Pizza Hut Breadsticks Copycat

These homemade breadsticks bring that perfect soft and chewy texture with a buttery herbed flavor just like Pizza Hut&s classic favorite. They are great for family nights when you want something warm and comforting served with marinara sauce to dip right away.

I made these breadsticks on a whim when a pizza craving hit and they instantly became a regular at our weekend dinners. The herbed butter finish adds a rich flavor that feels indulgent but is easy to achieve.

Ingredients

• 4 3/4 cups bread flour: this gives the dough strength and chewiness choose fresh flour for best rising
• 1 teaspoon yeast: activates the dough, fresh instant yeast works well for quick rising
• 1 1/2 teaspoons salt: balances flavors and enhances the yeast activity
• 1/2 tablespoon granulated sugar: feeds the yeast and helps with browning pick fine sugar for smooth mixing
• 6 tablespoons unsalted butter melted: is part of the dough for tenderness use quality butter for better taste
• 3/4 cup warm water at 105 degrees Fahrenheit: activates the yeast without killing it measuring temperature is important
• 1 cup warm milk at 105 degrees Fahrenheit: adds richness and softness to the dough
• 4 tablespoons unsalted butter melted: used in the herbed butter topping delivers buttery flavor and moisture
• 1 tablespoon dried onion powder: gives a mild savory sweetness choose finely ground powder for uniform flavor
• 1 teaspoon dried oregano: adds a classic Italian herb flavor fresh or well-stored dried herbs work best
• 2 teaspoons garlic powder: boosts aroma and taste avoid powders with additives for best quality
• 1 teaspoon dried basil: brightens the herb blend use fragrant basil for a fresher taste
• 1/2 teaspoon salt: enhances the topping&s flavor work with fine granules to blend evenly
• 3 tablespoons grated Parmesan cheese: adds a salty nutty finish choose fresh grated for best melt and taste

Instructions

Build The Dough:

Combine bread flour, yeast, salt, sugar, 6 tablespoons melted butter, warm water, and warm milk in a stand mixer fitted with a dough hook. Begin mixing on low speed to help ingredients incorporate without flour flying and then increase to high until the dough feels smooth and elastic. This initial step fully hydrates the flour and starts gluten development.

First Rise:

Transfer the dough to a greased bowl and cover tightly with plastic wrap. Place in a warm spot away from drafts for about one hour or until the dough doubles in size. This rest allows the yeast to create air bubbles, making the breadsticks tender and light.

Roll And Cut:

Once risen, roll the dough out on a floured surface to an 18 by 13-inch rectangle. Transfer to a baking sheet lined with parchment. Use a pizza wheel or sharp knife to cut 20 equal breadsticks by making parallel slits all the way through the dough.

Second Rise:

Cover the cut dough loosely with a towel or plastic wrap again and let it rise for about 30 to 60 minutes until slightly puffy. This final rise creates a fluffier texture and ensures the breadsticks will be soft inside after baking.

Prepare Herb Butter:

While the dough rises, combine 2 tablespoons melted butter, dried onion powder, oregano, garlic powder, basil, and 1/2 teaspoon salt in a small bowl. Stir until evenly blended to create a flavorful topping.

Bake:

Preheat the oven to 470 degrees Fahrenheit. Before baking, brush the dough evenly with 2 tablespoons of melted butter. This adds moisture and helps the crust brown beautifully. Bake for 10 to 12 minutes until the breadsticks are a light golden brown and sound hollow when tapped gently.

Finish And Serve:

Immediately brush the hot breadsticks with the prepared herbed butter mixture and sprinkle Parmesan cheese on top. Slice the breadsticks fully apart and serve warm with marinara sauce for dipping. This finishing touch loads the breadsticks with savory richness you expect from the restaurant version.

The garlic powder is my favorite part of the herb mix it adds a deep savory punch without overpowering. One family memory that stands out is when my partner and I made these together for a movie night and our kids raced to grab the first warm breadstick fresh from the oven.

Storage Tips

Store cooled breadsticks tightly in an airtight container or ziptop bag to keep them soft for up to three days. To refresh, pop them in a preheated oven for a few minutes until warm.

Ingredient Swaps

You can swap whole milk for a plant-based milk like oat or almond but keep it unsweetened to avoid affecting yeast activity. Fresh garlic minced can replace garlic powder if you simmer it briefly in the melted butter before brushing.

Serving Ideas

Serve alongside a bowl of marinara or your favorite pizza sauce for dipping. These breadsticks also pair wonderfully with a sprinkling of chili flakes and grated mozzarella for a cheesy twist.

Making these breadsticks from scratch is well worth the effort because it brings that warm comfort that only fresh homemade bread can. The process from mixing to baking feels rewarding and you get to control the seasoning exactly how your family prefers. Serve them hot and watch them disappear fast every time.

Frequently Asked Recipe Questions

→ What flour is best for soft breadsticks?

Bread flour is ideal for elasticity and chewiness in breadsticks, helping create a soft interior and sturdy crust.

→ Why is it important to use warm water and milk?

Warm liquids activate the yeast gently, promoting a good rise without killing the yeast or slowing fermentation.

→ Can I freeze the dough or baked breadsticks?

Yes, the dough can be frozen after the first rise and thawed overnight. Baked breadsticks freeze well too, and should be reheated before serving.

→ How do the herb and butter topping enhance flavor?

The melted butter mixed with dried garlic, onion, oregano, and basil adds a savory, aromatic layer, while Parmesan cheese gives a subtle umami finish.

→ What is the best way to cut the breadsticks evenly?

Using a pizza wheel or sharp knife to cut slits before the second rise helps create uniform sticks that bake evenly.