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!
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
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
- 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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
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.
I have made this 3 times. My dough is not rising. I’ve made sure and bought fresh yeast and fresh dry milk and it just won’t rise. I make bread in my bread maker regularly but I am struggling with this recipe. What purpose does the dry milk have?
Hi…don’t add the salt until the yeast has been activated…it may be killing your yeast…
These turned out fantastic!! Very close to the original!!
Very good and easy to make, I baked them just a little too long, but will try to get it right next time. Thank you.
So good! Totally satisfied my craving. I made half a recipe. I live at high altitude and I didn’t quite use the full amount of flour. Everything else the same, baked 10 minutes right on the nose. I live pretty far from a pizza hut so it’s nice to have this recipe on hand. THANKS!
These aren’t even close. Followed the whole recipe and they aren’t good at all
Mine was good…u must have messed up on recipe.
What brand of milk powder do you recommend? And is it necessary?
I usually grab the Carnation or store brand non-fat milk powder. You can order it online, as well!
I don’t know happened but I think something went wrong. Just wanted to do a half recipe so I did two tbsp. of milk powder, one half tbsp. of sugar, 1/4 tsp. of salt, one and an eighth of instant yeast, one tbsp. of olive oil, and added half a cup of warm water plus a little more than 2.5 tbsp. for the half of the one third. Added two cups of bread flour and mixed it in my stand mixer until it came off the sides of the bowl. It was a rather hard dough with very little elasticity. Not like any dough I’ve ever made before I don’t think I could have rolled it to fit my 9×13. Not really sure where things went wrong here.
LOVE THIS RECIPE. I ADDED MOZZARELLA CHEESE TO MINES. MY CHILDREN ABSOLUTELY LOVED IT!
I have made these almost weekly, they are so good!
I made these on Sunday. Delicious! Easy! Addictive! I served them with chicken caesar salad. Yum. I accidentally (even though I read the recipe like 10 times b-4 I started) put the seasoning in the dough before I baked them. Ugh. Guess what? They totally turned out fantastic anyway! The dipping sauce is the perfect accompaniment…love the tiny bit of sweetness.
The only question I have: it really took some arm strength and time to roll out the dough. Is this normal or should I try less flour next time? (there WILL be a next time!!!)
Hi Jyll, I’m so happy you enjoyed these! The dough is a little stiff; if it’s too hard to roll, you can let it rest for about 10 minutes and then try again.
Wow! Fantastic recipe! Exactly like Pizza Hut!!! I didn’t have powdered milk or olive oil. I used whole milk and melted butter instead and it still turned out great! This dough worked wonderfully for soft baked pretzels as well!
How much milk did you use to replace the powdered milk?
Can I use an organic all purpose flour instead of bread flour
What kind of tomato sauce do you use?
This recipe worked like a charm! I’m not an experienced baker, but by the second attempt I was ready. I made these bread sticks for a party and they were a huge hit. Guilty pleasure creation success. I live in an average elevation area.
In the process of making these now. I made the dough twice. First time the dough was hard and almost crumbly so I thought I kneaded it too long with the mixer. Second time was a little better but they were still somewhat dry and hard. I triple checked that I followed all the steps exactly. Could it be possible that I just need more water?! We will see how they are after they rise (if they rise). I love Pizza Hut breadsticks so really hoping to get the recipe down!!
High Altitude adjustments! My house sits at around 6000′ in elevation. I figured that the first time I tried the recipe as written that it would need some tweaks. It was definitely too dry the first time around (but still tasted good!). I ended up adding an extra 1/2 cup of water and baking for 13 minutes at 460 degrees. Hope that helps for anyone that is baking at high altitudes!
Do you have to use parchment paper for this recipe?
Do you need to use bread flower or will regular all purpose flour work?
Followed the recipe to a t
Both times came out flat, crunchy, and not very appetizing. Next time I’ll follow a DIFFERENT blog!
I made these and they came out perfect. Perhaps you live in a higher altitude and the recipe needs adjusted for that circumstance? Or something went wrong unintentionally? Don’t blame the blog as 90% of the users had good results using this recipe. Don’t be rude and blame it on the blog. Just dust off your counter, and move along. No one needs your bad attitude and hateful comments. Peace.
