Save
These soft, chewy breadsticks are made at home with a buttery herb touch that’s just like your favorite from Pizza Hut. They’re perfect for family nights when you want something cozy, served up right away with marinara for dipping.
I whipped these up on a pizza craving impulse and now they’re a weekend staple here. The herbed butter on top adds a rich, almost fancy taste that’s super simple to pull off.
What You Need
- 4 3/4 cups bread flour: gives chewy strength to dough, fresh flour helps it rise better
- 1 teaspoon yeast: kicks off the dough rising, instant yeast works fast
- 1 1/2 teaspoons salt: pulls flavors together and helps yeast do its job
- 1/2 tablespoon sugar: feeds yeast, helps browning; fine sugar blends smooth
- 6 tablespoons melted unsalted butter: added to dough for softness, quality matters for flavor
- 3/4 cup warm water around 105°F: wakes up the yeast without killing it, temp is key
- 1 cup warm milk around 105°F: makes the dough softer and richer
- 4 tablespoons melted unsalted butter: used for the herby butter topping, adds moisture and taste
- 1 tablespoon dried onion powder: gives subtle savory sweetness, grind fine for even taste
- 1 teaspoon dried oregano: classic Italian herb flavor, fresh or well-kept dried herbs work best
- 2 teaspoons garlic powder: enhances aroma and flavor, pick pure powder without extras
- 1 teaspoon dried basil: freshens the herb mix with bright notes
- 1/2 teaspoon salt: amps up the topping’s taste, fine granules blend best
- 3 tablespoons grated Parmesan cheese: adds salty, nutty finish, fresh is best for melting
How To Make Them
- Mix The Dough
- Put bread flour, yeast, salt, sugar, melted butter, warm water, and warm milk into a stand mixer with a dough hook. Start mixing slowly so flour doesn’t fly, then crank up the speed until the dough feels smooth and stretchy. This step hydrates the flour and gets gluten going.
- Let It Rise First
- Pop the dough into a greased bowl, cover tight with plastic wrap, and leave it somewhere warm and not drafty for about an hour or until it doubles. This helps yeast make air pockets, making breadsticks tender inside.
- Roll And Slice
- After it’s risen, roll the dough out on a floured surface into an 18x13 inch rectangle. Move it onto a baking sheet lined with parchment paper. Cut it into 20 even breadsticks with a pizza cutter or sharp knife by slicing parallel cuts.
- Second Rise Time
- Cover the cut dough loosely with plastic or a towel and let it puff up again for 30 to 60 minutes. This step helps make the breadsticks soft inside after baking.
- Make Herb Butter
- While dough is rising, mix 2 tablespoons melted butter with onion powder, oregano, garlic powder, basil, and a pinch of salt in a small bowl until combined. This will be brushed on later.
- Bake Them
- Turn the oven on to 470°F. Before baking, brush the dough with 2 tablespoons melted butter to keep it moist and help it brown. Bake for 10 to 12 minutes until light golden and hollow sounding when tapped.
- Final Touch And Serve
- Right after baking, brush the hot breadsticks with the herb butter mix and sprinkle Parmesan on top. Separate each stick fully and serve warm with marinara for dipping. This step ups the rich, tasty feel like you'd get from a restaurant.
Garlic powder is the star in the herb mix for me. It packs a strong savory kick without taking over. One favorite memory is making these with my partner on movie night, and our kids rushing to grab the first warm stick fresh from the oven.
Keeping Them Fresh
Once cool, stash breadsticks in an airtight container or ziplock bag to keep soft for up to 3 days. To warm them back up, pop them in a preheated oven for a few minutes.
Swap Ideas
You can swap regular milk for unsweetened plant milk like almond or oat without messing up the yeast. If you want, fresh minced garlic can replace garlic powder if you cook it briefly in melted butter before brushing on.
Tasty Ways To Serve
Serve with marinara or your go-to pizza sauce for dunking. Try them topped with chili flakes and shredded mozzarella for a cheesy spin.
Making these from scratch is totally worth it for the warm comfort only fresh bread gives. It’s a great process from mixing to baking. You get to make it just right for your family’s taste. Serve hot and watch them disappear fast every time.
Frequently Asked Cooking Questions
- → Which flour works best for chewy breadsticks?
Bread flour is your go-to for making the breadsticks both stretchy and soft with a nice crust on the outside.
- → Why use warm milk and water?
Warm liquids gently get the yeast going so the dough rises well without harming the yeast or slowing things down.
- → Can I freeze the dough or finished breadsticks?
For sure! Freeze the dough after it’s risen once and thaw it overnight. The baked sticks freeze well too but heat them up before eating.
- → How does the butter and herb mix boost flavor?
Melted butter combined with dried garlic, onion, oregano, and basil gives a tasty, aromatic punch while Parmesan adds a nice savory note.
- → What’s the easiest way to cut breadsticks evenly?
Cutting with a pizza cutter or sharp knife before the second rise helps you get sticks that bake evenly and look great.