Copycat Pizza Hut Breadsticks
A copycat recipe for Pizza Hut breadsticks, made from scratch. Chewy, buttery, loaded with seasonings and an easy dipping sauce!
Does anyone else have the same nostalgic soft spot that I do for Pizza Hut? I honestly can’t remember the last time I actually got pizza from them (maybe 10 years ago?), but growing up, I LIVED for a trip to Pizza Hut! Thankfully those were back in the days of Book It! so I often had a great excuse to convince my parents to go. Fast forward to high school when a large group of us would routinely go to the movies on Friday nights and walk over to the Pizza Hut for food afterwards (and then call our parents from the PAY PHONE for a ride home… oh my gosh I’m old!).
I loved the little video game console you could play while you waited, the amazing crushed iced and pitchers of pop, the salad bar, the personal pan pizzas, and oh those breadsticks! I’m a sucker for any type of appetizer or snack you can throw at me to curb my hunger before a meal arrives, so breadsticks with a pizza order is a no brainer.
Last week when we had our families over to drop the gender reveal news, we decided to order pizzas. I thought it would be a great opportunity to try my spin on a copycat recipe for Pizza Hut breadsticks. If you’ve never had them, they are light and chewy with a buttery crust and tons of seasoning on top. I could actually make an entire meal just out of breadsticks, truthfully.
I saw this recipe some time ago and have been meaning to try it… I was thrilled with how it turned out given some of my tweaks!
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Here’s how I altered it:
- The original recipe called for lots of (butter-flavored?) oil, but I used melted butter instead in all instances. Butter always trumps oil in my world.
- There is enough dough for two pans of breadsticks, so that’s what I made. If you don’t have two 9×13-inch pans, I think you could probably use one 13×18-inch pan.
- I cut the amount of seasoning in half because I only ended up using half of what I made and I thought it was more than enough!
- I got rid of the garlic salt in the topping (too salty for my taste!) and upped the garlic powder a bit and added a little salt on its own.
- Based on comments on the post, I brushed the dough with butter before it started to rise, then again as soon as it came out of the oven and immediately sprinkled the seasoned topping on. I don’t remember the topping being baked on; I think adding it afterward gives these breadsticks more of an authentic flavor.
Everyone LOVED these breadsticks and at least two people asked if I made them myself, from scratch.
Why yes, yes I did!
If a breadsticks order is a must for you, definitely give these a try! They’re easy, don’t take very long, and are DELICIOUS!
Three years ago: Frozen Brownie Sundae
Four years ago: Chocolate Salted Caramel Cupcakes
Copycat Pizza Hut Breadsticks
Ingredients
For the Dough:
- ¼ cup (32 g) non-fat dry milk powder
- 1 tablespoon granulated sugar
- 2¼ teaspoons (2.25 teaspoons) instant rapid-rise yeast
- ½ teaspoon (0.5 teaspoon) salt
- 1⅓ cups (333.33 ml) warm water
- 2 tablespoons olive oil
- 4 cups (500 g) bread flour
For the Dipping Sauce:
- 15 ounce (425.24 g) can tomato sauce
- 1 teaspoon granulated sugar
- 1 teaspoon dried oregano
- ½ teaspoon (0.5 teaspoon) dried basil
- ½ teaspoon (0.5 teaspoon) dried marjoram
- ½ teaspoon (0.5 teaspoon) garlic powder
- ¼ teaspoon (0.25 teaspoon) salt
For the Breadstick Seasoning:
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 1¾ teaspoons (1.75 teaspoons) garlic powder
- 1½ teaspoons (1.5 teaspoons) dried basil
- ½ teaspoon (0.5 teaspoon) salt
- 12 tablespoons unsalted butter, divided, melted
Instructions
- Make the Dough: Place the dry milk powder, sugar, yeast and salt in the bowl of a stand mixer fitted with the dough hook. Add the water and stir to mix well. Allow to sit until the mixture starts to bubble, about 2 to 5 minutes. Add the olive oil and stir again.