Sounds as if you used old yeast – it does expire. I found that out the hard way and my dough came out just as you’re describing.
I would try adding the salt in with the flour instead of the sugar. Salt is one thing that can instantly kill yeast and cause it not to rise, making for flat and crumbly breadsticks!
I made these today and I think I messed them up, something seems off about them. I followed the recipe and the dough felt too hard and they are not as fluffy as i think they should be. They were alright but I think they could be better . I’m going to try again soon to see if I can get them better
These are absolutely delicious!! We have made them time and time again. Thank you for a wonderful recipe!
These are spot on! Always loved pizza hut’s bread sticks, maybe even more than the pizza. Hubby and I both agree these are just like being there. Thanks!
What if you’re out of dry milk, and can’t run to the store? How important is it?
Use whole milk! :D
I made these breadsticks yesterday and they were delicious! I was amazed that the sauce tasted exactly like Pizza Hut’s marinara dipping sauce. My sister, who’s very picky, said they were even better than the breadsticks at Pizza Hut.
The video was very helpful, thanks for including it. I must’ve watched it 10 times before I got started to make sure I got everything right lol
Thank you so much for the recipe! I’ll definitely be making these again :-)
I have made this several times and it is amazing every time! In fact, we can’t have pizza or pasta without making this recipe. The seasoning is perfection and the dipping sauce is addictive! We almost always have the dipping sauce and breadstick dough in the freezer for those nights that we need a little treat. They turn out perfectly even from the freezer.
Do you freeze them baked?
I tried these tonight and they are every bit as good as pizza hut – totally awesome – thank you for sharing this recipe.
I do not have the powdered milk. Could I somehow substitute for it and still have same results?
Thanks so much!
Hi Regina, You will not have the same results if you don’t use the powdered milk. It’s available at pretty much any grocery store, so I definitely recommend picking some up!
I use just normal milk and no water if I don’t have milk powder. Works fine
If I do not have dry milk powder on hand, what else could I use?
Hi Heather, Replace 1 cup of the water with milk and omit the dry milk powder. Enjoy!
These are delicious. Next time I might use salted butter. It needed a little zing. I threw some garlic salt on them and they tasted amazing.
I tried this recipe because I did not have mine with me. I never leave feedback or comments because I hate to give any personal information of any kind because I am …..frankly just old school……..and a little old fashioned…..and well old. Food is my thing and I am that old lady on the block who cooks for people. I just had to say something to you about this recipe. I have made this recipe twice a month for almost two years now for friends, family ect. My Mom use to make her own yeast so I like to think I know good bread. I make this recipe as my pizza crust. It is the best. It is as good as my Mom’s pizza dough. I have never tasted anything that even came close to my Mother’s using her homemade yeast. This is delicious. I am now regularly on line looking at recipes instead of just my old school cook books. Thank you for posting this.
Thank you so much for sharing, Kelli! I’m so thrilled to hear this dough reminded you so much of your mom’s, a true compliment!
Is it possible to replace the evaporated milk with real milk / leave it out?
Hi Seren, The recipe calls for milk powder, not evaporated milk. I haven’t tried making the substitution, so I’m not sure what impact it would have on the recipe.
I did dough and cooked at Pizza Hut for 3 years (when they still used fresh dough) and the stix dough was always frozen. That said, a family order of cheese sticks WAS my meal! I love the seasoning too and used to buy small amounts from the store. You have re-created a very good copycat recipe here but the reason they add Garlic Salt as well as powder is that they use an unsalted butter flavored oil so if you use unsalted butter it should be fine even with the G salt. I may have a full restaurant nearby, but I will be making my own now thank you! 😀
No way me and my husband can eat 20 in one sitting. Do they reheat well?
Hi Anne, They do! But I also think you could cut the recipe in half for only one pan if you’d prefer.
Uh….this is amazing! We gave family pizza night and I used this recipe for bread sticks with regular and the pizza hut chocolate dunkers and also for pan pizza and hand tossed. The family has requested this as my new go to pizza/ bread sticks recipe. Thanks!!!!
So awesome to hear, Sara! Thanks for sharing!
Made these last night and they are the best!! Definitely hold true to the Pizza Hut taste! Thank you so much for sharing!
