Cheesy Bread Sticks Recipe

Make the dough

In a large bowl, combine 3 cups all-purpose flour, 1 tsp instant yeast, 1 tsp granulated sugar, and 1 tsp salt. Stir to mix dry ingredients evenly.

Add liquids and form dough

Make a well in the center and add 1 cup warm water and 2 tablespoons olive oil. Mix with a spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is very sticky, add up to 2 tablespoons more flour; if too dry, add 1 tablespoon more water.

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm draft-free spot for 45–60 minutes, or until doubled in size.

Shape base

Punch down the dough and transfer to a lightly floured surface. Roll or press into a 12x8-inch rectangle (or approximate) about 1/2 inch thick. Transfer to a parchment-lined or lightly oiled baking sheet.

Prepare garlic-herb butter

While dough is rising or after shaping, melt 4 tablespoons unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Stir in 3 tablespoons minced garlic, 1 teaspoon dried Italian seasoning, 2 tablespoons chopped fresh parsley, 1 tablespoon grated Parmesan, 1 teaspoon salt, and 1 teaspoon black pepper. Warm gently for 30–60 seconds to meld flavors, then remove from heat.

Brush base

Using a pastry brush or spoon, evenly brush about two-thirds of the garlic-herb butter mixture over the dough rectangle, leaving a small border if you prefer a crust edge. Reserve the remaining butter for brushing after baking.

Add cheese

Evenly sprinkle 2 cups shredded mozzarella over the buttered dough, pressing lightly so the cheese adheres. If desired, sprinkle the optional 2 tablespoons extra grated Parmesan and 1/2 teaspoon red pepper flakes for a bit of heat.

Bake

Preheat oven to 425°F (220°C) while preparing toppings. Place the baking sheet in the preheated oven and bake for 12–16 minutes, until the crust is golden around the edges and the cheese is melted and bubbly with some light browning.

Finish and slice

Remove from oven and immediately brush the reserved garlic-herb butter over the hot cheese and crust for extra shine and flavor. Let rest 2–3 minutes so cheese sets slightly. Using a sharp knife or pizza cutter, slice into 8–12 sticks (about 8 larger or 12 thinner, depending on preference). Garnish with a little additional chopped parsley or grated Parmesan if desired and serve warm.