Papa John’s breadsticks are a beloved side dish known for their soft, pillowy interior and buttery, garlicky crust, perfect for dipping in pizza sauce. While they’re a tasty treat, they’re also relatively high in calories, with a single breadstick containing around 150-200 calories depending on size and preparation. This recipe recreates that iconic flavor at home, allowing you to control the ingredients and portion sizes while still enjoying that same satisfying, garlic-butter goodness.
Ingredients
- 3 ½ cups (440 g) all-purpose flour, plus more for dusting
- 1 packet (2 ¼ tsp / 7 g) active dry yeast
- 1 cup (240 ml) warm water (110°F / 43°C)
- 2 tbsp (25 g) granulated sugar
- 1 tsp salt
- 3 tbsp (45 ml) olive oil, plus 1 tbsp for greasing
- ¼ cup (60 g) unsalted butter, melted
- 2 cloves garlic, minced
- 1 tsp garlic powder
- ½ tsp dried oregano
- ¼ tsp salt (for garlic butter)
- Pizza sauce, for dipping (optional)
Instructions
- In a small bowl, dissolve the yeast and sugar in warm water. Let sit for 5-10 minutes until frothy.
- In a large mixing bowl, combine the flour and 1 tsp salt. Make a well in the center and add the yeast mixture and 3 tbsp olive oil. Stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 6-8 minutes, until smooth and elastic. If too sticky, add a little more flour; if too dry, add a teaspoon of water.
- Grease a large bowl with the remaining 1 tbsp olive oil. Place the dough in the bowl, turning to coat. Cover with a damp cloth and let rise in a warm place for 1 hour, or until doubled in size.
- Preheat your oven to 400°F (200°C). Punch down the dough and transfer to a lightly floured surface.
- Roll the dough into a rectangle about ½-inch thick. Using a pizza cutter or sharp knife, cut into 12 strips, each about 1 inch wide and 6 inches long.
- Place the strips on a baking sheet lined with parchment paper, leaving a little space between each. Cover loosely and let rest for 10 minutes while the oven heats.
- Bake for 12-15 minutes, until golden brown and cooked through. The internal temperature should reach 190°F (88°C) for a fully baked bread product, though this is not a safety requirement.
- While the breadsticks bake, prepare the garlic butter: in a small saucepan, melt the butter over low heat. Add the minced garlic, garlic powder, oregano, and ¼ tsp salt. Cook for 1-2 minutes until fragrant, but do not brown the garlic.
- Remove the breadsticks from the oven and immediately brush generously with the garlic butter. Serve warm with pizza sauce for dipping.
Tips
- Yeast check: If your yeast doesn’t foam after 10 minutes, it’s dead—start over with fresh yeast, or your breadsticks will be dense.
- Flour adjustment: Humidity affects dough. If it’s sticky, add flour a tablespoon at a time; if it’s dry, add water a teaspoon at a time. The dough should be soft but not tacky.
- Make ahead: You can prepare the dough through step 4, then refrigerate it overnight. Let it come to room temperature for 30 minutes before rolling out.
- Even brushing: Use a pastry brush to apply the garlic butter evenly. Don’t soak the breadsticks, or they’ll become soggy.
Serving Suggestions
Serve these breadsticks as a side with pizza, pasta, or a fresh green salad. They’re also great as an appetizer for game day or a party. Pair with warm marinara sauce, alfredo sauce, or even a creamy ranch dip. For a fuller meal, serve alongside a hearty soup like minestrone or tomato basil.
Variations
- Cheesy breadsticks: Sprinkle 1 cup (100 g) shredded mozzarella over the dough before cutting, or add cheese on top during the last 2 minutes of baking.
- Spicy kick: Add ½ tsp red pepper flakes to the garlic butter for a touch of heat.
- Herb-infused: Add 1 tbsp chopped fresh rosemary or thyme to the dough for extra flavor.
- Whole wheat: Substitute half the all-purpose flour with whole wheat flour for a nuttier taste and more fiber.
Storage and Reheating
Store leftover breadsticks in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes until heated through. You can also microwave them for 20-30 seconds, but they’ll be softer and less crisp. For longer storage, freeze the baked breadsticks in a zip-top bag for up to 3 months; thaw overnight in the refrigerator and reheat as directed.
Frequently Asked Questions
How many calories are in a Papa John’s breadstick? A single original breadstick from Papa John’s is about 150-200 calories, depending on the size and any added toppings. The garlic butter adds significant calories, so brushing lightly can reduce the count.
Can I make these gluten-free? Yes, you can use a 1:1 gluten-free flour blend. The dough will be stickier, so add extra flour as needed. The texture will be slightly more crumbly, but the taste is still great.
Why didn’t my dough rise? The most common reasons are expired yeast, water that was too hot (killing the yeast), or a cool environment. Ensure your water is between 105°F and 115°F (40°C-46°C) and let the dough rise in a warm, draft-free spot.
Can I use instant yeast instead of active dry? Yes, you can substitute instant yeast 1:1. Skip the proofing step and mix it directly with the flour. You may need to add 10 minutes to the rising time.
How do I get a crispier exterior? For a crunchier crust, bake the breadsticks for an additional 2-3 minutes, or place them on a preheated pizza stone. Also, avoid over-brushing with butter, as moisture softens the crust.
Can I prepare the dough in a bread machine? Absolutely. Add the ingredients according to your machine’s instructions and use the dough cycle. Then proceed with shaping and baking.
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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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