- On low speed, gradually add the flour until a dough begins to form. Increase the speed to medium-low and knead until a soft, slightly tacky dough forms and it clears the sides of the bowl, about 5 minutes. Turn the dough out onto a lightly floured surface and divide in two.
- Coat the bottoms of two 9x13-inch pans with 4 tablespoons each of the melted butter. Roll each piece of dough into a 9x13-inch rectangle and fit in the bottom of each pan. Brush the tops of the dough with 1 tablespoon melted butter each. Wrap tightly in plastic wrap and place in a warm, draft-free area until puffed and nearly doubled in size, about 90 minutes.
- Make the Dipping Sauce: While the dough is rising, prepare the dipping sauce. In a small saucepan, stir together the tomato sauce, sugar, oregano, basil, marjoram, garlic powder and salt. Place over medium heat until the sauce begins to boil, then reduce to low and simmer for 30 minutes, stirring occasionally. Remove from heat.
- Bake the Breadsticks: Preheat the oven to 475 degrees F.
- Once the dough has risen, remove the plastic wrap and score each pan of dough into 10 equal breadsticks (I used a pizza cutter). Bake until golden brown and the edges begin to look crisp, 10 to 15 minutes.
- For the Breadstick Seasoning: While the breadsticks are in the oven, prepare the breadstick seasoning. In a small bowl, stir together the Parmesan cheese, onion powder, oregano, garlic powder, basil and salt.
- As soon as the breadsticks come out of the oven, brush each pan with the remaining 1 tablespoon each melted butter, then immediately sprinkle with the breadstick seasoning. Allow to cool for 5 to 10 minutes in the pan, then use a spatula to slide the breadsticks out onto a cutting board. Slice the breadsticks with a pizza cutter or knife and serve warm or at room temperature with the dipping sauce.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Can you make the dough the night before? Would you leave it in a ball or rolled out?How would you store it unbaked and would you top it with butter the night before or in the AM?
Low hydration dough. Looks and tastes like bread dough from a pop can bread company. At least, with natural home ingredients. Probably fine for non picky eating kids.
If looking for pizzeria breadsticks, this isn’t it. Far from it.
I couldn’t disagree more. I’m making these today, probably for the tenth or fifteenth time, and every time they’re a great hit with everyone. We all have a good laugh at how close these are to the breadsticks served at Pizza Hut. The hydration level is perfect for this enriched dough. High hydration doughs have their place (I operated a cottage food operation sourdough bread bakery for years, so I have some experience) but this isn’t it. You want an almost cake-like crumb with these, and this recipe nails it.
Thanks for the recipe, the breadsticks are amazing!!!
These were perfect! Just like I remember. I think people may be measuring flour incorrectly or not allowing for weather conditions, if they found this dry and hard to work. It kneaded and rolled like a charm, and as another commenter said, once it’s in the general shape you like, you can plop it into your buttered pan and finish shaping by hand. I made a half batch and used the powdered milk.
I will save this recipe and make it forever!
The breadstick seasoning tastes nothing like Pizza Hut breadsticks seasoning.
These are great! They’re plenty close to the real deal, and I’ve made them many times. When people try them, they immediately recognize them as being “pretty much just like pizza hut breadsticks.”
The negative comments here are clearly from people who don’t know what they’re talking about. You do not need to “bloom” instant yeast, and there’s no amount of yeast that’s too small for a batch of dough…less yeast simply means more time to rise. Time and temperature are as important as any ingredient, and critically, this recipe includes the exact instructions you need to follow…”until puffed and nearly doubled in size.”
I’ve made these quite a few times. They really scratch the itch for a Pizza Hut breadstick. I have made with milk powder and have also substituted 1 cup of milk for 1 cup of water, both ways work. We really enjoy these. I live at sea level right by the ocean and the 4 cups of flour works perfectly here. I have used both bread flour and 00 flour.
