Little Caesars breadsticks are soft, savory sticks with a golden, buttery top, often served with pizza sauce for dipping. This copycat version uses a simple yeast dough, garlic butter, and Parmesan; it gives you a fresh-baked approximation while letting you estimate calories from the ingredients rather than relying on a restaurant serving size.
Ingredients
- 1 cup (240 ml) warm water, about 105–110°F (41–43°C)
- 2¼ teaspoons (7 g) active dry yeast
- 1 teaspoon (4 g) granulated sugar
- 2¾ cups (345 g) all-purpose flour, plus up to 2 tablespoons (16 g) for kneading
- 1 teaspoon (6 g) fine salt
- 1 tablespoon (15 ml) olive oil, plus a little for the bowl
- 3 tablespoons (42 g) unsalted butter, melted
- ½ teaspoon (1.5 g) garlic powder
- 2 tablespoons (10 g) finely grated Parmesan cheese
- 2 tablespoons (30 ml) pizza sauce, for serving (optional)
Instructions
- Stir the warm water, yeast, and sugar together in a large bowl. Let stand for 5–10 minutes, until foamy. If the surface stays flat and the yeast has no fresh, yeasty smell, replace it before continuing.
- Add the flour, salt, and olive oil. Stir until a shaggy dough forms, then knead on a lightly floured surface for 6–8 minutes, or mix with a dough hook for about 5 minutes. The dough should feel soft and slightly tacky; add flour sparingly if it sticks heavily to your hands.
- Lightly oil the bowl, set the dough inside, and turn it once to coat. Cover and leave in a warm, draft-free place for 45–60 minutes, until roughly doubled in size. Rising time depends on room temperature, so use the dough’s appearance as your guide.
- Heat the oven to 425°F (220°C). Line a large baking sheet with parchment. Press the dough into a rectangle about ½ inch (1.3 cm) thick, roughly 8 by 12 inches (20 by 30 cm). Cut it into 8 long strips with a sharp knife or pizza cutter, and arrange them on the sheet with a little space between each.
- Bake for 12–15 minutes, until puffed and lightly golden on top and underneath. For an even result, rotate the pan once if your oven browns unevenly. These are breadsticks rather than filled bread, so a thermometer is not needed; do not wait for a dark crust, which can make them dry.
- While they bake, mix the melted butter with the garlic powder. Brush the hot breadsticks generously with the garlic butter and sprinkle with Parmesan. Rest for 3–5 minutes, then serve warm with pizza sauce if desired.
Tips
- Measure flour by weight when possible. If using cups, spoon flour into the cup and level it rather than packing it in; too much flour can make the sticks dense.
- Water that is too hot can damage yeast. Aim for comfortably warm water, not hot, and use a thermometer if you are unsure.
- For a softer finish, brush with butter immediately after baking. For a more browned top, brush lightly with oil before baking, then add the garlic butter afterward.
- Calorie counts are estimates, not official Little Caesars nutrition information. This batch contains roughly 1,650–1,850 calories total, or about 205–230 per breadstick before dipping sauce. The exact result changes with flour, butter, cheese, strip size, and how much topping stays on the bread.
Serving Suggestions
Serve the breadsticks warm alongside pizza, a green salad, or a bowl of tomato soup. Pizza sauce is a familiar dip, but marinara, warmed tomato sauce, or a small bowl of extra garlic butter also works. For portioning, set out one or two sticks per person and keep the rest covered so they stay soft.
The calorie estimate above is for the breadsticks as made, without sauce. A tablespoon (15 ml) of pizza sauce usually adds a modest amount, but brands vary; check the label if you are tracking an exact serving. Adding extra butter, cheese, or a creamy dip will increase the total.
Variations
Herb and garlic: Add ½ teaspoon (about 0.5 g) dried oregano or Italian seasoning to the melted butter. Dried herbs are concentrated, so start small.
Cheesier top: Sprinkle on an additional 2 tablespoons (10 g) Parmesan before baking, or use a little shredded mozzarella for a softer, stretchy topping. Extra cheese changes the calorie estimate and can brown more quickly.
Whole-wheat blend: Replace up to 1 cup (125 g) of the all-purpose flour with whole-wheat flour. The result will be heartier and may need 1–2 tablespoons (15–30 ml) more water if the dough feels firm.
Different shape: Cut the dough into 16 shorter sticks instead of 8 long ones. The batch’s total calories stay similar, but each smaller piece has about half the calories of one full-size stick, before dip.
Storage and Reheating
Let leftovers cool, then refrigerate them in an airtight container within 2 hours of baking. They keep for 3–4 days. The refrigerator firms bread, so reheat only what you plan to eat; leave the sticks wrapped or covered to reduce drying.
Warm refrigerated breadsticks in a 325°F (165°C) oven for about 5–8 minutes, or until hot throughout. For a microwave, cover with a barely damp paper towel and heat in 15-second bursts; this is quick but makes the crust softer. Reheat leftovers to 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers, if checking with a food thermometer.
To freeze, wrap cooled sticks well and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator or reheat from frozen at 325°F (165°C) until hot, adding a few minutes as needed. Refrigerate thawed leftovers and use within 3–4 days; do not leave cooked breadsticks at room temperature for more than 2 hours.
Frequently Asked Questions
How many calories are in Little Caesars breadsticks?
This recipe estimates about 205–230 calories per full-size stick before sauce, based on the listed ingredients and eight portions. Little Caesars products and serving sizes may differ, and menu recipes can change, so use the company’s current nutrition information for an official product figure.
Does this recipe taste exactly like the restaurant version?
No copycat can guarantee an exact match, and restaurant dough and seasoning can differ. This homemade version aims for the same general soft texture and buttery garlic-Parmesan flavor, with control over stick size and topping.
Can I make the dough ahead?
Yes. After kneading, cover the bowl and refrigerate the dough for up to 24 hours. Let it sit at room temperature for about 30–45 minutes before shaping, then continue with the recipe. A cold dough may need extra time to puff after shaping.
Can I use instant yeast?
Yes. Use 2¼ teaspoons (7 g) instant yeast and mix it directly into the flour. You can still use warm water, but there is no need to wait for the yeast to foam; begin checking the dough’s rise after about 45 minutes.
Why did my breadsticks turn out dense?
Common causes are too much flour, inactive yeast, or not giving the dough enough time to rise. Keep the dough slightly tacky, check that the yeast foams, and wait for the dough to roughly double rather than relying only on the clock.
Can I make these without Parmesan?
Yes. Leave it off or replace it with a similar amount of finely grated hard cheese. The breadsticks will have a milder, less salty finish; taste the garlic butter and adjust the salt only if needed.
Related
- Kumquat Roasting Tips for Sweet-Tart Fruit
- Evening Dresses to Buy Online: A Smart Fit Guide
- Poached Eggs with Firm Yolks: Timing and Tips
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
Spotted an error? Tell us and we will correct it (corrections policy).