Cheesy Garlic Breadsticks

Cheesy garlic breadsticks are soft, pillowy bread brushed with garlic butter and topped with melted cheese and herbs. The dough rises just once, so you can have them ready in under an hour. They work because the butter goes on while the breadsticks are still warm, so it soaks in and carries the garlic flavor all the way through.

Ingredients for Cheesy Garlic Breadsticks

All-purpose flour gives the breadsticks structure and chew. Instant yeast makes the dough rise fast and light. Warm water activates the yeast and hydrates the flour. Salt seasons the dough and controls how fast the yeast works. Olive oil in the dough keeps it tender and adds richness. Butter brushed on top melts into the warm breadsticks and carries the garlic flavor. Garlic gives the distinctive savory punch. Parmesan cheese adds a sharp, salty finish that browns and crisps. Mozzarella cheese melts and stretches, binding everything together. Dried Italian seasoning rounds out the flavors with herbs.

Why This Cheesy Garlic Breadsticks Works

The dough is wetter than typical bread dough, which makes the breadsticks tender and open-crumbed rather than dense. You knead it just enough to bring it together, then let it rise in one long bulk fermentation. This method is fast because instant yeast works quickly in warm conditions, and you are not fighting multiple rises.

The garlic butter goes on immediately after the breadsticks come out of the oven, when they are still hot enough to absorb it. If you wait until they cool, the butter will sit on top instead of soaking in. The cheese on top melts from the residual heat and gets a light golden color under the broiler, which keeps it from drying out.

Mistakes To Avoid

Water that is too hot will kill the yeast, and the dough will not rise at all. You will end up with a dense, flat sheet instead of fluffy breadsticks. Always test the water temperature on your wrist first. It should feel comfortably warm, not hot.

Skipping the poke test means you may not know if the dough has risen enough. Press your finger gently into the dough. If it springs back slowly and leaves a slight indent, it is ready. If it springs back fast, it needs more time.

Adding the garlic butter after the breadsticks have cooled means it will sit on the surface and slide off when you bite into them. The butter needs to go on while the breadsticks are steaming hot so it can soak into the crumb.

Broiling the cheese topping for too long will turn it dark brown and bitter instead of golden and melted. Watch it closely. It should take only 2 to 3 minutes under the broiler. If your oven runs hot, check at 1 minute.

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Ingredients

• 3 cups (360 grams) all-purpose flour
• 1 1/2 teaspoons instant yeast
• 1 1/4 cups warm water, 110°F to 115°F (43°C to 46°C)
• 1 1/2 teaspoons salt
• 2 tablespoons olive oil
• 4 tablespoons (57 grams) unsalted butter
• 4 cloves garlic, minced
• 1 cup grated Parmesan cheese
• 1 1/2 cups grated mozzarella cheese
• 1 teaspoon dried Italian seasoning

Step-by-step Instructions

1. Mix the flour, yeast, warm water, salt, and olive oil in a large bowl until a shaggy, sticky dough forms, about 2 minutes.
2. Knead the dough in the bowl by hand for 5 to 8 minutes, folding it over itself repeatedly, until it becomes smooth and elastic and springs back when poked.
3. Cover the bowl with a damp towel and let it rise at room temperature for 30 to 45 minutes, until the dough puffs up and a poke leaves a slow indent.
4. While the dough rises, preheat the oven to 400°F (200°C). Melt the butter in a small saucepan over low heat, add the minced garlic, and cook for 1 minute until fragrant. Do not let it brown.
5. Oil a 9×13 baking pan. Pour the risen dough into the pan and gently stretch it to fill the corners, about 10 to 15 minutes. It will feel sticky and thick.
6. Bake the dough at 400°F (200°C) for 12 to 15 minutes until it is light golden and springs back when pressed lightly.
7. Remove the pan from the oven. Brush the entire surface with the garlic butter while it is still steaming hot.
8. Mix the Parmesan, mozzarella, and Italian seasoning in a small bowl. Sprinkle the cheese mixture evenly over the hot buttered dough.
9. Turn on the broiler to high. Place the pan under the broiler 4 to 6 inches from the heat and broil for 2 to 3 minutes, watching closely, until the cheese is melted and light golden brown.
10. Remove the pan from the broiler and let it cool for 5 minutes. Cut into 12 sticks and serve warm.