Cheese Breadsticks: The Perfect Pairing For Your Next Party

There's nothing quite like the smell of freshly baked breadsticks, and when you add cheese into the mix, it's a match made in heaven. Cheesy breadsticks are a delicious snack or side dish that can be served with a variety of dips and sauces. They're also a great alternative to garlic bread and go well with pasta dishes. The breadsticks themselves are easy to make and can be prepared in advance, making them a convenient option for busy cooks. So, what goes well with cheesy breadsticks?

Well, the classic combination of cheese and carbs is hard to beat, but you can take things up a notch by serving these breadsticks with a simple marinara or pizza sauce for dipping. If you're looking for something different, a homemade ranch dressing also makes a great dip. For a more substantial offering, these breadsticks pair well with soups and chilis, making them a versatile option for any menu.

Cheesy breadsticks are also a fantastic appetizer, and with a few simple tweaks, you can customise them to your taste. For a spicy kick, try using a spicy jack cheese, or brush the dough with olive oil, pesto, or tapenade instead of butter. You can even sprinkle the dough with minced garlic or fresh herbs like rosemary, basil, or oregano for an extra flavour boost.

So, whether you're serving them as a snack, a side, or an appetizer, cheesy breadsticks are a delicious and versatile option that your family and friends are sure to love.

Cheesy breadsticks with garlic butter

Ingredients

• 2 teaspoons instant or active dry yeast
• 2 to 2 ¼ cups all-purpose or bread flour
• 2 tablespoons melted butter or olive oil
• 1 tablespoon garlic herb seasoning (or 1/4 teaspoon kosher salt + 1 teaspoon dried basil + 1 teaspoon dried oregano + 1/2 teaspoon garlic powder + 1/4 teaspoon dried thyme)
• 1 ½ to 2 cups shredded mozzarella cheese
• ½ cup shredded Parmesan cheese

Method

• Preheat the oven to 425 degrees Fahrenheit. Place a baking stone on a rack in the lower third of the oven. If you don't have a baking stone, use an overturned half sheet pan (if neither option is available, bake the breadsticks on the lowest rack in the oven). Allow the baking stone/sheet pan to heat up at 425 degrees for at least 15-20 minutes before baking the breadsticks.
• In a large bowl, stir together warm water, yeast, and sugar. Let sit for 3-4 minutes until foamy.
• Add salt and flour and stir together until the dough forms a shaggy ball. It should be soft and slightly sticky but not overly wet.
• Knead the dough (right in the bowl) 15-20 times, greasing your hands or adding additional flour a tablespoon at a time, if needed. Don't over-flour the dough; it should be soft and pliable.
• Knead and pat the dough one final time into a ball, cover the bowl, and let the dough rise for 15-20 minutes until noticeably puffy.
• Lightly grease a half sheet pan with non-stick cooking spray (or brush with melted butter).
• Grab the dough from the bowl and stretch it out just a bit into a thick rectangle before placing it on the sheet pan. Press the dough evenly into a large rectangle in the bottom of the sheet pan. (If the dough springs back or doesn't press out evenly, leave the dough alone and let it rest for 10-15 minutes to relax the gluten, and then continue pressing it into a large rectangle.)
• Brush the dough with two tablespoons of melted butter or olive oil. Sprinkle with garlic herb seasonings.
• Sprinkle the mozzarella cheese evenly over the top of the dough, followed by the Parmesan cheese.
• Bake immediately or let the dough rest for 10-15 minutes for slightly puffier breadsticks.
• Place the sheet pan of breadsticks directly on the preheated pizza stone or overturned baking sheet, and bake for 15-17 minutes until the breadsticks are golden and the cheese is bubbly.
• Cut the breadsticks in half lengthwise (the long way) and then cut into strips for about 18 breadsticks total.

Serving Suggestions

These cheesy garlic breadsticks are a great side dish or snack and can be served with a variety of meals. They go well with:

• Marinara sauce or pizza sauce for dipping
• Soups and salads
• Pasta dishes
• Chilli
• Appetizers like wings and nachos

Cheesy breadsticks with marinara sauce

Ingredients

For the breadsticks:

• 1 cup warm water (about 115 F)
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 1/4 cup non-fat dry milk
• 1 tablespoon yeast
• 3 cups all-purpose flour
• 1/2 cup melted butter (half for the bottom of the pan and half on top of the breadsticks)
• 8 ounces of mozzarella cheese
• 1/2 teaspoon Italian seasoning, divided
• 1/2 teaspoon salt
• 2 cups shredded mozzarella
• 1/4 cup shredded Parmesan

For the marinara sauce:

• 1 tablespoon olive oil
• 4 garlic cloves, crushed
• 2 fresh basil leaves, torn into small pieces, or 1 teaspoon basil flakes if fresh is not available
• 1 28-ounce can crushed tomatoes, with their juices
• 1 teaspoon salt
• 1 teaspoon balsamic vinegar

Method

For the breadsticks:

• Dissolve yeast in the warm water. Let sit for 5 minutes until foamy (unless using instant dry yeast, in which case proceed directly to the next step).
• Add sugar, milk, and salt, and mix.
• Add enough flour to form a moderately stiff dough so that it is not sticky to the touch. You may need up to 1/2 cup more flour.
• Knead the dough until smooth, 8 to 10 minutes.
• Roll the dough into the size and shape of your baking pan (about 13 x 18 inches).
• Spread half of the butter onto the bottom of the pan and then place the dough into the pan. Let rise in a warm, draft-free place for 15 minutes.
• Spread the remaining butter on the top of the dough.
• Combine the butter, garlic, and Italian seasoning together in a small bowl. Brush over the shaped dough.
• Sprinkle the dough evenly with half of the Italian seasoning, the salt, shredded mozzarella, and Parmesan cheese.
• Sprinkle the remaining Italian seasoning evenly over the top of the cheese.
• Bake for 12-15 minutes or until the edges are golden brown. If desired, turn the oven to broil for the last minute to really brown the top.
• Slice into breadsticks and serve plain or with marinara sauce.

For the marinara sauce:

• In a large saucepan or deep skillet, warm the olive oil at low heat. Add the garlic and cook until golden, about 3 minutes. Stir in the basil.
• Pour in the tomatoes with their juices, bring the sauce to a boil, and then add the salt. Reduce the heat to low and simmer for 45 to 50 minutes. As the sauce thickens toward the end, stir in the balsamic vinegar. Remove the pan from the heat and let cool enough to dip the breadsticks into.

Cheesy breadsticks with ranch dressing

Ingredients

• 2 teaspoons instant or active dry yeast
• 2 to 2 ¼ cups all-purpose or bread flour
• 2 tablespoons melted butter or olive oil
• 1 tablespoon garlic herb seasoning (or 1/4 teaspoon kosher salt + 1 teaspoon dried basil + 1 teaspoon dried oregano + 1/2 teaspoon garlic powder + 1/4 teaspoon dried thyme)
• 1 ½ to 2 cups shredded mozzarella cheese
• ½ cup shredded Parmesan cheese
• Ranch dressing, for dipping

Method

Preheat the oven to 425°F. Place a baking stone on a rack in the lower third of the oven. If you don't have a baking stone, use an overturned half sheet pan (if neither option is available, bake the breadsticks on the lowest rack in the oven). Allow the baking stone/sheet pan to heat at 425°F for at least 15-20 minutes before baking the breadsticks.

In a large bowl, stir together warm water, yeast, and sugar. Let sit for 3-4 minutes until foamy. Add the salt and flour and stir together until the dough forms a shaggy ball. It should be soft and slightly sticky but not overly wet.

Knead the dough (right in the bowl) 15-20 times, greasing your hands or adding additional flour a tablespoon at a time, if needed. Don't over-flour the dough; it should be soft and pliable.

Knead and pat the dough one final time into a ball, cover the bowl, and let the dough rise for 15-20 minutes until noticeably puffy.

Lightly grease a half sheet pan with nonstick cooking spray (or brush with melted butter). Grab the dough from the bowl and stretch it out into a thick rectangle before placing it on the sheet pan. Press the dough evenly into a large rectangle in the bottom of the sheet pan. (If the dough springs back or doesn't press out evenly, leave the dough alone and let it rest for 10-15 minutes to relax the gluten, then continue pressing it into a large rectangle.)

Brush the dough with two tablespoons of melted butter or olive oil. Sprinkle with the garlic herb seasonings.

Sprinkle the mozzarella cheese evenly over the top of the dough, followed by the Parmesan cheese.

Bake immediately or let the dough rest for 10-15 minutes for slightly puffier breadsticks.

Place the sheet pan of breadsticks directly on the preheated pizza stone or overturned baking sheet and bake for 15-17 minutes, until the breadsticks are golden and the cheese is bubbly.

Cut the breadsticks in half lengthwise (the long way) and then cut into strips for about 18 breadsticks total. Serve with ranch dressing for dipping.

Cinnamon sugar breadsticks

Cinnamon and sugar breadsticks are a sweet treat that can be served as a dessert or a snack. They are made with a simple dough that is twisted and then baked until golden. The breadsticks are then drizzled with a sweet glaze, such as a cream cheese glaze or a simple milk and powdered sugar glaze.

