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  • 2 to 2-1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 packet Fleischmann’s® RapidRise Yeast
  • 3/4 teaspoon salt
  • 3/4 cup water
  • 2 teaspoons Mazola® Extra Virgin Olive Oil
  • 1 egg white


  • 3 tbsp. melted butter
  • 2 cloves garlic, minced
  • 2 cups (8 oz.) Mozzarella cheese, shredded
  • Chopped parsley, optional


  1. In a large mixing bowl, combine 1 cup flour, sugar, dry yeast and salt. Stir until blended. In a small microwave-safe bowl, combine water and 2 teaspoons olive oil. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F). Add the water/oil mixture to flour mixture. Add the egg white.
  2. With a large wooden spoon, beat 3-4 minutes (or use an electric mixer on medium speed for 2 minutes), scraping bowl occasionally. Add 1/2 cup flour; beat an additional 3-4 minutes to combine the ingredients if using a wooden spoon (an additional 2 minutes on high speed if using an electric mixer). Stir in just enough remaining flour so that the dough will form into a ball.
  3. Knead on lightly floured surface until smooth and elastic and springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
  4. Preheat oven to 450ºF.
  5. Meanwhile, grease a 9×13-inch baking sheet. Press the dough into the pan. Cover with towel; let rise in a warm place until almost doubled in size, about 20 minutes.
  6. In a small bowl, combine the melted butter and garlic cloves. Brush the mixture over the top of the dough. Top with the shredded Mozzarella cheese. Sprinkle chopped parsley over the cheese, if desired.
  7. Bake for 11 to 15 minutes or until golden brown. Carefully remove the cheesy breadsticks to a large cutting board. With a pizza cutter, cut in half lengthwise, then cut into 8-10 strips. Serve warm.