These Breadsticks (aka Breadtwists) are so easy to make and complement any meal from soups to spaghetti.Fluffy, buttery, oh so yummy!
Breadsticks (aka Breadtwists)
This breadsticks recipe goes way back to when two of us sisters worked at the Utah based restaurant, The Pizza Factory in high school. We loved everything on the menu from the gobbler sandwiches to the authentic breadtwists that came with each meal. Something about that place just feels like home. So now that we’re out of state and can’t get our fix anytime we want, we had to come up with a version of our own. These homemade breadsticks taste every bit as delicious as those Pizza Factory breadtwists, so buttery, light and comforting. There is just the right combination of butter, garlic, and parmesan cheese folded into the dough and twisted that makes these completely irresistible. They’re easy to make and complement so many meals, from soup recipes to Italian dishes.
Suggestions for Homemade Breadsticks
- The simple homemade dough can be molded into whatever shape you like; we are partial to longer strips that make breadtwists but you can make round rolls, crescents, just about anything!
- This recipe also makes the most delicious pizza crust! Roll it out in a circle then add all your favorite toppings.
- For truly authentic Pizza Factory breadtwists, add a little dried or fresh dill to the garlic butter. It just adds another layer of fresh flavor that can’t be beat!
- Dip these breadsticks in Ranch dressing, warm marinara, or our homemade Alfredo Sauce.
- You can make these a sweeter breadstick recipe by omitting the garlic and Parmesan cheese, then dipping them in honey butter. So good!
- These breadsticks can be made ahead of time and frozen for freshness. Bake and cool, then store them in a freezer safe bag for up to a week. Warm them up in the microwave and enjoy!
- The Pizza Factory twisted the breadsticks around large skewers and served them as sort of a breadtwist bouquet! You could do the same for your family and have a fun centerpiece for your meal.
- If you’re in a hurry and want to skip sauteeing the garlic, you can substitute garlic salt or powder instead of whole garlic.
What to Serve with Breadsticks
Serve these warm, chewy breadsticks with any meal! They’re especially good with any of these recipes:
Ingredients
Dough Ingredients:
Other Ingredients:
- 1/4 c real butter
- 1 tsp minced garlic
- 1/4 c grated parmesan cheese
- 1/2 tsp kosher salt
- 1 tsp basil and oregano optional
Dips:
- homemade ranch
- marinara
- alfredo sauce
Instructions
- Mix until smooth then let raise for 10 minutes. Roll out dough into a large square on a floured surface. Brush with melted (real) butter mixed with minced garlic and then sprinkle with kosher salt. Fold in half and cut into 1 inch strips. Twist and place on a cooking sheet. Let sit for 15 to 20 minutes to raise. Bake at 400 degrees for 20 minutes or until golden brown. Immediately after baking, brush with more garlic butter (optional: mix in a little basil and oregano with the butter) and sprinkle with kosher salt and grated parmesan cheese.
- Serve with marinara(see below), alfredo sauce, or ranch for dipping.
- Dough also makes a great pizza dough, just roll out into a large circle, add your favorite toppings, and bake at 400 degrees for 15 to 20 minutes.
Marinara Sauce:
- Brown about a Tbsp of minced garlic in olive oil in the bottom of a sauce pan. Add 1 small can of tomato paste, 1 small can tomato sauce, and 1 tomato, lightly blended. Then add 2 tsp. basil and 2 tsp. oregano and salt and pepper to taste. Simmer for half an hour.
Jane says
Can I make these a day ahead, cool, bag in plastic and reheat the next day?
Favorite Family Recipes says
Yes, they can be re-heated but they won’t taste QUITE as delicious as they are right out of the oven. You can also freeze them 🙂
Stacey says
These are so, so good! And really easy to make too! Used to eat at Pizza Factory back in the day when they only had the St. George and Cedar locations.
Erica says
So glad you like them! Emily and I both worked at PF so we definitely know how they should taste 😉 Glad you approve!
Melenie says
What’s the ratio of garlic to butter? My family loves these, but sometimes I do too much or too little garlic.
Emily says
I ususally do about a tsp for 1/4 c. butter.
Emmy says
These were just delicious! and very quick and simple. Thank you for all your wonderful recipes! I use and love many of them!!
Erica says
So glad you liked them!!! Thanks for your comment!
Denise R. says
Wow!!! I made these breadsticks tonight and they were so yummy!!!
Sara says
I made these for the first time tonight and they were delicious! I loved dipping them in the extra garlic butter.
Dana says
Do you know if it would work to make the dough twists at night, refrigerate them, let them rise in the morning and then bake? I would love to make these for my daughter’s Rapunzel party and do as much as possible ahead of time.
Emily says
That should work just fine.
rowela says
i want to make this breadtwist tonight, what kind of yeast did you use, is it regular active dry yeast or instant dry yeast? (packet-size?) thanks.
Erica says
I usually use active dry…
But instant will work!
Christina says
In the process of making these and can’t wait to have one! Just found your website through Pintrest and I’m definitely going to repin. I love to cook, but have been unsuccessful at making most anything using yeast. Not anymore! Looking forward to using this recipe for many different recipes! Thanks so much!
Colleen says
I want you to know this recipe is the best! I use this dough to make calzones for my kids and they love it along with my husband. The dough is delicious and chewy it is incredible. I love all of your recipes keep them coming!
Emily says
Thanks Colleen! I love these breadtwists too!
Becka says
I just made these!!!!! I added a little bit of Italian seasoning and dill just to give it a hair more flavor. They turned out so amazing!!!!
Megan shaw says
I have made these a number of times and they are truly amazing…..best breadsticks ever. The garlic butter makes them, but they are soft and chewy and it is pure heaven pulling them apart and diving in right out if the oven. Even if your soup isn’t ready. Mine makes about a dozen and they are pretty good sized. I always wondered how to get beautifully twisted breadsticks and now I know. These are so awesome. Thanks again for good eats!