I’m really not one to comment on recipes, and I feel bad leaving a negative comment anywhere, but I am completely baffled by the positive reviews on this…4 cups of flour is absurd, and the yeast literally cannot bloom with the steps she has provided. 2 batches of this totally ruined— dry, crumbly, and unable to rise. I do not recommend this recipe.
This seasoning blend is nothing like pizza hut.
The positive comments on this are baffling.
First…. Of course you can use all purpose flour instead of bread flour. AP has less protein content but no one will know the difference.
Anyway. This recipe is poorly written. Always bloom your yeast separately. Warm (not over 110* or it will kill the yeast) Water, Sugar, and yeast. Let it sit. Let it bubble. Then add the rest of the dry ingredients.
Adding salt to yeast immediately will kill it. And that’s why so many people are having no rise.
Don’t add 4 cups of flour. Knead it by hand. Use 3, maybe 3.5 if you need it. Knead it by hand to get a glossy, elastic dough that has the potential for good gluten development.
This is an OK starting place. But she is obviously not a very skilled recipe writer. Having a basic knowledge of the science behind baking helps correct the wrongs in this recipe, but for beginners who follow recipes word for word… this may not end well. Shame, really.
This recipe is horrid. It was poorly written and not well thought out. Hopefully, the end result turns out better than the recipe.
Don’t get all the high reviews. 3 cups of flour is enough, not 4. If you put 4 in most likely it’s not going to be as soft and moist as it should be. Also, why cut up the dough after itsRisen?
Excellent bread recipe!
Light buttery perfection. Easy to make.
I followed the dough recipe (1/2) to a tee.
I topped with three cheeses (provolone Parmesan and mozzarella)and pepperoni. The sauce was great too. I lowered to oven temp to keep the toppings from burning (baked for 13 minutes on convection bake at 400).
So satisfying to have a recipe that works!
Can the powdered milk and water be substituted with whole milk?? I don’t have powdered milk on hand
I’ve made these twice👌They’re perfect
The 2nd time we added a few pepperoni and a little mozzarella. Thanks for sharing your recipe😋
Can this be made in the bread machine?
Hi! I use the pizza dough setting on my bread machine, which is 50 minutes. hth
I’m not one to review anything online but I must say your recipe is fantastic. My OCD makes me use the metric version and weigh everything, your recipe worked the first time, usually not the case. Truly enjoyed these, better than the original. Nice work, keep it up.
The breadsticks were good once I managed to get them rolled out. Maybe it would be better using a mixer, but I did it by hand & the recipe seemed to call for more flour than necessary, I couldn’t possibly get it all worked in. I think this made it hard to roll the dough out thin enough too.
Seasoning was ok, but isn’t exactly a pizza hut dupe. I had some actual seasoning from pizza hut that I tried on a couple of the breadsticks and the difference was noticeable.
Thank you for sharing this recipe. Mine turned out sooooooo good. Fluffy and buttery, melt in your mouth.
Instead of doing a 90 min. rise on the counter could you do overnight in the fridge?
browneyedbaker did it AGAIN!!!! Another PERFECT recipe!
I halved the recipe. Used whole milk instead of powdered milk. Did not measure the milk, just added enough to get good dough consistency. Used salted butter instead of oil because butter tastes better! I placed the dough into a 9×13 glass baking dish that was heavily buttered. I found that by simply pushing the dough with my fingertips, I could make it fill the bottom of the pan perfectly. Then, I flipped the entire rectangle, so it was buttered on both sides. Covered for 90 minutes and then scored into 10 perfect breadsticks! Heads up: bake time was over 20 minutes.
The most remarkable discovery came the next day! We warmed the leftover breadsticks in the toaster and OMG you would not believe how a perfect breadstick becomes even more DIVINELY delicious!!!!
