Transform ordinary breadsticks into an irresistible appetizer with this quick and cheesy Italian-inspired recipe. These golden-brown delights combine the perfect blend of herbs and melted cheese for a crowd-pleasing starter that disappears in minutes.
Whether you’re hosting a casual gathering or craving a savory snack, these Italian cheese breadsticks deliver restaurant-quality results right from your own kitchen. They’re crispy on the outside, tender inside, and loaded with classic Italian flavors.
Why You’ll Love This
- Ready in just 10 minutes with minimal prep work
- Uses simple pantry ingredients you likely have on hand
- Perfect for dipping in marinara sauce or serving alongside soups
- Kids love helping with the cheese sprinkling
- Can be made ahead and reheated quickly
Ingredients
- 2¼ cups all-purpose flour (plus extra for dusting)
- 1 packet (2¼ teaspoons) active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 tablespoon Italian seasoning
- 2 tablespoons olive oil (plus extra for brushing)
- ¾ cup warm water (about 110°F)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 egg, beaten (for egg wash)
- Coarse sea salt for sprinkling (optional)
- Marinara sauce for dipping (optional)
Instructions
- In a large bowl, combine the flour, yeast, sugar, salt, garlic powder, and Italian seasoning. Mix well to distribute the dry ingredients evenly.
- Make a well in the center of the dry ingredients and add the olive oil and warm water. Stir until a dough begins to form. The dough might seem a bit shaggy at first, but it will come together.
- Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic. If the dough feels too sticky, add a little more flour, one tablespoon at a time. If it’s too dry, add a tiny bit more water.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rest in a warm spot for about 30 minutes. It won’t double in size like a traditional bread dough, but it should puff up slightly. (s0urce: Ineskohl.info)
- Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
- After the dough has rested, turn it out onto a lightly floured surface and divide it into 16 equal portions. I usually cut the dough in half, then each half in half, and so on until I have 16 pieces.
- Roll each piece into a rope about 8-10 inches long. Don’t worry if they’re not perfectly even – that’s part of the homemade charm!
- Place the breadsticks on the prepared baking sheets, leaving a little space between each one as they’ll expand slightly during baking.
- Brush each breadstick with the beaten egg, then sprinkle generously with the mozzarella and Parmesan cheeses. If you like, add a light sprinkle of coarse sea salt.
- Bake for 12-15 minutes, or until the breadsticks are golden brown and the cheese is bubbly and slightly crisp. I usually rotate the baking sheets halfway through for even baking.
- Remove from the oven and let cool on the baking sheets for a few minutes before transferring to a wire rack or serving plate.
- Serve warm, with marinara sauce for dipping if desired.
Tips & Variations
- Substitute mozzarella or Romano cheese for different flavors
- Add red pepper flakes for a spicy kick
- Make them extra cheesy by sprinkling more cheese halfway through baking
- For softer breadsticks, reduce baking time by 1-2 minutes
- Use pizza dough rolled thin as an alternative to refrigerated breadsticks
Serving Suggestions
Serve these cheese breadsticks warm alongside your favorite marinara or pizza sauce for dipping. They’re perfect companions to Italian soups, salads, or as part of an antipasto platter with olives and cured meats.
Notes
- Store leftover breadsticks in an airtight container for up to 2 days
- Reheat in a 350°F oven for 3-4 minutes to restore crispiness
- Breadsticks are done when lightly golden and cheese is melted
FAQs
- Can I freeze these breadsticks? Yes, freeze unbaked breadsticks and bake directly from frozen, adding 2-3 minutes to cooking time.
- Can I make these ahead? Prepare up to the baking step and refrigerate for up to 4 hours before baking.
- What if I don’t have Italian seasoning? Use a mixture of dried basil, oregano, and thyme instead.
- Can I use fresh garlic? Yes, substitute 2-3 minced garlic cloves for the powder.
Servings4
Prep15 min
Cook10 min
Calories—
Ingredients
- 2¼ cups all-purpose flour (plus extra for dusting)
- 1 packet (2¼ teaspoons) active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 tablespoon Italian seasoning
- 2 tablespoons olive oil (plus extra for brushing)
- ¾ cup warm water (about 110°F)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 egg, beaten (for egg wash)
- Coarse sea salt for sprinkling (optional)
- Marinara sauce for dipping (optional)
Steps
- In a large bowl, combine the flour, yeast, sugar, salt, garlic powder, and Italian seasoning. Mix well to distribute the dry ingredients evenly.
- Make a well in the center of the dry ingredients and add the olive oil and warm water. Stir until a dough begins to form. The dough might seem a bit shaggy at first, but it will come together.
- Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic. If the dough feels too sticky, add a little more flour, one tablespoon at a time. If it’s too dry, add a tiny bit more water.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rest in a warm spot for about 30 minutes. It won’t double in size like a traditional bread dough, but it should puff up slightly. (s0urce: Ineskohl.info)
- Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
- After the dough has rested, turn it out onto a lightly floured surface and divide it into 16 equal portions. I usually cut the dough in half, then each half in half, and so on until I have 16 pieces.
- Roll each piece into a rope about 8-10 inches long. Don’t worry if they’re not perfectly even – that’s part of the homemade charm!
- Place the breadsticks on the prepared baking sheets, leaving a little space between each one as they’ll expand slightly during baking.
- Brush each breadstick with the beaten egg, then sprinkle generously with the mozzarella and Parmesan cheeses. If you like, add a light sprinkle of coarse sea salt.
- Bake for 12-15 minutes, or until the breadsticks are golden brown and the cheese is bubbly and slightly crisp. I usually rotate the baking sheets halfway through for even baking.
- Remove from the oven and let cool on the baking sheets for a few minutes before transferring to a wire rack or serving plate.
- Serve warm, with marinara sauce for dipping if desired.
Notes
- Store leftover breadsticks in an airtight container for up to 2 days
- Reheat in a 350°F oven for 3-4 minutes to restore crispiness
- Breadsticks are done when lightly golden and cheese is melted
