Traeger Grilled Cheesy Garlic Breadsticks Recipe

Cheesy Garlic Breadsticks

These breadsticks are made from a soft, homemade dough and finished with a rich garlic-butter sauce and a generous blend of cheeses. While they shine when cooked on a pellet grill like a Traeger—where a subtle, wood-fired note enhances the flavor—you can easily bake them in a conventional oven with excellent results. Serve them with pasta, salads, pizza, or enjoy them on their own.

Baking on a pellet grill adds a delicate smoky layer that elevates the overall taste, but the basic technique—mixing, rising, brushing with garlic butter, and topping with cheese—remains the same whether you use a grill or an oven. The dough yields breadsticks that can be made thicker and chewier or rolled thinner for crispier edges, depending on your preference.

Why you’ll love this dish

• Smoky, wood-fired notes: When prepared on a pellet grill, these breadsticks gain a subtle smokiness that sets them apart.
• Triple-cheese topping: A blend of mozzarella, provolone, and parmesan delivers gooey stretch and savory depth.
• Rich garlic butter: A homemade garlic sauce of butter, garlic, and parmesan creates an irresistible coating.
• Flexible and crowd-pleasing: Serve as an appetizer, side, or hearty snack for casual or formal meals.

Recipe Shopping List

Here are the ingredients you’ll want on hand. For exact measurements and detailed steps, follow the ingredient list and instructions in the recipe section below.

• Warm water
• Active dry yeast
• Red, pink, or kosher salt
• Honey
• Olive oil
• 00 pizza flour (or all-purpose flour)
• Salted butter
• Grated Parmesan cheese
• Fresh minced garlic
• Chopped parsley
• Granulated garlic
• Salt
• Shredded mozzarella
• Shredded or sliced provolone
• Shredded Parmesan

How To Make This Recipe

Below is a brief overview of the process. Follow the full instructions and ingredient amounts in the recipe card section for best results.

1. Make the dough: Combine warm water, yeast, salt, and honey, then add flour and mix until the dough cleans the sides of the mixer. Knead in olive oil and let the dough rise until doubled.
2. Preheat: If using a Traeger or pellet grill, preheat to 400°F. For an oven, preheat to 400°F as well.
3. Prepare garlic butter: Melt butter and stir in grated parmesan, minced garlic, parsley, granulated garlic, and salt. Simmer briefly to meld flavors.
4. Assemble: Press the risen dough onto a pizza pan, brush generously with garlic butter, and dock the surface to prevent bubbles.
5. Bake then top: Bake the dough for 10–12 minutes, add the cheese blend, and return to the heat until the cheese is fully melted and bubbly. Let rest a few minutes, slice, and serve.

Recipe FAQ

Yes. You can prepare the dough up to a day ahead and refrigerate it. Before baking, allow the dough to come to room temperature and complete its final rise.

Add a pinch of crushed red pepper flakes for heat, or include chopped olives or sun-dried tomatoes for a more Mediterranean profile. You can also substitute or mix cheeses to suit your taste.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven, conventional oven, or back on the grill until warmed through and the cheese is slightly refreshed.

Serve this with

• Caesar salad or a simple mixed green salad
• Wood-fired or home-baked pizza
• Pasta dishes such as spaghetti with meat sauce or creamy Alfredo

More bread ideas

Recipe Card — Traeger Cheesy Breadsticks

Yield: 8 people

Prep Time: 20 minutes | Cook Time: 20 minutes | Rising Time: 1 hour 30 minutes | Total Time: 2 hours 10 minutes

Ingredients

Dough

• 2 cups warm water
• 2 teaspoons yeast
• 2 teaspoons red, pink, or kosher salt
• 3 tablespoons honey
• 1/8 cup olive oil
• 1 ½ pounds 00 pizza flour (or substitute all-purpose)

Garlic Sauce

• ½ cup salted butter
• ½ cup grated Parmesan cheese
• 3 cloves minced garlic
• 2 teaspoons chopped parsley
• ½ teaspoon granulated garlic
• ½ teaspoon salt

Cheese Topping

• 3 cups shredded mozzarella
• 2 cups provolone, shredded or sliced
• 1 cup shredded Parmesan

Instructions

Dough

1. In a mixer with a dough hook, combine warm water, yeast, salt, and honey. Mix briefly to combine.
2. With the mixer on medium, gradually add flour until the dough forms and cleans the sides of the bowl. Continue mixing about 4 minutes.
3. Lower speed to low and drizzle in olive oil, mixing until incorporated.
4. Cover the bowl and let the dough rise in a warm place until doubled in size.
5. Preheat your Traeger or oven to 400°F while the dough rises.

Make the garlic butter

1. Melt the butter in a small saucepan, then stir in grated parmesan, minced garlic, parsley, granulated garlic, and salt. Let it gently simmer for 3–4 minutes to meld the flavors.

Assemble and bake

1. Press the risen dough into a large pizza pan. Brush the entire surface with the garlic butter.
2. Dock the dough by poking a few holes with a fork to prevent large bubbles.
3. Bake for 10–12 minutes until the crust is set.
4. Remove, top generously with mozzarella, provolone, and parmesan, then return to the heat until cheese is melted and bubbly.
5. Let cool 2–3 minutes, slice, and serve warm.

Notes

This dough will fill one large pan for thicker breadsticks or two pans if you prefer thinner sticks. The garlic butter can be divided between two pans if making a double batch to reduce richness per pan. Adjust cheese amounts to suit your topping coverage.

Nutrition (per serving, approximate)

Calories: 785 | Total Fat: 40g | Saturated Fat: 22g | Cholesterol: 101mg | Sodium: 1053mg | Carbohydrates: 72g | Fiber: 2g | Sugar: 7g | Protein: 35g