The Kitchen of Yum

This recipe is an adaption of my favorite pizza dough recipe that I will share soon! These breadstick pair nicely with pizza, pasta, soup, salad, and so much more!

Want a more savory breadstick? Add some rosemary or Italian seasoning topped with course salt for a nice herby flavor!

30-minute Cheesy Garlic Breadsticks

1 cup warm water (100-115 degrees F)

1 tbsp dry active yeast

1 tbsp sugar

1 tbsp olive oil

1 tsp salt

2-2 1/2 cups All-purpose flour

1 1/2 cups Mozzarella Cheese, divided (course grated recommended, I grate my own)

2 tsp garlic powder, divided

4 tbsp butter, melted

1 tbsp parsley

Garlic salt

1. Preheat oven to 400 degrees F
2. Add water, yeast, and sugar to a large bowl. Mix gently for a couple seconds, then let rest for 5 minutes to allow the yeast to bloom. (This would be a good time to shred your cheese if you haven’t already.)
3. Once the yeast has bloomed, add 2 cups of flour, salt, 1 teaspoon of the garlic powder, oil, and 1 Cup of cheese. Mix with a wooden spoon until it is all incorporated. Use the remaining 1/2 of flour if dough is still too sticky to handle. Dump out onto a lightly floured surface and knead for a about a minute. You want the dough to bounce back when poked, and also not stick to your finger when you poke it too.
4. Grease a 9×13 casserole dish (I used my Pampered Chef medium stone bar pan – stones don’t usually need to be grease, but a light layer of oil helps the bread crispen on the bottom)
5. Transfer the dough to the casserole dish and press it flat into the pan until it touches all sides and corners. If the dough is still a little sticky, add some oil to your hands to help press the dough.
6. Using a bench scrapper or a sharp knife, perforate the dough to create strips/sticks. Try not to cut all the way through, but if you do it is totally fine. This helps pull it apart after it’s baked. Cutting all the way through will cause the dough to start shrinking since the tension was broken.
7. Bake at 400 for 15-18 minutes, you’ll start to see the top have some golden spots.
8. While the breadsticks are baking, melt your butter, then mix in the remaining 1 teaspoon garlic powder and 1 tablespoon parsley. Set aside.
9. After 15 minutes, pull out the breadsticks and baste the butter mixture over top, the sprinkle with the garlic salt.
10. Top with remaining Mozzarella cheese and put back in the oven for 3-5 minutes until cheese is melted. You could also broil for 1-2 minutes to brown the cheese instead.
11. Once cheese is melted, remove from the oven and enjoy with your entree of choice!

Once they are fully cooled, store in an airtight bag or container. They are good for another 3-5 days at room temp or fridge.