Homemade Cheesy Breadsticks Recipe

Warm, cheesy, and impossibly pullable — these homemade cheesy breadsticks are the kind of recipe that turns a regular weeknight into a celebration. Soft interior, golden edges, and a garlicky butter finish make them a crowd-pleaser for family dinners, game nights, or as an easy party appetizer.

Why you’ll love this dish

These breadsticks hit a sweet spot: simple dough, big flavor. They come together with pantry staples and deliver that bakery-cheesy pull without needing hours of fuss. Whether you’re feeding kids after school or want an easy side for soup night, they’re quick, budget-friendly, and crowd-approved.

"One pan, 20 minutes, everyone asks for seconds — family favorite from the first bite."

If you’re planning a casual spread, these breadsticks pair well with other crowd-pleasers (try serving them alongside a crunchy treat like banana tempura recipe for a playful party mix).

Step-by-step overview

This recipe is straightforward: proof the yeast, mix into a shaggy dough, knead briefly, shape into a 9×13" rectangle, top with cheese, and bake at 425°F (220°C) until golden. After baking, a quick brush of garlic butter and a sprinkle of Italian seasoning finishes them. Expect about 20–30 minutes hands-on time (not counting an optional short rest).

What you’ll need

• 2¼ teaspoons active dry yeast (one standard packet)
• 1 cup warm water (about 110°F / 43°C) — too hot will kill the yeast; too cool slows activation
• 1 teaspoon sugar (feeds the yeast)
• 2½ cups all-purpose flour (measure by spooning into the cup and leveling)
• 1 teaspoon salt
• 2 tablespoons olive oil (plus a bit more to oil your bowl)
• 1½ cups shredded mozzarella (use low-moisture for less sogginess)
• ¼ cup cheddar or grated Parmesan (optional, for flavor contrast)
• 3 tablespoons melted butter
• 2 cloves garlic, minced (or ½–1 teaspoon garlic powder if you prefer)
• 1 teaspoon Italian seasoning
• Optional: pinch of flaky salt or red pepper flakes for finishing

Substitutions/notes:

• For a richer flavor, swap half the water for warm milk.
• Use part whole-wheat flour (up to 1 cup) for nuttier flavor — expect a slightly denser crumb.
• For dairy-free, use vegan cheese and olive oil instead of butter.

Step-by-step instructions

1. Warm the water to about 110°F (43°C). Stir in the sugar and sprinkle the yeast on top. Let sit 5 minutes until foamy.
2. In a large bowl, combine the flour and salt. Add the olive oil.
3. Pour the yeast mixture into the flour. Stir with a wooden spoon until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface. Knead 5–7 minutes by hand until smooth and elastic. (Or use a stand mixer with a dough hook for 3–4 minutes.) The dough should be slightly tacky but not sticky.
5. Shape into a ball and place in a lightly oiled bowl. If you want a little more flavor and airiness, cover and let rest 15–30 minutes; this is optional.
6. On a floured surface, roll the dough into a roughly 9×13" rectangle. Transfer it to a parchment-lined baking sheet. Tuck the edges slightly for neatness.
7. Evenly sprinkle the shredded mozzarella and the optional cheddar/Parmesan across the top. Press lightly so the cheese adheres.
8. Bake in a preheated 425°F (220°C) oven for 12–15 minutes until the crust is golden and the cheese is bubbly. Rotate the pan halfway if your oven has hot spots.
9. While the breadsticks bake, mix the melted butter, minced garlic, and Italian seasoning.
10. Remove the breadsticks from the oven. Immediately brush the garlic butter over the top. Sprinkle flaky salt or red pepper flakes if using.
11. Let rest 2–3 minutes, then slice into sticks with a pizza cutter or sharp knife and serve warm.

Best ways to enjoy it

Serve these cheesy breadsticks warm with a bowl of marinara for dipping. They’re also fantastic alongside a caesar or mixed green salad, creamy tomato soup, or as a handheld addition to a casual pasta night. For a full meal-to-dessert flow, finish the evening with a scoop of homemade ice cream — the contrast of hot cheesy bread and cold sweet ice cream is unexpectedly delightful.

Plating ideas:

• Arrange breadsticks standing in a mason jar for a party pick-and-grab.
• Slice into larger planks and top with arugula and balsamic for a sharable appetizer.
• Offer a trio of dips: marinara, garlic-herb oil, and a spicy ranch.

Storage and reheating tips

• Refrigerator: Store cooled breadsticks in an airtight container or wrapped tightly in foil for up to 3–4 days.
• Freezer: Cool completely, then freeze wrapped in foil and placed in a freezer bag for up to 2 months. Thaw in the fridge overnight.
• Reheating: For best texture, reheat in a 350°F (175°C) oven or toaster oven for 8–10 minutes until warmed and the crust crisps. Microwaving is fast (30–60 seconds) but will soften the crust.
• Food safety: Don’t leave cheese-topped bread at room temperature for more than 2 hours.

