Cheesy Breadsticks from Pizza Dough
Soft, pillowy breadsticks topped with melted mozzarella and garlic salt, made from a simple yeasted dough. This recipe transforms basic pizza dough into a cheese-loaded appetizer or side dish with minimal extra effort. The quick rise and high-heat bake create golden, crispy exteriors while keeping interiors tender. Perfect for casual dinners, game nights, or as an accompaniment to soup or salad. What sets this version apart is the generous cheese topping and garlic salt finish that humble breadsticks into something satisfying enough to serve as a standalone snack.
Ingredients
- 2 ¼ teaspoon active dry yeast
- 1 ½ cup warm water
- 4 cup all-purpose flour, sifted then measuredbread flour1:1texture
increases chewiness; adds:strength
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- ¼ cup canola oil
- 2 cup mozzarella cheese, grated
- ¼ teaspoon garlic salt
Instructions
- 1
Sprinkle yeast into warm water and let sit 10 minutes until foamy.
- 2
Combine flour and salt in a mixing bowl.
- 3
Drizzle oil into flour mixture with mixer on low until combined.
- 4
Add sugar, then pour in yeast mixture and mix until just combined.
- 5
Transfer dough to an oiled bowl, cover tightly with plastic wrap, and let rise 30 to 45 minutes in a draft-free space until doubled.
- 6
If making ahead, refrigerate; remove from refrigerator 20 to 30 minutes before baking.
- 7
Heat oven to 450 degrees F.
- 8
Shape half the dough into a 12-inch circle on a baking sheet.
- 9
Top with grated mozzarella cheese and garlic salt.
- 10
Bake 15 to 18 minutes until cheese melts and breadstick is golden.
Tips
Bloom yeast in warm water (110-120F) for 10 minutes to ensure activation before mixing; this guarantees a proper rise and better flavor development in your breadsticks.
Don't skip the oil coating on the rising bowl; it prevents the dough from sticking and drying out, making shaping much easier after the first rise.
Good to Know
Uncooked dough keeps refrigerated up to 3 days in an airtight container. Baked breadsticks store in an airtight container at room temperature for 2 days.
Prepare and refrigerate dough up to 3 days ahead. Remove 20-30 minutes before baking to allow it to come to room temperature, then shape and bake as directed.
Serve warm, ideally within 30 minutes of baking. Pair with marinara for dipping, or serve alongside soup, salad, or pasta. Also works as a casual appetizer for parties or game nights.
Common Mistakes
Use water that is too hot (above 120F) to avoid killing yeast
Skip the 10-minute bloom to avoid uneven rise and potential yeast failure
Overcrowd the baking sheet to avoid uneven baking and steaming instead of crisping
Bake below 450F to avoid dense, pale breadsticks with rubbery cheese topping
Substitutions
FAQ
Can I make the dough ahead and freeze it?
Yes. After the first rise, divide dough and freeze in airtight containers up to 3 months. Thaw at room temperature or overnight in the refrigerator before shaping and baking. This is convenient for having fresh breadsticks on demand.
What if my dough doesn't double during the first rise?
Cold kitchens slow fermentation. Move the dough to a warmer spot, check that your yeast was fresh, and give it more time. The rise window is flexible; dough can take up to 60 minutes depending on room temperature.
How long do baked breadsticks keep?
Baked breadsticks stay fresh in an airtight container at room temperature for 2 days. For longer storage, freeze them up to 3 months; reheat unwrapped in a 350F oven for 5 minutes before serving.