Cheesy Garlic Breadsticks Soft

Nothing beats gathering everyone at the table over a batch of warm homemade cheesy breadsticks—soft and pillowy on the inside, crisp on the edges, and loaded with fragrant melted cheese. These breadsticks are my go-to snack for game nights and cozy evenings in because the dough comes together quickly and the cheese satisfies every craving for comfort food. Before you know it, hands are reaching for seconds and you are left with just a dusting of cheese on the tray.

I remember making these with my boys after school and watching the cheese bubble in the oven was their favorite part. Now it is a special ritual whenever we want a little extra comfort during the week.

Ingredients

• Active dry yeast: Ensures your dough rises well and creates that pillowy soft texture look for fresh, quick-acting yeast for best results
• Warm water: Activates the yeast and keeps the crumb tender and light check that it feels soothingly warm but not hot to the touch
• Sugar: A little spoonful helps feed the yeast and gives the bread a deep flavor use simple granulated sugar
• All-purpose flour: Makes the dough sturdy yet tender I recommend using a high-quality flour
• Salt: Brings out the flavors in both the dough and the cheese be sure to measure for balance
• Olive oil: Creates a supple dough and adds a subtle, savory note choose a robust extra virgin variety if possible
• Shredded mozzarella: Melts dreamily and gives that essential cheese pull grate it fresh for top-notch meltiness
• Cheddar or Parmesan: Add a boost of flavor and color optional but highly recommended use sharp cheddar or Parmigiano Reggiano
• Melted butter: Coats the breadsticks and carries all the garlicky fragrance opt for unsalted to control the saltiness
• Minced garlic: Infuses the bread with bold aroma use plump, firm cloves for the most flavor
• Italian seasoning: Ties the whole topping together and adds a whiff of herby goodness check for vibrant, aromatic dried herbs
• Optional flaky salt or red pepper flakes: Give an extra pop at the very end if you want heat or crunch

Step-by-Step Instructions

Proof the Yeast:

Combine warm water and sugar in a large bowl then sprinkle in the yeast Gently stir and let it rest for five to ten minutes until a foamy layer appears on the surface that is how you know your yeast is alive and activated

Make and Knead the Dough:

Add the flour salt and olive oil to the yeast mixture Stir with a wooden spoon or use a stand mixer until a scraggly dough starts to form Tip the dough onto a floured board and knead by hand five to seven minutes or until it becomes smooth and elastic If using a mixer let it go on medium for about five minutes The dough should spring back when pressed with your finger

Let the Dough Rise:

Place the dough in a lightly oiled bowl cover with a clean kitchen towel and set in a warm spot Allow it to rise for forty five to sixty minutes or until it has doubled in size This patient wait will reward you with light airy breadsticks

Shape and Top the Dough:

Roll out your risen dough on a floured surface aiming for a nine by thirteen inch rectangle Try to keep the thickness even for uniform baking Gently transfer onto a parchment lined baking sheet Brush the entire surface with melted butter then sprinkle over the minced garlic Italian seasoning mozzarella and your extra cheese if using Make sure the cheese covers the dough from edge to edge so every bite is gooey

Bake the Breadsticks:

Slide the sheet into a preheated oven set at four hundred twenty five degrees Fahrenheit Bake for twelve to fifteen minutes The cheese should be bubbling and the edges beautifully golden Watch the last couple of minutes so the cheese does not overbrown

Finish and Serve:

When hot and fresh from the oven brush with more melted butter for an extra glossy finish Sprinkle a pinch of flaky salt or red pepper flakes if you love a little bite Allow to cool for five minutes before slicing into strips using a pizza cutter or sharp knife Serve while the cheese is still stretchable and warm

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My go to cheese is a blend of mozzarella with a bit of sharp cheddar grated fresh by hand It gives a gorgeous golden color and a tangy finish My son once challenged me to add extra garlic and now it is a family tradition for an extra punchy aroma

Storage Tips

Let breadsticks cool completely before packing into an airtight container or zip bag They keep well at room temperature for two days or stash in the freezer for up to two months For best results reheat in the oven at three hundred fifty degrees until warm so they regain their crusty edges and melty cheese top Microwaving makes them a little soft but still delicious in a pinch

Ingredient Substitutions

You can make these work with whatever cheese you have on hand Monterey Jack or provolone both melt beautifully and a sprinkle of feta gives a tangy twist Out of olive oil Try a touch of melted butter in the dough or even grapeseed oil for a neutral taste If you are in a hurry swap in instant yeast and follow the same steps with slightly shorter rise time Flour can sometimes be swapped for bread flour for a chewier bite

Serving Suggestions

Serve as a sidekick to tomato soup or creamy chowders so each bite soaks up the flavor They also shine alongside pasta nights or with a big salad If hosting a party give everyone a bowl of marinara or ranch for dipping and watch how fast they disappear One of my secret joys is to use them as the base for mini pizzas the next day with a bit more sauce and cheese broiled on top

Cultural and Historical Context

Soft cheesy breadsticks have become a much loved staple at American pizza spots but their roots are in Italian focaccia and grissini traditions Families often made extra bread dough in order to create snackable shapes topped with oil and cheese I love how this version brings that old world tradition into a busy modern kitchen and creates a sense of gathering

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Hot breadsticks are made for sharing but trust me, you’ll want to keep a few extras just for yourself.

Frequently Asked Questions

→ How do I get extra fluffy breadsticks?

Letting the dough rise until doubled ensures light, airy breadsticks. Avoid overworking the dough after the first rise for best texture.

→ Can I use different cheeses?

Absolutely! Mozzarella is classic, but try cheddar, Parmesan, or even a blend for extra flavor. Use your favorites.

→ What dipping sauces pair well?

Marinara, ranch, garlic aioli, or even tomato soup make delicious partners for warm, cheesy breadsticks.

→ Can I make the dough ahead of time?

Yes, mix the dough, let it rise, then refrigerate for up to 24 hours. Bring to room temperature before baking.

→ How do I keep breadsticks soft after baking?

Brush immediately with butter and cover lightly with a towel while warm. This keeps them tender and prevents drying out.