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Cheesy Garlic Breadsticks with Marinara Recipe
Ash Tyrrell

Cheesy Garlic Breadsticks with Marinara Recipe

I have to admit, there’s something magical about cheesy garlic breadsticks. Every time I make these, the aroma of garlic and melted cheese fills my kitchen, and it feels impossible to wait before digging in.
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Prep Time 15 minutes
Cook Time 18 minutes
Ingredients Method Notes

Ingredients
  

  • All-purpose flour – 2 cups freshly sifted for fluffier breadsticks
  • Instant yeast – 2 ¼ teaspoons helps the dough rise perfectly without waiting too long
  • Sugar – 1 tablespoon feeds the yeast for a light, airy texture
  • Salt – 1 teaspoon balances flavors and enhances the garlic and cheese
  • Warm water – ¾ cup not too hot, or it can kill the yeast
  • Olive oil – 2 tablespoons adds richness and keeps the crust soft
  • Garlic – 3 cloves minced (fresh garlic gives the best punch of flavor)
  • Mozzarella cheese – 1 ½ cups freshly grated (melts better than pre-shredded)
  • Butter – 3 tablespoons for brushing and extra buttery garlic flavor
  • Fresh parsley – 1 tablespoon chopped (adds freshness and a pop of color)
  • Marinara sauce – ½ cup store-bought or homemade, choose one with rich flavor

Method
 

  1. I start by combining flour, yeast, sugar, and salt in a mixing bowl. Then I slowly add warm water and olive oil, kneading until I get a smooth dough. Letting it rest for 10 minutes helps it rise slightly and become soft.
  2. Once the dough is ready, I roll it out into a rectangle and slice it into strips. I like to make them thick enough to stay soft inside but thin enough to get crispy edges.
  3. I melt butter and stir in minced garlic, then brush this over each breadstick. Sprinkling fresh mozzarella on top is my favorite part—it makes everything gooey and irresistible.
  4. I bake the breadsticks at 200°C (about 400°F) for 15–18 minutes, until the edges are golden brown and cheese is melted. Watching them puff up in the oven never gets old.
  5. After baking, I sprinkle fresh parsley on top for color and serve immediately with warm marinara on the side. The combination of cheesy bread and tangy sauce is pure comfort.

Notes

  • I always use freshly grated mozzarella; pre-shredded tends to have additives that affect melting.
  • Brushing extra garlic butter before baking makes the crust even more flavorful.
  • Letting the dough rest for a few minutes after slicing improves texture.
  • If I want extra crispy edges, I broil for 1–2 minutes at the end.
  • I never skip fresh parsley—it adds brightness and makes the dish Instagram-ready.