Homemade Pizza Hut Breadsticks

Warm homemade breadsticks dipped in tangy marinara sauce have long been my answer to a “pizza night” at home without the delivery wait. This copycat Pizza Hut breadsticks recipe gets you that pillowy soft inside and perfectly seasoned crisp edge that takes me right back to childhood birthday parties and Saturday movie marathons.

The homemade aroma fills your kitchen and my family flocks to the table every time I bake these breadsticks. They disappear faster than any other snack in our house especially when I serve them with plenty of warm marinara.

Ingredients

• Warm water: Choose filtered water if possible and check with an instant-read thermometer for the best yeast activation
• Active dry yeast: Fresh yeast makes all the difference for fluffy breadsticks
• Granulated sugar: Helps feed the yeast and gives just the right touch of sweetness
• All-purpose flour: Opt for unbleached flour for best texture and taste
• Salt: Brings out all the other flavors do not skip it
• Olive oil: Use a good quality extra-virgin brand for flavor and soft crumb
• Garlic powder: Amps up the savory factor classic pizzeria flavor
• Italian seasoning: Adds an herby complexity try to use a blend with oregano basil and thyme
• Shredded mozzarella cheese: Choose whole milk mozzarella for melt and stretch
• Melted butter: Brush on for a golden finish and irresistible aroma
• Marinara sauce: For dipping make sure to pick a robust and tangy variety or make your own

Step-by-Step Instructions

Activate the Yeast:

In a large mixing bowl combine warm water granulated sugar and active dry yeast. Let this mixture sit undisturbed for 5 to 10 minutes until frothy. If the yeast does not foam you may need to try again with fresh yeast or slightly warmer water.

Mix the Dry Ingredients:

In a separate bowl whisk together the all-purpose flour and salt until well blended. This helps ensure even seasoning throughout the dough.

Combine the Mixtures:

Slowly add the dry ingredients to the yeast mixture. Stir continuously with a wooden spoon or dough whisk until a shaggy dough starts to pull together.

Knead the Dough:

Turn the dough onto a lightly floured surface. Knead firmly for 5 to 7 minutes using the heels of your hands folding and pressing until the dough is smooth elastic and just slightly tacky but not sticky.

First Rise:

Transfer the dough to a lightly oiled bowl. Cover loosely with a damp cloth and set in a warm spot for about an hour or until doubled in bulk. I like to place mine near the stove or in a turned-off oven with the light on.

Shape the Breadsticks:

Once risen punch down the dough to deflate any large air pockets. Roll it out on a floured surface into a rectangle about one half inch thick. Use a pizza cutter to slice into long strips about one inch wide.

Second Rise:

Arrange the strips spaced out on a greased baking sheet. Cover gently with a clean cloth or plastic wrap and let rise another thirty minutes so they puff up slightly and get extra airy.

Preheat the Oven:

Meanwhile heat your oven to four hundred degrees Fahrenheit. Make sure the rack is positioned in the middle for even baking.

Season the Breadsticks:

Brush the tops with melted butter as this makes a soft outer crust and helps seasonings adhere. Sprinkle the garlic powder Italian seasoning and mozzarella over each strip ensuring every bite gets flavor.

Bake:

Place the sheet in your preheated oven. Bake for fifteen to twenty minutes or until the breadsticks are golden brown on top and sound slightly hollow when tapped at the sides.

Serve and Enjoy:

Remove the breadsticks from the oven. Let them cool for a few minutes before serving. Dip generously in marinara sauce and enjoy the soft chewy center and cheese-laced edge.

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Mozzarella is my secret favorite here not just for its melt but for how it browns and crisps along the edges. This was always my brother’s favorite appetizer growing up and making it together now fills the kitchen with so much laughter.

Storage Tips

Store any leftover breadsticks in an airtight container at room temperature for up to two days. To keep them soft wrap in foil. For longer storage you can freeze cooled breadsticks in a freezer bag for up to two months. Reheat directly from frozen in a warm oven for five to eight minutes and they will taste freshly baked.

Ingredient Substitutions

If you do not have active dry yeast you can use instant yeast in the same amount just mix it directly with the dry ingredients. For a dairy free version omit the cheese and brush with olive oil only. Try fontina or Monterey Jack cheese for a different flavor twist or add crushed red pepper for a bit of heat.

Serving Suggestions

Serve these breadsticks as a side with pizza pasta or salad. I love them as a party snack cut into shorter lengths and served with both marinara and ranch for dipping. For a fun dinner let everyone in the family personalize their own with extra cheese or toppings before baking.

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These breadsticks bring the comfort of classic pizzeria flavors right into your kitchen every time.

Frequently Asked Questions

→ Can I make the dough ahead of time?

Yes! You can prepare the dough up to 24 hours in advance and store it in the refrigerator. Simply place the dough in a greased bowl covered with plastic wrap. When ready to use, allow it to come to room temperature for about 30 minutes before shaping into breadsticks.

→ How do I know when the yeast is properly activated?

Properly activated yeast will become foamy and bubbly after 5-10 minutes in warm water with sugar. If your yeast mixture doesn't foam, it may be inactive or the water temperature was too hot or cold. Always use fresh yeast and ensure your water is between 110°F-115°F.

→ Can I freeze these breadsticks?

Absolutely! You can freeze the baked breadsticks for up to 3 months. Allow them to cool completely, then wrap tightly in foil and place in a freezer bag. To reheat, warm in a 350°F oven for about 10 minutes or until heated through.

→ What's the best way to reheat leftover breadsticks?

For the best texture, reheat leftover breadsticks in a 350°F oven for 5-7 minutes. This helps restore their crispness while keeping the inside soft. You can also microwave them for 15-20 seconds, though they won't be as crispy.

→ Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast. Use the same amount (2¼ teaspoons), but you can skip the activation step and add it directly to your dry ingredients. The rising time might be slightly shorter with instant yeast.

→ What other toppings can I add to these breadsticks?

Get creative with your toppings! Try Parmesan cheese, cheddar, different herb blends, everything bagel seasoning, or even a cinnamon-sugar mixture for a sweet version. You can also brush with garlic butter after baking for extra flavor.