Homemade Garlic Butter Breadsticks are soft on the inside and crispy on the outsides and are topped with the best seasonings! They bake in a pool of butter, which is why they are sometimes referred to as butter dips. This method creates the most insanely yummy breadsticks baked right in your own oven!
This is a quick and easy no-knead recipe which means you’ll be enjoying these breadsticks in an hour or less! Plus, I think they’re a million times better than any restaurant breadsticks!
If you love garlic butter smothered on bread, you’ll go crazy for these! I can’t get over how soft they’re so soft on the inside and a little bit crispy on the outside. They’re buttery, cheesy, and pretty much amazing in every way!
To be honest, homemade garlic breadsticks will go perfectly with any meal, but especially an Italian dinner like Ravioli Casserole, Pesto Pasta Salad, Zucchini Meatballs and Pasta, Cheesy Tortellini. Or they’re amazing with any soup like Tomato and Basil Soup, Ham and Potato Soup, Chicken Chowder, or Chicken Gnocchi Soup.
Why This Recipe Works:
There are so many reasons this recipe is a go-to at my house! It’s the best recipe!
- Yummy! Hands down my favorite breadsticks recipe! Ever!
- Quick and easy! You don’t have to wait for these breadsticks to rise and you don’t need to knead them. How easy is that!
- Buttery! The breadsticks bake in a pool of butter which makes them insanely delicious and soft!
Ingredients:
If you enjoy baking you’ll already have these ingredients on hand. If not, they’re baking staples and common ingredients in other recipes. Let’s talk about a few of them and check out some ideas for substitutions and swaps.
- All Purpose Flour: You could use bread flour although I don’t think it’s necessary. I’ve also successfully used half all purpose flour and half whole wheat flour before. I’m sure you could use 100 percent whole wheat flour but the breadsticks would be a little heavier and more dense.
- Yeast: Be sure to use instant yeast instead of active dry yeast.
- Butter: My family owns a dairy farm so I’m ALWAYS in favor of using real butter. This recipe just wouldn’t be the same without it. I don’t recommend substituting anything else for real butter.
- Seasonings: I’m totally in love with sprinkling Salad Supreme (a McCormick seasoning) on these breadsticks. Feel free to play with the seasonings though. Garlic salt and Italian Seasoning, or everything bagel seasoning are aslo fantastic options.
How Do You Make Breadsticks:
Making breadsticks from scratch is easy! Homemade breadsticks are so much better than buying store-bought breadsticks or making them from store-bought pizza dough. And since this recipe can be made in less than an hour it’s totally worth the little bit of extra effort!
STEP 1: Preheat the oven. Add hot water to the bowl of a stand mixer (I use my Kitchenaid). Sprinkle yeast and sugar over the water. Let rest until bubbly, about 10 minutes.
STEP 2: While the yeast is proofing add flour and salt to either a sifter or separate mixing bowl. Once the yeast is bubbly add flour/salt mixture to the water and mix using a dough hook. Set the mixer to low speed and let it “knead” the dough for 3-5 minutes. Cover the dough with plastic wrap and let rest for about 10 minutes.
STEP 3: While the dough is resting, slice the butter and set it in the baking pan. Bake until butter is melted (about 2-3 minutes).
STEP 4: Roll the dough out to an 11 inch by 15-inch rectangle on a floured surface. Cut the dough into breadsticks.
STEP 5: This step is messy and makes the breadsticks look ugly! Don’t worry though! It will all work out! The pan shouldn’t be too hot, but you’ll need to be careful to not burn yourself. Dunk the breadsticks in the melted butter to coat, then flip over so both sides are coated with melted butter. Set in the pan. Repeat with remaining breadsticks. You will probably have to squish them to get them to fit. If the butter pools at one end tip the pan a little to allow the butter to run to the other side. It’s okay if it’s not completely even.
STEP 6: Sprinkle the tops of the breadsticks with garlic salt, Salad Supreme (or Italian seasoning), and parmesan cheese. The breadsticks will rise quickly because they are in a warm pan. Let them sit for about 5 minutes.
STEP 7: Bake for 18-20 minutes.
- The water you use to proof the yeast should be between 105-110 degrees. I never use a thermometer to measure the temperature. I use the touch test instead. It’s the perfect temperature when you it feels hot and stings a little bit when water is running over it. If the water feels “warm” it’s not warm enough to proof yeast. If you can’t stand to leave your hand in the water it’s too hot. If you’re not sure you can always use a thermometer. My instant read thermometer is one of the most used tools in my kitchen!
- To make mini breadsticks simply cut them in smaller strips.
- These cheesesticks are best served right out of the oven.
FAQs:
You can certainly save leftover breadsticks and eat them the next day, although they won’t be as good! Wrap in a damp paper towel and microwave until warm. The time will vary depending on your microwave wattage and how many breadsticks you are warming up. It takes about 15 seconds to warm one breadstick in my microwave. You can also place them on a baking sheet and warm them in a 350-degree oven for 5 minutes.
Yes! You could freeze these breadsticks, but they won’t be as good as freshly baked breadsticks. They’re so easy to make fresh that I really don’t recommend freezing them, however, here are instructions just in case you really want to try it. Bake breadsticks, cool, separate into individual breadsticks, place on a baking sheet, and freeze for about 30 minutes. Remove from baking sheet and store in an air-tight container in the freezer for up to 3 months. To reheat frozen breadsticks, thaw in the refrigerator, then bake for at 350 degrees for 5 minutes.