I’m so happy to hear you loved them!
Thank you so much for this recipe! They truly taste just like Pizza Hut breadsticks, only better!!! They are not greasy like Pizza Hut’s. Made them couple wks ago & everyone loved them. My 22 yr old son has been asking for them again. Will be make my again today. Good thing they are so easy!
I just want to say that these look ABSOLUTELY A.M.A.Z.I.N.G! I’m very impressed. I am definitely going to make these tomorrow, no doubt.
How far in advance can the dough be made? And would I then refrigerate until ready to bake or freeze?
Hi Dee, I haven’t tried to make this ahead or refrigerate the dough, so I couldn’t guarantee the results, but you would want to get it through its first rise, and then refrigerate (I’d say for up to 1 day, maybe?) or freeze for up to 2 months.
freezing the breadsticks? after they are baked, or before?
Hi Phylls, I meant freezing the dough after the first rise, then thaw and proceed with the reset of the recipe. Enjoy!
Loved this recipe, as did my family! I’ve made these a few times and through trial and error have found a way to make them taste even more like Pizza Hut’s famous bread sticks! I take them out, about halfway through their bake and brush them with some butter. Also, cook them a bit longer so they get extra brown on the top. I also did a tad less onion powder than the recipe called for, personally I found it to be a tad overpowering.
I used to work at Pizza Hut and while I never especially cared for anything other than their tiny personal pan pizzas (Book It for the win) I definitely have a deep weakness for their breadsticks. And cheesesticks. Just, yum. I can’t wait to try this! I can confirm, as a former employee, that the seasonings do indeed get dusted on right after coming out of the oven, just as you’ve done it. A good heavy hand with butter and a giant shaker of premixed seasoning, chop chop, and done. The cheesesticks were the same only mozzarella was layered on top, then baked, and then the seasonings dusted right after baking (the hot cheese holds the seasonings perfectly).
The secret to the true delicious is the butter in the pan before baking. At the restaurant we did use butter flavored oil but that was mostly a convenience thing – you can keep a tub of oil out at room temperature in a big squirt bottle. When you need to get products through the assembly line quickly and cheaply, that’s how they managed. I’m very excited to try your recipe with actual butter, because yes, butter trumps oil for me too. :) Thanks for sharing!
These sound absolutely delish! I wish I could get the pinterest buttons to work, because I would love to save them to my boards!
The Southern Stylista
These are just like the Pizza Hut breadsticks that I loved when I was growing up. We were so disappointed when Pizza Hut changed their breadsticks. I was very happy to find this recipe and my family agreed that they were just liked the old PH breadsticks.
I didn’t change a thing in this recipe except I used the entire amount of seasoning. It was just right for us as we like flavorful breadsticks.
Hi Melissa, So glad you enjoyed these! And I apologize if my notes were not clear – I used all of the seasoning that is listed in my recipe, but it was half of what the original recipe on the other website called for.
Oh, I see! I guess I was so excited to find this recipe that I misread your notes.
Anyway, it was perfect. Other breadstick recipes I have tried have been too dry, or too hard, or the actual breadstick has been bland. These were nice and soft and the dough itself had a nice flavor. They were golden brown and picture perfect topped with seasonings.
I can’t wait to try more of your recipes.
Oh my, I could have written your whole first paragraph here! That is almost exactly how I remember PIzza Hut. Every time I walk through a Target now, I get taken back to those good old days of BookIt. I remember these breadsticks oh so fondly. Will have to try these out, thanks!
I loved Pizza Hut as a kid, but I preferred their cheese sticks over their bread sticks. Pizza Hut’s cheese sticks are still my favorite over any other chain…I could eat a whole pan myself! Any thoughts on a copycat Pizza Hut cheese sticks recipe??
We love the cheese sticks too! I made this recipe last night and turned them into cheese sticks. I followed all of the steps until right before I put them in the oven, where I covered the tops with shredded cheese (I used Kraft Italian Blend) and then baked as directed. Mine took about 14 minutes to get done and as soon as I pulled them out I skipped the extra butter and just sprinkled the seasoning mix over the cheese. They turned out GREAT! Definitely reminded me of Pizza Hut Cheese sticks and will be made again.
