Garlic Breadsticks
These Garlic Breadsticks made from pizza dough are a crispy, savory side that comes together with just a handful of pantry ingredients. Use an extra dough ball from pizza night or grab your favorite store-bought option.
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Whenever I order pizza for delivery, I’m tempted by the ease of adding on breadsticks with a dipping sauce. These garlic breadsticks from pizza dough are the make-at-home version I’ve perfected over the years. Using an extra dough ball from my overnight pizza dough makes these so easy, so you can enjoy them alongside pizza, with salad, or even on your next pasta night.
These are crazy simple. They bake in about 15 minutes after the dough comes to room temperature. Once it’s rested, stretch the dough, brush on an Italian seasoning mixture, cut into strips, and bake. A final brush of oil out of the oven and a sprinkle of more grated parmesan gives them that familiar takeout flavor and texture. Serve them with marinara or pizza sauce.
I’ve tested these with my overnight pizza dough, my sourdough pizza dough, and they’ve been made countless times with store-bought refrigerated dough for an even easier weeknight snack.
Ingredients You’ll Need
These garlic breadsticks come together with a short list of ingredients, intended to be made with what you already have on hand.
- Pizza dough — This recipe was designed to use an extra ball of dough from my overnight pizza dough or sourdough pizza dough. If you’re already making pizza, set one aside. Store-bought refrigerated dough works well, too. Just give it enough time to come to room temperature.
- Olive oil — Used in the seasoning mixture that goes on before baking and again as a finishing brush right when the breadsticks come out of the oven. Choose a good one, especially for that savory finish after baking.
- Italian seasoning — Any Italian blend works here. Look for one with basil, oregano and thyme for the most familiar flavor. If your blend already contains salt, dial back the added salt accordingly.
- Granulated garlic — This is my preference over garlic powder. The coarser texture gives these breadsticks a bolder, more pronounced garlic bite.
- Kosher salt and black pepper — Just a small amount of each rounds out the seasoning. Adjust if your Italian blend already includes them.
- Grated parmesan cheese — Use the refrigerated kind from the deli section for best results. The shelf-stable variety will work in a pinch, but the refrigerated grated parmesan melts more evenly and has better flavor.
- Pizza sauce or marinara — Optional, for dipping. Look for a store-bought version with a short ingredient list.
How to Make Garlic Breadsticks
Rest the dough. Pull your prepared dough ball out of the refrigerator about an hour before you want to stretch and bake. Cold dough is difficult to work with and you want to stretch this to an even rectangle that isn’t too thin.
Preheat the oven. Set it to 400 degrees F and line a baking sheet with parchment paper.
Stretch the dough. Using your hands, gently stretch or press the dough into a rough 9-by-13-inch rectangle directly on the parchment. It doesn’t need to be perfect. Rustic edges are part of the charm.
Make the seasoning mixture. Combine the Italian seasoning, granulated garlic, salt, and pepper in a small bowl. Stir in 2 tablespoons of olive oil until everything is combined.
Season and cut. Brush the mixture evenly across the entire top of the dough. Use a pizza cutter to cut the dough in half lengthwise, then cut each half into strips. Sprinkle about half the parmesan over the top.
Bake. Slide the pan into the oven and bake for 15 to 17 minutes, until the breadsticks are golden and cooked through.
Finish and serve. Right out of the oven, brush on the remaining tablespoon of olive oil and sprinkle on the rest of the parmesan. Pull the breadsticks apart and serve warm with pizza sauce or marinara for dipping.
Recipe Tips for Success
- Don’t skip the dough rest. This is the most important step. Dough that hasn’t come to room temperature will fight back and be tough to form. You want the dough to sit on the counter long enough for the gluten to relax.
- Granulated garlic over garlic powder. The coarser grind, closer to cornmeal, makes a real difference in flavor and texture. If you only have garlic powder, it will work. But granulated is worth grabbing for this one.
- The double parmesan method. Putting half the cheese on before baking and half after gives you coverage throughout plus a fresh, slightly salty finish on top. Don’t combine it all at once, or you miss that restaurant-quality finish.
- Leftovers keep well. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or toaster oven, or eat them cold for a snack.
Serving Suggestions
These are a natural alongside any of the pizzas on this site, from the Asparagus Pizza to my signature Pesto & Potato Pizza. They’re equally at home on the table next to Marry Me Shrimp Pasta or a simple green salad for an everyday dinner option.
If you find yourself with an extra dough ball after pizza night, this is exactly what to do with it. These garlic breadsticks from pizza dough are the kind of easy, crowd-pleasing side that feels so familiar without the add-on cost.
Garlic Breadsticks
Ingredients
- 1 pizza dough, homemade or store-bought
- 3 tablespoons olive oil, divided
- 1 teaspoon Italian seasoning
- 1 teaspoon granulated garlic
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ¼ cup grated parmesan cheese, divided
- Pizza sauce or marinara, for serving
Instructions
- Rest the dough on the counter for 45 minutes to 1 hour until it comes to room temperature.
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Gently stretch the rested dough into a rough 9-inch by-13-inch rectangle and place it on the prepared baking sheet.
- In a small bowl, combine the Italian seasoning, granulated garlic, salt and pepper. Stir in 2 tablespoons of olive oil until combined.
- Brush the seasoning mixture evenly across the top of the stretched dough. Use a pizza cutter to cut the dough in half lengthwise, then cut into even strips.
- Sprinkle about 2 tablespoons of the parmesan cheese over the dough. Bake for 15 to 17 minutes, until golden and cooked through.
- Remove from oven and immediately brush on the remaining 1 tablespoon of olive oil. Sprinkle on the rest of the parmesan cheese. Pull apart and serve warm with pizza sauce or marinara for dipping.
Notes
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