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!
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!!
Thank you!
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!
THANK YOU!
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
Twice
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!
Regina
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!