Wow!! That’s awesome and I’m glad they turned out great! I’m definitely going to have to try that then. Thanks, Chrissie!!
Hi Ciara, I would make them the same way but cover them in a mozzarella/provolone mixture before baking. You could use some of the seasoning underneath the cheese, too!
Awesome! Thank you, Michelle!!
I can’t wait to make these! I still have a soft spot for the breadsticks from Pizza Hut. I also was a huge Book It! kid and remember being so stoked for my little pizza. Thanks for the recipe!
Man these look so good! My husband and I indulge in a a good Pizza Hut buffet once in a while for a lunch date. Such a guilty spluge. :)
I could devour a pan pizza and then go for ice cream at Hanks in Rochester (Beaver County) and not gain an ounce. So sad to say that will never happen again . . . but fantastic memories.
Yes! I LOVED Pizza Hut growing up! For all the reasons you said! There is NOTHING better than a personal pan pizza with that amazing crispy crust! Do they even still HAVE Pizza Huts? I was looking for one with my daughter and all I could find was a Pizza Hut express! I was so disappointed to have to eat pizza in my car! (But it still was amazingly delicious!)
You know I’m not sure! The only one near me is an express as well!
We have an original Pizza Hut about two minutes from where we live . . . So definitely still around!
I think the dipping sauce would be great with mozzarella sticks, arancini or fried ravioli. I’m looking at the bread topping to be used on slices of rustic homemade bread instead of a garlic bread-type topping.
OMG! I loved Pizza Hut. These breadsticks, a personal pan pizza with no sauce (I still can’t stand tomato sauce), and the dessert pizzas from the buffet. This is bringing back so many wonderful memories.
For the longest time I always ordered pizzas “light on the sauce, extra cheese”. I just cannot stand a lot of sauce – totally ruins the pizza!
No memory of our Pizza Hut having bread sticks but these look great.
Thought you were having another boy?
Yum! Those look delicious!!
You said in your flour 101 that bread flour could maybe be substituted with all purpose flour. What are your thoughts on doing that with this recipe?
Hi Marcie, You could make the switch in this recipe without an issue, just a slight difference in texture. Enjoy!
These look so good!! Book it is still around – every few months my first grader likes to use her coupons that she has earned to treat us to dinner! She’s so proud when she whips out her coupons at the register!
Oh how sweet is that?!
There is a local and popular Italian restaurant , Fiorilios, in Waltham, MA that makes the most delicious bread sticks that are served as a table appetizer while waiting for the meal. They are more like bread stick slices…flattened breadsticks… that are crispy, cheesy, charred and so adddicting. Unfortunately, they a cannot be ordered so the one basket per table has to do. I have tried making them to no avail…I think the most important part of the process in making them is the super hot wood fired pizza oven.
That said, your Pizza Hut sticks look yummy so that will be on my list to try soon. Oh, looking forward to the reveal…I am on team pink!
Book it and pay phones! Oh you took me back! I love it! I remember all of my friends heading to the all you can eat lunch buffet on half days in high school too! Oh, Pizza Hut! And, yeah, I’m gonna be making these SOON!
These look JUST like the authentic Pizza Hut breadsticks! I’m impressed and will be pinning this recipe for a future use. My memories of Pizza Hut include the crushed ice & pitchers of pop too! How strange is that . . . of all the things, the crushed ice. Those were the days when I could devour a pan pizza and then go for ice cream at Hanks in Rochester (Beaver County) and not gain an ounce. So sad to say that will never happen again . . . but fantastic memories :) Thanks for bringing back the breadsticks and for your tweaks on the recipe.
Breadsticks, schmedsticks. :) WHAT’s the BABY news?
Seriously, this recipe does look delicious. I agree with Faye in that I appreciate in knowing what is going into my food. Thanks.
Why do I have to be doing a whole 30 right now! These look very moorish Michelle, I’v never had a bread stick with this texture and I think my family would happily devour these. Also really like that there made from scratch, knowing exactly what’s going in them.
Oh yum! I must make these. I was obsessed with pizza hut bread sticks when I was young. And those book it coupons were always a special treat. Probably the only time I actually ever got Pizza Hut.