Cheesy Breadsticks Recipe

Activate yeast and mix

In a medium bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and instant yeast. Stir and let sit 5 minutes until foamy. If it doesn't foam, yeast may be inactive; start with fresh yeast. In a large mixing bowl, whisk together the flour and salt.

Form and knead dough

Add the foamy yeast mixture and 2 tablespoons olive oil to the flour. Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 5–6 minutes.

First rise

Lightly oil a 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.

Prepare garlic butter

While the dough rises, melt the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Stir in the minced garlic, chopped parsley, and 1 teaspoon dried Italian seasoning. Remove from heat and set aside so flavors meld. Reserve 1 tablespoon of the garlic butter for brushing after baking.

Preheat oven and shape

Preheat your oven to 425°F (220°C). Lightly grease a 13x9-inch baking sheet or line it with parchment paper. Once the dough has doubled, punch it down and transfer to a lightly floured surface. Roll or press the dough into a rectangle about 12x9 inches and roughly 1/2 inch thick. Transfer to the prepared baking sheet.

Brush and score

Brush the rolled dough evenly with most of the garlic butter (reserve 1 tablespoon). Using a pizza cutter or sharp knife, score the dough into breadstick strips (about 8–10 strips, depending on desired width), cutting almost through but not separating fully so they bake together and are easier to remove.

Add cheese and season

Evenly sprinkle the grated mozzarella over the top of the brushed dough, getting cheese into the scored lines. Lightly sprinkle the grated Parmesan (if using) and the coarse salt across the surface. Finish with a light dusting of the remaining dried Italian seasoning and optional red pepper flakes if you like a little heat.

Bake

Bake in the preheated 425°F (220°C) oven for 12–16 minutes, or until the cheese is melted, bubbly, and the edges of the breadsticks are golden-brown. Rotate the pan halfway through baking for even color.

Brush and serve

Remove the breadsticks from the oven and immediately brush with the reserved 1 tablespoon garlic butter and a light brushing of 1 tablespoon olive oil for extra shine. Let cool 3–5 minutes, then use the scored lines to separate into individual breadsticks. Garnish with any extra chopped parsley and serve warm with marinara or your favorite dip.