Why You’ll Love This Recipe

Nostalgic and comforting — brings Pizza Hut home.
Soft and chewy inside, with a crisp buttery edge.
Flavorful garlic, herb, and parmesan topping makes them irresistible.
Great as a side, appetizer, or just to snack on with marinara sauce or butter dip.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Warm water
Active dry yeast (or instant yeast)
A little sugar (to feed the yeast)
Olive oil (for the dough and some flavor)
Salt
Flour (bread flour or all‑purpose)
Butter (unsalted, melted, for brushing)
Parmesan cheese, grated
Garlic powder
Onion powder
Dried herbs: oregano, basil (and optional Italian seasoning, marjoram)
Optional: black pepper
Optional: marinara or pizza sauce for dipping

Directions

Activate the yeast: In a bowl, combine warm water (around 110‑115°F / ~43‑46°C) with sugar and the yeast. Let sit until foamy (~5‑10 minutes).
Make the dough: Add olive oil, salt, then gradually add flour until the dough forms. Knead (by hand or with mixer + dough hook) until smooth and elastic.
First rise: Place the dough in a lightly oiled bowl, cover, and let it rise until doubled in size (≈ 1 hour, depending on temperature).
Shape in pans: Divide the dough (if needed) and stretch it into one or more greased rectangular baking pans (9×13‑inch or similar). Brush the bottom and sides of the pan with melted butter to get that signature buttery crust.
Second rise: Brush the top of the dough with butter, cover, and let it rise again until slightly puffy (about 20‑30 minutes).
Pre‑bake prep: Preheat the oven (≈ 425‑450°F / 220‑230°C). Score the dough into breadstick strips using a sharp knife or pizza cutter so that after baking you can pull them apart.
Bake: Bake until the top is golden brown and the edges have a slight crisp, generally about 15‑18 minutes (dependent on your oven).
Seasoning & finishing: Immediately after removing from oven, brush with more melted butter. Then sprinkle the parmesan‑garlic‑herb seasoning mixture over the top so that it sticks while still warm.
Serve: Let cool a few minutes, then pull sticks apart and serve warm, ideally with marinara or your preferred dipping sauce.

Servings and timing

Serves about 12‑20 breadsticks, depending on how large you cut them.
Prep time: ~15‑20 minutes (not counting rising).
Rise times: first rise ~60 minutes, second ~20‑30 minutes.
Bake time: ~15‑18 minutes.
Total time (including rises): ~1 hour 45 minutes to ~2 hours.

Storage/Reheating

Storage: Once cooled, store in an airtight container or zip‑top bag. They’re best eaten within 1‑2 days.
Reheating: Warm in oven at ~350°F (175°C) for ~5‑7 minutes, or microwave a stick or two covered with a damp paper towel for 15‑20 seconds. Re‑brush with butter to refresh flavor and texture.

FAQs

What if I don’t have bread flour?

You can use all‑purpose flour. Bread flour gives a slightly chewier texture, but AP will work fine.

Can I use instant yeast instead of active dry?

Yes. If using instant yeast, you can mix it directly with the flour (or follow the recipe’s instruction). It may rise a bit faster.

How do I get that buttery crisp bottom?

Butter the pan well before adding dough. Also brush the bottom edges of the dough with butter. Baking in a metal pan helps conduct heat and crisp the bottom better.

Can I make these ahead and freeze?

Yes. Once baked and cooled, you can freeze the breadsticks. Reheat from frozen in a preheated oven, brushing with butter.

Can I make them dairy‑free?

You could substitute non‑dairy butter for the butter, and omit or replace Parmesan with a dairy‑free cheese or nutritional yeast for flavor.

Why do my breadsticks come out too dense?

Probably under‑proofed (not enough rising time), too much flour (add just enough to make the dough manageable), or not kneaded enough.

How strong should the herb/garlic flavor be?

Adjust to your taste. The classic version has a pronounced garlic and herb note, but not overpowering. You can reduce garlic powder or herbs if you want milder flavor.

Can I add cheese inside the dough or on top before baking?

Yes, you could sprinkle cheese on top before baking for a more melted cheese crust, though it changes the texture a bit. Some versions reserve the cheese for after baking so it melts on hot breadsticks.

What dipping sauce pairs best?

Marinara is classic. Garlic butter or cheesy dipping sauces also work well.

Conclusion

If you want to recreate that classic Pizza Hut breadstick at home, this recipe nails it: buttery, herby, cheesy, soft, and irresistibly comforting. With a little patience for rising and the finishing butter/herb topping, you’ll get breadsticks that bring back those delicious cravings.