Crazy Bread Sticks

Easy Garlic and Parmesan Crazy Bread Sticks

My family loves breadsticks, but going out to a restaurant for them can add up quickly. Making them at home is not only more affordable, but honestly, these homemade breadsticks taste even better than what you’d get at your local pizza place. They’re soft and chewy on the inside, lightly crisp on the outside, and finished with a buttery garlic Parmesan topping that makes them hard to resist. These breadsticks are perfect for serving alongside pasta, soup, or salad—or enjoying warm right out of the oven.

Ingredients:

1 3/4 c. warm water
2 1/2 tsp yeast
2 tsp. sugar
4 c. flour
1 1/2 tsp. salt
2 Tbs. olive oil
3 Tbs. butter, melted of softened
1/2 tsp. garlic powder
2 garlic cloves, or more, finely minced
1 Tbs. parsley
3 Tbs. Parmesan cheese

Directions

Preheat the oven to 375°F. Line an 11×15-inch baking sheet with parchment paper and set aside.

In a large bowl, combine the warm water, yeast, and sugar. Stir gently and place the bowl in a warm spot for about 10 minutes, until the mixture becomes foamy. This step ensures the yeast is active.

Stir in 1½ cups of the flour and mix well with a wooden spoon. Add the salt and olive oil and continue mixing for a couple of minutes until combined.

Gradually add the remaining flour, mixing until a soft dough forms. Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, or until smooth and elastic.

Place the dough back into the bowl, cover with a tea towel, and set it in a warm location to rise for 1½–2 hours, or until doubled in size.

Once risen, turn the dough out onto the prepared baking sheet. Using the palms of your hands or a rolling pin, press the dough into a large rectangle. For thinner, slightly crisp breadsticks, press the dough to about ¼-inch thick. For heartier breadsticks, leave it slightly thicker at 3/8 to a 1/2 inch.

Use a pizza cutter to slice the dough into 1-inch-wide breadsticks. There’s no need to separate them—leave them side by side on the pan.

Cover the sliced dough with a tea towel and allow it to rise again in a warm place until doubled, about 1–2 hours.

Bake for 18 minutes, or until the breadsticks are lightly golden brown.

While the breadsticks are baking, mix the butter, garlic powder, and minced garlic in a small bowl. As soon as the breadsticks come out of the oven, brush the butter mixture generously over the tops. Sprinkle with Parmesan cheese and parsley.

Serve warm and enjoy!

Quick-Rise Option

If you’re short on time, you can speed things up:

Use instant yeast instead of active dry yeast (same amount).

Skip the first long rise. After kneading, cover the dough and let it rest for 20–30 minutes in a warm spot.

Shape, cut into breadsticks, then let them rise on the baking sheet for 30–40 minutes, until puffy.

Bake as directed.

This won’t develop quite as much flavor as a long rise, but the breadsticks will still be soft, fluffy, and delicious.

Make-Ahead Option

These breadsticks are great for prepping in advance:

Overnight Dough Method

Prepare and knead the dough as directed.

Place it in a lightly greased bowl, cover tightly, and refrigerate overnight.

The next day, let the dough sit at room temperature for 30–45 minutes, then shape, cut, and allow to rise until doubled.

Bake as directed.

Freezer-Friendly Option

Shape and cut the dough, then freeze the unbaked breadsticks on a baking sheet.

Once frozen, transfer to a freezer bag.

When ready to bake, thaw in the refrigerator overnight or at room temperature until puffy, then bake as directed.