Ingredients

1 ½ tbsp granulated sugar

1 ¾ cup all-purpose flour

1 tsp active dry yeast

2 tbsp all-purpose flour

¼ tsp kosher salt

2 tbsp warm water (110°F), divided

2 tbsp unsalted butter, thinly sliced

1 egg yolk, lightly beaten

½ cup warm water (110°F), divided

Marinara sauce for dipping

¼ tsp dried oregano

¼ tsp garlic salt

½ cup unsalted butter, melted, divided

2 tbsp grated parmesan cheese

8 oz shredded mozzarella cheese

Instructions

Step 1: In a small bowl, combine the yeast with half of the warmed water at 110°F and set aside for 5 minutes until it becomes foamy.

Step 2: In a large bowl, place the thinly sliced butter, sugar, and salt.

Step 3: Pour the remaining warm water into the butter mixture and let it sit while the yeast activates.

Step 4: After 5 minutes, whisk the butter mixture until somewhat combined.

Step 5: Add the egg yolk and yeast mixture to the bowl, then stir in the flour until just incorporated.

Step 6: Prepare a 9×13 inch baking dish by brushing it with 2 tablespoons of melted butter.

Step 7: Spread the dough evenly in the dish, cover with plastic wrap, and let it rest for 15 minutes.

Step 8: Preheat your oven to 350°F.

Step 9: Remove the plastic wrap, brush the top of the dough with the remaining melted butter, then generously sprinkle with mozzarella, parmesan, garlic salt, and oregano.

Step 10: Bake for 28-31 minutes until the edges turn a deep golden brown and the cheese is bubbly.

Step 11: Let the breadsticks cool for 10 minutes before cutting into 8 even pieces.

Step 12: Serve warm with marinara sauce for dipping.

Tips & Variations

For a crispier crust, try baking a few minutes longer or broiling briefly at the end—just watch carefully to prevent burning.

Swap mozzarella with a blend of mozzarella and provolone for a different cheesy flavor.

Add a pinch of red pepper flakes on top for a spicy kick.

If you don’t have garlic salt, use garlic powder combined with a pinch of regular salt instead.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. Since it doesn’t require proofing, mix it directly with the flour and other dry ingredients, then add the warm water to activate the dough.

Can I make the dough ahead of time?

Absolutely. Prepare the dough and let it rise in the refrigerator overnight. Bring it to room temperature before shaping and continuing with the recipe for best results.