Name: Quick Garlic Breadsticks Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 3/4 teaspoon salt; 1 cup plain yogurt; 2 tablespoons olive oil; 2 tablespoons butter, melted; 3 cloves garlic, minced; 2 tablespoons fresh parsley, chopped

Garlic Breadsticks Recipe tastes buttery, garlicky, and a little cheesy, with a crisp edge and soft pull-apart center. It suits busy cooks, pasta nights, and game-day snacking, and the total time lands around 25 minutes. I baked these in a tiny apartment oven after double shifts, and my neighbors stuck their heads out and asked for one.

Why You Should Try This Garlic Breadsticks Recipe

You get pizzeria-style breadsticks without fuss. Store-bought pizza dough keeps things easy, and a quick garlic butter takes the flavor to weeknight-hero status. The texture hits that sweet spot between chewy and tender.

These breadsticks also flex for different diets and pantries. Use fresh garlic or swap in garlic powder. Add Parmesan or keep them dairy-free with olive oil and a plant-based butter.

“Five stars from my family. Crispy edges, soft middle, and bold garlic flavor. We fought over the last stick, and I won because I hid it.”

Ingredients You’ll Need

1 pound pizza dough, at room temperature (bakery or refrigerated tube works; gluten-free dough works too)
4 tablespoons unsalted butter, melted (use plant-based butter for dairy-free)
2 tablespoons olive oil (adds flavor and helps browning)
3 to 4 garlic cloves, minced, or 1 teaspoon garlic powder for a faster option
2 tablespoons grated Parmesan, optional (pecorino or nutritional yeast also work)
1 tablespoon finely chopped parsley, or 1 teaspoon dried parsley
1/2 teaspoon kosher salt
1/2 teaspoon Italian seasoning or dried oregano
Pinch red pepper flakes, optional
1 tablespoon flour or cornmeal for dusting
Optional cheesy twist: 1/2 cup shredded mozzarella

Equipment:

Large baking sheet
Parchment or foil
Rolling pin or your hands
Pastry brush
Pizza cutter or sharp knife
Small bowl and spoon

How to Make Quick Garlic Breadsticks

Prep: 10 minutes
Cook: 12 to 15 minutes
Total: about 25 minutes

Heat the oven to 425°F. Line a baking sheet with parchment and dust lightly with flour or cornmeal.
Stir together melted butter, olive oil, garlic, salt, Italian seasoning, and parsley in a small bowl.
Dust the counter, then roll or press the dough into a rectangle about 9 by 13 inches. Move it to the baking sheet and brush half the garlic mixture over the surface.
Score the dough into 12 strips with a pizza cutter so you guide clean pieces later. If you want cheesy breadsticks, sprinkle on the Parmesan and mozzarella now.
Bake for 8 minutes. Pull the pan out, recut along the score lines, flip each strip on its side for extra crisp edges, and brush with the remaining garlic mixture.
Bake 4 to 7 more minutes until golden with browned spots and a soft, bouncy center.
Brush any leftover butter over the hot sticks. Shower with a little extra parsley, then serve warm with marinara or ranch for dipping.

Tips & Tricks

This dough plays nice when you treat it right, so a few moves make it sing.

Let the dough sit at room temp 30 to 45 minutes so it stretches without snapping back.
Mix butter with olive oil to boost flavor and prevent scorching.
Prefer a mellow garlic vibe? Use garlic powder or sauté the minced garlic in the butter for 30 seconds.
Score before baking for tidy pieces, then finish cutting midway for crisp edges.
Use convection at 400°F for even browning and faster cook time.
Air fryer method: cook at 375°F for 8 to 10 minutes, flipping once.
For dairy-free, use olive oil plus plant-based butter and skip the cheese.
For gluten-free, use a gluten-free pizza dough and watch the bake time, which can run a bit shorter.
Keep leftovers crisp with a skillet reheat over medium heat for 2 to 3 minutes per side.

What to Serve with Quick Garlic Breadsticks

These breadsticks love good company, and they make plenty of friends at the table.

Marinara, pesto, or warm garlic butter dip
Tomato basil soup or minestrone
Caesar salad or chopped Italian salad
Spaghetti, baked ziti, or fettuccine Alfredo
Game-day board with cured meats, olives, and cheeses

Storage

Make-ahead dough: keep pizza dough lightly oiled and covered in the fridge for up to 24 hours. Let it warm to room temp before shaping.
Parbake option: bake the scored dough for 6 minutes, cool, and refrigerate up to 2 days or freeze up to 2 months. Finish baking straight from the fridge or freezer, adding a couple minutes.
Leftovers: store baked breadsticks airtight in the fridge for 3 days or freeze for 2 months.
Reheat: oven at 375°F for 6 to 8 minutes, air fryer at 350°F for 3 to 4 minutes, or skillet over medium heat until the edges crisp.

Nutrition Information

Approximate per breadstick, based on 12 sticks: 140 calories, 6 g fat, 3 g saturated fat, 18 g carbs, 3 g protein, 1 g fiber, 220 mg sodium. These values estimate typical results and vary by dough, butter, and cheese choices.

Adaly Kandice