Cheesy Garlic Breadsticks Recipe: Easy, Buttery & Crispy Now

Picture a tray of warm, golden breadsticks coming out of the oven, bubbling with melted cheese and perfumed with real garlic and herbs. These Cheesy Garlic Breadsticks are the kind of snack that inspires people to wander into the kitchen “just to check,” and they disappear almost as soon as they’re cooled. This recipe delivers everything you want from a comforting bake: soft, tender dough; a generous layer of mozzarella and Parmesan; and a buttery, garlicky finish that makes every bite irresistible.

What you can expect here is a friendly, step-by-step guide that keeps things simple while still giving you all the little tips that make home baking easier. We’ll use store-bought pizza dough (or homemade if you’re up for it), a quick stovetop garlic butter, and a blend of cheeses that bake up gooey and stretchy. Whether you’re cooking for a game night, a cozy family dinner, or a quiet evening in, these breadsticks bring a warm, bakery-style experience right to your oven.

What Makes These Cheesy Garlic Breadsticks Irresistible

These breadsticks strike the perfect balance of textures and flavors. The dough bakes up tender on the inside with a lightly crisp edge, while a blanket of mozzarella creates those classic gooey cheese pulls. A touch of Parmesan adds a savory depth, and a quick brush of garlicky butter both before and after baking delivers aroma and flavor in every bite. They’re simple, satisfying, and endlessly customizable—great on their own or with a side of warm marinara for dipping. The best part: they feel like a special treat, but come together with pantry staples and just a few easy steps.

What You’ll Need: Ingredients for Cheesy Garlic Breadsticks

• 1 lb (450 g) pizza dough — The base. Store-bought keeps things quick, while homemade adds a personal touch. Room-temperature dough stretches more easily.
• 2 tablespoons olive oil — Helps create a lightly crisp bottom and carries flavor into the dough.
• 3 tablespoons unsalted butter — The backbone of the garlic butter; it melts into the dough and keeps the breadsticks rich and tender.
• 4–5 garlic cloves, minced — The star of the show. Fresh garlic gives the breadsticks their signature aroma and flavor.
• 1 teaspoon Italian seasoning — Adds a balanced, herbaceous note; substitute a mix of dried basil and oregano if needed.
• 1/2 teaspoon fine sea salt — Enhances flavor throughout; adjust to taste, especially if using salted butter.
• 1/4 teaspoon freshly ground black pepper — A subtle bite that rounds out the richness.
• 2 cups (8 oz / 225 g) low-moisture mozzarella, shredded — Melts beautifully for that classic stretchy cheese pull.
• 1/2 cup (45 g) grated Parmesan — Adds a nutty, savory kick and helps with golden browning.
• 2 tablespoons milk or cream — Optional, a splash in the garlic butter for a slightly silkier finish.
• 2 tablespoons chopped fresh parsley — For a fresh, bright finish after baking; adds color and a hint of herbiness.
• Pinch red pepper flakes — Optional, for gentle heat that complements the richness of the cheese.
• Cornmeal or parchment paper — Prevents sticking and helps achieve a pizzeria-style bottom crust.
• Warm marinara or pizza sauce, for serving — Optional but recommended; a simple dip makes these even more snackable.

How to Make Cheesy Garlic Breadsticks, Step by Step

1. Preheat and prepare your pan. Set an oven rack in the lower-middle position and preheat to 475°F (245°C). If you have a pizza stone, place it in the oven to heat. Otherwise, line a large baking sheet with parchment or dust it lightly with cornmeal to prevent sticking.
2. Let the dough relax. If your pizza dough is chilled, allow it to sit at room temperature for 30 to 45 minutes. This rest makes it easier to stretch without springing back. Lightly flour your work surface and hands.
3. Make the garlic butter. In a small saucepan over low heat, combine the butter and olive oil. When the butter has just melted, add the minced garlic, Italian seasoning, salt, and black pepper. Cook gently for 1 to 2 minutes, stirring, until fragrant but not browned. Stir in the milk or cream if using, then remove from heat.
4. Shape the dough. Press or stretch the dough into a rectangle about 10 × 14 inches (25 × 35 cm). You want an even thickness so it bakes uniformly. Transfer to your prepared baking sheet or a sheet of parchment for easy sliding onto a stone.
5. Brush and layer. Brush about two-thirds of the warm garlic butter over the dough, taking it right to the edges for maximum flavor. Sprinkle the mozzarella evenly over the top, followed by most of the Parmesan. Keep a little Parmesan for finishing. If you like a touch of heat, add a pinch of red pepper flakes.
6. Score for easy slicing (optional but helpful). Using a pizza cutter or sharp knife, lightly score the dough into 16 breadsticks (4 rows by 4 columns), cutting about a quarter of the way through. This creates easy tear lines after baking without letting cheese ooze everywhere.
7. Bake until golden and bubbling. Slide the pan into the oven and bake for 12 to 15 minutes, or until the cheese is melted and bubbling, and the edges of the dough are golden brown. If using a stone, check at the 11-minute mark; stones radiate a bit more heat from below.
8. Finish with flavor. Remove from the oven and immediately brush the remaining garlic butter over the top. Dust with the reserved Parmesan and sprinkle with chopped parsley for a fresh pop of color.
9. Rest briefly, then slice. Let the breadsticks sit for 5 minutes so the cheese sets slightly. Use a pizza cutter to follow your score lines or cut into long strips, then across. Serve warm with marinara for dipping.
10. Enjoy and share. Transfer to a platter and invite everyone to dig in. They’re best hot and fresh, but leftovers reheat well.

