Ultimate Cheesy Garlic Breadsticks Recipe for Crispy, Gooey Flavor

I’m excited to share a recipe that combines two irresistible things: melting, stringy garlic cheese and chewy, crisp, oil-brushed bread. These Cheesy Garlic Breadsticks are simple to make and endlessly satisfying. You can use my No-Knead Whole-Wheat Semolina pizza dough, another homemade dough you love, or even store-bought pizza dough — they all work beautifully.

Use whatever pizza dough you prefer. I’ve used the Master Dough from Artisan Bread in 5 Minutes a Day and other reliable doughs with great results. Many local pizzerias will sell a ball of dough if you ask, and that’s an easy shortcut if you don’t want to make dough at home.

The finished breadsticks are olive oil–soaked, crisp on the outside yet tender inside, and seasoned with garlic, parsley, and Italian herbs. They’re loaded with shredded mozzarella that melts, bubbles, and browns in spots for those chewy, toasty, stringy bites everyone adores.

You don’t need expensive cheese to get great results. I use inexpensive part-skim shredded mozzarella and pile it on liberally — the more cheese, the better the pull and flavor. The contrast of browned, crispy cheese and gooey, melty strands is the real star here.

These breadsticks are an easy winner for casual nights, game-day snacks, or a kid-friendly treat. If you make your own no-knead dough, a single large batch stored in the refrigerator will yield many future pizzas and breadstick sessions — it keeps up to two weeks refrigerated or can be portioned and frozen for later.

The family loves these alongside soft pretzels and little sausages. They’re excellent warm from the oven or at room temperature, and they pair well with a simple marinara or a herby olive oil dip.

Cheesy Garlic Breadsticks

Rebecca Lindamood

Olive oil–soaked breadsticks that are crisp at the edge, tender inside, bright with garlic and parsley, seasoned with Italian herbs, and generously topped with melted, browned mozzarella for irresistible stringy, toasty bites.

Ingredients

• 1 pound pizza dough room temperature. Any favorite dough will work.
• 4 tablespoons extra virgin olive oil divided
• 1 clove garlic peeled and minced, or 1/2 teaspoon garlic powder
• 2 tablespoons minced fresh parsley or 1 teaspoon dried parsley flakes
• 3/4 teaspoon Italian seasonings
• 2 cups shredded part-skim mozzarella

Instructions

• Preheat the oven to 450°F (230°C).
• Drizzle 2 tablespoons of olive oil into a rimmed baking pan or onto an unglazed baking stone. Stretch the dough to about 1/2-inch thickness and press it into the oiled pan. Sprinkle the minced garlic (or garlic powder), parsley, and Italian seasonings over the surface. Drizzle the remaining 2 tablespoons olive oil evenly over the dough, then scatter the shredded mozzarella across the top. Bake 20–25 minutes, until the crust is deep golden at the edges and the cheese is melted, bubbly, and browned in places. Remove from the oven and let rest 5 minutes.
• Transfer to a cutting board and slice into strips about 3 inches by 1 inch, or the size you prefer. Serve warm or at room temperature, plain or with your favorite dip.

Nutritional information is an estimate and provided as a courtesy. Calculate using the exact ingredients you use for precise values.

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