Breadsticks Out of Pizza Dough: Easy Garlic Recipe

Breadsticks out of pizza dough are a quick way to turn a store-bought or homemade dough ball into golden, chewy sticks brushed with garlic butter and finished with Parmesan. They bake in minutes, pair easily with pasta or soup, and can be shaped thin and crisp or thicker and soft-centered.

Ingredients

1 lb (450 g) refrigerated pizza dough, brought to room temperature
1 tbsp (15 ml) olive oil, for the baking sheet
2 tbsp (28 g) unsalted butter, melted
1 tbsp (15 ml) olive oil, for the topping
1 medium garlic clove, finely grated or minced (about 1 tsp / 3 g)
1 tbsp (4 g) finely chopped fresh parsley, or 1 tsp (1 g) dried parsley
¼ tsp (1.5 g) fine salt
¼ tsp (0.5 g) dried Italian seasoning, optional
3 tbsp (15 g) finely grated Parmesan, plus more to serve if desired

Instructions

Warm the dough and heat the oven. Set refrigerated dough on the counter, covered, for 30 minutes so it relaxes and is easier to stretch. Meanwhile, position a rack in the center of the oven and heat it to 425°F (220°C). Lightly oil a large rimmed baking sheet with 1 tablespoon (15 ml) olive oil, or line it with parchment.
Shape the dough. Lightly flour the counter and your hands. Press the dough into a rectangle about 8 by 12 inches (20 by 30 cm), roughly ½ inch (1.25 cm) thick. If it keeps springing back, cover it and let it rest for 5 minutes, then continue; forcing it can make the dough tear. With a pizza wheel or sharp knife, cut it lengthwise into 12 strips, each about 1 inch (2.5 cm) wide. Transfer the strips to the prepared sheet, leaving about 1 inch (2.5 cm) between them. For straighter sticks, leave them as strips; for a twisted shape, gently twist each strip once or twice.
Make the garlic topping. Stir together the melted butter, 1 tablespoon (15 ml) olive oil, garlic, parsley, salt, and Italian seasoning, if using. Brush about half of this mixture over the dough. Keep the rest for after baking so the garlic flavor stays fresh and the breadsticks get a glossy finish.
Bake. Bake for 12 to 14 minutes, checking at 12 minutes. The breadsticks are ready when puffed and golden across the tops and lightly browned underneath. If you prefer a crispier texture, bake for 1 to 2 minutes more, watching closely so the garlic-brushed edges do not burn. Ovens and dough thickness vary, so color and texture are more useful than the clock alone.
Finish and serve. Brush the hot breadsticks with the remaining garlic butter and sprinkle evenly with Parmesan. Let them cool on the pan for 2 to 3 minutes before serving; they will be very hot inside just after baking. Serve warm.

Tips

Use dough at room temperature. Cold dough is tight and tends to shrink as you shape it. If it resists, pause for a few minutes rather than adding lots of flour, which can make the finished sticks dry.
Adjust thickness for the texture you want. Strips cut around ½ inch (1.25 cm) thick bake up soft and chewy in the middle. Roll them thinner for a crisper breadstick, and begin checking a few minutes earlier.
Keep the garlic from scorching. Finely minced garlic can brown quickly in a hot oven. Use a light first coating, then brush on the remaining butter after baking; very large garlic pieces are more likely to burn.
Choose a substitute thoughtfully. Garlic powder works if fresh garlic is unavailable: use ¼ teaspoon (about 0.8 g) in the topping. It gives a milder, less fresh garlic flavor. Pecorino Romano can replace Parmesan, but it is saltier, so reduce or omit the added salt.

Serving Suggestions

Serve the breadsticks warm alongside marinara for dipping, or add them to a meal of spaghetti, lasagna, baked ziti, or tomato soup. They also work well on an appetizer platter with olives, sliced vegetables, and a bowl of herbed olive oil. For a simple side, pair them with a green salad and use the breadsticks to scoop up any dressing left on the plate.

For a party, cut the dough into shorter strips before baking so guests can grab a small portion easily. Put dipping sauces in separate bowls rather than coating the breadsticks in sauce ahead of time; they stay crisper that way.

Variations

Cheesy breadsticks: Sprinkle ½ cup (50 g) shredded low-moisture mozzarella over the strips during the final 3 to 4 minutes of baking. Keep an eye on the cheese so it melts without overbrowning.
Herb and Parmesan: Add ½ teaspoon (about 0.5 g) dried oregano or basil to the butter mixture. Use the herbs you enjoy, but avoid adding too much dried seasoning, which can taste dusty.
Sesame or everything seasoning: Brush the shaped strips lightly with plain olive oil and scatter 1 tablespoon (9 g) sesame seeds or everything seasoning on top before baking. Check the seasoning’s salt level before adding the recipe’s salt.
Soft, unbuttered breadsticks: Brush with olive oil instead of garlic butter and skip the cheese. This neutral version suits soups and saucy dishes, and can be seasoned with a pinch of salt after baking.

Storage and Reheating

Let leftover breadsticks cool, then refrigerate them in a covered container within 2 hours of baking. They keep for 3 to 4 days in the refrigerator, though they are best on the day they are made. Reheat on a baking sheet at 350°F (175°C) for about 5 to 8 minutes, until hot; a toaster oven works well for a small portion. A microwave will warm them in about 15 to 25 seconds, but makes the crust softer. If reheating leftovers, the USDA FSIS recommends 165°F (74°C); use a food thermometer when checking the center of a suitable portion.

To freeze, cool completely and freeze in a sealed freezer bag for up to 2 months for best quality. Reheat from frozen at 350°F (175°C) for 8 to 12 minutes, checking that the centers are hot. Avoid leaving them at room temperature for more than 2 hours, especially in a warm room.

Frequently Asked Questions

Can I use homemade or store-bought pizza dough?
Yes. Either works, as long as it is a dough intended for baking pizza or bread. Follow the package’s thawing directions if using frozen dough, then let it come close to room temperature before shaping.

Do I need to let the breadsticks rise?
No separate rise is needed for this quick version. The dough rests briefly to become easier to shape, then puffs as it bakes. If your dough is unusually cold or stiff, a few extra minutes covered on the counter can make it more manageable.

Can I prepare them ahead?
You can cut and shape the dough several hours ahead. Arrange the strips on the oiled or parchment-lined pan, cover loosely, and refrigerate. Bring the pan out while the oven heats, brush with the topping, and bake; very cold dough may need an additional minute or two.

Why did my breadsticks turn out tough?
Common causes include adding too much flour, overworking the dough while shaping, or baking the strips too long. Use only enough flour to prevent sticking, give springy dough a short rest, and start checking for doneness at 12 minutes.

Can I make these without Parmesan?
Yes. Leave it off for a simple garlic breadstick, or use a similar hard cheese. If you use a salty cheese, taste the topping before adding the full amount of salt.

Can I bake them in an air fryer?
Yes, if the strips fit without touching and your air fryer’s manual permits dough baking. Try 375°F (190°C) for 6 to 9 minutes, checking early because air fryers vary. Cook in batches and finish with the reserved garlic butter and Parmesan.

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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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