✔ Updated · fixed dough ratios + calories, added cheesy version and reheating
My Little Caesars crazy bread recipe is a copycat-style take on the pizza chain's favorite side: soft, pillowy breadsticks brushed with warm garlic butter and showered with finely grated parmesan.
At a glance
The one tip that matters: Brush the garlic butter on the moment the breadsticks come out of the oven, then dust with parmesan right away so it clings to the warm, buttery surface.
The dough is a simple bread-flour yeast dough you can mix by hand or in a stand mixer, and one batch makes 16 sticks, enough for a pizza night with leftovers. Below you'll find the step-by-step photos, a cheesy crazy bread variation, make-ahead and freezing notes, and the best way to reheat crazy bread so it tastes freshly baked.
Why You'll Love This Crazy Bread
- Soft and pull-apart, with a light golden crust and a fluffy inside, just like a pizza-shop breadstick.
- Pantry ingredients: flour, yeast, butter, garlic salt and parmesan.
- Make-ahead friendly, with dough that holds in the fridge overnight and baked sticks that freeze well.
What Is Crazy Bread?
Crazy bread is the soft breadstick side sold by Little Caesars, brushed with a buttery garlic topping and dusted with a parmesan-style cheese. It's simple pizza-dough bread, so the magic is in the texture and the topping: a soft, slightly chewy stick with a buttery, garlicky, salty finish.
This copycat-style recipe uses bread flour for a soft but sturdy chew, a little olive oil in the dough for tenderness, and a quick garlic butter brushed on straight from the oven. If you love pizza-shop sides, try our Pizza Hut breadsticks and Olive Garden breadsticks too.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Check the water temperature. Aim for 105 to 110°F (40 to 43°C), warm to the touch but not hot. Water over about 130°F can kill the yeast and the dough won't rise.
- Weigh the flour if you can. 500 grams is the target. Scooped cups pack in extra flour and make the sticks dense, which is why my kitchen scale never leaves the counter; the dough should feel soft and slightly tacky, not stiff.
- Don't overbake. The pizza-shop style is soft, so pull the sticks when they're lightly golden on top. A deep brown crust means a crunchier, drier breadstick.
- Butter them hot. Brushing the garlic butter on straight from the oven lets it soak in, and the parmesan sticks to the wet surface instead of falling off.
- Use finely grated parmesan. The powdery, shelf-stable kind gives the classic dusted look. Freshly shredded parmesan also works but melts into patches.
- No stand mixer? Mix with a wooden spoon and knead by hand a few minutes longer. A food processor also works: pulse the flour and salt, then stream in the liquid until a ball forms, and finish by hand.
Little Caesars Crazy Bread (Copycat)
16
breadsticks20
minutes16
minutes165
kcal1
hour30
minutes2
hours6
minutesCopycat-style Little Caesars crazy bread: soft, pull-apart breadsticks made from a simple yeast dough, baked until lightly golden, then brushed with warm garlic butter and dusted with finely grated parmesan.
Ingredients
- For the Dough
360 ml warm water, 105 to 110°F (1 1/2 cups)
7 g instant or active dry yeast (2 1/4 teaspoons, 1 packet)
1 teaspoon granulated sugar
2 tablespoons olive oil, plus a little for the bowl
500 g bread flour (about 4 cups, spooned and leveled), plus extra for dusting
9 g fine salt (1 1/2 teaspoons)
- For the Garlic Butter Topping
4 tablespoons unsalted butter, melted
3/4 teaspoon garlic salt
1/4 teaspoon garlic powder
1/4 cup parmesan, very finely grated (the powdery kind gives the classic look)
Directions
- Make the Dough
- Stir the warm water, yeast and sugar together in a large bowl or the bowl of a stand mixer. Let it stand for 5 to 10 minutes, until foamy. (Instant yeast doesn’t strictly need this, but it confirms the yeast is alive.) Stir in the olive oil.
- Add the bread flour and salt. Mix with a dough hook on low speed, or with a wooden spoon, until a shaggy dough forms with no dry flour left.