To make these breadsticks even cheesier sprinkle grated mozzarella cheese over the breadsticks before baking! Bake as directed.
Serving Suggestions:
Garlic Parmesan Breadsticks are amazing all by themselves, dipped in soup, alongside a salad, or pretty much any other way you can dream of eating them! Here are a few other ideas for dipping sauces and toppings!
- Dipped in ranch
- Dipped in marinara
- With alfredo sauce
- Sprinkled with mozzarella cheese before baking
- You can get creative with seasonings and use rosemary, or fresh herbs too!
Other Easy Bread Recipes:
Sometimes making homemade bread can feel like a commitment since it usually takes hours to make. This recipe is so easy and that’s one of the reasons we make homemade breadsticks so often.
Here are a few options if you want to make bread as a side dish and you either don’t have much time or want to make it ahead of time.
- Rhodes Parmesan Garlic Dinner Rolls
- No Knead Whole Wheat Bread
- Corn Bread
- Cheesy Monkey Bread
- Apple Pie Monkey Bread
Garlic Butter Breadsticks with Parmesan
Ingredients
- 1 1/2 cups warm water
- 1 tablespoon yeast
- 2 tablespoons sugar
- 3 cups flour
- 3/4 teaspoons salt
- 1/2 cup butter 8 Tablespoons
- 1 sprinkle Garlic Salt
- 1 sprinkle Salad Supreme
- 1/4 cup Parmesan Cheese
Instructions
- Preheat oven to 375 degrees.
- Add hot water (see note on water temperature in notes below) to the bowl of a stand mixer. Sprinkle yeast and sugar over the water. Let rest until bubbly, about 10 minutes.
- While the yeast is proofing add flour and salt to either a sifter or separate mixing bowl. Once the yeast is bubbly add flour/salt mixture to the water and mix using a dough hook. Set the mixer to low speed and let it “knead” the dough for 3-5 minutes.
- Cover the dough with plastic wrap and let rest for about 10 minutes.
- While the dough is resting, slice the butter and set it in the baking pan. Bake until butter is melted (about 2-3 minutes).
- Roll the dough out to an 11 inch by 15-inch rectangle on a floured surface. Cut the dough into breadsticks.
- Being careful to not get burned, dunk the breadsticks in the melted butter to coat, then flip over so both sides are coated with melted butter. Set in the pan. Repeat with remaining breadsticks. You will probably have to squish them to get them to fit. If the butter pools at one end tip the pan a little to allow the butter to run to the other side. It’s okay if it’s not completely even.
- Sprinkle the tops of the breadsticks with garlic salt, Salad Supreme (or Italian seasoning), and parmesan cheese. The breadsticks will rise quickly because they are in a warm pan. Let them sit for about 5 minutes.
- Bake for 18-20 minutes.
Notes
- The water you use to proof the yeast should be between 105-110 degrees. I never use a thermometer to measure the temperature. I use the touch test instead. It’s the perfect temperature when it feels hot and stings a little bit when water is running over it. If the water feels “warm” it’s not warm enough to proof the yeast. If you can’t stand to leave your hand in the water it’s too hot. If you’re not sure you can always use a thermometer. My instant-read thermometer is one of the most used tools in my kitchen!
- Leftover breadsticks can be stored at room temperature in an airtight container. To reheat breadsticks wrap in a damp paper towel and microwave until warm, about 15 seconds. Or bake at 350 degrees for 5 minutes.
- These breadsticks are amazing by themselves or with marinara sauce, ranch dressing, or alfredo sauce.
Martha Walker says
Delicious bread! Easy too.
We loved it and ate way too much!
I’m going to try a variation substituting olive oil for butter and using an Italian herb mix.
Thanks for all your great recipes!
Amy Engberson says
Thank you! Using an Italian herb mix sounds fantastic! Every time I make these I eat the whole pan! They’re way better the first day so it’s totally okay right?
Emily Young says
I’m going to make these to go with the tomato soup recipe from your blog tonight!!
Amy Engberson says
Yum! These would be perfect with tomato soup…they’re actually perfect with just about anything! So yummy!
Jenna says
These do look dangerous! I will have to try that salad seasoning after your raves! Thanks
Amy Engberson says
Dangerously worth it! I am in love with Salad Supreme! Hope you enjoy it too!
robin says
How much butter is a cube of butter?
Amy Engberson says
Robin, a cube of butter is 1 stick, or 1/2 of a cup! Watch out…these are so addicting!
Rachel M says
My mom made these for lunch today – AMAZING! My 1 year-old ate 3, and only because he snuck one of mine off my plate. I’m excited to get home and try some of your other recipes. I also love hearing about your boys – what a cute blog!
Donette says
I made these for my sisters. they loved them!!!
Elaine Duckett says
My Mom used to tell me, you can get away with serving anything for dinner if you have hot bread to go along with it.
I can remember making butter dips when you kids were all little. But these look way better than the ones I used to make. Mine were more like a quick bread cut and dipped in butter, so I am excited to try the yeast bread dips.
I wish I would eat at your house every night. Cuz you know there is always going to be something yummy served, not to mention the men folk in your life entertaining you.
Love Mom
Love Mom