Pizza Dough Breadsticks are a tasty appetizer that can be enjoyed on its own, with a dip or soup. Made with homemade pizza dough, these cheesy garlic breadsticks are soft, like pillows!
This pizza dough breadsticks recipe includes tips and serving suggestions.
Making pizza dough breadsticks from scratch is simple. I am using a small-batch homemade pizza dough that I have developed over the years, but you can use store-bought dough, if you like.
Guys, if you like pizza, you will love breadsticks made from pizza dough!
How to make breadsticks from pizza dough
You can divide the process into 4 main steps:
- Dough making
- Making breadsticks – rolling dough, topping + slicing
I love making pizza dough from scratch, but if you want to use store-bought dough to save time, then just simply jump to step 3.
The topping is made with oil, garlic and basil and spread over rolled out dough. Then, a little bit of salt and a very generous sprinkle of black pepper are added, followed by cheese.
These pizza breadsticks are baked at 400° Fahrenheit (200° Celsius) for about 8 minute. I always recommend keeping an eye on them, especially when making them for the first time.
Tips for the best pizza breadsticks
- Don’t be tempted to use more oil for brushing. If you do, these pizza dough breadsticks will be swimming in oil as cheese also releases some.
- You can use any cheese you like (apart from blue cheese and brie). I used sliced Havarti, but any sliced or shredded cheese that you like will work well. You can also use more than I did, if you prefer a stronger cheesy taste.
- These pizza dough breadsticks can be enjoyed warm or cold, but as for many bread recipes, they taste amazing while still warm.
- Serve them on their own or with a dip of your choice (Slow Cooker Spinach Artichoke Dip or classic marinara sauce, or pizza sauce, or perhaps Garlic Dip).
- Rolling the dough too thin will result in dried-out pizza dough breadsticks. That being said, you can make them thinner, but remember to keep an eye on them as the cooking time will be shorter.
- For a large batch of pizza bread sticks, use this Homemade Pizza Dough Recipe.
If you are looking for more homemade breadsticks recipes, here is another idea for you:
For pizza dough: see note 1
- 1 teaspoon sugar
- 1/2 cup Lukewarm Water, see note 2
- 1 teaspoon Active Dry Yeast
- 1.5 cups flour Strong Flour, see note 3
- ½ teaspoon Salt
- 2 tablespoons Olive Oil, see note 4
For pizza breadsticks:
- 1 tablespoon Olive Oil
- 3 Garlic Cloves
- 1 tablespoon Dried Basil, see note 5
- Salt, to taste
- Black Pepper, to taste, see note 6
- 4 ounces Cheese, see note 7
- In a bowl of your mixer, mix sugar with water until the sugar dissolves. Sprinkle yeast over and mix again. Let it sit for 5 minutes or until foamy.
- When ready, add 1.5 cups of flour, salt and olive oil. Mix with a spatula. Now, using the bread dough attachment, mix the dough on low speed (I use no.2 on my Kitchen Aid) until it is nice and smooth and elastic dough.
- Take the dough out and oil the bottom and sides of the same bowl with oil. Put the dough back in and cover the bowl with plastic wrap or kitchen towel. Let it proof in a warm place until doubled in size.
- When ready, roll the dough out (on a lightly floured surface), into a rectangle. Don’t roll too thin. Transfer it onto a baking sheet lined with baking parchment and spread the oil, crushed garlic and basil mixture over. Season with salt and a generous amount of black pepper. Cover with shredded or sliced cheese.
- Bake in a preheated oven at 400 Fahrenheit (200 Celsius) for about 10 minutes or until nice brown on the bottom and on the edges.
- Serve with a dip of your choice.
- This recipe will yield about 12 ounces (350 grams) of pizza dough. You can also use store-bought pizza dough instead of homemade. With store-bought dough, start with step 4.
- You might need more water than ½ cup. If you see the dough is not coming together and it’s dry, add 1 tablespoon of water and knead. If still dry, add another tablespoon of water. The dough should spring back when you press it and should not be too sticky.
- Strong flour can be substituted with all-purpose (plain) flour.
- Do not substitute olive oil for other oil. You can use butter instead, if you have no olive oil on hand. Just make sure to use only a little (about a tablespoon melted).
- Dried basil can be substituted with dried marjoram or basil. Rosemary will also go well. Make sure to use dried herbs, not fresh ones.
- I like to use quite a good amount of black pepper, perhaps a ¼ teaspoon, but you can add as much/as little as you like.
- You can use shredded or sliced cheese – havarti, gouda, mozzarella or cheddar are great choices.
- The preparation time includes proofing. Now proofing can take somewhere between 35–60 minutes, depending on the room temperature. For that reason, you might need more or less time than stated in this recipe.
Amount Per Serving: Calories: 113Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 6mgSodium: 133mgCarbohydrates: 15gFiber: 1gSugar: 0gProtein: 3g