These copycat Pizza King breadsticks are soft, pillowy, and brushed with a garlic-butter glaze that makes them dangerously snackable. The dough is enriched with a bit of sugar and oil, giving it a tender crumb that stays chewy even after cooling. They come together with basic pantry staples and bake in about 15 minutes, making them a perfect side for pasta, salad, or just dunking in marinara.
Ingredients
- 1 cup (240 ml) warm water (110°F / 43°C)
- 2 1/4 tsp (7 g) active dry yeast (one packet)
- 1 tbsp (12 g) granulated sugar
- 3 cups (375 g) all-purpose flour, plus more for dusting
- 1 tsp (5 g) salt
- 2 tbsp (30 ml) olive oil, plus more for the bowl
- 4 tbsp (56 g) unsalted butter, melted
- 2 cloves garlic, minced (about 1 tsp / 3 g)
- 1/2 tsp dried oregano
- 1/4 tsp garlic salt (optional, for sprinkling)
- 2 tbsp (8 g) grated Parmesan cheese (optional)
Instructions
- In a small bowl, combine the warm water, yeast, and sugar. Let stand for 5–10 minutes until frothy. If it doesn’t foam, the yeast may be dead—start over with fresh yeast.
- In a large mixing bowl, whisk together the flour and salt. Add the yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 6–8 minutes, adding flour a tablespoon at a time if sticky, until the dough is smooth and elastic. It should spring back when poked.
- Lightly oil a large bowl. Place the dough in it, turn to coat, and cover with plastic wrap or a damp towel. Let rise in a warm spot for 1 hour, or until doubled in size.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Punch down the dough. On a floured surface, roll it into a rectangle about 12×9 inches (30×23 cm). Using a pizza cutter or sharp knife, cut into 12 strips, each about 1 inch (2.5 cm) wide and 9 inches (23 cm) long.
- Twist each strip 3–4 times and place on the prepared baking sheet, leaving about 1 inch (2.5 cm) between them. Cover loosely with a towel and let rest for 15 minutes while the oven heats.
- Bake for 12–15 minutes, until golden brown on top and cooked through. The internal temperature of the breadsticks should reach 190°F (88°C) if you want to check, though visual cues are usually enough.
- While the breadsticks bake, melt the butter in a small saucepan over low heat. Add the minced garlic and oregano, and cook for 1–2 minutes until fragrant, but do not let the garlic brown.
- As soon as the breadsticks come out of the oven, brush them generously with the garlic butter. Sprinkle with garlic salt and Parmesan, if using. Serve warm.
Tips
- Yeast water temperature: If the water is too hot (above 130°F / 54°C), it will kill the yeast. If too cool, the dough will rise slowly. Use a thermometer if you have one.
- Make ahead: You can prepare the dough through step 4, then refrigerate it for up to 24 hours. Let it come to room temperature for 30 minutes before rolling out.
- Don’t overbake: These breadsticks are best slightly underdone in the center—they continue cooking from residual heat. Overbaking makes them dry and tough.
- No mixer needed: You can knead by hand or use a stand mixer with a dough hook on medium-low for 5 minutes. If using a mixer, keep an eye on the dough—it should pull away from the sides.
Serving Suggestions
Serve these breadsticks warm with a side of marinara sauce, ranch dressing, or garlic butter for dipping. They’re a natural companion to spaghetti, lasagna, or a crisp Caesar salad. For a heartier meal, use them to mop up the sauce from a bowl of chili or minestrone.
Variations
- Cheesy breadsticks: After brushing with garlic butter, sprinkle with 1 cup (115 g) shredded mozzarella and return to the oven for 2–3 minutes until melted.
- Spicy kick: Add 1/2 tsp red pepper flakes to the garlic butter, or mix 1 tsp chili powder into the dough before rising.
- Herb butter: Replace the oregano with 1 tsp dried rosemary or thyme, or use 1 tbsp fresh chopped parsley.
- Whole wheat: Substitute 1 cup (125 g) of the all-purpose flour with whole wheat flour. The dough will be denser; add an extra 2 tbsp (30 ml) water if needed.
Storage and Reheating
Store leftover breadsticks in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days, but note they will dry out faster. To reheat, place on a baking sheet in a 350°F (175°C) oven for 5–7 minutes, or microwave for 20–30 seconds. For a crispier exterior, toast them in a toaster oven. These breadsticks freeze well for up to 3 months—wrap tightly in plastic and reheat directly from frozen at 350°F (175°C) for 10 minutes.
Frequently Asked Questions
Can I use instant yeast instead of active dry? Yes, use the same amount (2 1/4 tsp / 7 g). Skip the proofing step—just mix it directly into the flour, then add warm water and oil. The dough may rise slightly faster.
Why are my breadsticks tough? Toughness usually comes from over-kneading or adding too much flour. Knead just until smooth, and resist adding flour beyond what’s needed to keep the dough from sticking. Also, be gentle when rolling out—don’t stretch the dough aggressively.
Can I make the dough in a bread machine? Absolutely. Add the water, oil, flour, salt, sugar, and yeast in the order recommended by your machine. Use the dough cycle, then proceed with shaping and baking.
How do I get a golden, shiny top? Brush the breadsticks with a beaten egg or milk before baking. This gives a glossy finish. If you prefer a matte look, skip this and just brush with butter after baking.
Can I use gluten-free flour? Yes, but the texture will be different. Use a 1:1 gluten-free baking flour and add 1/2 tsp xanthan gum if your blend doesn’t include it. The dough will be stickier—don’t overwork it, and expect a more cake-like crumb.
What if I don’t have a pizza cutter? A sharp chef’s knife or even kitchen scissors work well. Just make sure your cuts are clean and even so the breadsticks bake uniformly.
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