Preparation Timeline & When They’re Ready

These breadsticks come together quickly, especially if you start with store-bought dough. Here’s a simple breakdown so you know what to expect:

• Active prep: 15 minutes (shaping dough, making garlic butter, layering cheese)
• Optional rest for dough: 30–45 minutes at room temperature for easier stretching
• Baking time: 12–15 minutes
• Cooling/finishing: 5 minutes
• Total time: About 35 minutes without dough resting, or around 60–70 minutes with it
• Yield: About 16 breadsticks (serves 6–8 as an appetizer)

They’re ready to enjoy as soon as you can pick one up without burning your fingers. The cheese will still be melty and stretchy, and the garlic aroma will be at its peak. If you’re serving these for a gathering, aim to bring them to the table within 10 minutes of baking for the best texture and flavor.

Smart Tips for Consistently Great Results

• Let the dough warm up. Cold dough resists stretching and can tear. A short rest at room temperature makes all the difference.
• Use low-moisture mozzarella. Fresh mozzarella tastes wonderful but releases more water as it bakes. Low-moisture mozzarella keeps the top evenly melty without sogginess.
• Do not overbrown the garlic. Gentle heat is key when making the garlic butter. If the garlic browns, it turns bitter. You want soft, fragrant, and pale garlic.
• Score before baking for cleaner slices. Light scoring helps you cut neat sticks later while keeping the cheese in place on top.
• Stone vs. sheet pan. A preheated stone gives a slightly crisper bottom. A sheet pan will yield a softer overall breadstick. Choose your own texture adventure.
• Season the edges. Brushing butter to the very edge keeps the crust flavorful and prevents dry, bland borders.
• Try flavor upgrades. Add a light sprinkle of garlic powder with the cheese for extra depth, or finish with lemon zest and parsley for brightness.
• Make it your own. Fold in finely chopped pepperoni, olives, or jalapeños under the cheese. Or swap parsley for basil or chives for a different fresh finish.
• Reheating tip. Reheat in a 350°F (175°C) oven for 6–8 minutes or on a dry skillet over medium heat for 3–4 minutes to revive the crisp edges without drying out.
• Freezer-friendly. Par-bake the dough brushed with garlic butter (no cheese) for 6 minutes, cool, then wrap and freeze. Top with cheese and bake straight from frozen, adding 3–4 minutes to the bake time.

Nutritional Snapshot (Per Serving)

These values are approximate and will vary based on your dough, cheeses, and exact serving size. The estimates below assume the recipe yields 16 breadsticks and uses part-skim mozzarella.

Note: If you use whole-milk mozzarella or salted butter, the fat and sodium will be a bit higher. Gluten-free doughs can also change the carb and fiber content.

Questions People Often Ask

Can I make these breadsticks ahead of time?

Yes. Shape the dough on a lined pan, brush with garlic butter, and add the cheese, then cover and refrigerate for up to 8 hours. When you’re ready to bake, remove from the fridge while the oven preheats and bake as directed, adding 1–2 extra minutes if needed. You can also fully bake, cool, and reheat in a 350°F (175°C) oven for 6–8 minutes.

Is pre-shredded cheese okay to use?

It works, but freshly shredded mozzarella melts more smoothly because it doesn’t contain anti-caking agents. If you’re short on time, pre-shredded is perfectly fine; just press it lightly so it adheres to the buttered dough.

Can I bake these in an air fryer?

Yes. Air fry at 380°F (193°C) for 8–12 minutes, depending on the thickness of the dough and your model. Work in batches and line the basket with parchment. Check early to avoid overbrowning the cheese.

A Warm Send-Off

There’s something special about a recipe that invites people to gather around the kitchen, peeking into the oven and counting down the minutes. These Cheesy Garlic Breadsticks fit that moment perfectly—simple to make, yet deeply satisfying to eat. Whether you serve them alongside a salad and soup or put them front and center with a few dipping sauces, they tend to bring smiles and second helpings. Enjoy the process, share generously, and let the aroma of garlic and butter be your invitation to slow down and savor the moment.