Cheesy Garlic Breadsticks!

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Cheesy Garlic Breadsticks stacked, with a basket of breadsticks in the background

Surprisingly quick and delicious, you will be surprised at how quickly you can whip up fresh from scratch breadsticks!  If you don’t want to make your own dough, these do work beautifully with frozen bread dough or rolls as well!

We love these in our house either as a snack or served alongside a pasta or lasagna dish!  If you don’t have the cheeses listed below, these work great with pretty much any cheese you have on hand!  This recipe can easily be doubled.

More side dish recipes

Cheesy Garlic Breadsticks on parchment paper
5 from 25 votes
Review Recipe

Cheesy Garlic Breadsticks

Prep Time 15 minutes
Cook Time 15 minutes
Rest Time 15 minutes
Total Time 45 minutes
Servings 12 breadsticks
Surprisingly quick and amazingly delicious! You won't believe you can make homemade breadsticks on a weeknight!


  • 1 tablespoons active dry yeast
  • ½ teaspoon sugar
  • ¼ cup warm water (110°F)
  • 3 cups flour
  • 1 cups hot water
  • 1 tablespoons sugar
  • ½ teaspoon salt
  • 1 ½ tablespoons butter melted
  • 1 clove garlic minced
  • cup cheddar cheese shredded
  • cup fresh parmesan cheese shredded

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  • Line a baking sheet with parchment paper.
  • Combine yeast, ½ teaspoon sugar, and ¼ cup warm water in a small bowl. Set aside 5 minutes until foamy.
  • In a large bowl, combine 2 cups flour, water, sugar and salt. Add in the yeast mixture and gently stir. Add remaining flour and stir until completely combined.
  • Divide dough into 12 equal pieces and roll into breadsticks. Place on parchment paper.
  • Preheat oven to 400°F while letting the dough rise (rise about 15 minutes).
  • In a small bowl, combine butter and minced garlic. Microwave 20 seconds or until butter is melted.
  • Brush butter mixture over breadsticks. Top with cheeses.
  • Bake 15-18 minutes or until golden. Serve warm.

Nutrition Information

Calories: 141, Carbohydrates: 25g, Protein: 4g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 5mg, Sodium: 135mg, Potassium: 36mg, Sugar: 1g, Vitamin A: 65IU, Vitamin C: 0.1mg, Calcium: 26mg, Iron: 1.5mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Bread, Side Dish
Cuisine American

Original post 07/2014.  Photo updated 06/2105

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collage of cheesy garlic breadsticks in a basket and on parchment
About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


    1. I’ve only made the recipe as written Zuzu so can’t say for sure how it’d change them. Let us know how they turn out if you try it with whole wheat flour!

  1. I made these tonight to pair with Turkish lentil soup for a simple dinner – they were, light, fluffy, slightly crisp on top with just enough fresh garlic flavour. I might like a 1/4 tsp more salt in the dough, personal preference, but they were certainly good just as written! Will be hanging onto this recipe. Thanks Holly!

    Holly :)

  2. Made these today to go with chili. Well first batch I made was too much flour. I knew before I even cooked them, they were falling apart (I do spoon my flour into my measuring cup). Second batch I used 2.5c of flour. Let rise then baked for 16 min. I found them to be very dense. Could have used some kneading maybe. I found this recipe not to be accurate and I was not pleased with the end result and the wasted 3c of flour.

    1. Sorry to hear that these didn’t turn out for you Stef. We’ve made them many times, and not found them to be dry or dense with the correct amount of flour.

  3. The cheesy garlic bread sticks were not very good. Too much flour and not enough moisture. When the doughnut came together, about one fourth of it was dry, crumbly flakes in the bottom of the bowl. Bread sticks were dry and a little tasteless. I will, however, give this recipe one more try.

  4. I made these tonight, and they were a huge hit! I was looking for a quick but delicious supper idea, when I stumbled upon this recipe. These breadsticks were prepared, baked and on the table within 45 minutes. I added basil to the butter mixture and they turned out perfect! So soft and cheesy! Thank you for the great recipe!5 stars

  5. Made these tonight as the recipe is written. Loved them! Will make again but would like to try the cheese in the center as I reviewer posted they had done. Awesome recipe, a little messy but was still easy and fast to make!5 stars

  6. The best recipe i’ve ever come across!! I baked these for my family and all enjoyed it! I used a bit more of garlic seasonings and then it tasted perfect! Thank you!!5 stars

  7. Really yummy! Second time I’m making them in less than 24 hours! In the oven as I’m typing. :)

    Thanks for a great, easy and delicious recipe!5 stars

  8. This is the recipe I have been looking for! Thank you! I never made cheese sticks before and I was hungry for it. I did the wrong recipe ( doesn’t call for yeast) sooo.. I will try this one! I am sure it is all good.. cross my fingers!

  9. My entire family absolutely loved these bread sticks! I added finger length thick mozzarella sticks in the middle of the dough. Was absolutely delicious
    Thank you for the recipe!

  10. Great, fast breadsticks. I highly recommend this recipe. However, it takes around 45 mins, not 30 as stated in the recipe. 15 mins prep, 15 mins RISE TIME, 15 mins bake time. I also will increase the salt by 1/4 tsp more next time I make it.5 stars

    1. Glad you enjoyed the breadsticks! Sorry about the time, I’ve updated the recipe to include the rise time!

  11. Hi Holly,
    I live in Australia and was wondering if you can help me. We only get normal dry yeast in 7g satchets, so would using these for the dough would I need to change any of the times and measurements to make your lovely breadsticks? We also use metric so what would the measurements be for all the ingredients please? Many thanks Tania.

  12. Miss Holly…these breadsticks turned out AWESOME! This was the first recipe of yours that I have tried and they turned out really well.  Just a little word of advice though. To have these little beauties rise to heaven, I did 1 Cup of warm water instead of hot. I didn’t want the hot water to kill the yeast. But other than that they were very tasty. I can’t wait to try some of the other recipes of yours I emailed to myself. Thanks for sharing ! It wouldn’t let me mark any stars, but I give you 5 stars5 stars

    1. So glad you enjoyed these!

      Thank you for the tip, I agree it should be warm water and not hot to keep from killing the yeast. I have updated the recipe.

  13. Very easy to make just have to watch for the yeast temp. I added jalapenos and cheese to the mixture. Thank you!

  14. Good day. Holly. Thanks for sharing. It was a pleasure prepping these breadsticks. However my batch of twelve, in my opinion turned dense and more doughy than I had expected them. I would have had preferred them more fluffy and airy in consistency.

  15. How would you convert this recipe to a bread machine recipe? Reduce the amount of water by maybe an 1/8th of a cup?

  16. My dough didn’t rise any high your your pic ! The breadsticks expanded more horizontally but didn’t rise upward ! The taste was very good though. Why ?

    1. There are many possible reasons, it’s hard to say exactly why. Was your yeast new and fresh? If the water was a little bit too hot, or the room was too cold that could also affect the rise on the dough.

      1. Garlic inhibits the growth of yeast, so users having trouble with the rise might be adding it too early or adding too much.

        If in doubt, add the garlic after baking. Maybe before baking, brush with some butter, then brush with garlic butter for the last 5 min of baking.