Copycat Little Caesars Crazy Bread Breadsticks

published Apr 28, 2022
Crazy Bread Recipe

How to make Little Caesar's famous garlicky, buttery, and cheesy breadsticks at home.

Serves6 to 8

Makes18 (6-inch) breadsticks

Prep30 minutes

Cook16 minutes to 17 minutes

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copycat crazy bread on a serving platter
Credit: Photo: Joe Lingeman; Food Styling: Micah Morton

I was no stranger to Little Caesars pizza when I was growing up — we often grabbed their pizzas to take home for an easy dinner that was always a treat. We stuck to their regular pizza, but I always remembered seeing ads for “Crazy Bread,” their version of breadsticks. The soft, buttery, garlicky, cheesy breadsticks are so popular that they’re still on the menu today, but they’re easy to make at home. Here’s how you can make your own from-scratch version with mostly pantry ingredients.

What Do Little Caesars Breadsticks Taste Like?

The “Crazy Bread” from Little Caesars tastes like a combination of soft breadsticks and garlic bread. The key to recreating that experience at home lies in the toppings, so I like to use melted butter mixed with salt and garlic powder. While you can use fresh garlic instead, the garlic powder much closer mimics the flavor in Little Caesars breadsticks. Brush the butter all over the warm breadsticks and then finish with grated Parmesan cheese, which will stick to the butter. Serve with warm marinara sauce for dipping, if you’d like.

Credit: Photo: Joe Lingeman; Food Styling: Micah Morton

How Do I Make Little Caesars Breadsticks at Home? 

  • Make a soft yeasted dough. Knead all-purpose flour, yeast, water, salt, and melted butter together either in a stand mixer or by hand and let it rise in a warm place.
  • Shape the dough into breadsticks. Shape the dough first into rounds like you would a dinner roll, then roll and stretch them along a work surface into breadsticks.
  • Rise and bake the dough. Once the breadsticks are shaped, let them rise again, then bake until light golden-brown.
  • Top the breadsticks. When the breadsticks come out of the oven, combine them on a single baking sheet and then brush with a mixture of melted butter, garlic powder, and salt. Be generous and use up all the yummy flavored butter! Sprinkle with grated Parmesan cheese and serve warm. 

Crazy Bread Recipe

How to make Little Caesar's famous garlicky, buttery, and cheesy breadsticks at home.

Prep time 30 minutes

Cook time 16 minutes to 17 minutes

Makes 18 (6-inch) breadsticks

Serves 6 to 8

Nutritional Info

Ingredients

For the breadsticks:

  • 3/4 cup

    water

  • 1 tablespoon

    granulated sugar

  • 1 teaspoon

    active dry yeast

  • 2 tablespoons

    unsalted butter

  • 2 1/4 cups

    all-purpose flour

  • 1 1/2 teaspoons

    kosher salt

  • Cooking spray or olive oil

For topping and serving:

  • 4 tablespoons

    (1/2 stick) unsalted butter

  • 1/2 teaspoon

    kosher salt, plus more for sprinkling

  • 1/2 teaspoon

    garlic powder or granulated garlic

  • 2 tablespoons

    grated Parmesan cheese

  • Marinara or pizza sauce, for dipping (optional)

Instructions

Make the breadsticks:

  1. Heat 3/4 cup water in the microwave (about 40 seconds) or on the stovetop until warm to the touch (105 to 110ºF). Pour into the bowl of a stand mixer (or large bowl if mixing by hand). Sprinkle with 1 tablespoon granulated sugar and 1 teaspoon active dry yeast and let sit until foamy, about 5 minutes. Meanwhile, melt 2 tablespoons unsalted butter in the microwave (about 40 seconds) or on the stovetop.

  2. Add the melted butter, 2 1/4 cups all-purpose flour, and 1 1/2 teaspoons kosher salt to the yeast mixture. Mix with the dough hook on the lowest speed until a shaggy dough forms, about 1 1/2 minutes. Increase the speed to medium and mix until smooth and supple, about 5 minutes more. The dough should not stick to the bowl but may be in a few pieces. (Alternatively, knead the dough by hand by stirring the ingredients together and then kneading on a work surface until smooth and supple, 7 to 8 minutes.)

  3. Remove the dough from the bowl and shape into a ball. Lightly coat the now-empty bowl with cooking spray or olive oil. Return the dough to the bowl and turn to coat. Cover the bowl with plastic wrap or a kitchen towel and let rise in a warm place until slightly puffed, 1 to 1 1/2 hours. Meanwhile, line 2 baking sheets with parchment paper or silicone baking mats.

  4. Divide the dough into 18 (about 1-ounce) portions and place on an unfloured work surface. Shape each into a smooth ball: One at a time, cup each piece of dough beneath your palm and round the dough, work in quick, circular motions to form a tight ball with only a tiny seam along the bottom.

  5. Starting in the center, roll each ball along a work surface with your fingertips into a 6-inch long breadstick that’s about 3/4-inch wide. (If the dough springs back a lot, let it rest for a few minutes before trying again.) Arrange 9 on each baking sheet, spacing them evenly apart.

  6. Loosely cover with plastic wrap or clean kitchen towels and let rise in a warm place until a little puffed, about 30 minutes. Meanwhile, arrange 2 racks to divide the oven into thirds and heat the oven to 400ºF.

  7. Uncover the breadsticks and bake for 8 minutes. Rotate the baking sheets from front to back and between racks. Bake until light golden-brown in spots on the top and browned on the bottom, 6 to 7 minutes more. A few minutes before they are ready, prepare the topping.

Make the topping:

  1. Melt 4 tablespoons unsalted butter in the microwave (about 40 seconds) or on the stovetop. Add 1/2 teaspoon kosher salt and 1/2 teaspoon garlic powder and stir to combine. Warm marinara or pizza sauce for dipping if desired.

  2. When the breadsticks are ready, transfer them all onto one baking sheet. Immediately brush all over with the butter mixture, brushing each one a few times until the mixture is used up. Sprinkle with 2 tablespoons grated Parmesan cheese and more kosher salt if desired. Serve warm with the sauce for dipping if desired.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat in a 325ºF oven until warmed through, about 5 minutes.