floured surface; transfer to a baking sheet lined with parchment or lightly oiled.

6. Mix the melted butter with the minced garlic (or garlic powder), oregano, parsley, basil and red pepper flakes if using; brush most of that garlic butter over the dough, leaving a small border.

7. Sprinkle the mozzarella evenly over the buttered dough, then scatter the Parmesan on top; press the cheese lightly into the dough so it sticks.

8. Using a pizza cutter or sharp knife slice the dough into breadstick size strips, about 1 to 1 1/2 inches wide, but keep them touching on the pan so the cheese melts and binds them.

9. Let the sticks rest 15 minutes while the oven preheats to 425°F, then bake 12 to 15 minutes until golden and cheese is bubbly. If you want extra crisp, broil 1 minute watching closely.

10. Brush with remaining garlic butter or a little extra olive oil, sprinkle more parsley or Parmesan if desired, serve hot with marinara or ranch.

Equipment Needed

1. Measuring cups and spoons for dry and wet ingredients
2. Small bowl for proofing the yeast
3. Large mixing bowl for the dough
4. Wooden spoon or sturdy spatula to mix the shaggy dough
5. Stand mixer with a dough hook or your hands for kneading
6. Clean towel or plastic wrap to cover the dough while rising
7. Rolling pin and lightly floured surface to shape the dough
8. Baking sheet lined with parchment or lightly oiled, plus a pizza cutter or sharp knife for slicing

FAQ

Q: Can I make the dough ahead of time?

A: Yes, you can. After the first rise, punch it down, shape into a ball and refrigerate in an oiled bowl covered for up to 24 hours. Let it sit at room temp 30 to 60 minutes before shaping so the yeast wakes up again.

Q: What if I don’t have active dry yeast?

A: You can use instant yeast, use the same amount but mix it right into the flour no proofing needed. If using fresh yeast use about 6 grams and dissolve it in the warm water first. Temperatures and timings stay basically the same.

Q: My breadsticks come out doughy in the middle, what went wrong?

A: Usually underbaked or too thick. Bake a bit longer, or make thinner sticks. Also make sure your oven temp is accurate, and that dough had enough time to rise. If cheese melts before bread is done, tent with foil last few minutes so cheese doesnt burn.

Q: Can I use other cheeses or add toppings?

A: Totally. Cheddar, provolone, or a blend works fine. Sprinkle garlic powder, sesame seeds or everything bagel seasoning on top. Just keep wet cheeses to a minimum so dough wont get soggy.

Q: How do I get that perfect golden, slightly crunchy crust?

A: Brush with melted butter before and after baking, and add a tiny drizzle of olive oil then bake on a preheated baking sheet or pizza stone. A quick broil for 30 seconds at the end helps but watch it close cause it burns fast.

Q: Are these freezable and what’s the best way to reheat?

A: Yes freeze cooled breadsticks in a zip bag up to 2 months. Reheat from frozen in a 350 F oven for 8 to 12 minutes, or thaw and reheat 5 to 8 minutes. Microwave makes them soft not crispy, so avoid if you want crunch.

How To Make Cheese Breadsticks Recipe Substitutions and Variations

All purpose flour: swap with bread flour for chewier sticks or use half whole wheat and half AP for a nuttier flavor; if you go full whole wheat add a little extra water cause it soaks more.
Mozzarella cheese: try sharp cheddar for more bite, provolone for melt and flavor, or a 50/50 mix of mozzarella and fontina for creaminess; keep total cheese weight the same.
Olive oil (in dough or for drizzling): use avocado oil or light vegetable oil if you don’t want the olive taste, or melted butter for richer flavor; melted butter gives browner crust.
Fresh garlic: sub with 1 teaspoon garlic powder for every 2 cloves, or use roasted garlic paste for sweeter, milder garlic notes; if using powder add it to the dough so it blends better.

Pro Tips

1) Proof your yeast right away. If the water is too hot it will kill the yeast, too cool and it wont wake up. Aim for about 105 to 110 F. If it doesnt get foamy in 10 minutes toss it and start over.
2) Keep the sticks touching on the pan so the cheese melts them together, but use a sharp knife or pizza cutter and score cleanly so you can pull them apart later. Let them rest 15 minutes after cutting so the cheese settles, or else it will run everywhere in the oven.
3) Give the dough a good knead for structure, but dont overdo it. If it gets super tight, let it rest 5 to 10 minutes and then finish kneading. A stand mixer will save your arms and still make a light chew.
4) For best flavor brush most of the garlic butter before baking and save some to brush on right after they come out. That fresh brush and a sprinkle of extra Parmesan and parsley makes them taste homemade instead of store bought.

How To Make Cheese Breadsticks Recipe

Recipe by Bob Sinclair

0.0 from 0 votes

I made cheese breadsticks so outrageously gooey and studded with garlic and herbs that you will keep scrolling to uncover the delicious secret.

Servings

servings

Calories

255

kcal

Equipment: 1. Measuring cups and spoons for dry and wet ingredients
2. Small bowl for proofing the yeast
3. Large mixing bowl for the dough
4. Wooden spoon or sturdy spatula to mix the shaggy dough
5. Stand mixer with a dough hook or your hands for kneading
6. Clean towel or plastic wrap to cover the dough while rising
7. Rolling pin and lightly floured surface to shape the dough
8. Baking sheet lined with parchment or lightly oiled, plus a pizza cutter or sharp knife for slicing

Ingredients

3 1/2 cups all purpose flour
1 packet (2 1/4 teaspoons) active dry yeast
1 cup warm water (about 105 to 110°F)
1 tablespoon granulated sugar
1 teaspoon salt
2 tablespoons olive oil
1/4 cup unsalted butter, melted (for brushing)
2 to 3 cloves garlic, minced (or 1 teaspoon garlic powder)
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon dried basil
1 1/2 to 2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon red pepper flakes, optional
extra olive oil for drizzling, optional

Directions

In a small bowl stir the warm water, sugar and yeast; let it sit 5 to 10 minutes until foamy — if it doesn't foam your yeast is dead, start over.
In a large bowl mix the flour and salt, make a well in the center and pour in the yeast mixture and 2 tablespoons olive oil; stir until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead about 8 minutes until smooth and elastic; you can also use a stand mixer with a dough hook for 5 to 6 minutes.
Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a towel and let rise in a warm spot until doubled, about 1 to 1 1/2 hours.
Punch down the dough and roll into a rectangle about 12 by 14 inches on a floured surface; transfer to a baking sheet lined with parchment or lightly oiled.
Mix the melted butter with the minced garlic (or garlic powder), oregano, parsley, basil and red pepper flakes if using; brush most of that garlic butter over the dough, leaving a small border.
Sprinkle the mozzarella evenly over the buttered dough, then scatter the Parmesan on top; press the cheese lightly into the dough so it sticks.
Using a pizza cutter or sharp knife slice the dough into breadstick size strips, about 1 to 1 1/2 inches wide, but keep them touching on the pan so the cheese melts and binds them.
Let the sticks rest 15 minutes while the oven preheats to 425°F, then bake 12 to 15 minutes until golden and cheese is bubbly. If you want extra crisp, broil 1 minute watching closely.
Brush with remaining garlic butter or a little extra olive oil, sprinkle more parsley or Parmesan if desired, serve hot with marinara or ranch.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.