Craigo’s Breadsticks

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Craigo’s was a pizza place in Rexburg, Idaho. Cheesy, yeasty, salty, garlicky, Craigo’s breadsticks really were the BEST breadsticks around!

Craigo’s Breadsticks

If you went to college in the small town that I went to college in…and you’re as old as me {sigh} you will know exactly what these breadsticks are and why the heck I’m posting about them.

Craigo’s was a pizza place in Rexburg, Idaho. The only non-restaurant-chain pizza place in town. With *the best* and I really do mean the best breadsticks. Cheesy, yeasty, salty, garlicky breadsticks.

Enter the freshman 15.

After my freshman year, I moved out of the dorms and into an apartment with these two ladies–my two best friends Amy and Amy…into an apartment kitty corner to Craigo’s. {Side note: I look totally different now that I got married, had two babies and got fit 🙂 Holla!! }

College Days

Sophomore 17? Nope, didn’t happen. Why?

Because Craigo’s moved locations became a bigger restaurant and changed its name to Pizza Pie Cafe. Deep down I’m suuuuper glad they made the switch because I kept the Sophomore 17 at bay {hallelujah} and Pizza Pie Cafe started serving pasta with the most delicious roasted red pepper pasta sauce and spicy sausage alfredo.

Oh, and turned into a BUFFET—>!!!!!!!!

One problem though is they stopped making these breadsticks.  Like goodbye forever, they’re never coming back on the menu again.

Lucky for me, I’m well versed in the carbs and cheese arena. Maybe a little too well? Either way, I made a knock-off that thoroughly satisfied my craving. If you’ve never tried these which odds are you haven’t, you MUST make these today. They are soft, chewy, poofy, light and airy PLUS if you double the yeast {which is what I did for this recipe} then they’ll be ready to shove in your pie hole in no time at all.

Breadsticks Recipe Ingredients

Water, Yeast, and Sugar – The three of these together make the start to an amazing dough. And we all know, good dough makes good bread.

Flour, Salt, and Butter – Basically, the main ingredients of the dough. Salt adds that touch of essential flavor that helps bring out the rest of the other flavors. Some recipes use olive oil but for this one, we are using butter.

Garlic Salt – The magical topping that takes these breadsticks over the edge. SO good!

Parmesan, Mozzarella, and Cheddar – That’s a lot of cheese but it is worth the calories!!! Trust me.

Looking for a pizza to go with these breadsticks? Check out these tasty recipes: Ultimate BBQ Chicken Pizza Recipe, Brown Butter Chicken Alfredo Pizza, Thai Chicken Pizza, and Spicy Pancetta Rosemary Pizza.

How To Make Breadsticks

Start by getting two envelopes of quick rise yeast and stir them up with some warm water and sugar. I love this Platinum yeast because it’s like super fast acting. I lurrrrve it. If you have some time on your hands, just use one packet.

Be sure you actually stir in the yeast to the water to dissolve. Set this aside to let it foam on up.

Meanwhile, in the bowl of a stand mixer, measure out 4 cups of all purpose flour with some salt. Stir this up with the dough hook to disperse the salt and leave it alone for now.

Aha! Look at that yeast. It’s gotten all foamy. Pour this into the flour mixture and start stirring on low.

Once the yeast starts getting incorporated, pour 1/4 cup melted butter into the dough mixture and let ‘er rip.

7 minutes later, voila! Dough! It’ll be a little sticky, but that’s totally fine. Grease the bowl + dough generously and let it rise 30-45 minutes until it’s doubled in size. Because we used two packets of yeast, this is going to happen real quick.

Poofy dough! Son of a gun.

Roll this out into a big fat oval or soft edged rectangle and cut into 1/2 inch strips.

Twist two pieces of dough together to create your breadsticks and place onto a baking sheet. I had to cut mine in half to make them fit width-wise. Also, don’t be afraid to shove them all into a pan. You want them to almost touch after they’ve risen. Let these rise another 30 minutes or so and then…..

brush generously with more butter, sprinkle on some garlic salt and then a ton of cheeeeeeeeeeese! Mama mia.

After a few minutes in the oven, these should be hot and bubbly and ready to eat!!

Um, hello cheesy carby goodness. I luuuuurve you.

I dare you to make these today! It will make you want to go to college in Idaho….or something like that.

Enjoy, friends! Have a great day!

Other breadstick recipes you might like:

• Hasselback Garlic Cheesy Bread
• Fail-Proof Pizza Dough and Cheesy Garlic Bread Sticks
• Cheesy Garlic Bread Pull Apart Rolls
• Homemade Bread Recipe

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5 from 20 votes

Craigo's Breadsticks

Craigo's was a pizza place in Rexburg, Idaho. Cheesy, yeasty, salty, garlicy, Craigo's breadsticks really were the BEST breadsticks around!

servings 20 breadsticks

Prep Time 1 hour hr 50 minutes mins

Cook Time 10 minutes mins

Total Time 2 hours hrs

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 1 1/2 cups warm water
• ▢ 2 envelopes quick rise yeast
• ▢ 2 tablespoons sugar
• ▢ 1/2 cup butter melted, divided
• ▢ 4 cups all purpose flour
• ▢ 1 1/2 teaspoons salt
• ▢ 1 1/2 tablespoons lawry's seasoning garlic salt
• ▢ 1 1/2 cups grated parmesan
• ▢ 1 cup grated mozzarella
• ▢ 1/2 cup grated cheddar

US Customary - Metric

Instructions

• Stir water, yeast, and sugar together in a small bowl or liquid measuring cup. Set aside to foam up.
• Meanwhile, melt the butter and measure out the flour and salt into the bowl of a stand mixer. Stir with the dough hook for a few seconds to disperse the salt into the flour. Pour in the foamy yeast mixture and start to incorporate. Drizzle in half of the melted butter. Scrape the sides if necessary and knead 7 minutes. Dough should be sticky. If it's dry, you've added too much flour, so add in a few sprinkles of water to get it to come together as a stickier dough. You're aiming to get the dough stuck to the bottom of the bowl. If you touch it with your fingers after 7 minutes, than maybe a small piece or two will stick. Grease the bowl and dough well with oil and let rise 30-45 minutes in a warm place until doubled in size.
• Punch down dough and roll out to be 2 ft x 1 ft, approximately, on a floured board. Cut into 1/2-3/4 inch strips using a pizza cutter. Twist two strips together to create breadsticks and place onto baking sheet lined with parchment paper or silicone baking mat. You may have to cut them to fit on the baking sheet. Let rise another 30 minutes or so. They should be almost touching by now.
• Preheat oven to 425 degrees. Drizzle remaining melted butter over breadsticks, sprinkle with garlic salt and cheeses and bake 8-10 minutes or until poofy, hot, bubbly and brown. Cool 3-5 minutes before tearing apart and snarfing down.

Nutrition

Calories: 197kcal | Carbohydrates: 20g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 906mg | Potassium: 43mg | Sugar: 1g | Vitamin A: 275IU | Calcium: 138mg | Iron: 1.3mg

Course: Appetizer, Breads, Side Dish, Snack

Cuisine: American

Keyword: Breadsticks, Breadsticks Recipe, Craigos, How to Make Breadsticks