Homemade Pizza Hut Breadsticks with Garlic Parmesan
Soft, pillowy breadsticks with a golden crust and savory garlic-parmesan seasoning, inspired by the classic pizza chain favorite. This yeast-risen dough develops flavor through a long fermentation, creating an authentic texture that rivals the commercial version. The two-rise method and final seasoning application ensure the coating adheres perfectly. Serve warm with marinara for dipping at casual dinners, parties, or alongside pasta. What sets this apart is the powdered milk in the dough, which mimics the commercial recipe's richness and subtle sweetness, plus the two-stage baking technique that crisps the exterior while keeping the inside tender.
Ingredients
- 3 tablespoon dry powdered milk
- 1 tablespoon dry active yeast
- 2 teaspoon granulated sugar
- 1 ½ cup warm water, about 100F
- 3 ½ cup all-purpose flourbread flour1:1whole_grain
higher_protein
- 2 teaspoon salt, divided
- 4 tablespoon melted butter
- 2 tablespoon olive oil, plus 1/4 cup for brushingvegetable oil1:1neutral_oilFull guide →
- ⅓ cup grated parmesan cheese
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon salt, seasoning mix
Instructions
- 1
Combine powdered milk, yeast, and sugar in warm water, stir, and let sit 5 minutes until foamy.
- 2
Mix flour and salt in stand mixer bowl with dough hook.
- 3
Create a well in the flour, add melted butter, olive oil, and yeast mixture.
- 4
Mix on low speed until sticky dough forms.
- 5
Transfer to oiled bowl, cover with plastic wrap, and rise 1 hour in a warm spot.
- 6
Grease a 13x9-inch baking dish with oil.
- 7
Press risen dough into prepared dish, stretching toward edges and corners.
- 8
Brush dough top with oil, cover with plastic wrap, and rise 1 hour (or refrigerate overnight, bringing to room temperature before proceeding).
- 9
Combine parmesan, garlic powder, onion powder, oregano, basil, and salt in a bowl.
- 10
Preheat oven to 475F.
- 11
Cut dough into 10 long sticks about 1 inch wide using a pizza cutter or bench knife.
- 12
Brush sticks with oil and bake 15-20 minutes until golden brown.
- 13
Remove from oven, sprinkle evenly with seasoning mixture, return to oven for 2 minutes.
- 14
Cool on wire rack 5 minutes before serving with pizza sauce for dipping.
- 15
Serve warm.
Tips
Powdered milk is the secret ingredient that mimics the commercial recipe's subtle richness and helps create a softer crumb. Don't skip it.
For overnight cold fermentation, cover dough in baking dish and refrigerate. The slow rise develops deeper flavor and makes the dough easier to shape.
Brush the seasoning-coated breadsticks with a little melted butter immediately after the 2-minute final bake to help the coating adhere and add shine.
Good to Know
Store cooled breadsticks in an airtight container at room temperature up to 2 days. For longer storage, freeze in a freezer bag up to 3 months. Reheat at 325F for 8-10 minutes, or microwave 30-45 seconds.
Dough can be prepared through step 8, then refrigerated overnight. Bring to room temperature and proceed with step 9. Breadsticks taste best served within 2 hours of baking but can be made a full day ahead and reheated.
Serve warm with marinara sauce, pizza sauce, or ranch dip for dipping. Pair alongside pasta dinners, pizza nights, or as a casual appetizer. Also excellent for game day or potluck gatherings.
Common Mistakes
Use water around 100F to avoid killing yeast with water that is too hot or too cold, which slows or prevents activation.
Don't skip the 5-minute yeast activation; visual bubbles confirm the yeast is alive and active.
Avoid pressing dough into corners too aggressively; a gentle stretch prevents overworking the gluten and keeps breadsticks tender.
Don't over-bake; 15-20 minutes produces a tender crumb. Longer baking creates a hard, bread-like texture.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use instant yeast instead of active dry yeast?
Yes. Use the same amount (1 tablespoon). Instant yeast has smaller granules and hydrates faster, so breadsticks may rise slightly quicker. Monitor the first rise and reduce timing by 5-10 minutes if needed.
What if I don't have a stand mixer?
Mix by hand using a wooden spoon for about 10 minutes until a sticky dough forms. The dough will be more difficult to handle but yields the same result. Knead briefly on an oiled surface if needed.
Can I freeze the shaped dough before baking?
Yes. After cutting into sticks and arranging in the baking dish, cover tightly with plastic wrap and freeze up to 1 month. Thaw at room temperature 2-3 hours, then brush with oil and bake as directed. Skip the second rise if freezing after the first rise.