These soft, buttery garlic breadsticks are a practical copycat inspired by the breadsticks associated with the Resorts Atlantic City menu; they are not an official restaurant recipe. Yeasted dough, garlic butter, and a little Parmesan make a shareable side for pasta, soup, or a snack plate.

Ingredients

1 cup warm water, about 105–110°F (240 ml)
2¼ teaspoons active dry yeast (7 g; one standard packet)
1 tablespoon granulated sugar (12 g)
2¾ cups all-purpose flour, plus a little for shaping (330 g)
1 teaspoon fine salt (6 g)
2 tablespoons olive oil (30 ml)
3 tablespoons unsalted butter, melted (42 g)
2 medium garlic cloves, finely minced (about 6 g)
1 tablespoon finely chopped fresh parsley (about 4 g), or 1 teaspoon dried parsley
¼ cup finely grated Parmesan (25 g), optional
¼ teaspoon fine salt for the topping (1.5 g)

Instructions

Activate the yeast. Add the warm water, yeast, and sugar to a large bowl. Stir briefly and leave for 5–10 minutes, until foamy on top. If it does not foam, the yeast may be inactive; start again with fresh yeast and water at the right temperature.
Make the dough. Stir in the flour, 1 teaspoon salt, and olive oil until a shaggy dough forms. Knead by hand on a lightly floured surface for 7–9 minutes, or in a stand mixer with a dough hook for about 5 minutes, until smooth and elastic. Add flour a teaspoon at a time only if it is too sticky to handle; too much flour can make the breadsticks dense.
Let it rise. Put the dough in a lightly oiled bowl and turn it once to coat. Cover and leave in a warm, draft-free spot for about 60 minutes, until roughly doubled. The timing can vary with room temperature, so use the dough’s appearance as the guide.
Shape the breadsticks. Line a large baking sheet with parchment. Gently press the air from the dough and divide it into 8 equal pieces. Roll each into a rope about 8–9 inches (20–23 cm) long and place them a couple of inches apart on the sheet. Cover loosely and rest for 15 minutes while the oven heats to 400°F (200°C).
Bake. Bake for 12–15 minutes, until puffed and lightly golden. Check the underside as well as the tops; the breadsticks should be baked through, but avoid waiting for a deep brown crust if you want a soft texture.
Make the garlic butter and finish. While they bake, mix the melted butter, minced garlic, parsley, and ¼ teaspoon salt. Brush the mixture over the breadsticks as soon as they come out of the oven. Sprinkle with Parmesan, if using, and serve warm.

Tips

Use water that feels warm rather than hot. Water much above 120°F (49°C) can damage yeast and prevent a proper rise.
For more even shaping, divide the dough with a kitchen scale: each piece will weigh about 70 g. Keep the ropes similar in thickness so they bake at the same rate.
Fresh garlic has a stronger, more direct flavor than garlic powder. If you want a milder topping, briefly warm the garlic in the melted butter over low heat, then cool it slightly before brushing.
If the dough rises slowly, give it more time rather than placing it in a hot oven. A warm, not hot, location helps the dough rise without drying out.

Serving Suggestions

Serve the breadsticks warm beside marinara for dipping, or pair them with tomato soup, minestrone, salad, or a pasta dinner. For a simple appetizer, set out extra grated Parmesan and a small bowl of olive oil with black pepper. If serving as part of a larger meal, bake shortly before eating so the buttered tops are fragrant and the centers stay tender.

Variations

Cheesy: Add the Parmesan after baking as written, or sprinkle a little mozzarella over the breadsticks during the final 2 minutes of baking. Watch closely so the cheese melts without overbrowning.

Herb-forward: Add ½ teaspoon dried oregano or Italian seasoning to the dough, or use chopped basil in place of some of the parsley. Dried herbs give a more concentrated flavor, so keep the amount modest.

Whole-wheat blend: Replace up to 1 cup (120 g) of the all-purpose flour with whole-wheat flour. The result will be heartier and may need a tablespoon or two more water because whole-wheat flour absorbs more liquid.

Without dairy: Use a plant-based butter alternative and omit the Parmesan or choose a dairy-free grated topping. The garlic and herbs still make a flavorful finish.

Storage and Reheating

Let leftovers cool, then refrigerate them in a sealed container within 2 hours of baking. They keep for 3–4 days in the refrigerator. Reheat on a baking sheet at 325°F (165°C) for about 5–8 minutes, until warmed through; loosely cover with foil if the tops are drying. A microwave works for a quick serving, but it can make the breadsticks softer and less crisp. For longer storage, freeze cooled breadsticks in a freezer-safe bag for up to 2 months. Thaw in the refrigerator or reheat from frozen at 325°F (165°C) until hot throughout. Reheated leftovers should reach 165°F (74°C) for food safety.

Frequently Asked Questions

Can I make the dough ahead?
Yes. After kneading, cover the bowl and refrigerate the dough for up to 24 hours. A cold rise takes longer than a room-temperature rise; let the dough sit out until pliable, then shape and allow the ropes to puff before baking.

Can I use instant yeast?
Yes. Use the same quantity and mix it directly with the flour, sugar, and salt. Add the water and oil, knead, and let the dough rise. Instant yeast may rise faster, so check its volume rather than relying only on the clock.

Why did my breadsticks turn out dense?
Common causes include inactive yeast, adding too much flour, or not allowing enough rise time. The dough should be soft and elastic, and the first rise should leave it visibly expanded, usually close to double.

Can I make them without a stand mixer?
Yes. Knead by hand on a lightly floured surface for 7–9 minutes, folding and pressing until the dough feels smooth and springs back slowly when gently pressed. A stand mixer is convenient but not required.

Can I prepare them without garlic?
Absolutely. Brush with plain melted butter and parsley, or use olive oil with dried herbs. Add any cheese after baking so it does not scorch while the breadsticks cook.

How do I keep them soft for serving?
Brush them with garlic butter as soon as they leave the oven and cover loosely with a clean kitchen towel for a short hold. Avoid sealing them in an airtight container while hot, which traps steam and can make the crust damp.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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Breadsticks Resorts Atlantic City Menu Copycat