Copycat Pizza Factory Breadsticks

These bread sticks are a copy cat of the breadsticks at a popular Utah based restaurant, The Pizza Factory.  The pizza there is great but the breadsticks are where the money is at.  If you’re from Utah, you know what I’m talkin’ about.  Please tell me you go there just for the breadsticks too? These and a trip to their salad bar make for the perfect meal.    
However, I’m loving the fact that I can make them at home now.  And they taste just as good.  
  
If you’re not from Utah or have never eaten at the Pizza Factory, make.these.now.  They will change your life.  That is if you’re into hot, buttery, bread-like things.  The butter has a special seasonal blend to it that makes them so tasty.  
 
This recipe makes eight breadsticks but I halved it and made four {to enforce a little self control.} Heaven knows I’d eat six of them.  Four was perfect for us.   

 Buttery little beauties… 

Tell me you don’t want one.  Or two? 

Pizza Factory Breadsticks
Ingredients
1 Tbsp. yeast
2 Tbsp. sugar
1 1/2 c. warm water
1 Tbsp. oil
1 tsp salt
3 1/2 c. flour 
3/4 c. melted butter, divided
3/8 tsp. garlic salt
1/2 tsp. dried rosemary
1 Tbsp Parmesan cheese
8 one-quarter inch wooden dowels, cut into 18″ lengths (get these from a craft store)
or 8- 12″ skewers.  (I used the skewers because it’s what I had)
Instructions
In a bowl mix the yeast, sugar, and warm water together and let sit for 2-3 minutes until foamy.  
Add oil, salt, and flour and either knead by hand or using dough hook for about 5 minutes.  (If dough seems too sticky add an extra tbsp or two of flour).  
Remove dough and spray the bowl with Pam or lightly coat with olive oil.  Place dough back in the bowl turning once to coat, then cover with a towel and let rise until doubled.  (About one hr) 
Divide dough into 8 equal parts (about 4 oz each).  Lightly cover your hands with flour and roll each part into a 16-18 inch long snack (as pictured above).  
Moisten the skewer or dowel with water at the top where you will start wrapping the dough.  Wrap the dough around the skewer or dowel down to the bottom. Moisten the skewer where the breadstick will end as well.  ( Leave about 1/4 of an inch at the top and bottom if using the skewers, and about 1/4 of an inch at the top and 5 inches at the bottom if using the longer wooden dowels. )
Hang skewers over the edge of a 9×13 inch pan (like pictured above).  Let rise until doubled again. 
Brush with 1/4 cup melted butter.  Bake at 375 for 15-20 minutes or until golden.  
Meanwhile, combine remaining 1/2 cup melted butter, garlic salt, rosemary, and Parmesan cheese.  
Immediately brush seasoned butter mix on breadsticks when they come out of the oven.

Comments

  1. says

    Thank you so much for showing how to make these and they look incredible – I’m always a fan of bread and breadsticks, but the beautiful homemade variety are absolutely the best =)

    I am featuring this post in today’s Friday Food Fetish roundup (with a link-back and attribution), so please let me know if you have any objections. It’s always a pleasure following your food…

  2. Rosalyn Da Costa says

    I made these today…OH MY GOODNESS! I am in LOVE!! The most delicious bread sticks I have ever made in my WHOLE life. Kids loved them. I will be making these again really soon!! :)

  3. says

    We’ve made these twice in the last month and this is a new favorite for our family. The 1st time I did put them on skewers, but I don’t have a big enough cake pan to balance them over, so the 2nd time we just put them on a large jelly roll pan. Both times they came out perfect and we plan on making these once a month!

  4. Anonymous says

    just made my first crusty bread from Pintrest and now heading back down stairs to get these started..will go great with my home made spaghetti sauce as well as my coconut curry chicken i also made yesterday…

  5. Gaby Weeden says

    Thank you so much! Wwe have a Pizza Factory where we live in California…multiple locations actually and this is by far my favorite item from there. Definitely will be making these. Now if I can just find a copycat recipe for their AMAZING ranch to dip these lovely sticks in, life would be good.

  6. Kristi says

    Thank YOU!!!

    We moved away from Utah and this is about the only thing I miss (besides the red hills surrounding our home in St Geo).

    We talk about the yummy bread twists all the time and make it a point to eat at PF when we visit our leftover family who still live there.

    This will make my kids’ day.

    I only hope I can do this. Bread dough and I have a love/hate relationship; I love bread dough, it hates me. We shall see if I can finally conquer this demon.

  7. Kristi says

    Follow up:

    My word. That was the EASIEST bread recipe I have ever used. I am not trying to flatter. I’m totally serious.
    AND they tasted wonderful.

    AND I used part of the dough for pizza crust to make with the bread sticks.

    Sadly, my oven is a left over from the Cretaceous Period and doesn’t understand the need to cool nor proof nor evenly cook anything. So they didn’t rise as well as we remembered.

    BUT we had them two nights in a row (a miracle for fussy eaters) and they want me to make them again. I said that my tuchus would be the size of California if we made them that often so we’re working towards maybe two nights a week. :-)

    Thank you again!

  8. Janet Lee says

    Made these when I first saw the recipe weeks ago. I do mine with garlic and coriander or sea salt and cracked black pepper. I now have my neighbours asking me to make them, or they come to me and I show them how to make them.
    I have even divided the mix into eight and made pizza rolls by slicing the tops in a criss cross fashion almost to the bottom, drizzile the inside with a mix of oil/butter and garlic salt then stuff with pepperoni/tomato and cheese and place in foil. Bake in the oven till cheese has melted yummy yummy.which go beautifully with a nice fresh green salad.
    I live in the UK and have never come across these before but they are absolutely gorgeous. Thank you so much for sharing this versatile recipe.

  9. Mandie says

    Hi..I was wondering if I could make these ahead of time and freeze them than take them out and let them raise then bake them?

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