Breadsticks From Pizza Dough: Easy, Buttery Recipe

Breadsticks from pizza dough are crisp-edged, chewy bread strips brushed with garlic butter and finished with Parmesan. Make them with store-bought or homemade dough, then serve warm alongside pasta, soup, salad, or marinara for dipping.

Ingredients

1 lb (454 g) pizza dough, homemade or store-bought
1 tbsp (15 ml) olive oil, for the work surface and dough
2 tbsp (28 g) unsalted butter
1 medium garlic clove, finely grated or minced, about 1 tsp (5 g)
1 tbsp (4 g) finely chopped fresh parsley, or 1 tsp (1 g) dried parsley
¼ tsp (1.5 g) fine salt, plus a pinch if needed
¼ cup (25 g) finely grated Parmesan
2 tbsp (30 ml) warm water, optional, for loosening the garlic butter

Instructions

Bring the dough to room temperature. If refrigerated, set the covered dough on the counter for about 30 minutes so it relaxes and is easier to stretch. Keep it covered to prevent a dry surface. Meanwhile, line a large baking sheet with parchment paper and position a rack in the center of the oven.
Heat the oven. Preheat to 425°F (220°C). If using a baking stone or steel, heat it in the oven according to its manufacturer’s directions; transfer the shaped dough on parchment rather than handling a hot stone directly.
Shape the breadsticks. Lightly oil a clean work surface and your hands. Press or stretch the dough into a rectangle about 8 by 12 inches (20 by 30 cm), roughly ½ inch (1.25 cm) thick. Let it rest for 5 minutes if it keeps springing back, then stretch it again. Cut the rectangle lengthwise into 12 strips, each about 1 inch (2.5 cm) wide. For shorter sticks, cut each strip in half crosswise.
Arrange and brush. Place the strips on the prepared baking sheet, leaving about ½ inch (1.25 cm) between them. Gently straighten or twist each one if desired. Brush lightly with olive oil. Do not crowd the pan: use two sheets if needed, since closely packed dough tends to steam rather than brown.
Bake until golden. Bake for 12–14 minutes, rotating the pan once if your oven browns unevenly. The breadsticks are ready when puffed, golden at the edges, and cooked through in the center. Dough thickness and oven differences affect timing, so check at 12 minutes and add time in 1-minute increments if the centers still look doughy.
Make the garlic butter while they bake. Melt the butter in a small saucepan over low heat or in a microwave-safe bowl in short bursts. Stir in the garlic, parsley, and salt. For a thinner, easier-to-brush topping, mix in the optional warm water. Keep the garlic butter warm, not sizzling; browning the garlic can make it bitter.
Finish and serve. Brush the hot breadsticks with garlic butter and sprinkle evenly with Parmesan. Rest for 2–3 minutes so the topping settles, then serve warm. If you prefer a crispier surface, return them to the oven for 1 minute after brushing, but add the Parmesan after that brief bake.

Tips

Use dough that has relaxed. Cold dough is firm and tends to snap back when stretched. A short room-temperature rest makes shaping easier; if it resists, cover it and wait another 5 minutes rather than forcing it.
Adjust for your dough. Some pizza dough is already well salted, so taste the butter before adding extra salt. If the dough is sticky, use a little more oil on your hands instead of working in a lot of flour, which can make the sticks tough.
Choose the right cheese. Finely grated Parmesan clings well. For a dairy-free version, omit the butter and cheese, brush with olive oil, and add garlic and herbs; the result will be less rich and savory.
Keep an eye on thickness. Thinner strips brown and crisp sooner, while thicker ones stay softer and chewier. Try to make the strips similar in size so they finish baking at the same time.

Serving Suggestions

Serve the breadsticks warm with marinara, pizza sauce, or a bowl of tomato soup. They also go well with pasta, a chopped green salad, or a baked pasta dish. For a simple appetizer, arrange them on a platter with a small bowl of warm sauce and extra grated Parmesan. If serving a group, bake in batches and keep the finished sticks loosely covered with a clean towel for a short time; a sealed container traps steam and softens their edges.

Variations

For a cheesy version, sprinkle ½ cup (50 g) shredded mozzarella over the sticks during the final 2–3 minutes of baking, watching closely so it melts without scorching. For an herby finish, add ½ tsp (1 g) dried oregano or Italian seasoning to the garlic butter. A little red pepper flakes adds heat, while sesame seeds or everything-style seasoning give the tops a different crunch. You can also make plain breadsticks with olive oil and flaky salt, leaving out the garlic butter and Parmesan. Pizza dough varies in salt and flavor, so taste the finished topping before adding extra seasoning.

Storage and Reheating

Let leftovers cool, then refrigerate them in an airtight container within 2 hours of baking. They keep for 3–4 days in the refrigerator, though the texture is best on the day they are made. Reheat on a baking sheet at 350°F (175°C) for about 5–8 minutes, until hot; a microwave works for a quick reheat but makes the breadsticks softer. For longer storage, freeze cooled breadsticks in a freezer-safe bag for up to 2 months. Reheat from frozen at 350°F (175°C) for about 10–12 minutes. Add a fresh brush of garlic butter after reheating if the topping has dried out.

Frequently Asked Questions

Can I use store-bought pizza dough?
Yes. Refrigerated or fresh bakery pizza dough both work. Let chilled dough sit covered at room temperature for about 30 minutes before shaping; follow the package’s storage and use-by instructions.

Do I need to boil the dough before baking?
No. These are baked breadsticks made from pizza dough, so there is no boiling step. Shaping the dough into strips and baking directly gives them a crisp outside and tender interior.

Can I make them without garlic?
Yes. Brush with melted butter or olive oil and finish with Parmesan, parsley, or a little flaky salt. If using garlic, finely mince or grate it so it distributes evenly and does not leave large pieces that can burn.

Why did my breadsticks turn out tough?
Overworking the dough, adding too much flour, or baking the sticks too long can make them tough. Use oil rather than excess flour to handle sticky dough, let it rest if it springs back, and check for doneness near the early end of the baking range.

Can I prepare the breadsticks ahead?
You can cut the dough into strips, cover them, and refrigerate them on a parchment-lined tray for up to 12 hours. Let them sit at room temperature for about 20 minutes while the oven heats, then bake. For best texture, brush on the garlic butter and Parmesan just before serving.

Can I use salted butter?
Yes. Use salted butter and omit the added salt at first, then taste the topping. Parmesan and pizza dough can both be salty, so add a pinch only if the finished breadsticks need it.

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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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