Helpful cooking tips

• Water temperature matters: 110°F is a good target. Use a thermometer if you’re unsure.
• Knead until elastic: A properly kneaded dough springs back slightly when poked. This ensures an airy interior.
• Keep cheese balanced: Too much high-moisture cheese can make the center soggy. Combine low-moisture mozzarella with a bit of Parmesan for flavor and structure.
• Use parchment: It prevents sticking and makes transfer easy.
• Cut after a short rest: Letting the bread cool 1–2 minutes before cutting prevents the cheese from pulling into strings everywhere — still warm, but manageable.

Creative twists

• Garlic-parmesan pull-apart: Score the top into strips before baking and brush with extra garlic butter after baking.
• Stuffed breadsticks: Place thin slices of pepperoni and extra mozzarella between two thin layers of dough, sealing edges before baking.
• Herb & olive oil: Skip the cheese on top, brush with olive oil and herbs, and serve with a cheese dip.
• Gluten-free: Use a 1-to-1 gluten-free flour mix designed for yeast breads and follow the package recommendations for hydration.
• Spicy variant: Mix red pepper flakes into the butter and sprinkle smoked paprika over the top.

Common questions

Q: How long does this whole recipe take from start to finish?
A: Active time is about 20–30 minutes (mixing, kneading, shaping). Bake time is 12–15 minutes. If you choose to let the dough rest 15–30 minutes for more flavor, add that to the total.

Q: Can I make the dough ahead of time?
A: Yes. After kneading, cover and refrigerate the dough for up to 24 hours. Bring it to room temperature before rolling and baking. This slow fermentation adds flavor.

Q: My dough is sticky — what should I do?
A: Add flour a tablespoon at a time while kneading until it’s tacky but manageable. Don’t over-flour; the dough should remain slightly soft.

Q: Can I freeze the baked breadsticks?
A: Absolutely. Cool completely, wrap tightly in foil and a freezer bag, and freeze up to 2 months. Reheat from frozen in a 350°F oven for 10–15 minutes.

Q: How do I get a good cheese pull without sogginess?
A: Use a low-moisture mozzarella and sprinkle a small amount of Parmesan for structure. Press the cheese lightly into the dough so moisture doesn’t pool. Bake until the edges are golden to evaporate excess moisture.

If you want a quick, comforting side that’s universally loved and easy to scale up for a crowd, these homemade cheesy breadsticks are a fast win — no special equipment required, just a warm oven and good appetite.

Cheesy Breadsticks

Warm, cheesy, and impossibly pullable, these homemade cheesy breadsticks are a perfect crowd-pleaser for family dinners, game nights, or easy party appetizers.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Appetizer, Snack

Cuisine American, Italian

Servings 8 pieces

Calories 200 kcal

Ingredients

  

Dough Ingredients

• 2¼ teaspoons active dry yeast One standard packet
• 1 cup warm water About 110°F (43°C)
• 1 teaspoon sugar Feeds the yeast
• 2½ cups all-purpose flour Measure by spooning into the cup and leveling
• 1 teaspoon salt
• 2 tablespoons olive oil Plus more to oil your bowl

Topping Ingredients

• 1½ cups shredded mozzarella Use low-moisture for less sogginess
• ¼ cup cheddar or grated Parmesan Optional, for flavor contrast
• 3 tablespoons melted butter
• 2 cloves garlic, minced Or ½–1 teaspoon garlic powder if preferred
• 1 teaspoon Italian seasoning
• 1 pinch flaky salt or red pepper flakes For finishing (optional)

Instructions

 

Preparation

• Warm the water to about 110°F (43°C). Stir in the sugar and sprinkle the yeast on top. Let sit for 5 minutes until foamy.
• In a large bowl, combine the flour and salt. Add the olive oil.
• Pour the yeast mixture into the flour. Stir with a wooden spoon until a shaggy dough forms.
• Turn the dough onto a lightly floured surface. Knead for 5–7 minutes by hand until smooth and elastic.
• Shape into a ball and place in a lightly oiled bowl. Optionally cover and let rest for 15–30 minutes for more flavor.
• On a floured surface, roll the dough into a roughly 9×13" rectangle. Transfer it to a parchment-lined baking sheet.
• Evenly sprinkle the shredded mozzarella and optional cheddar/Parmesan across the top. Press lightly so the cheese adheres.

Baking

• Bake in a preheated 425°F (220°C) oven for 12–15 minutes until the crust is golden and the cheese is bubbly.
• While the breadsticks bake, mix the melted butter, minced garlic, and Italian seasoning.
• Remove the breadsticks from the oven. Immediately brush the garlic butter over the top. Sprinkle flaky salt or red pepper flakes if using.
• Let rest for 2–3 minutes, then slice into sticks with a pizza cutter or sharp knife and serve warm.

Notes

Serve warm with marinara for dipping. These breadsticks pair well with salads, soups, or as a side for pasta. Store in an airtight container for up to 3–4 days in the refrigerator, or freeze for up to 2 months.

Keyword cheesy breadsticks, easy appetizers, garlic breadsticks, homemade breadsticks, Party Food