Garlic Breadstick Pizza — Cheesy Pull-Apart Bake

Warm, buttery garlic and hot, stretchy cheese pull apart with each bite — this garlic breadstick pizza is a cozy crowd-pleaser. I developed this version after testing it 8 times with different flours and butter ratios until the crust stayed tender while the cheese stayed gooey. The method borrows pizza dough techniques but shapes the bake like breadsticks, so you get both crunchy edges and soft, pull-apart centers. If you love bold garlic flavors, try our cheesy garlic pull-apart for a related twist. Read on for precise measurements, timing, and pro tips so your next batch comes out perfectly.

Why This Recipe Works

Resting the dough for 30–45 minutes relaxes gluten so sticks stay tender rather than tough.
A thin layer of garlic butter under and on top protects the dough from sogginess while adding deep garlic flavor.
Stretching the dough instead of rolling keeps pockets of air that give a light, pull-apart texture.
A short, hot bake (220°C / 425°F) crisps edges quickly while the interior stays soft and the cheese melts evenly.
A final brush of herb butter keeps the crust glossy and flavorful after baking.

Ingredients Breakdown

Dough: 500 g (4 cups) all-purpose flour, 325 ml (1 1/3 cups) warm water, 7 g (1 packet) instant yeast, 10 g (2 tsp) salt, 15 ml (1 tbsp) olive oil. The flour provides structure; oil keeps the crumb tender. You can replace 125 g (1 cup) of the all-purpose with bread flour for a chewier stick.
Garlic butter: 85 g (6 tbsp) unsalted butter, softened; 3 cloves garlic, minced (about 9–12 g); 10 g (2 tbsp) finely chopped parsley; pinch of salt. Butter browns and carries garlic flavor; using unsalted butter lets you control salt.
Cheese: 340 g (3 cups) shredded mozzarella; optional 60 g (2/3 cup) grated Parmesan. Use low-moisture mozzarella for less greasy results.
Topping/finishing: coarse sea salt for sprinkling and extra parsley.
Substitutions and impact warnings: You can use Greek yogurt to replace 30 g (2 tbsp) of butter in garlic butter, but the tang will be more pronounced. Swap whole-milk mozzarella for part-skim to reduce fat; the pull will be slightly less stretchy. For a gluten-free version, use a certified 1:1 GF flour blend and add 1/2 tsp xanthan gum — expect a denser crumb.

Essential Equipment

Large mixing bowl (or stand mixer with dough hook) — a stand mixer saves time for kneading.
Bench scraper or sharp knife to divide dough evenly.
23 x 33 cm (9 x 13 inch) rimmed baking pan or sheet pan — a smaller pan concentrates heat and keeps sticks snug.
Parchment paper or a silicone baking mat to prevent sticking.
Instant-read thermometer (handy to check oven accuracy).
If you don’t have a stand mixer, knead 8–10 minutes by hand until the dough is smooth and slightly tacky. For crispier bottoms, use a pizza stone preheated in the oven and transfer the filled pan onto it with care. For ideas on garlicky sides that pair well, try our Cheddar Garlic Herb Potato Soup.

Prep, Cook, Inactive, and Yield

This makes 8 generous breadsticks (6–8 servings as a side). Prep time 20 minutes; cook time 14–18 minutes; inactive/resting time 30–45 minutes; total time about 1 hour (including resting). Servings: 8 sticks. Serving size: 1 stick.

Step 1: Make the Dough

Knead 500 g (4 cups) all-purpose flour, 7 g (1 packet) instant yeast, 10 g (2 tsp) salt, 325 ml (1 1/3 cups) warm water (40°C/105°F), and 15 ml (1 tbsp) olive oil until smooth, about 6–8 minutes in a mixer or 8–10 minutes by hand. Place dough in a lightly oiled bowl, cover, and let rest for 30–45 minutes until doubled in size. Do not overproof — the dough should be puffy but still slightly springy.

Step 2: Make the Garlic Butter

While the dough rests, combine 85 g (6 tbsp) softened unsalted butter, 3 minced garlic cloves (9–12 g), 10 g (2 tbsp) chopped parsley, and a pinch of salt. Stir until smooth and set aside. Letting the garlic sit in butter for 10 minutes mellows the raw edge.

Step 3: Shape the Dough

Preheat the oven to 220°C (425°F). Punch down the dough and transfer it to a floured surface. Press or stretch the dough into a 23 x 33 cm (9 x 13 inch) rectangle. Stretch gently — do not roll hard or you’ll degas the dough and lose airy pockets. Spread 60 g (4 tbsp) of the garlic butter evenly over the dough.

Step 4: Add Cheese and Cut

Sprinkle 340 g (3 cups) shredded low-moisture mozzarella evenly over the butter. If using Parmesan, add the 60 g (2/3 cup) now. Using a bench scraper or knife, cut the dough into 8 equal strips (about 2.5–3 cm / 1 inch wide). Transfer the strips to the prepared pan, laying them slightly apart or touching based on how pull-apart you want them. For the tightest pull-apart effect, nest them close together.

Step 5: Final Butter and Bake

Brush the tops with the remaining 25 g (2 tbsp) garlic butter and sprinkle with coarse sea salt. Bake at 220°C (425°F) for 14–18 minutes, rotating the pan halfway, until edges are golden brown and cheese is bubbling. Watch the last 3 minutes closely — cheese can go from bubbly to burnt quickly. Internal dough doneness is visible: the center should look set and the crust golden.

