Thursday, January 28, 2010

Cheesy Garlic Breadsticks

Nothing goes better with pasta than breadsticks. Make the breadsticks with garlic and cheese, and you've scored a home run for dinner! I make these whenever I make pizza too, because the Princess won't eat pizza. But she will eat cheesy garlic breadsticks. Strange child.

Here's the recipe.

1 1/2 cups warm water
2 TBSP sugar
1 TBSP yeast

Mix these together and let the yeast get all foamy. The sugar feeds the yeast, helping it to grow. This will take about five minutes.

Add 1/2 teas salt and 3 1/2 cups flour. Knead well. Add a little more flour if the dough is too sticky. Let this rest for about 10 minutes. While it rests, make the yummy topping. Mix together 1/4 softened butter, 1/4 cup mayo, 1/4 cup grated parmesan cheese, 1 teas garlic powder, 1 teas coarse salt and 1/2 teas Italian seasoning.

Stretch the dough onto a greased 15x11 cookie sheet. Spread the topping over the dough. With a pizza cutter, slice the dough lengthwise, then across into smaller strips. Do not skip the cutting step. It makes separating the breadsticks so much easier after they're baked.

Let rise for 30 minutes. Bake at 350 degrees for 15 minutes. Sprinkle with 1 cup finely shredded mozzarella cheese and return to the oven until cheese is melted and breadsticks are golden brown.

Sometimes I brush on a little more melted butter after taking them from the oven. The topping can be slightly crunchy and the butter softens it a bit. But even without the extra butter, these breadsticks are positively delicious! They take about an hour from start to finish. And they beat those refrigerated and frozen breadsticks all to pieces.

This recipe is linked to Life as Mom's Ultimate Recipe Swap.


  1. Been wanting to make these for awhile and I finally are right, they are delish!! And a little different, too--thanks for a great recipe!!

  2. I don't know you but you are now my new favorite person I've been looking for a recipe as close to this recipe I used to make from a cooking computer program that has long been lost...not that it would work well anymore (it was a windows 95 program >.< ) Out of curiosity where did you get this recipe from?