Ingredients
Equipment
Method
- Activate the yeast: Combine warm water, sugar, and active dry yeast in a large mixing bowl. Stir gently and let stand for about 5 minutes, until lightly foamy.
- Make the dough: Add flour, salt, and olive oil to the yeast mixture. Stir until a rough dough forms.
- Knead: Transfer the dough to a lightly floured surface and knead for 6–8 minutes, until smooth and elastic. Avoid adding excessive flour.
- Let the dough rise: Place the dough in a lightly oiled bowl, cover, and let rise in a warm, draft-free place for about 1 hour, or until noticeably puffy.
- Prepare the filling: Mix mozzarella, cheddar, and Parmesan in a bowl. Keep refrigerated until ready to use.
- Make the garlic butter: Combine melted butter, minced garlic, Italian seasoning, and parsley in a small bowl.
- Shape the breadsticks: Gently punch down the risen dough and divide it into 8–10 portions. Roll each portion into a small rectangle or elongated strip.
- Add the cheese: Place a line of the cheese mixture down the center of each piece of dough, leaving enough room around the edges for sealing.
- Seal: Fold the dough over the cheese and pinch the edges firmly closed. Gently roll into a breadstick shape, keeping the seam sealed.
- Arrange: Place the stuffed breadsticks seam-side down on a parchment-lined baking sheet, leaving space between each one.
- Brush: Lightly brush the tops with garlic butter. Allow the shaped breadsticks to rest for 10–15 minutes while the oven preheats.
- Bake: Preheat the oven to 400°F (200°C). Bake for 15–20 minutes, or until puffed and golden brown.
- Finish: Immediately brush the hot breadsticks with the remaining garlic butter. Sprinkle with Parmesan and fresh parsley.
- Rest and serve: Allow the breadsticks to cool for a few minutes before serving with marinara, ranch, Alfredo sauce, or your favorite dipping sauce.
Notes
Freshly shredded cheese generally melts more smoothly than pre-shredded cheese.
Do not overfill the breadsticks, as excess cheese can cause the seams to burst during baking.
Seal the dough firmly around the cheese and place the breadsticks seam-side down.
The dough should be soft and slightly tacky but not excessively sticky.
Avoid adding too much flour during kneading because this can make the breadsticks dense.
For extra flavor, add red pepper flakes, chopped jalapeños, fresh herbs, or finely chopped pepperoni to the filling.
Serve warm for the best cheese pull and texture.
Leftovers can be refrigerated in an airtight container for 3–4 days.
Reheat at 350°F (175°C) for approximately 8–12 minutes, or use an air fryer at 325°F (165°C) for about 3–5 minutes.
Do not overfill the breadsticks, as excess cheese can cause the seams to burst during baking.
Seal the dough firmly around the cheese and place the breadsticks seam-side down.
The dough should be soft and slightly tacky but not excessively sticky.
Avoid adding too much flour during kneading because this can make the breadsticks dense.
For extra flavor, add red pepper flakes, chopped jalapeños, fresh herbs, or finely chopped pepperoni to the filling.
Serve warm for the best cheese pull and texture.
Leftovers can be refrigerated in an airtight container for 3–4 days.
Reheat at 350°F (175°C) for approximately 8–12 minutes, or use an air fryer at 325°F (165°C) for about 3–5 minutes.