Step 6: Finish and Serve

Remove from oven and brush again with any leftover garlic butter and a little chopped parsley. Let rest 3–5 minutes so the cheese firms slightly before pulling apart. Serve warm.

Expert Tips & Pro Techniques

Common mistake: over-kneading or overproofing makes sticks tough. Avoid by stopping kneading when dough is smooth and by proofing until just puffy.
Use low-moisture mozzarella for best pull without excess oil. If you only have fresh mozzarella, pat it dry and tear into small pieces.
Make-ahead: Shape the sticks in the pan, cover tightly, and refrigerate up to 12 hours. Bring to room temp for 30 minutes before baking; add 3–4 minutes to bake time if cold.
Professional trick adapted for home: Brush with melted butter both under and over the cheese. The under-butter forms a barrier against sogginess, a technique used in pizzerias.
If the tops brown too quickly, tent loosely with foil in the last 5 minutes.
Want a sharper garlic punch? Add 1/2 tsp garlic powder to the dough for an extra layer of flavor.

For a savory dip that pairs with these sticks, consider the garlicky sauce in this recipe for chicken shawarma garlic sauce.

Storage & Reheating

Refrigerator: Store cooled breadstick pizza in an airtight container or wrapped tightly in foil for up to 3 days. Reheat within this time for best texture.
Freezer: These freeze well. Wrap individual sticks in plastic wrap and place in a freezer bag for up to 2 months. To thaw, move to the fridge overnight.
Reheating: For best texture, reheat at 175°C (350°F) for 8–12 minutes until warmed through and the crust is crisp. Avoid the microwave — it will make the crust soggy.

Variations & Substitutions

Gluten-Free Version: Replace 500 g (4 cups) AP flour with a 1:1 GF blend labeled for baking and add 1/2 tsp xanthan gum. Expect a denser crumb and increase bake time by 3–5 minutes.
Herb & Chili Twist: Add 1 tsp dried oregano to the dough and 1/2 tsp crushed red pepper to the garlic butter. Everything else stays the same.
Meat-Lover’s Pull-Apart: Scatter 100 g (3.5 oz) cooked, chopped pepperoni or crumbled Italian sausage over the cheese before cutting. Baking time unchanged.
Low-Dairy: Use a plant-based butter and dairy-free mozzarella (340 g / 3 cups); texture will be slightly different and less stretchy.
Make it a proper pizza-bread hybrid: Use homemade pizza dough by substituting your usual recipe — this breadstick method works well with most pizza doughs. (If you do use a very high-hydration pizza dough, trim the water by 30–50 ml (2–3 tbsp) to make shaping easier.)
Use the phrase "breadstick pizza recipe" if you’re saving the method for later; it’s flexible and forgiving.

Serving Suggestions & Pairings

Serve with a simple marinara for dipping or our garlicky shawarma sauce for a bold contrast. Try it alongside chicken shawarma with garlic for a hearty meal.
Pair with a bright salad of arugula, lemon, and Parmigiano for contrast.
Beverage pairings: a crisp lager, a dry rosé, or sparkling water with lemon balance the richness.
Garnish with extra parsley and a light dusting of grated Parmesan.

Nutrition Information

Per serving (1 stick). Recipe yields 8 servings.

Calories: 340 kcal
Total Fat: 18 g
Saturated Fat: 9 g
Cholesterol: 45 mg
Sodium: 520 mg
Total Carbohydrates: 31 g
Dietary Fiber: 1.5 g
Sugars: 1.8 g
Protein: 11 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my sticks turn out dry?
A: They were likely overbaked or overproofed. Bake until golden but not dark brown. Also avoid kneading out all the air pockets.

Q: Can I make this without eggs?
A: Yes — this recipe has no eggs in the dough. It’s naturally egg-free unless you add an egg wash for shine.

Q: Can I double this recipe?
A: Yes. You can double ingredients and bake on two pans. If using one large sheet, allow more space and add 2–3 minutes to baking time. For best rise, divide into two pans.

Q: Can I prepare this the night before?
A: Yes. Shape the sticks in the pan, cover tightly, and refrigerate up to 12 hours. Bring to room temperature 30 minutes before baking.

Q: How long does this keep in the fridge?
A: Stored airtight, it keeps 2–3 days. Reheat in a 175°C (350°F) oven for best texture.

Q: Can I use fresh mozzarella?
A: Yes, but remove excess moisture by patting it dry and tearing into small pieces. Fresh mozzarella releases more water and can make the bake greasier.

Q: My cheese leaked oil while baking — what happened?
A: Using very high-fat or pre-shredded cheeses can cause oiling. Try low-moisture mozzarella and avoid overbaking.

Conclusion

These garlic breadstick pizza sticks are perfect for game nights, weeknight dinners, or a shareable party snack. If you want a version that starts with a similar homemade dough approach, see Cheesy Garlic Breadsticks with Homemade Pizza Dough for an alternate shaping method. For a tried-and-true take on cheesy breadsticks from a well-tested home-baking source, check out Cheesy Breadsticks Made from Pizza Dough – Sally’s Baking Addiction.