
Soft, golden breadsticks layered with garlic butter and melted mozzarella — an irresistible snack or side made from simple pantry ingredients.

This recipe for homemade cheesy garlic breadsticks has been in heavy rotation at my house ever since a rainy Saturday afternoon turned into an impromptu baking experiment. I wanted something comforting that paired perfectly with soup and salad, something the kids would happily eat and guests would ask for again. The first batch came out softer than any store-bought stick and packed with garlicky, buttery flavor and a generous pull of melted mozzarella that made everyone laugh and reach for more. I discovered small technique tweaks — the temperature of the water for the yeast, a gentle knead, and brushing the dough at two different stages — that turned a straightforward dough into something reliably tender and golden.
What makes these sticks special is the contrast between the crisp exterior and pillowy interior, combined with a buttery garlic coating and two kinds of cheese for depth of flavor. They bake quickly at a hot oven temperature so you get fresh bread in under an hour from start to finish, and they’re remarkably forgiving. Whether you’re feeding a crowd on game night or making a cozy weeknight dinner, these sticks hold up well for dipping and reheating. They’re simple, soulful, and easy to personalize — everything I look for when I plan a meal around bread.
My family’s reaction the first time I served these was immediate: plates cleared, fingers wiped on napkins, and requests for the recipe. Over time I learned to double the batch for parties and to add a pinch of red pepper flakes for anyone who likes a touch of heat. These sticks have become my go-to when I want something homemade but effortless.
My favorite thing about this preparation is how forgiving it is: if you slightly overwork the dough or let it rise a little longer, it still turns out tender and flavorful. I often double the batch for holidays because guests always ask for seconds, and leftovers heat up like a charm the next day.
Proper storage keeps the breadsticks tasting fresh. At room temperature, place fully cooled sticks in an airtight container or wrapped tightly in foil for up to 48 hours. For longer storage, freeze cooled sticks individually on a tray, then transfer to a freezer bag for up to 3 months. Reheat from frozen in a preheated 375°F oven for 12–15 minutes, or thaw in the refrigerator overnight and reheat at 350°F for 8–10 minutes. Avoid storing warm bread in sealed containers — condensation will make the crust soggy.
Substitutions are straightforward: use instant yeast (also called rapid-rise) but reduce proofing time slightly — it will often bubble faster. Swap 1 cup of all-purpose flour for whole wheat for heartier flavor and a denser texture, and increase hydration with an extra tablespoon of water if the dough feels dry. For a dairy-free version, replace butter with a plant-based spread and use a vegan shredded cheese; the texture will be different but still enjoyable. If you prefer herb-forward flavor, mix 1 tablespoon chopped fresh basil or oregano into the garlic butter.
These sticks are perfect alongside a steaming bowl of tomato soup, a crisp Caesar salad, or as an appetizer with marinara, garlic aioli, or pesto for dipping. For a party platter, arrange sticks with roasted cherry tomatoes and slices of cured meats. A final brush of olive oil and a sprinkle of flaky sea salt just before serving elevates the presentation and flavor.
While not an authentic regional classic, cheesy garlic breadsticks are rooted in Italian-American comfort food traditions — taking simple Italian breadmaking techniques and adding the bold flavors Americans love: garlic, butter, and melted cheese. Over decades, home cooks have adapted rustic doughs into handheld forms perfect for sharing at family tables and casual gatherings.
Adjust the recipe with the seasons: add chopped roasted red peppers and a sprinkle of smoked paprika in autumn, or fold in lemon zest and chopped chives for a bright spring variation. In winter, mix sautéed mushrooms and caramelized onions into the filling before rolling for a cozy, savory upgrade.
For easy weeknight use, prepare the dough in the evening and refrigerate after the first rise. The slow, cool rise will deepen flavor — the next day, shape, add toppings, and bake fresh in 15–20 minutes. Portion into single-serve bags for lunches or snack boxes and reheat briefly in the microwave then the oven for best texture.
These homemade cheesy garlic sticks are the kind of food that brings people together — they’re simple to make, endlessly adaptable, and always a warm welcome on the table. Make a batch, call over some friends, and enjoy the little ceremony of tearing into soft, cheesy bread hot from the oven.
Use water between 105–115°F to activate yeast without killing it; too hot will prevent rising.
Shred your own mozzarella from a block for better melt and less moisture than pre-shredded bags.
Par-bake and freeze for make-ahead convenience, then finish baking from frozen to preserve texture.
Brush with garlic butter twice—before baking and immediately after—to layer the garlic flavor.
This nourishing homemade cheesy garlic breadsticks recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Homemade Cheesy Garlic Breadsticks recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Combine 1 1/2 cups warm water, 2 teaspoons active dry yeast, and 1 teaspoon sugar in a small bowl. Let sit 5–10 minutes until frothy; if no foam forms, start over with fresh yeast.
Whisk 4 cups all-purpose flour and 2 teaspoons salt; add yeast mixture and 4 tablespoons olive oil. Stir to form a shaggy dough, then knead 6–8 minutes until smooth and elastic (or 4–5 minutes in a stand mixer).
Place dough in an oiled bowl, cover, and let rise in a warm spot for about 1 hour until doubled in size.
Mix 4 cloves minced garlic with 2 tablespoons melted butter and a pinch of salt. Reserve half for finishing after baking.
Roll the dough into a 12x14-inch rectangle, brush with half the garlic butter, sprinkle 2 cups shredded mozzarella, roll into a log, slice into 8–12 pieces, and place on a parchment-lined baking sheet.
Bake at 425°F for 15–20 minutes until golden. Immediately brush with remaining garlic butter, sprinkle 1/4 cup grated Parmesan and chopped parsley, and serve warm.
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