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Craigo’s Breadsticks

5 from 19 votes

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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!! }

Lauren and friends

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.

Lauren and friends

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 RecipeBrown Butter Chicken Alfredo PizzaThai Chicken Pizza, and Spicy Pancetta Rosemary Pizza.

How To Make BreadsticksYeast

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.

Yeast Mixture

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

Flour and Salt

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.

Yeast Mixture

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

Melted Butter

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

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.

Risen Dough

Poofy dough! Son of a gun.

Cut Breadsticks

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

Twisted Breadsticks

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…..

Topped with Cheese

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!!

Breadsticks Recipe

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:

5 from 19 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 hr 50 mins
Cook Time 10 mins
Total Time 2 hrs


  • 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


  • 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.


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

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Recipe Rating

104 Responses
  1. Megan

    Hey! I worked at Cragios!! Lived in Royal Crest. I have been looking for a recipe. I will say, it’s one long strip twisted on itself, then the butter is salted butter with fresh minced garlic. Cook sticks. Then coat in butter and top with a ton of fresh shredded mozzarella. I would give anything for their original dough recipe. I am so excited to try this out.

  2. Nicole

    5 stars
    These are my go-to when I have anything Italian, or I have picky people over for dinner. They are such a crowd pleaser. I made these with Lauren’s stuffed shells and everyone was in a food coma afterwards. I followed the recipe as listed, and it was super easy to do. The second and third time I made these I opted to shred my own cheese (not the pre-shredded stuff) and the melty’ness of the cheese seemed to be better. Plus I used better quality cheese to put on top. Getting extra sharp cheddar was a good call. The only recommendation I have for this recipe is to give it time for all the ingredients to get where it needs to be for that super fluffy bread. I found myself wanting to ‘hurry up’ and get those bad boys in the oven, but I let everything rise as needed and it was well worth the wait.

    These are a must try and so worth the calories and time.

  3. Emma

    5 stars
    These breadsticks are SOOO good! I make them for myself and my family whenever we have spaghetti and everybody LOVES them. One thing I would recommend though is ( if you have the option) cook them in a convection oven at the same temperature that the recipe says, that will make the bottoms crispier, otherwise they can be a little undercooked. Other then that they are fantastic!

  4. Katie Rogers

    5 stars
    This is one of my favorite recipes that you have posted! I loved going to Craigo’s when I was in college. It was right next to my apartment. I remember writing my name with Sharpie on the ceiling. Did you do that too? Thanks for all the great recipes!

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  7. nicole

    Could I please get the recipe? I thought for sure they were sourdough breadsticks. I had 3 roommates and a friend that worked there in the early 90’s. I would beyond be grateful if you could send me the recipe. Thanks. [email protected]

  8. Quinci

    I loved following you, and then I figured out you attended BYU-Idaho and I extra love following you! Never made it to Craigos, but went to Pizza Pie Cafe weekly while I was there. Making these as soon as I stop nursing my dairy free babe 🤤🤤🤤

  9. Dana

    Wish I could have these right now! In Wisconsin we call them pizza fries (basically cheese pizza with no sauce- but then dip them in marinara sauce)!

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