These copycat Pizza Hut breadsticks recreate the soft, buttery, garlicky sticks served at the restaurant, complete with the signature seasoned topping and a side of marinara for dipping. The dough is enriched with a little sugar and oil, which gives it that tender, pull-apart texture, and the garlic-butter topping is brushed on twice for maximum flavor. This recipe is straightforward and uses common pantry ingredients, making it a reliable way to bring the Pizza Hut experience home.
Ingredients
- 1 cup (240 ml) warm water (110°F/43°C to 115°F/46°C)
- 2 tablespoons (25 g) granulated sugar
- 1 tablespoon (9 g) active dry yeast
- 3 cups (390 g) all-purpose flour, plus more for dusting
- 1 teaspoon (6 g) salt
- 2 tablespoons (30 ml) olive oil, plus more for greasing
- 4 tablespoons (56 g) unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/8 teaspoon dried basil
- Pinch of salt
- 1/4 cup (60 g) grated Parmesan cheese (optional, for topping)
- Marinara sauce, for dipping (store-bought or homemade)
Instructions
- In a small bowl, combine the warm water, sugar, and yeast. Let sit for 5-10 minutes until frothy. If it doesn’t foam, the yeast may be dead; start over with fresh yeast.
- In a large mixing bowl, whisk together the flour and salt. Add the yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 6-8 minutes, until smooth and elastic, adding a little more flour if sticky. The dough should be soft but not tacky.
- Grease a large bowl with olive oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a damp towel. Let rise in a warm spot for 1 hour, or until doubled in size.
- Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking sheet or line with parchment paper.
- Punch down the dough. On a lightly floured surface, roll it into a rectangle about 1/2-inch thick. Using a pizza cutter or sharp knife, cut the dough into 12 strips, about 1 inch wide and 6-8 inches long.
- Place the strips on the prepared baking sheet, leaving about 1 inch of space between them. Cover loosely with a towel and let rise for 15 minutes.
- While the dough rises, make the garlic butter: in a small bowl, mix the melted butter, garlic powder, onion powder, oregano, basil, and a pinch of salt.
- Bake the breadsticks for 12-15 minutes, until golden brown on top and cooked through. The internal temperature should reach 200°F (93°C) for a fully baked bread product (not a safety requirement, but ensures doneness).
- Remove from the oven and immediately brush generously with the garlic butter. Sprinkle with Parmesan cheese if using. Let cool for 5 minutes, then serve warm with marinara sauce.
Tips
- Yeast check: Always proof the yeast in warm water with sugar first. If it doesn’t bubble, discard and start over—using dead yeast will result in dense, hard breadsticks.
- Dough consistency: The dough should be soft and slightly tacky. If it’s too sticky, add flour a tablespoon at a time. If it’s too dry, add a teaspoon of water. Over-flouring makes the breadsticks tough.
- Butter brush: Brush the garlic butter on while the breadsticks are hot out of the oven so it soaks in. For extra flavor, brush half before baking and the rest after.
- Make ahead: You can prepare the dough through step 4 and refrigerate it overnight. Let it come to room temperature and rise for 30 minutes before rolling out.
Serving Suggestions
Serve these breadsticks warm as an appetizer or side with pizza, pasta, or a fresh green salad. They’re perfect for dipping in marinara sauce, ranch dressing, or garlic butter. For a complete meal, pair them with a hearty soup like minestrone or tomato basil.
Variations
- Cheesy breadsticks: After brushing with garlic butter, sprinkle with 1 cup (115 g) shredded mozzarella and broil for 1-2 minutes until melted and bubbly.
- Spicy kick: Add 1/4 teaspoon cayenne pepper or red pepper flakes to the garlic butter for a spicy version.
- Herb garden: Use fresh herbs instead of dried—1 teaspoon each of chopped fresh oregano, basil, and parsley.
- Whole wheat: Substitute half of the all-purpose flour with whole wheat flour. The texture will be denser, but the flavor is nuttier.
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 them on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, or until heated through. You can also microwave them for 20-30 seconds, but they will be softer. For a crispier texture, toast them in a toaster oven. Do not freeze the baked breadsticks, as they become soggy when thawed.
Frequently Asked Questions
Can I use instant yeast instead of active dry? Yes, you can substitute instant yeast (also called rapid-rise) for active dry. Use the same amount, but skip the proofing step. Mix it directly into the flour, then add the warm water and sugar. The dough may rise a bit faster.
Why are my breadsticks hard and dry? This usually happens from over-baking or over-flouring the dough. Bake just until golden brown, and be careful not to add too much flour during kneading. Also, brushing with butter immediately after baking helps keep them soft.
Can I make the dough in a bread machine? Absolutely. Add the ingredients to the bread machine in the order recommended by the manufacturer, and use the dough cycle. Once the cycle is complete, proceed with step 5.
How do I get the exact Pizza Hut flavor? The secret is the garlic butter—use real butter, not margarine, and don’t skimp on the garlic powder. Brushing it on while the breadsticks are hot is key. The Parmesan cheese adds a salty, nutty note that mimics the restaurant’s topping.
Can I use bread flour instead of all-purpose? Yes, bread flour will give you a chewier texture, which some people prefer. You may need to add a little more water, as bread flour absorbs more liquid.
What if I don’t have a baking sheet? You can use a 9×13-inch baking dish or even a cast-iron skillet. Just make sure it’s greased well. The breadsticks will be slightly softer on the sides if they’re touching each other, which is fine.
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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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