Ingredients:

• 1 1/2 cups warm water
• 1 tablespoon instant yeast
• 3 1/2 cups flour (you can use a combination of white whole wheat and all-purpose flour, or even 100% whole wheat flour)
• 2 tablespoons salted butter, melted
• 1/4 cup granulated sugar
• 1 1/2 teaspoons cinnamon
• 1/2 cup powdered sugar
• 1 tablespoon milk, more or less
• 1/4 teaspoon vanilla extract

Instructions:

Start by mixing the water, yeast, and sugar in a large bowl or in the bowl of a stand mixer fitted with a dough hook. Add 1 cup of flour and salt and mix to combine. Gradually add the remaining flour until a soft, smooth dough forms. Knead the dough for 2-3 minutes. The dough should pull away from the sides of the bowl and form a soft, smooth ball without being too sticky.

Let the dough rest for 10 minutes. Meanwhile, preheat the oven to 375 degrees F and lightly grease a large rimmed baking sheet.

Lightly grease a clean countertop and press the dough into an 8x18-inch rectangle. Spread the melted butter evenly over the dough.

In a small bowl, combine the granulated sugar and cinnamon. Sprinkle this mixture over the dough and lightly press it into the dough.

Use a pizza cutter or a sharp knife to cut the dough into 1-inch widths. Twist each breadstick a few times and place them on the prepared baking sheet about 1/2 inch apart. They should all fit on one large baking sheet.

Cover the breadsticks lightly with plastic wrap and let them rest at room temperature for about 30 minutes, or until they are slightly puffy.

Bake the breadsticks for 15 minutes, or until they are lightly golden on top.

While the breadsticks are baking, make the glaze by whisking together the powdered sugar, milk, and vanilla until a pourable mixture forms. Add more or less milk to achieve the desired consistency.

Let the breadsticks cool for about five minutes after removing them from the oven, then drizzle with the glaze. Serve warm. These breadsticks can be reheated in the microwave for a few seconds if desired.

Variations:

You can also make these breadsticks with a combination of self-rising flour and plain Greek yogurt. This is known as "two-ingredient dough" and is a quick and easy alternative to traditional yeast dough. Simply combine 2 cups of self-rising flour with 1 3/4 cups to 2 cups of plain Greek yogurt to form a soft dough. You can also add a bit of sugar and instant yeast to this dough for extra flavor and rise.

Another variation is to add a cream cheese glaze to the breadsticks. Simply mix together softened cream cheese, powdered sugar, whipping cream, and vanilla to make a drizzle-able glaze. You can adjust the consistency by adding more or less liquid as needed.

Cheesy breadsticks with pesto

Ingredients

• 1 cup warm water (about 95-115°F)
• 2 tablespoons granulated sugar
• 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Quick Rise Yeast
• 2 tablespoons olive oil
• 2 1/4 cups all-purpose flour
• 1 teaspoon kosher salt
• 2 cups shredded mozzarella cheese
• 1/4 cup melted butter
• 1 cup fresh pesto sauce, store-bought

Method

• Add the warm water to a large mixing bowl and add the sugar and yeast. Stir to combine and set aside for about 5 minutes or until the mixture is bubbly.
• Add the olive oil and stir to combine.
• Add 1 cup of flour and salt. Stir to combine. Continue adding flour, 1/4 cup at a time, until the mixture forms a dough ball and pulls away from the sides of the bowl.
• Place the dough on a floured surface and knead for 3-5 minutes, adding more flour as needed. The dough should no longer be sticky.
• Cover and allow to rise for 30 minutes.
• Punch the dough down and roll into a 12 x 15 (approximate) rectangle.
• Spread the pesto over the dough and sprinkle evenly with the mozzarella cheese.
• Press lightly on the cheese to help it stick to the dough and pesto layers.
• Using a pizza cutter or sharp knife, cut into 1-inch strips.
• Fold the strips in half and twist together. Place on a parchment-lined baking sheet about 1 inch apart.
• Preheat the oven to 400°F.
• Bake for 15-17 minutes or until golden brown.
• Brush with melted butter and serve immediately, or at room temperature.

Tips

• For a crispier breadstick, broil for the last 1 to 2 minutes when in the oven.
• Use a preheated oven.
• Shred your own cheese. Pre-shredded cheese contains caking agents, which means it doesn't melt as well.
• Ideally, go for fresh pesto from the store. But you can use jarred pesto if that's what you have to hand.
• Top with fresh basil for a pop of colour and an extra herby punch.
• Dip in a side of marinara sauce.

Frequently asked questions