These air fryer breadsticks are soft inside, lightly crisp outside, and brushed with garlic butter and Parmesan. This easy version uses refrigerated pizza dough, so you can make a warm, shareable side without heating a full-size oven; serve them with marinara, soup, or pasta.
Ingredients
- 1 lb (454 g) refrigerated pizza dough, brought to room temperature for about 20 minutes if very firm
- 1 tablespoon (15 ml) olive oil, plus a little extra for the air fryer basket if needed
- 2 tablespoons (28 g) unsalted butter, melted
- 1 small garlic clove, finely grated or minced (about 1 teaspoon)
- 2 tablespoons (10 g) finely grated Parmesan
- 1 teaspoon (1 g) dried Italian seasoning
- ¼ teaspoon (1.5 g) fine salt, or to taste
- 1 tablespoon (4 g) chopped fresh parsley (optional)
- Marinara sauce, for serving (optional)
Instructions
- Let the dough sit at room temperature for about 20 minutes if it is cold and difficult to shape. This short rest makes it easier to stretch without tearing. Meanwhile, combine the melted butter, garlic, Parmesan, Italian seasoning, and salt in a small bowl. Set aside.
- Lightly oil a clean work surface. Stretch or roll the dough into a rectangle about 8 by 10 inches (20 by 25 cm), roughly ½ inch (1.3 cm) thick. Brush the surface with olive oil. Cut it into 8 strips, each about 1 inch (2.5 cm) wide, then gently twist each strip once or twice. Keep the strips fairly even in thickness so they cook at the same rate.
- Preheat the air fryer to 350°F (175°C) for 3 minutes if your model recommends preheating. Lightly oil the basket or use a perforated parchment liner made for air fryers. Do not cover the basket’s full surface with solid parchment, which can block airflow; never put loose parchment in during preheating.
- Arrange the breadsticks in a single layer with space between them. Air fry at 350°F (175°C) for 7–9 minutes, checking at 7 minutes. If your basket cannot fit all 8 without crowding, cook in batches and keep the remaining shaped dough loosely covered while it waits. Turn the sticks once if your air fryer browns unevenly. They are ready when puffed and golden, with no visibly raw dough in the center; air fryers vary, so add 1–2 minutes if needed.
- Transfer the hot breadsticks to a plate and brush generously with the garlic-Parmesan butter. Sprinkle with parsley if using. Let them cool for 2–3 minutes before serving; the centers will be very hot straight from the fryer.
Tips
- Choose the right dough: Refrigerated pizza dough gives a chewy, bread-like result. If using a different brand or homemade dough, its hydration and thickness can change the cook time, so check early and cook until the middle is baked through.
- Don’t overcrowd: Air needs to circulate around each strip for even browning. A crowded basket steams the dough and can leave pale, doughy sides. Batch cooking is better than stacking.
- Keep the twists loose: Tight twists can leave thick, undercooked sections. Cut even strips and twist gently; if a piece springs back, let it rest for a few minutes before shaping again.
- Use garlic carefully: Finely grated garlic blends into the butter and coats the breadsticks evenly. If you prefer a milder flavor, use ½ teaspoon garlic powder instead of fresh garlic; add it to the melted butter after cooking.
Serving Suggestions
Serve the breadsticks warm with a bowl of marinara or pizza sauce for dipping. They also make an easy side for tomato soup, minestrone, lasagna, baked pasta, or a crisp green salad. For a simple appetizer spread, offer them alongside olives, sliced vegetables, and a small dish of seasoned olive oil. If the breadsticks are part of a meal, plan on about two per person, or more when serving them as the main snack.
Variations
Cheesy tops: During the final 1–2 minutes, sprinkle the breadsticks with 2 tablespoons (10 g) extra Parmesan or ¼ cup (28 g) shredded mozzarella. Watch closely, since cheese can brown quickly in an air fryer.
Herb and sesame: Replace the Italian seasoning with ½ teaspoon dried oregano and sprinkle the tops with 1 teaspoon sesame seeds before cooking. The result is less Italian-style and has a gentle toasted, nutty finish.
Spicy garlic: Add ⅛ teaspoon red pepper flakes to the garlic butter, or increase it to ¼ teaspoon for a noticeable kick. For a dairy-free version, use a plant-based butter alternative and omit Parmesan or use a dairy-free grated topping; the flavor will be less rich and savory.
Storage and Reheating
Let leftovers cool, then refrigerate them in an airtight container within 2 hours of cooking. They keep for up to 3–4 days in the refrigerator, though the texture is best on the day they are made. Reheat in a preheated air fryer at 320°F (160°C) for 2–3 minutes, checking frequently so the thin edges do not become hard. A conventional oven at 325°F (165°C) for about 5–7 minutes also works. Avoid microwaving if you want crisp edges; it tends to make breadsticks soft and chewy. Discard any that have been left at room temperature for more than 2 hours.
Frequently Asked Questions
Can I cook frozen breadsticks in the air fryer?
Yes, if they are fully baked frozen breadsticks. Arrange them in one layer and heat at 350°F (175°C), beginning with the package’s recommended time or about 4–6 minutes, then add short intervals until hot. Dough-based, unbaked frozen breadsticks need a different time and may cook unevenly; follow their package directions when available.
Do I need to preheat the air fryer?
Preheating helps the dough start cooking promptly and can make browning more even, but some models do not require it. If yours does not have a preheat function, simply add a minute or two to the cooking time and check the breadsticks early.
Why are my air fryer breadsticks doughy inside?
They may be too thick, crowded, or undercooked. Shape the strips to an even thickness, leave space around them, and add 1–2 minutes as needed. If the outside is browning before the center cooks, lower the temperature to 330°F (165°C) and continue cooking in short intervals.
Can I make these without pizza dough?
Yes. Use a similar quantity of homemade pizza dough or bread dough, allowing for differences in hydration and rise. Biscuit dough can also be shaped into sticks, but it makes a more tender, crumbly result rather than the chewy texture of pizza-dough breadsticks. Follow package directions if using a prepared dough with specific air-fryer guidance.
Can I prepare them ahead?
You can cut and twist the dough a few hours ahead, cover it, and refrigerate it until ready to cook. Let the shaped dough sit at room temperature for about 10–15 minutes if it feels very firm, then air fry as directed. For the best texture, brush with the garlic butter after cooking rather than before.
Can I use parchment paper?
Use only perforated parchment designed for air fryers, and make sure the food weighs it down before the fryer is turned on. Loose parchment can contact the heating element and create a fire hazard. A lightly oiled basket is the simplest option.
Related
- Curry Mee Recipe: Malaysian Coconut Curry Noodle Soup
- Curry Mee Secret Recipe: A Fragrant Malaysian Bowl
- Crying Tiger Beef Salad with Lime-Chile Dressing
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).