This copycat recipe recreates the soft, buttery, garlicky breadsticks served at Pizza Hut, but with a clear breakdown of their calories so you can enjoy them with full knowledge. The dough is enriched with butter and sugar, giving it that signature tender crumb and golden exterior, while the garlic-butter topping and salty parmesan finish deliver the familiar savory flavor. Whether you’re tracking your intake or just craving a reliable homemade version, this recipe is designed to be both satisfying and straightforward.
Ingredients
- 3 1/2 cups (455 g) all-purpose flour, plus more for dusting
- 1 packet (2 1/4 tsp / 7 g) active dry yeast
- 1 cup (240 ml) warm water (110°F / 43°C)
- 1/4 cup (50 g) granulated sugar
- 1 tsp salt
- 3 tbsp (42 g) unsalted butter, melted, plus 2 tbsp (28 g) for brushing
- 1/4 cup (60 ml) olive oil, for the bowl and baking sheet
- 2 tbsp (30 g) salted butter, melted, for the garlic topping
- 2 cloves garlic, minced (about 1 tsp)
- 1/4 cup (25 g) grated Parmesan cheese
- 1 tsp dried oregano (optional)
- 1/2 tsp garlic powder (for the dough, optional)
Instructions
- In a small bowl, dissolve the yeast and 1 tsp of the sugar in the warm water. Let stand for 5–10 minutes until frothy.
- In a large bowl, whisk together the flour, remaining sugar, salt, and garlic powder (if using). Add the yeast mixture and 3 tbsp melted butter. Stir until a shaggy dough forms.
- Turn the dough onto a floured surface and knead for 6–8 minutes, until smooth and elastic. The dough should be soft but not sticky; add a little flour if needed.
- Oil a large bowl with olive oil, place the dough inside, and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm place for 1 hour, or until doubled in size.
- Preheat the oven to 400°F (200°C). Brush a baking sheet with olive oil.
- Punch down the dough. On a lightly floured surface, roll it into a rectangle about 12×9 inches (30×23 cm). Using a pizza cutter, slice into 12 strips, each about 1 inch (2.5 cm) wide.
- Twist each strip 2–3 times and place on the prepared baking sheet, leaving about 1 inch (2.5 cm) between them. Cover and let rise for 20 minutes.
- Bake for 12–15 minutes, until golden brown. While baking, combine the 2 tbsp salted melted butter with the minced garlic in a small bowl.
- Remove the breadsticks from the oven and immediately brush with the garlic butter. Sprinkle with Parmesan and oregano (if using). Serve warm.
Tips
- Yeast activation: If the yeast doesn’t froth after 10 minutes, it’s dead—start over with fresh yeast. Water that’s too hot will kill it; too cool will slow the rise.
- Flour adjustments: Humidity affects dough. If it’s too sticky, add flour 1 tbsp at a time; if too dry, add water 1 tsp at a time. The dough should feel like a soft earlobe.
- Even baking: Rotate the baking sheet halfway through to avoid uneven browning. For crispier edges, bake 2 minutes longer, but watch to prevent burning.
- Garlic flavor: For a milder garlic taste, use garlic powder instead of fresh minced garlic in the butter. Fresh garlic can become bitter if over-browned, so brush it on right after baking, not before.
Serving Suggestions
Serve these breadsticks alongside a classic marinara sauce for dipping—simply warm 1 cup (240 ml) of your favorite marinara with a pinch of dried basil. They also pair well with a crisp green salad, a bowl of tomato soup, or as a side to a hearty pasta dish like spaghetti with meat sauce. For a full Pizza Hut-style meal, serve with a side of ranch dressing or a creamy cheese sauce.
Variations
- Cheesy Stuffed: Before twisting, flatten each strip and place a small cube of mozzarella in the center, then seal and twist. Bake as directed; the cheese will melt inside.
- Spicy Kick: Add 1/2 tsp red pepper flakes to the garlic butter for a touch of heat.
- Herb Garden: Mix 1 tsp dried rosemary and 1 tsp dried thyme into the dough for a more aromatic breadstick.
- Whole Wheat: Substitute half the all-purpose flour with whole wheat flour. The dough will be denser; add an extra 2 tbsp water if needed.
Storage and Reheating
Store leftover breadsticks in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, place on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or until heated through. For a softer texture, wrap in foil before reheating. Avoid microwaving, as it makes them rubbery. You can also freeze baked breadsticks for up to 2 months; thaw in the refrigerator overnight and reheat as directed.
Frequently Asked Questions
How many calories are in a Pizza Hut breadstick? A single Pizza Hut breadstick (about 1.5 oz / 43 g) contains approximately 150 calories. This homemade version is similar, with each breadstick (1/12 of the recipe) coming to about 160 calories. The exact number varies based on how much butter and cheese you use on top.
Can I use instant yeast instead of active dry? Yes, use the same amount (2 1/4 tsp / 7 g). Instant yeast doesn’t need to be dissolved in water first; just mix it directly into the flour. You can skip the proofing step, but the rise time may be slightly shorter.
Why are my breadsticks tough? Tough breadsticks usually result from over-kneading or adding too much flour. Knead just until smooth, and resist adding extra flour beyond what’s needed. Also, make sure to let the dough rise fully; a proper rise develops gluten and tenderness.
Can I make the dough ahead of time? Absolutely. After the first rise, punch down the dough, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours. When ready, let it sit at room temperature for 30 minutes before rolling and shaping. The cold dough may be slightly harder to work with, but it will bake fine.
How do I make them crispier? For extra crunch, bake at 425°F (220°C) for 12–14 minutes, and brush with the garlic butter only after baking. You can also place the baking sheet on the lowest oven rack to get a crisper bottom.
Can I use garlic powder instead of fresh garlic? Yes, substitute 1/2 tsp garlic powder for the 2 cloves of fresh garlic in the butter. It will have a milder, more consistent flavor. If you prefer a stronger garlic taste, use 1 tsp garlic powder.
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