I bake soft, fluffy breadsticks brushed with melted butter and garlic, then sprinkled with Parmesan cheese. They taste just like the famous Crazy Bread from Little Caesar’s — buttery, garlicky, cheesy, and completely irresistible.
Why You’ll Love This Recipe
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I love how these breadsticks are pillowy soft inside with just the right chew.
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The garlic butter coating makes them so flavorful without being overwhelming.
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They’re simple to make with pantry staples, and the dough comes together easily.
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They pair perfectly with pizza, pasta, or just a side of marinara sauce for dipping.
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Homemade means I can make them as cheesy, garlicky, or buttery as I like.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the dough
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warm water
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granulated sugar
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active dry yeast
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all-purpose flour
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salt
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olive oil
For the topping
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unsalted butter, melted
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garlic salt (or garlic powder + salt mix)
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grated Parmesan cheese
Directions
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In a bowl, mix warm water, sugar, and yeast. Let sit 5 minutes until foamy.
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Add flour, salt, and olive oil. Mix until dough comes together. Knead for 6–8 minutes until smooth and elastic.
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Place dough in a greased bowl, cover, and let rise about 1 hour or until doubled.
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Punch down dough and roll into a rectangle about ½-inch thick.
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Cut into breadstick strips and place on a parchment-lined baking sheet. Cover and let rise another 20–30 minutes.
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Bake at 200°C (400°F) for 12–15 minutes, or until lightly golden.
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While hot, brush breadsticks generously with melted butter, sprinkle with garlic salt, then top with Parmesan.
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Serve warm with marinara or pizza sauce.
Servings and timing
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Makes about 12 breadsticks
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Prep time: 20 minutes
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Rise time: 1½ hours
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Bake time: 12–15 minutes
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Total time: about 2 hours
Variations
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I sometimes stuff the breadsticks with mozzarella before baking for cheesy bread.
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Adding Italian seasoning to the butter gives extra flavor.
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For a spicier version, I sprinkle red pepper flakes along with the Parmesan.
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Whole wheat flour can replace part of the white flour for a heartier version.
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Dipping in garlic butter instead of marinara makes them extra indulgent.
Storage/reheating
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I store leftovers in an airtight container at room temperature for up to 2 days.
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To reheat, I wrap them in foil and warm in the oven at 175°C (350°F) for 8–10 minutes.
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They also freeze well — I reheat straight from frozen, covered in foil, until hot.
FAQs
Can I use store-bought pizza dough instead?
Yes, I often do when I’m short on time. It works well and makes the process quicker.
How do I make the breadsticks extra soft?
I don’t overbake them — just until lightly golden. Brushing with plenty of butter while hot also keeps them soft.
Do I need Parmesan cheese?
It’s traditional for Crazy Bread, but I sometimes swap with Romano or mozzarella for variety.
Can I make these ahead of time?
Yes, I prepare the dough, cut the breadsticks, and refrigerate before baking. I let them come to room temperature and rise slightly before putting them in the oven.
What’s the best dipping sauce?
I like classic marinara, but garlic butter, ranch, or cheese sauce all taste great.
Conclusion
I think these Little Caesar’s Crazy Bread-style breadsticks are one of the easiest ways to bring the pizzeria experience home. They’re buttery, garlicky, cheesy, and always disappear fast. Whether I serve them with dinner or as a snack, they’re a crowd-pleaser every time.
Print
Little Caesar’s Crazy Bread
- Total Time: ≈2 hours
- Yield: About 12 breadsticks
- Diet: Vegetarian
Description
Soft, fluffy breadsticks brushed with melted butter and garlic, sprinkled with Parmesan cheese — just like Little Caesar’s Crazy Bread: buttery, garlicky, cheesy, and completely irresistible.
Ingredients
1 ¼ cups warm water
1 tbsp granulated sugar
2 ¼ tsp active dry yeast (one packet)
3 cups all‑purpose flour
1 tsp salt
2 tbsp olive oil
¼ cup unsalted butter, melted (for brushing)
1 clove garlic, minced
½ tsp garlic powder (or garlic salt mix)
Grated Parmesan cheese, for sprinkling
Instructions
- In a small bowl, combine warm water, sugar, and yeast. Let sit until foamy (about 5‑10 minutes).
- In a mixing bowl, combine flour, salt, and oil. Add the yeast mixture and mix until a dough forms.
- Knead on a floured surface for about 6‑8 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise until doubled in size (≈1 hour).
- Punch down dough and roll into a rectangle about ½‑inch thick.
- Cut dough into strips (breadstick shape) and place on a parchment‑lined baking sheet. Let rise again for 20‑30 minutes.
- Preheat oven to 200°C (≈400°F). Bake breadsticks for 12‑15 minutes, or until light golden on top.
- Meanwhile, melt butter and stir in minced garlic and garlic powder.
- Once breadsticks are hot out of the oven, brush them generously with garlic butter mixture.
- Sprinkle grated Parmesan cheese over top while still warm. Serve immediately with marinara or your favorite dipping sauce.
Notes
You can use store‑bought pizza dough to save time.
Don’t overbake — breadsticks should be soft and slightly golden.
Use fresh Parmesan for best flavor, but pre‑grated works in a pinch.
Keep breadsticks warm by covering with a clean towel if serving later.
Reheat leftovers in the oven wrapped in foil to preserve softness.
- Prep Time: 20 minutes
- Cook Time: undefined
- Category: Side / Snack
- Method: Yeasted dough, baking
- Cuisine: American / Copycat fast food
Nutrition
- Serving Size: 1 breadstick
- Calories: 170
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 5 mg
