Garlic Parmesan Breadsticks (Papa John’s Copycat)

Why You’ll Love This Recipe

• Soft, airy interior with a light golden crust that pulls apart just like the takeout favorite.
• Buttery garlic sauce that clings to every ridge, finished with a snow of Parmesan.
• Fast, weeknight-friendly dough with simple pantry ingredients.
• Iconic pizzeria vibe at home, complete with pepperoncini on the side.

Grocery List

• Produce: Pepperoncini peppers, flat-leaf parsley (optional), lemon (optional)
• Dairy: Unsalted butter, Parmesan cheese
• Pantry: Bread flour (or all-purpose), instant yeast, sugar, fine sea salt, olive oil, neutral oil (canola/soybean), garlic powder, flaky salt (optional)

Full Ingredients

Dough

• 1 1/4 cups warm water (300 g), 105–110°F
• 2 1/4 tsp instant yeast (7 g)
• 2 tbsp sugar (24 g)
• 3 1/4 cups bread flour (400 g), plus extra for dusting
• 1 1/2 tsp fine sea salt
• 2 tbsp olive oil, plus a little more for greasing

Garlic-Butter Parmesan Finish

• 6 tbsp unsalted butter (85 g), melted and warm
• 1 tbsp neutral oil (canola or soybean)
• 1 1/4 tsp garlic powder
• 1/4 tsp fine sea salt, plus a tiny pinch sugar to round the flavor
• 1/4 tsp lemon juice or 1/8 tsp citric acid (optional, for a gentle tang)
• 1/2 cup finely grated Parmesan (45 g)
• 1–2 tsp chopped fresh parsley (optional)
• Flaky salt, to finish (optional)

To Serve

• Pepperoncini peppers (whole, drained), chilled or room temperature

Step-by-Step Instructions

Step 1: Wake up the yeast

In a large mixing bowl, whisk the warm water and sugar. Sprinkle the yeast over the top, stir, and let it sit until foamy, about 5 minutes. If the mixture does not foam, the yeast may be inactive; start again with fresh yeast.

Step 2: Mix and knead a soft dough

Add the flour, salt, and olive oil to the bowl. Mix with a spatula until a shaggy dough forms. Knead on a lightly floured surface for about 8 minutes (or 5–6 minutes with a stand mixer and dough hook on medium speed) until smooth, elastic, and slightly tacky but not sticky. If needed, dust lightly with flour to prevent sticking, but avoid adding too much or the breadsticks will be dense.

Step 3: First rise (bulk fermentation)

Lightly oil a clean bowl and place the dough inside, turning to coat. Cover tightly and let rise in a warm, draft-free spot until doubled, about 60 minutes. A clear lidded container or marked bowl helps you see the rise.

Step 4: Shape the breadsticks

Line a rimmed baking sheet (half sheet pan) with parchment paper. Turn the risen dough onto a lightly floured surface. Pat and roll it into a 10×14-inch rectangle, about 1/2 inch thick. Using a pizza wheel or sharp knife, cut 12 even strips (about 1×10 inches each). Transfer strips to the prepared sheet, spacing slightly. For a classic look, leave them straight; or twist each strip once for a ridged surface that holds more garlic butter.

Step 5: Proof and preheat

Loosely cover the tray and proof the shaped breadsticks until slightly puffy, 20 minutes. Meanwhile, heat the oven to 450°F (232°C). In a small bowl, whisk the melted butter, neutral oil, garlic powder, salt, tiny pinch of sugar, and lemon juice or citric acid (if using). Brush about half of the garlic butter over the tops and sides of the proofed breadsticks.

Step 6: Bake to light gold

Bake on the center rack until the breadsticks are light golden at the edges but still soft, 12–14 minutes. Rotate the pan once for even color. Do not overbake; the goal is pillowy and pale-gold, not deeply browned.

Step 7: Finish with garlic butter and Parmesan

While hot, brush on the remaining garlic butter, letting it soak in. Sprinkle generously with the Parmesan and parsley, and add a pinch of flaky salt if you like. Serve immediately with whole pepperoncini on the side—the tangy heat balances the buttery richness perfectly.

Pro Tips

• Weigh your flour for consistent results; too much flour makes the sticks tough.
• Warm spot hack: Preheat your oven to 200°F (93°C) for 2 minutes, turn it off, then proof the dough inside with the door cracked.
• Softness insurance: Pull the breadsticks when just light gold. Residual heat will finish them without drying.
• Garlic flavor: Garlic powder gives the classic pizzeria taste and won’t burn like fresh garlic. For a hint of brightness, keep the lemon juice or citric acid.
• Parmesan texture: Use very finely grated cheese so it melts slightly on contact with the hot buttered breadsticks.

Variations

• Cheesy Crust: Sprinkle 1 cup shredded low-moisture mozzarella over the sticks for the final 2–3 minutes of baking.
• Herb & Heat: Add 1 tsp Italian seasoning and 1/4 tsp red pepper flakes to the garlic butter.
• Garlic Knots: Cut into 12 strips, tie each into a loose knot, proof, and bake as directed.

Storage & Make-Ahead

Store cooled breadsticks in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days. Rewarm at 325°F (163°C) for 6–8 minutes, brushing with a little extra melted butter. Freeze baked breadsticks (well wrapped) up to 2 months; reheat from frozen at 325°F (163°C) for 10–12 minutes. For make-ahead dough, refrigerate after Step 2 in an oiled, covered container up to 24 hours. Bring to room temperature for 45–60 minutes, then continue with shaping and proofing.

Nutrition (per serving)

Approximate per breadstick: 225 calories; 9 g fat; 30 g carbohydrates; 6 g protein; 1 g fiber; 340 mg sodium.