Sheet pan breadsticks are the easiest way to get soft, buttery, garlicky breadsticks on the table without shaping a single stick by hand. You press one batch of yeast dough into a pan, brush it with butter, scatter on Parmesan and herbs, cut it into rows and bake.
The dough uses pantry ingredients and rises in about an hour, so you can have a warm pan of breadsticks ready alongside pasta, soup or salad. They bake up fluffy inside with golden edges and a salty, cheesy top that people tend to grab before the main course is even served.
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Why This Sheet Pan Breadsticks Recipe Works
This recipe works because the dough is slightly sticky. That extra moisture keeps the crumb soft and airy, and pressing it into the pan with buttery fingers is far easier than rolling and cutting. Using a stand mixer with a dough hook means you never need to knead by hand.
Melted butter is used twice. Half goes into the pan so the bottom turns crisp and golden, and half goes on top so the Parmesan and seasoning stick. A second short rise after the toppings are on gives the dough the lift it needs to bake light instead of dense.
Ingredients for Sheet Pan Breadsticks
- 1 1/2 cups warm water (105 to 115 degrees F)
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 tablespoon active dry yeast
- 3 3/4 cups all purpose flour
- 1/3 cup unsalted butter, melted
- 1/2 cup finely grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 1/2 teaspoons Italian seasoning
Warm water and yeast. Water that feels like a warm bath, between 105 and 115 degrees F, wakes the yeast without killing it. If the mixture is not foamy after 10 minutes, the yeast is too old and you should start over.
Sugar. It feeds the yeast and gives the crust a little color. Honey can replace it in the same amount.
All purpose flour. It gives a soft, tender breadstick. Bread flour makes them a little chewier.
Parmesan, garlic powder and Italian seasoning. This is the classic breadstick flavor. Freshly grated Parmesan melts better than the pre grated kind.
How to Make Sheet Pan Breadsticks
1. Bloom the yeast. Stir the warm water, yeast, sugar and salt together in the bowl of a stand mixer. Let it rest for 5 to 10 minutes until the surface looks foamy.
2. Mix the dough. With the dough hook running on low, add the flour a little at a time. Mix until the dough gathers into a loose, slightly sticky ball that clings to the hook.
3. Let it rise. Cover the bowl with a clean towel and leave it in a warm spot for 30 to 45 minutes, until it has doubled in size.
4. Prepare the pan. Heat the oven to 350 degrees F. Line a large rimmed sheet pan with parchment and pour half of the melted butter over the paper.
5. Press out the dough. Scrape the dough into the center of the pan. With buttery fingertips, press it from the middle outward until it covers the pan in an even layer.
6. Top and rest. Drizzle the rest of the butter over the dough and sprinkle with the Parmesan, garlic powder and Italian seasoning. Let the pan sit for 15 to 20 minutes, until the dough puffs up by about 1 inch.
7. Cut and bake. Cut the dough into rows with a pizza cutter, then bake for 18 to 20 minutes, until the edges are golden and the top is lightly browned.
8. Cool briefly. Let the breadsticks rest in the pan for a couple of minutes before pulling them apart.
How to Serve Sheet Pan Breadsticks
Serve the breadsticks warm with marinara, garlic butter or ranch for dipping. They are made for soup night, so try them with creamy tomato bisque or red potato soup. They also round out pasta dinners such as creamy garlic mushroom pasta and lemon garlic chicken pasta.
How to Store and Reheat Sheet Pan Breadsticks
Let the breadsticks cool completely, then store them in an airtight container in the refrigerator for 3 to 4 days. For longer storage, wrap them well and freeze them. Warm them in a hot oven at 350 degrees F for 5 to 8 minutes, loosely wrapped in foil, until soft and hot. The microwave works in a pinch, but only for a few seconds, because longer heating makes the bread chewy.
Tips and Variations for Sheet Pan Breadsticks
Check the water temperature. Water above 115 degrees F can kill the yeast. If you do not have a thermometer, it should feel comfortably warm, not hot, on your wrist.
Use buttery fingers. The dough is sticky on purpose. A little butter on your fingertips keeps it from clinging while you press it out.
Do not rush the second rise. The 15 to 20 minute rest after topping is what makes the breadsticks fluffy. Look for the dough to puff by about an inch.
Grate your own Parmesan. Fine shreds melt into the butter and stick to the dough better than the powdery kind from a shaker.
Make them extra garlicky. Brush the baked breadsticks with melted butter mixed with fresh minced garlic as soon as they come out of the oven.
Add more cheese. Sprinkle shredded mozzarella over the top for the last 5 minutes of baking for cheesy breadsticks.
Try other seasonings. Everything bagel seasoning, dried rosemary or a pinch of red pepper flakes all work in place of the Italian seasoning.
Plan ahead. You can make the dough, press it into the pan, cover it and refrigerate it for a few hours, then let it come to room temperature and finish the second rise before baking. For general advice on cooling and storing leftovers, see the Purdue Extension leftovers guide.
Frequently Asked Questions About Sheet Pan Breadsticks
Can I make sheet pan breadsticks without a stand mixer?
Yes. Stir the flour into the yeast mixture with a sturdy spoon until a sticky dough forms. Because the dough is pressed into the pan rather than shaped, it does not need kneading.
Why are my sheet pan breadsticks dense?
Dense breadsticks usually come from yeast that was not active, water that was too hot, or skipping the second rise. Check that the yeast gets foamy and let the dough puff before baking.
How thick should the dough be in the pan?
Press the dough into an even layer that covers the bottom of the pan. It will puff to about an inch tall after the second rise, so thinner spots bake up crisp and thicker spots stay soft.
Can I freeze sheet pan breadsticks?
Yes. Cool them completely, wrap them well and freeze them. Reheat them in the oven until hot.
What can I serve with them?
Anything with a sauce works well, such as soups, pasta, chili or salad. They are also good with a bowl of warm marinara as a gathering snack.
Sheet Pan Breadsticks
Equipment
- Stand mixer with dough hook
- Large rimmed sheet pan
- Parchment paper
- Pizza Cutter
Ingredients
Main Ingredients
- 1 ½ cup warm water 105 to 115 degrees F
- 2 tbsp granulated sugar
- 1 tsp salt
- 1 tbsp active dry yeast
- 3 ¾ cup all purpose flour
- ⅓ cup unsalted butter melted, divided
- ½ cup finely grated Parmesan cheese
- 1 tsp garlic powder
- 1 ½ tsp Italian seasoning
Instructions
Cooking
- Bloom. Stir the water, yeast, sugar and salt in a mixer bowl and rest 5 to 10 minutes, until foamy. Mix. Add the flour gradually with the dough hook and mix until a loose, sticky ball forms.
- Rise. Cover and rise in a warm spot for 30 to 45 minutes, until doubled.
- Press. Heat the oven to 350 degrees F. Pour half the butter on a parchment lined pan and press the dough over it to the edges.
- Top. Drizzle with the remaining butter, sprinkle on the Parmesan, garlic powder and Italian seasoning, then rest 15 to 20 minutes, until puffed about 1 inch.
- Cut. Cut into 12 breadsticks with a pizza cutter.
- Bake. Bake 18 to 20 minutes, until golden around the edges, and cool 2 minutes.
