Pull Apart Bread Sticks {Restaurant Style & Super Soft}

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Pull Apart Bread Sticks {Restaurant Style & Super Soft}

Pull Apart Bread Sticks {Restaurant Style & Super Soft}

Pull Apart Bread Sticks {Restaurant Style & Super Soft}
Pull Apart Bread Sticks {Restaurant Style & Super Soft}

I am chomping on a lousy stick of cold cheese bread from Papa John’s, as I sit down to type the recipe for Pull Apart Bread Sticks {Restaurant Style & Super Soft}. That sounds ironic, isn’t it? You are probably wondering why I am wasting my time on that cheese bread when I can eat this gorgeous bread. It is because this recipe is jumping out from one of my drafts that is almost 5 months old. Argh… remember the lazy hump I mentioned in my last post ? But the good news is that I am at least trying to come over that.

Forget about me, l can whine to the nth level all the time. Let’s talk about this yummy bread. It was a part of the delicious ITALIAN MEAL that I had prepared few months ago, where there was Spaghetti Aglio E Olio , Restaurant Style Crisp Garden Salad and this yummy bread on the table. I had never witnessed my family finishing their meal that fast, as I saw that day. I was a swollen swan that day. It was like Olive Garden alive at the Home Dinner Table.

Pull Apart Bread Sticks {Restaurant Style & Super Soft}
Pull Apart Bread Sticks {Restaurant Style & Super Soft}

Do you notice the texture of the bread above? Isn’t the crumb super impressive? Be Honest.

The Restaurant quality and super soft melt in the mouth texture of the Pull Apart Bread Sticks is one bread recipe, that you should bookmark and keep it with you. This basic recipe of the bread can be adapted and modified into any shape. Parmesan Garlic Knots was the first recipe based on the same recipe. Those Garlic Knots were delish. Have you tried these yet?

Pull Apart Bread Sticks {Restaurant Style & Super Soft}
Pull Apart Bread Sticks {Restaurant Style & Super Soft}

I transferred these into Pull Apart Bread sticks instead of individual sticks. It was fun for the girls to tear them apart and dip in the Marinara Sauce and gobble it faster than each other.

Baking a bread is the most satisfying experience ever. It is like an addiction. I wanted to keep trying till I got it right and once I got it right, I want to keep making it again and again. Bread Baking is like that. Once you get started, you can’t stop.

Some other breads from the blog are – No Knead Overnight Bread Boule , Pesto & Marinara Pull Apart Bread Rolls , Whole Wheat and Oats Bread and more.

Here is how you make it !

Kitchen Equipments Required – A microwave safe bowl, a big mixing bowl, a strong stirring spoon, plastic cling wrap or clean kitchen towel (damp), measuring cups and spoons, a big bowl to proof the dough, fork, wooden chopping board, rolling pin, pizza cutter or sharp knife, parchment or butter paper, 1 square baking pan (8″x8″ approx) or baking sheet.

Pull Apart Bread Sticks {Restaurant Style & Super Soft}
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Pull Apart Bread Sticks {Restaurant Style & Super Soft}

Easy Recipe for Pull Apart Bread Sticks {Restaurant Style & Super Soft}
Course Breads
Cuisine American / Italian
Prep Time 2 hours 30 minutes
Cook Time 12 minutes
Total Time 2 hours 42 minutes
Servings 10 -12 bread sticks
Author Sonal Gupta @ simplyvegetarian777


  • All purpose flour – 2&1/4 cups
  • Warm water – 3/4 cup + 2 tbsp
  • Olive oil – 2 tbsp
  • Salt – 1/2 tsp
  • Sugar – 1/2 tbsp
  • Instant Yeast – 3/4 tbsp / 1 packet
  • Butter to brush later
  • Toppings - Italian Seasoning or some Basil Rosemary & Thyme with some salt


Making the Dough and First Proofing

  • Heat water in microwave safe bowl for a minute. Take it out. Ideally it should be 115*F. But honestly everybody doesn’t have a thermometer to read that. My thumb rule is – I dip my finger in the water and count till 5. If I can keep my finger there till the count of 5 and no less and no more, it is ideal temperature. So heat the water and test for the right temperature.
  • Once water is all set, add sugar, salt, olive oil and yeast to it. Stir with a fork. Set aside for 2-3 minutes.
  • Take the flour in big mixing bowl. Make a well in the middle. Add the warm water with all the works to the well.
  • Use the stirring spoon and start stirring, binging the dough together. Once it comes together, use your hands to collect it all. Work on it to bring together just for 2 minutes. Oil your hands if necessary.
  • Take another big bowl and grease it lightly with olive oil. Set this dough in the middle. Cover with damp kitchen towel or cling plastic wrap it. Set in a warm spot of your home. I normally shove it in my oven.
  • Let it rest and rise for 2-3 hrs till it doubles in quantity. Take it out. Press a hole in the middle of the dough. If the hole doesn’t push back immediately, the dough is ready.
  • As the original recipe advises to refrigerate it for 20 minutes, I did that and noticed that the dough was much more manageable.

Shaping and 2nd Proofing the Bread Sticks

  • Take the dough out of the refrigerator. Clean a surface on the kitchen counter. Oil the wooden chopping board nicely. Line the baking pan with parchment or butter paper and set aside.
  • Take out the dough off the bowl. Deflate it gently on the wooden chopping board.
  • Divide the dough into 10-12 equal parts.
  • Take one piece of the dough and roll it between your palms and then roll it out into a long log of about 7-8 inches. Place it inside the baking pan on one side.
  • Finish the rest of the pieces like wise, stretched in to sticks, laid next to each other, leaving no space. This way, the bread sticks would rise up in height.
  • Cover up the pan with a damp cloth or plastic cling wrap and set aside for another 1 hour for second time proofing.

Baking the bread sticks

  • Preheat the oven at 410*f and adjust the rack toward the 3rd tier.
  • Remove the wrap from the baking pan. Sprinkle with Italian seasoning and some salt. Press it down gently.
  • Bake these breadsticks for 10-12 minutes till they become golden brown on the top.
  • Take these out of the oven and brush with butter immediately.
  • Let them rest in the pan for 5-7 minutes.
  • Take them out and serve them warm with warm marinara sauce.


  • You may store them in the air tight container or the plastic bags used for storing breads.


If you do not want to bake Pull-Apart Bread Sticks, then you may set them spaced out from each other on a baking sheet and follow the rest of the process similarly.


It is a very simple recipe and easy to follow. Do try this when you get a chance. Actually try this weekend and bake a batch for the super bowl this weekend.

Can’t make it now? PIN it for LATER!
Pull Apart Bread Sticks {Restaurant Style & Super Soft}
Pull Apart Bread Sticks {Restaurant Style & Super Soft}

In my kitchen you will always, BAKE HAPPY & EAT HAPPY!


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  1. Oh what a fun bread to make and to devour. I’ll bet your girls loved it. I like the idea of tearing it apart and dipping in various sauces. The pictures make them come alive too and the colors really enhance the finished product! Well done Sonal!