Crazy bread is one of the most popular menu items at Little Caesars, and making it from scratch at home is surprisingly easy. The breadsticks are baked to perfection and then topped with melted butter, garlic, and parmesan cheese for a delicious accompaniment to pizza and salad.
Try making this recipe to bring to a pizza and movie night at a friend’s house, or to bake and freeze for reheating later. These make a great freezer bread for reheating with weeknight dinners. Simply bake off the crazy bread and allow it to cool completely to room temperature. Then, wrap them in parchment paper and store in a gallon freezer bag, and freeze for up to three months. When ready to eat just reheat them in a 350 F oven until warmed through completely. If you like you can toss them in more butter and parmesan cheese.
“This recipe is a really easy to follow version of deliciously garlic breadstick, made infamous at Little Caesars. I always like a bread recipe that you can make in just a few hours, and the garlic butter brushed onto makes it a real treat.” —Tracy Wilk
A Note From Our Recipe Tester
Ingredients
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3/4 cup warm water, about 85 F, divided
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1 teaspoon sugar
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1 package (2 1/4 teaspoons) active dry yeast
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2 cups bread flour
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1 teaspoons salt
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1 tablespoon olive oil, more for the bowl
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1/4 cup (2-ounces) unsalted butter, melted
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1 teaspoon garlic powder
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1/4 cup grated Parmesan cheese
Steps to Make It
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Gather the ingredients.
The Spruce Eats / Julia Hartbeck
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In the bowl of a stand mixer. fitted with the dough hook, add 1/2 cup of the warm water and the sugar. Sprinkle the yeast evenly over the top and stir until the sugar dissolves.
The Spruce Eats / Julia Hartbeck
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Let stand until the mixture is frothy, about 5 minutes.
The Spruce Eats / Julia Hartbeck
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Sift in the bread flour and salt into the mixture. Add the remaining 1/4 cup warm water and the olive oil.
The Spruce Eats / Julia Hartbeck
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With the mixer on low speed, mix until the ingredients are combined, scraping the bottom and sides of the bowl to be sure the flour is incorporated, about 2 minutes.
The Spruce Eats / Julia Hartbeck
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Increase the speed to medium and knead until the dough is smooth, elastic, and shiny, 8 to 10 minutes.
The Spruce Eats / Julia Hartbeck
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Lightly oil a clean large bowl with olive oil. Transfer the dough to the oiled bowl, tossing to coat. Cover with plastic or a kitchen towel.
The Spruce Eats / Julia Hartbeck
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Leave in a warm place until the dough doubles in size, about 2 hours.
The Spruce Eats / Julia Hartbeck
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Divide the dough into 8 equal pieces.
The Spruce Eats / Julia Hartbeck
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Roll each piece into a cylinder about 8-inches long.
The Spruce Eats / Julia Hartbeck
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Transfer to the prepared baking sheet.
The Spruce Eats / Julia Hartbeck
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Cover with a kitchen towel and let the breadsticks rise until slightly larger, about 20 minutes.
The Spruce Eats / Julia Hartbeck
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Meanwhile, position a rack in the center of the oven and heat to 375 F. Line a large rimmed baking sheet with parchment paper.
The Spruce Eats / Julia Hartbeck
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Bake until the breadsticks are golden brown, about 16 minutes.
The Spruce Eats / Julia Hartbeck
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In a medium bowl, stir together the melted butter and garlic powder until combined.
The Spruce Eats / Julia Hartbeck
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Brush the garlic butter onto the breadsticks, sprinkle evenly with Parmesan cheese, and serve immediately.
The Spruce Eats / Julia Hartbeck
How to Freeze and Reheat
- These breadsticks are great to freeze. Bake as directed, allow the crazy bread to cool to room temperature, then wrap in parchment paper and place in a freezer bag. They can be frozen for up to three months.
- Reheat them in a 350 F oven until warmed through completely. Toss them in more butter and parmesan cheese, if you’d like.
