Cheesy Breadsticks Recipe

Bloom yeast

In a small bowl, combine the warm water and granulated sugar. Sprinkle the active dry yeast over the water, stir gently, and let sit 5–10 minutes until foamy and fragrant.

In a large mixing bowl, whisk together the all-purpose flour and salt. Make a well in the center.

When the yeast is foamy, add the olive oil to the yeast mixture, then pour into the flour well. Stir with a wooden spoon or dough hook until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead by hand 6–8 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium-low for 4–5 minutes. Add a teaspoon of flour at a time only if dough is excessively sticky.

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 45–60 minutes.

Preheat oven to 425°F (220°C). Line a 9x13-inch baking pan with parchment paper or lightly grease it.

Once dough has doubled, gently punch it down to release air. Transfer to a lightly floured surface and roll or press into a roughly 9x13-inch rectangle about 1/2-inch thick. Transfer to prepared pan, pressing dough to edges and corners.

In a small bowl, combine the melted butter and minced garlic. Brush half of this garlic butter evenly over the dough surface.

Sprinkle the shredded mozzarella evenly over the dough, leaving a small 1/4-inch border around the edges. Then sprinkle the grated parmesan evenly on top of the mozzarella.

Brush remaining garlic butter over the cheese edges and lightly over the top (this helps browning). Sprinkle dried Italian seasoning, red pepper flakes (if using), and coarse sea salt evenly over the cheese.

Bake in the preheated oven on the middle rack for 12–16 minutes, or until the cheese is melted and bubbling and the crust edges are golden brown. Rotate pan halfway through baking for even color.

If you prefer extra-browned cheese, switch to broil on high for 1–2 minutes while watching carefully to avoid burning.

Remove the pan from the oven. Immediately sprinkle the chopped fresh parsley over the hot breadsticks if using. Let cool in the pan 5 minutes to set the cheese slightly.

Using a sharp pizza cutter or chef’s knife, cut into 12 equal strips (three columns by four rows) or desired size. Transfer to a serving platter and serve warm with marinara or pizza sauce for dipping.