Bread
Little Caesars Inspired Crazy Bread
Eight soft pizza-dough breadsticks brushed with garlicky butter and showered with fine Parmesan, with warm marinara for dipping.
Inspired by Little Caesars
Prep
25 min + 75 min rise
Cook
14 min
Serves
4 servings
Difficulty
Medium
Pantry match
Uses the current servings and temporary recipe changes.
Missing 12 ingredients
- • 3/4 cup warm water, 105°F to 110°F
- • 1 teaspoon granulated sugar
- • 1 1/2 teaspoons instant yeast
- • 2 cups bread flour, plus more as needed
- • 1 teaspoon kosher salt
- • 1 tablespoon olive oil
- • 2 tablespoons unsalted butter, melted
- • 1 tablespoon neutral oil
- • 1/2 teaspoon garlic powder
- • 1/4 teaspoon fine salt
- • 1/3 cup finely grated Parmesan cheese
- • 1 cup warm marinara sauce
View ingredient-by-ingredient match
- 3/4 cup warm water, 105°F to 110°FMissing
- 1 teaspoon granulated sugarMissing
- 1 1/2 teaspoons instant yeastMissing
- 2 cups bread flour, plus more as neededMissing
- 1 teaspoon kosher saltMissing
- 1 tablespoon olive oilMissing
- 2 tablespoons unsalted butter, meltedMissing
- 1 tablespoon neutral oilMissing
- 1/2 teaspoon garlic powderMissing
- 1/4 teaspoon fine saltMissing
- 1/3 cup finely grated Parmesan cheeseMissing
- 1 cup warm marinara sauceMissing
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Method
Recipe notes
This unofficial recreation focuses on the contrast that makes the bread recognizable: pillowy pizza dough kept pale and tender on the sides, then finished hot with a buttery garlic coating and finely grated Parmesan.
Planning, storage, and serving
Storage and reheating
Store cooled breadsticks airtight at room temperature for 1 day or refrigerate for up to 3 days. Reheat at 350°F until soft and hot, then refresh with garlic butter.
Make-ahead tips
Refrigerate the kneaded dough overnight in a covered bowl. Let it sit at room temperature for 30 minutes before shaping, resting, and baking.
What to serve with it
- - Warm tomato marinara
- - Pepperoni pizza
- - Italian chopped salad
Equipment needed
- - Large mixing bowl
- - Rimmed baking sheet
- - Pastry brush
Difficulty explained
The dough is forgiving, but restrained browning and a prompt butter-Parmesan finish create the soft pizza-shop character.
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Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Pecorino Romano
Use about three-quarters as much finely grated Pecorino Romano.
Plant-based butter
Use a firm, baking-style plant butter in the same amount.
All-purpose flour
Use the same weight of all-purpose flour when bread flour is unavailable.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Too much bench flour makes the breadsticks dense; the dough should remain slightly tacky after kneading.
- Baking until deeply brown creates a firm crust instead of the intended soft, pliable sides.
- Waiting for the sticks to cool before brushing prevents the garlic butter and Parmesan from adhering evenly.
Nutrition Context
- Bread flour supplies most of the carbohydrates, while the butter, oil, and Parmesan provide the rich finish.
- Two sticks make a generous side; marinara contributes tomato flavor without requiring additional cheese.
FAQ
Why mix butter with neutral oil?
The combination brushes easily, stays fluid, and gives the bread a buttery flavor without a heavy coating.
Can I use all-purpose flour?
Yes. The sticks will be slightly softer and less chewy, but the recipe otherwise works the same way.
How do I keep the breadsticks soft?
Avoid excess flour and overbaking, then cover the finished sticks loosely with a clean towel for several minutes.
Can I freeze them?
Freeze baked, uncoated sticks for up to 1 month, reheat from frozen, then add fresh garlic butter and Parmesan.
Is marinara mixed into the bread?
No. The red sauce is served separately as a dip so the breadsticks keep their soft garlic-Parmesan surface.
What sides pair best with this dish?
Good pairings include Warm tomato marinara; Pepperoni pizza; Italian chopped salad. Choose one or two based on how substantial you want the meal to be.