This grilled bread is one of our favorites. Garlic butter grilled breadsticks are irresistible — toasted pizza dough brushed with garlicky herb butter and plenty of Parmesan. Always a crowd-pleaser!
Hello there!
I grill pizza dough, slather it with melted butter infused with garlic and fresh herbs, then slice it into strips and call it breadsticks.
My kind of breadsticks.
I considered names — pizza sticks, grilled dough sticks, grilled pizza bites — but grilled breadsticks is what stuck. Essentially it’s grilled pizza dough, sliced into strips and soaked in garlicky butter.
I can’t get enough of the butter. You can practically see it melting into the dough.
How I make them
I usually use my pizza dough recipe and make half the batch, but any pizza dough will work — store-bought, from a bakery, or your favorite pizzeria’s dough. While the dough rises, I prepare a flavorful garlic butter: butter, plenty of garlic, salt, and fresh herbs such as parsley and basil. Melt them gently together so the flavors meld.
Preheat the grill to high. Roll the dough out as if making a pizza, then place it directly on the hot grates. Grill until the dough is puffed, cooked through, and lightly charred in spots.
The moment the dough comes off the grill, brush every inch with the garlic herb butter and sprinkle generously with Parmesan.
Let it rest briefly to cool, then slice into strips.
That’s it — simple, fast, and incredibly tasty.
These are embarrassingly easy yet wildly delicious. Serve them as a carb-forward side and watch them disappear. They’re essentially a sauceless, topping-free pizza — in the best way.
Best side dish alert!
Garlic Butter Grilled Breadsticks
Garlic Butter Grilled Breadsticks
Ingredients
- 1 cup warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- flour and/or coarse cornmeal for dusting
- ½ cup unsalted butter
- 8 garlic cloves, minced
- ½ cup chopped herbs, like basil and parsley
- kosher salt
- ½ cup finely grated Parmesan cheese
Instructions
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In a large bowl, combine warm water, yeast, honey, and olive oil. Stir and let sit until foamy, about 10 minutes. Add the flour and salt, stirring until the dough starts to come together but remains slightly sticky. Form into a ball and knead in the additional ½ cup flour on a floured surface until smooth. Coat the bowl with a little olive oil, place the dough inside, cover with a towel, and let rise in a warm spot for 1 to 1½ hours.
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After rising, punch down the dough and return it to the floured surface. Shape it into a loose round with a rolling pin or your hands, aiming for a thin crust. If needed, split the dough in half and work in two pieces. Cover with a towel to rest briefly.
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Preheat the grill on high for 10–15 minutes so the surface reaches roughly 450–500°F. If it gets too hot, reduce the heat slightly.
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In a small saucepan over medium-low heat, combine butter, minced garlic, chopped herbs, and a generous pinch of salt. Heat until the butter melts and the flavors combine, then remove from heat and set aside.
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Liberally dust a pizza peel with flour and coarse cornmeal to prevent sticking.
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Transfer the dough to the prepared peel, making sure the bottom is well coated with flour and cornmeal. Work quickly so it doesn’t stick.
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Slide the dough onto the grill grates using the peel or a spatula. Turn the burner directly under the dough to low if possible, close the lid, and cook until bubbly and golden, about 5–8 minutes depending on thickness. Flip and cook 2–3 minutes more. The crust should be puffed, golden, and a little charred in spots.
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Remove the dough to a baking sheet and brush the top and bottom with the melted garlic herb butter, using it generously.
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Sprinkle the dough with grated Parmesan, slice into breadsticks, and serve warm.
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Butter forever.