Few things can beat the smell of freshly baked bread wafting through the kitchen — warm, buttery, and loaded with garlic. Garlic Parmesan Breadsticks are one of those simple pleasures that elevate any meal. Soft on the inside, golden and crisp on the outside, brushed with melted butter, garlic, and Parmesan cheese — they’re everything you want in a side dish.
Whether you serve them with pasta, soup, or on their own as a snack, these breadsticks have that irresistible flavor that makes everyone reach for seconds. The best part? They’re surprisingly easy to make from scratch, even if you’re not a baking expert. With just a few pantry staples and a little patience, you’ll have warm, cheesy breadsticks that taste better than anything from a restaurant.
Ingredients
For the Dough:
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¾ cup warm water (about 110°F / 43°C)
- 2 tablespoons sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon salt
- 2 ½ cups all-purpose flour (plus extra for kneading)
For the Topping:
- 3 tablespoons melted butter
- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
- ¼ cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional)
- A pinch of salt
Making the Dough
Start by activating the yeast. In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5 to 10 minutes until it becomes foamy. This step ensures the yeast is alive and ready to make your dough rise beautifully.
In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the melted butter and yeast mixture. Stir until everything starts to come together. You’ll have a soft, slightly sticky dough.
Transfer the dough to a floured surface and knead for about 5 to 7 minutes until it becomes smooth and elastic. If it’s too sticky, sprinkle a bit more flour, but avoid adding too much — the dough should stay soft and pliable.
Place the dough in a lightly greased bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until it doubles in size.
Shaping the Breadsticks
Once the dough has risen, gently punch it down to release the air. Transfer it to a lightly floured surface and roll it into a rectangle, about 10 by 12 inches.
Using a sharp knife or pizza cutter, slice the dough into strips, each about 1 inch wide. You can keep them long and slender, or cut them in half for shorter breadsticks — totally up to your preference.
Place the strips on a parchment-lined baking sheet, leaving a little space between each one. Cover them with a towel and let them rest for another 20 minutes. This short second rise helps make the breadsticks fluffy and soft.
Baking the Breadsticks
Preheat your oven to 400°F (200°C).
While it heats up, melt the butter and stir in the minced garlic. Brush this mixture generously over the breadsticks before baking. This helps infuse them with that delicious garlic aroma from the start.
Bake the breadsticks for 12–15 minutes, or until they turn golden brown around the edges. The smell at this stage is simply irresistible — buttery, garlicky, and slightly nutty.
Once baked, remove them from the oven and immediately brush with the remaining garlic butter. Sprinkle grated Parmesan and chopped parsley on top while they’re still warm, so the cheese melts slightly into the surface.
Serving Suggestions
These Garlic Parmesan Breadsticks are versatile and pair well with almost anything. Serve them alongside a bowl of creamy tomato soup, a rich pasta dish like fettuccine Alfredo, or even a fresh salad.
They’re also fantastic as an appetizer or snack — just set them out with a side of marinara or ranch dipping sauce, and watch them disappear.
If you want a bit of extra indulgence, you can even top them with shredded mozzarella and bake for another 2–3 minutes until the cheese melts into gooey perfection.
Tips for Perfect Breadsticks
- Don’t rush the yeast. Letting it activate properly is what gives the dough its light, airy texture.
- Use real butter. It adds a richer flavor than margarine or oil.
- Brush right after baking. The warm bread absorbs the butter and garlic better while it’s fresh from the oven.
- Add a touch of olive oil. Brushing a little olive oil before baking can give the breadsticks an extra crisp edge.
- Make ahead. You can shape and refrigerate the dough overnight — just bake the next day when ready to serve.