We will NEVER have an Italian meal again without THESE!!!!
browneyedbaker: You are the bomb!!!!! Sorry for the alterations to your recipe ;-)
These are amazing. Taste just like the real thing. For those that don’t bake (like me) I used already make pizza dough from the refridgerated aisle in the super market and they were amazing. The sauce was great too. Tasted exactly like Pizza Hut. So amazed. I made them yesterday and my kids asked me to make them again tonight. Just loved them, even with my major short cut!
These are amazing. Taste just like the real thing. For those that don’t bake (like me) I used already make pizza dough from the refridgerated aisle in the super market and they were amazing. The sauce was great too. Tasted exactly like Pizza Hut. So amazed. I made them yesterday and my kids asked me to make them again tonight. Just loved them!
Just pulled these out of the oven added more butter they are sooooo good definitely will be making these again
I doubled the recipe to make a recreation of the Bigfoot pizza, complete with stuffed crust; made the recipe as usual, then added cheese sticks around the perimeter and folded the dough at the edges over the sticks. Dipping sauce as pizza sauce, add the seasoning, provolone, toppings, mozzarella and finish with more seasoning mix. Increased baking time to 45 minutes and it turns out like the original. Because of the effort involved, I make this just once or twice a year, and a slice is a meal in itself.
Gotta be honest, this recipe reminds me of a time several years ago trying to find a decent chile verde online, when everything I found via Google said to use canned tomatoes.
Why a Japanese milk bread instead of an Italian bread? It’s not even a good milk bread recipe. Why would you ever use milk powder if you have access to milk? Oh, real quick, as many commenters have said, they can’t get it to rise, don’t add the yeast to the flour mixture. Bloom your yeast in the warm water. Anyway… Find a good Focaccia recipe to replace this one.
Next ummm, the “dipping sauce”. Nope not even gonna try. Again, find a marinara recipe you like and reduce it down to the consistency you want (leave out the sugar, for a dipping sauce like this, the acidic bite from the tomatoes is better).
Finally, the reason I actually came here, a seasoning for the breadsticks: was pretty good. How and where it was applied in the cooking process hadn’t occurred to me.
So all in all, while I wouldn’t make this recipe exactly as stated, it did help me make better food, so thumbs up. But you still only get three stars for trying to get me to dip milk bread in tomato sauce.
You are mean. And not in a good way. It’s really impolite to rate a recipe based on your OPINION of the recipe, when you actually didn’t try it.
I’ve been making this recipe for years. It’s really, really good. Perhaps if you would humble yourself and try it, you would be surprised by the “Japanese Milk Bread” dipped in sauce, which by the way, Japanese milk bread is something TOTALLY different.
And number two. Don’t suppose that everyone likes to be ‘bitten’ by the acidity in tomato sauce. We actually LIKE a sweeter sauce. This sauce recipe is actually really, really good.
This comment is so incredibly mean, but also just wrong! Apparently you don’t understand that you use different ingredients for different baked goods, or that the ENTIRE point of this recipe is to copy pizza hut! This recipe uses milk powder because that’s what pizza hut uses you goober. This also isn’t a “japanese milk bread” (really insulting you think pizza crust is anything like actual bread,let alone that lovely fluffy bread) like you keep ranting on about. You just seem ridiculously ignorant. Maybe the problem isn’t the recipe, it’s you being allowed in a kitchen or to socialize with others. You don’t even know the difference between bread and crust. I don’t think you have the knowledge to judge a recipe without making it. You don’t even know when to season breadsticks for Christ’s sake. You know, it’s free to not expose yourself as a bitter fool.
Just to clarify – this is not a recipe for Italian bread or marinara. This is specifically to replicate “Pizza Hut’s” bread sticks and dipping sauce. They are their own thing ;).
It turned out great for me! Amazing how much better I felt eating these as compared to the real deal! I might use olive oil instead of the butter next time just to see, but there will definitely be a next time.