Our Traeger Garlic Bread Sticks are soft, richly garlicky, and the perfect way to enjoy fresh homemade bread at home. Grilling them on a pellet grill gives them that exceptional pizzeria-like texture—tender inside with a slightly chewy exterior—but you can also bake them in a conventional oven if you don’t have a grill.

Homemade Garlic Bread Sticks Recipe

These bread sticks combine a tender, soft interior with a slightly chewy crust and are slathered in roasted garlic butter. They require some time and patience—mostly for the dough to rise—but the result is worth every minute. Whether you grill them on a Traeger or bake them in the oven, the roasted garlic folded into the dough and the garlic-parmesan butter brushed on top create an unforgettable flavor.

This recipe uses a milk-enriched dough with a touch of sugar and olive oil to create a tender crumb. Roasted garlic added directly to the dough gives it a deep, mellow garlic flavor, while the garlic butter finish ensures every bite is rich and savory. The Traeger or other pellet grills add a subtle wood-fired note, elevating these bread sticks into a standout side for pastas, soups, and grilled mains.

These garlic bread sticks are versatile: serve them as an appetizer, a side for pasta or salads, or as a snack with dips like marinara or herbed olive oil. The recipe is customizable—adjust the amount of roasted garlic or add fresh herbs to the garlic butter to match your taste.

Why you’ll love this dish

Versatile — great as an appetizer, side, or snack.
Customizable — increase or decrease garlic, add herbs, or finish with extra parmesan.
Grill or Oven — wood-fired flavor when grilled; oven baking works beautifully too.
Deep Garlic Flavor — roasted garlic folds into the dough for a mellow, rich taste.
Soft, Chewy Texture — enriched dough creates tender bread sticks every time.

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Recipe Shopping List

You can likely find most of these items in your pantry. For exact quantities, refer to the ingredients section below.

2% milk
Active dry yeast
Sugar
Salt
Olive oil
Bread flour (or all-purpose as a substitute)
Roasted garlic
Butter
Garlic salt
Parsley
Parmesan cheese

How To Make This Recipe

Below is a concise overview of the process. The full ingredient amounts and step-by-step instructions are provided in the recipe card section that follows.

Prepare the dough — Warm the milk, proof the yeast, then add sugar, salt, roasted garlic, and olive oil. Gradually add flour and mix to a smooth dough; knead until elastic.
First rise — Cover and let the dough double in a warm, draft-free place (about 1 hour).
Garlic butter — Combine melted butter, olive oil, garlic salt, parsley, parmesan, and mashed roasted garlic; reserve for brushing.
Shape — Roll the dough to about 1/2 inch thick, cut into 1-inch strips, and arrange on parchment or a nonstick surface for the final rise.
Bake or grill — Bake or grill at 450°F until golden, about 10–12 minutes. If using a pizza stone, preheat the stone and slide the parchment onto it.
Finish — Brush liberally with garlic butter, wait a few minutes, then brush again before serving warm.

Recipe Tips

Roast the garlic in your smoker

Roasting garlic adds mellow sweetness and depth. Slice the top off whole garlic bulbs, drizzle with olive oil, wrap in foil, and roast at 325°F for 45–55 minutes until soft. After cooling, squeeze the roasted cloves from their skins and mash gently. Fold 4–5 cloves into the dough for an intense roasted garlic flavor.

Transfer breadsticks easily to the baking stone

Place the shaped strips on parchment or lightly oiled nonstick foil. When ready, slide the parchment directly onto a preheated pizza stone or baking surface to avoid deforming the sticks during transfer.

You can never have enough garlic-parm butter

Brush the bread sticks generously with the garlic butter immediately after baking so the butter soaks into the warm bread. Let the butter sit for a minute, then brush again for a glossy, flavorful finish. Sprinkle extra parmesan and chopped parsley if you like.

Recipe FAQ

What’s the best way to store leftovers?

Store cooled bread sticks in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 4–5 days or freeze for up to a month, wrapped tightly.

How do you reheat leftover breadsticks?

Reheat in a 350°F oven or air fryer for 5–10 minutes until warmed through. You can also rewarm on the grill for a few minutes to restore a lightly crisp exterior.

Can this recipe be made in advance?

Yes—prepare the dough the day before and refrigerate overnight. Bring it to room temperature before shaping and baking.

Recommended substitutions or additions

If you don’t have bread flour, use all-purpose flour. Add fresh or dried herbs such as rosemary, thyme, or oregano to the garlic butter for a different flavor profile. For a cheesier finish, sprinkle extra grated parmesan or shredded mozzarella before serving.

Serve This With

Over The Top Spaghetti
Chicken Alfredo Bake
Homemade Blackstone Pizza
Pepperoni Rotini Bake
Spaghetti and Meatballs
Baked Tortellini
Easy Shrimp Scampi Pasta
Meatball Stuffed Manicotti

More Recipes To Try

Breaded Stuffed Shells
Smoked Lobster Mac and Cheese
Hamburger Gravy with Garlic Chive Noodles
Spaghetti Aglio e Olio
Cajun Chicken Pasta
Traeger Cheesy Italian Shells
Traeger Smoked Cream Cheese Pasta
Smoked Lemon Chicken Orzo Soup

Yield: 10–12 servings

Garlic Bread Sticks

Homemade garlic bread sticks, perfect for dipping, made on the grill or in the oven.

Prep Time: 1 hour 20 minutes

Cook Time: 12 minutes

Total Time: 1 hour 32 minutes

Ingredients

Dough

1 pint 2% milk, warmed to lukewarm
1–1.5 tablespoons active dry yeast
½ cup sugar
2 tablespoons salt
½ cup olive oil
About 4–6 cups bread flour (enough to form a soft dough)
4–5 heads roasted garlic (use 4–5 cloves mashed into the dough)

Garlic Butter

1 cup butter, melted
½ cup olive oil
2 teaspoons garlic salt
1 teaspoon parsley (or more, to taste)
⅓ cup grated parmesan cheese
3 cloves mashed roasted garlic

Instructions

Heat the milk until lukewarm and pour into the bowl of a stand mixer. Stir in the yeast and let sit 10 minutes to proof.
Add the sugar, salt, roasted garlic, and olive oil. Mix with the dough hook for a minute. Add flour in small increments until a smooth dough forms and the bowl sides are clean.
Knead with the dough hook for 4–5 minutes until elastic.
Cover the dough and let it rise in a warm, draft-free place for about 1 hour, or until doubled in size.
While the dough rises, combine the garlic butter ingredients in a bowl and set aside.
Punch down the dough and roll it on a well-floured surface to about ½ inch thick.
Cut into 1-inch wide strips and then cut to desired lengths. Place on parchment-lined baking sheets or on parchment for sliding onto a pizza stone.
Grill or bake at 450°F for 10–12 minutes, until golden brown. If using a pizza stone, preheat the stone and slide the parchment directly onto it.
Brush the hot bread sticks liberally with garlic butter, wait a few minutes, brush again, and serve warm.

Nutrition Information (estimate)

Calories: ~511 per serving; Total Fat: ~40g; Saturated Fat: ~15g; Sodium: ~1700mg; Carbohydrates: ~34g; Protein: ~6g. These values are estimates; consult a nutrition calculator if you need precise information.