Cheesy Garlic Breadsticks

If comfort food had a witty sidekick, these cheesy garlic breadsticks would be it — loud, buttery, and always invited to the party even when you only planned for salad.

Why This Recipe Is Awesome

This one works because it cheats beautifully: melty cheese, garlicky butter, and a crust that crisps where it matters without turning into a hockey puck. You get the satisfaction of baking without the two-hour fuss of babying a temperamental dough. Also, everything here is forgiving — overspread the cheese, under-season the butter, or pop them in a few minutes longer; the result is still going to be dinner-winning.

Ingredients You’ll Need

• 1 lb (450 g) store-bought pizza dough or pizza crust — yes, use it. Saves time, same joy.
• 4 tbsp unsalted butter, melted — or olive oil if you’re feeling virtuous.
• 2–3 cloves garlic, minced (about 1–1.5 tsp) — fresh is worth the five seconds.
• 1 tbsp olive oil — helps the butter spread and crisp the edges.
• 1 tsp fine sea salt — don’t skip it; cheese needs friends.
• 1 cup shredded mozzarella — go whole-milk for extra forgiveness.
• 1/4 cup finely grated Parmesan — sharp contrast to mozzarella.
• 2 tbsp chopped fresh parsley or 1 tsp dried — for color and fake sophistication.
• Optional: pinch of red pepper flakes, 1/2 tsp garlic powder for an extra hit, or a drizzle of honey for weirdly delicious contrast.

Step-by-Step Instructions

1. Step 1

   Preheat your oven to 450°F (230°C). If you have a pizza stone, heat it now; otherwise a baking sheet works perfectly. While the oven warms, mix the melted butter, olive oil, minced garlic, salt, and parsley in a small bowl.

   On a lightly floured surface, roll or stretch the dough into a roughly 12×8-inch rectangle. If the dough fights you, let it rest 5 minutes so gluten calms down; then continue. Brush half the garlic butter over the dough — reserve the rest to brush after baking.

   Sprinkle the mozzarella evenly, then the Parmesan, leaving a small margin around the edges so the crust can crisp. Use a bench scraper or pizza cutter to slice the rectangle into 8–12 strips, depending on how greedy you feel.

2. Step 2

   Transfer the strips to a parchment-lined baking sheet (or directly onto the hot stone using a peel), spacing them an inch apart so air can get around and make them crisp. Bake 10–14 minutes until cheese is bubbling and edges are golden brown. Rotate the pan once if your oven has a hot spot.

   Immediately brush the remaining garlic butter over the hot breadsticks, sprinkle a few extra flakes of Parmesan and parsley, and let them rest 2 minutes. Serve with marinara, ranch, or whatever dip you would defend in a low-stakes argument.

Common Mistakes to Avoid

Putting cold dough straight on a hot pan makes it stubborn and chewy — give it 10 minutes at room temp if it’s been in the fridge. Using too much flour while shaping is a classic: the dough absorbs it and the final bread becomes dense. Overcrowding the pan steams the breadsticks instead of crisping them, so leave breathing room. And for the love of texture, don’t skip the final butter brush; that gloss and flavor are not optional.

Alternatives & Substitutions

No store-bought dough? Use a halved baguette or naan: slice, butter, top with cheese, and bake 6–8 minutes. Want vegan? Swap butter for olive oil or a vegan spread and use plant-based shreds — they’ll behave differently but still feed cravings. Short on fresh garlic? 3/4 tsp garlic powder works in a pinch. Love herbs? Try rosemary or oregano instead of parsley; personal preference: rosemary gives a rustic vibe, oregano screams pizzeria.

FAQ

Question 1?

Can I make these ahead? Yes — bake them, cool completely, and store in an airtight container for up to 2 days. Reheat in a 375°F oven for 6–8 minutes to restore crispness; the microwave will make them sad and floppy.

Question 2?

How do I freeze them? Freeze unbaked strips laid flat on a sheet until firm, then bag them. Bake from frozen; add a few extra minutes to the bake time. Alternatively freeze fully baked breadsticks and reheat in the oven for best texture.

Question 3?

Can I add toppings? Absolutely. Pepperoni slices, thinly sliced jalapeños, caramelized onions, or a sprinkle of smoked paprika are all welcome. Just don’t pile things on so high the cheese can’t brown properly.

Final Thoughts

These cheesy garlic breadsticks are the no-fuss charmers of any meal: fast, forgiving, and almost impossibly satisfying. They pair with salads, soups, dramatic Netflix binges, or quiet solo dinners where you need the exact right amount of cheese. Try different cheeses, tweak the garlic level, and claim you made them from scratch if anyone asks — I won’t tell.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.