- Knead for 6 to 8 minutes in the mixer, or 8 to 10 minutes by hand on a lightly floured counter, until the dough is smooth, elastic and only slightly tacky.
- Place the dough in a lightly oiled bowl, cover and let it rise in a warm spot for 60 to 90 minutes, until doubled in size.
- Shape and Bake
- Heat the oven to 375°F (190°C) and line two baking sheets with parchment paper. Gently press the air out of the dough and pat it into a rectangle about 8 x 16 inches and 1/2 inch thick.
- Cut the rectangle in half lengthwise, then cut each half crosswise into 8 strips, for 16 breadsticks. Roll or stretch each strip into a stick about 7 inches long and place them 1 inch apart on the sheets.
- Cover loosely and let the sticks rest for 15 minutes so they puff slightly.
- Bake for 14 to 18 minutes, until lightly golden on top and golden underneath. Swap the sheets halfway if baking both at once.
- Top and Serve
- Stir the melted butter with the garlic salt and garlic powder. Brush it generously over the hot breadsticks straight from the oven, then dust them with the parmesan. Serve warm, with marinara or pizza sauce for dipping.
Recipe Video
Notes
- If your yeast doesn’t bubble after a few minutes, you will have to use new (fresher) yeast.
- I would recommend using freshly grated parmesan cheese, however, a powdered cheese is also fine.
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Cheesy Crazy Bread
For a cheesy version, bake the sticks for about 12 minutes, until just set and barely colored. Brush them with the garlic butter, scatter 1 cup of shredded low-moisture mozzarella and 2 tablespoons of parmesan over the top, and bake for another 3 to 5 minutes, until the cheese has melted and is starting to bubble. Cut between the sticks and serve hot. Max always grabs the first, stretchiest one off the pan before I can.
Make-Ahead, Storage and Reheating
- Make the dough ahead: refrigerate the kneaded dough in an oiled, covered bowl for up to 24 hours, then bring it to room temperature for about 45 minutes before shaping.
- Store leftovers: keep cooled breadsticks in an airtight container or zip-top bag at room temperature for up to 2 days.
- Freeze: wrap cooled, buttered breadsticks tightly and freeze them for up to 3 months. Reheat from frozen at 350°F for 8 to 10 minutes.
- Best way to reheat: wrap them loosely in foil and warm them in a 350°F oven for 5 to 8 minutes, or air fry at 325°F for 2 to 3 minutes. Brush with a little fresh garlic butter for a just-baked taste.
- Serve with: marinara, pizza sauce or ranch for dipping, or alongside pizza bowls for a full pizza night. For more ideas, see our side dishes for pizza.
Frequently Asked Questions
What is Little Caesars crazy bread?
Crazy bread is the pizza chain's side of soft breadsticks brushed with a garlic butter-flavored topping and sprinkled with parmesan-style cheese. This copycat-style version makes the same kind of soft, garlicky breadstick at home from a simple yeast dough.
What's the best way to reheat crazy bread?
Wrap the breadsticks loosely in foil and warm them in a 350°F oven for 5 to 8 minutes, or air fry them at 325°F for 2 to 3 minutes. A microwave works in 10 to 15 seconds but makes them chewy if overdone. Brush with a little extra garlic butter for a just-baked taste.
How do you make cheesy crazy bread?
Bake the breadsticks for 12 minutes, brush them with the garlic butter, then top them with shredded mozzarella and a little parmesan and return them to the oven for 3 to 5 minutes, until the cheese melts. Serve right away with marinara for dipping.
Can dogs eat crazy bread?
It's best not to share it. The topping contains garlic, and garlic is toxic to dogs even in small amounts, while the butter and salt aren't good for them either. If a dog eats a large amount, call a veterinarian for advice.
Can I make the dough ahead of time?
Yes, and on pizza nights I usually do. After kneading, put the dough in an oiled, covered bowl and refrigerate it overnight, up to 24 hours. Let it sit at room temperature for about 45 minutes, then shape, rest and bake as usual. The slow rise also gives the bread a little more flavor.
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