Copycat Pizza Hut Breadsticks with Garlic Butter and Sauce

Why You’ll Love This Recipe

• Airy, pan-risen dough with a crisp, lightly fried bottom—just like the classic chain favorite.
• Garlicky, herby, salty “breadstick seasoning” that clings to buttery tops.
• One-pan method that’s friendly for weeknights and parties alike.
• A bright, tangy red dipping sauce that balances the richness perfectly.

Grocery List

• Produce: Garlic (3 cloves), optional fresh parsley for garnish
• Dairy: Unsalted butter, grated Parmesan (the powdery style), optional nonfat dry milk
• Pantry: Bread flour, active dry or instant yeast, sugar, fine sea salt, olive oil, vegetable oil, garlic powder, onion powder, dried parsley, dried oregano, paprika, black pepper, canned tomato sauce, crushed tomatoes, red wine vinegar, red pepper flakes, dried basil

Full Ingredients

Pan-Risen Breadstick Dough

• 3 1/4 cups (405 g) bread flour
• 1 cup + 2 tbsp (270 g) warm water, 105–110°F (40–43°C)
• 2 1/4 tsp active dry yeast (1 packet), or 2 tsp instant yeast
• 2 tsp (8 g) sugar
• 1 1/2 tsp (9 g) fine sea salt
• 1 tbsp (15 ml) olive oil
• Optional: 1 tbsp (6 g) nonfat dry milk for extra tenderness

Pan and Garlic Butter Finish

• 3 tbsp (45 ml) vegetable oil, for the pan
• 3 tbsp (42 g) unsalted butter
• 1 tbsp (15 ml) olive oil
• 2 garlic cloves, very finely grated or pressed (or 1 tsp garlic powder)

Breadstick Seasoning

• 2 tbsp (10 g) finely grated Parmesan (powdery style)
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried parsley
• 1/4 tsp dried oregano
• 1/4 tsp paprika
• 3/4 tsp fine sea salt
• 1/4 tsp sugar
• Pinch freshly ground black pepper

Tangy Red Dipping Sauce

• 1 tbsp (15 ml) olive oil
• 1 garlic clove, minced
• 1 cup (240 ml) tomato sauce
• 1/2 cup (120 ml) crushed tomatoes or passata
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp sugar
• 1 tsp (5 ml) red wine vinegar
• 1/4 tsp red pepper flakes (optional for heat)
• 1/4 tsp fine sea salt, plus more to taste

Step-by-Step Instructions

Step 1: Wake up the yeast

In a large mixing bowl, whisk warm water (105–110°F), sugar, and active dry yeast. Let stand 5–10 minutes until foamy. If using instant yeast, skip the proofing: mix instant yeast with the flour and sugar in Step 2 and add the warm water directly.

Step 2: Mix and knead a soft dough

Add bread flour, salt, olive oil, and optional dry milk to the bowl. Mix with a sturdy spoon until a rough dough forms, then knead by hand on a lightly oiled surface (or with a stand mixer, dough hook) for 3–4 minutes, until smooth, elastic, and slightly tacky. Avoid adding much extra flour; a soft dough bakes up airier.

Step 3: First rise

Shape the dough into a ball, place it in a lightly oiled bowl, cover, and let rise at warm room temperature until doubled, 45–60 minutes.

Step 4: Oil the pan, shape, and score

Pour 3 tbsp vegetable oil into a 9×13-inch metal pan and tilt to coat evenly (the generous oil creates that signature fried bottom). Turn the dough out into the pan and press it to the edges and corners. If it resists, rest 10 minutes, then press again. With an oiled bench scraper or pizza cutter, lightly score the dough into 12 sticks: make 6 long strips lengthwise, then cut across the middle to make 12. Cover and let rise until puffy and jiggly, 30–40 minutes. During the last 15 minutes, heat the oven to 425°F (220°C).

Step 5: Bake

Bake on the middle rack for 15–18 minutes, until the top is light golden, the edges are deep golden and sizzling in oil, and the bottom is crisp. Rotate the pan halfway if your oven bakes unevenly.

Step 6: Make garlic butter, seasoning, and sauce

While the breadsticks bake, melt the butter with 1 tbsp olive oil in a small saucepan over low heat. Stir in the grated garlic and warm for 30–60 seconds without browning, then remove from heat to infuse.

In a small bowl, mix the breadstick seasoning ingredients. For the sauce, warm 1 tbsp olive oil in a saucepan over medium heat. Add minced garlic and cook 30 seconds. Stir in tomato sauce, crushed tomatoes, oregano, basil, sugar, and red pepper flakes. Simmer gently for 10 minutes, stirring occasionally. Off heat, stir in red wine vinegar and salt to taste; keep warm.

Step 7: Butter, season, slice, and serve

Brush half the garlic butter over the hot bread. Cut along the score lines to separate the sticks. Brush with the remaining butter and shower generously with the seasoning (use it all for that classic flavor). Serve immediately with the warm tangy red sauce.

Pro Tips

• Do not skimp on pan oil—it creates the crisp, fried-style bottom and signature edge.
• Score before the second rise so the lines remain visible but the dough can still puff.
• Use a metal (preferably dark) 9×13-inch pan for best browning; glass bakes slower.
• Season while hot so the butter melts in and the seasoning adheres evenly.
• Weigh your flour for consistency; 405 g is ideal for the hydration in this recipe.

Variations

• Cheesy Breadsticks: After 10 minutes of baking, sprinkle 1 cup shredded low-moisture mozzarella and 2 tbsp Parmesan over the top; bake until melted and golden.
• Spicy Garlic: Add 1/2 tsp red pepper flakes to the garlic butter and 1/4 tsp cayenne to the seasoning.
• Wheat Blend: Swap 25% of the bread flour for whole wheat flour; add 1 tbsp extra water if the dough feels stiff.

Storage & Make-Ahead

Store cooled breadsticks airtight at room temperature up to 1 day, or refrigerate up to 3 days. Reheat at 375°F (190°C) for 7–8 minutes, or air-fry at 350°F (175°C) for 3–4 minutes. To freeze, wrap individually and freeze up to 2 months; reheat from frozen at 350°F (175°C) for 10–12 minutes. Make-ahead dough: cover and refrigerate up to 24 hours after Step 2; bring to room temp (30–45 minutes) before shaping. For party prep, par-bake 10 minutes, cool, then finish baking 6–8 minutes before serving.

Nutrition (per serving)

Approximate per breadstick with sauce: 210 calories; 9 g fat; 28 g carbohydrates; 5 g protein; 2 g fiber; 420 mg sodium. Values will vary with oil absorption and seasoning amounts.