Copycat Little Caesars Crazy Bread

Copycat Little Caesars crazy bread recreates the soft, buttery breadsticks you get from the pizza chain, with a golden crust, a fluffy inside, a brush of garlic butter and a shower of grated cheese.

The dough is a simple yeast dough made with flour, water, yeast, sugar, salt and olive oil. It rises once, bakes in about 12 minutes and tastes best warm, straight from the oven, with a cup of marinara for dipping.

This is an independent home recipe inspired by the style of bread, and it is not affiliated with the brand.

Ingredients

Dough

• 2 3/4 cups (345 g) all purpose flour, plus extra for dusting
• 2 1/4 teaspoons (7 g) instant yeast
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 cup (240 ml) warm water, about 110 F (43 C)
• 2 tablespoons olive oil, plus extra for the bowl

Garlic butter and topping

• 4 tablespoons (55 g) unsalted butter, melted
• 2 garlic cloves, finely minced, or 1/2 teaspoon garlic powder
• 1/4 teaspoon garlic salt
• 1/3 cup (35 g) finely grated hard Italian style cheese made without animal rennet, or nutritional yeast

To serve

• Warm marinara sauce, for dipping

What Makes Copycat Crazy Bread Special

• They taste like the takeout breadsticks, with a soft inside and a buttery, garlicky coating.
• The dough uses six basic ingredients and needs only one rise, so there is little waiting.
• They bake in about 12 minutes and are ready for dinner in around 90 minutes from start to finish.
• A batch feeds a group, and the dough can be shaped ahead of time.

Ingredient Notes

Flour: All purpose flour makes soft breadsticks. Bread flour makes them chewier and a little taller. Both work, but bread flour may need a few more tablespoons of water. The dough should feel soft and slightly sticky, and it should not be stiff.

Yeast: Instant yeast can be whisked into the flour. If you use active dry yeast, stir it into the warm water with the sugar and wait 5 to 10 minutes, until it looks foamy. If it does not foam, the yeast is old and the dough will not rise.

Water: The water should feel warm, not hot. Temperatures above 120 F (49 C) can kill the yeast, and cold water slows the rise a lot. A kitchen thermometer takes the guesswork out.

Olive oil: The oil in the dough keeps the crumb soft and helps the sticks stay tender after they cool. A neutral oil also works if you want a milder flavor.

Cheese: Many traditional hard cheeses, such as Parmigiano Reggiano, are made with animal rennet and are not vegetarian. Look for a Parmesan style cheese labeled vegetarian or made with microbial rennet, and check the ingredient list. Finely grated cheese sticks to the butter best. If you prefer, use nutritional yeast, which gives a similar savory flavor and makes the topping vegan if you also use plant based butter.

Garlic: Fresh garlic gives the strongest flavor, but it can burn if added to very hot butter. Stir it into the warm melted butter off the heat. Garlic powder is a simple alternative and gives an even flavor.

Dairy: As written, this recipe is vegetarian, but it is not vegan, because it uses butter and cheese.

How to Make Copycat Crazy Bread

In a large bowl, whisk the flour, yeast, sugar and salt. Add the warm water and olive oil and stir until a shaggy dough forms. Turn the dough onto a floured surface and knead for 6 to 8 minutes, until smooth and slightly tacky. A stand mixer with a dough hook takes about 5 minutes.

Place the dough in a lightly oiled bowl, cover it and let it rise in a warm place for 45 to 60 minutes, until doubled. This is the first step where a mistake ruins the bread. If the dough does not double, the breadsticks bake up dense and heavy, so give it more time in a cool kitchen.

Line a large baking sheet with parchment. Turn the dough onto a lightly floured surface and press it into a rectangle about 8 by 10 inches (20 by 25 cm). Cut it into 12 strips with a pizza cutter or knife. Roll each strip gently into a rope about 8 inches (20 cm) long, and place the ropes on the baking sheet, leaving a little space between them.

Cover the breadsticks and let them rise for 20 to 30 minutes, until puffy. Heat the oven to 425 F (220 C) while they rise. The second step that matters is this second rest. If the sticks go into the oven right after shaping, they bake up tight and dry.

Bake for 12 to 15 minutes, until light golden brown. They should look pale gold, not dark, since the crust stays soft. While they bake, stir the garlic and garlic salt into the melted butter.

Brush the hot breadsticks generously with the garlic butter and sprinkle them with the grated cheese right away, so it sticks. Serve warm with marinara sauce for dipping.

Tips for Success

• Brush the butter on while the breadsticks are hot. They absorb the butter and the cheese sticks to the surface.
• Use finely grated cheese. Large shreds slide off, and fine cheese clings to the buttery crust.
• Do not overbake. A pale golden crust keeps the sticks soft, which is the style of the original.
• Cover the shaped dough with a clean towel while it rises, so a dry crust does not form.
• Warm the marinara sauce in a small pan or microwave. Cold sauce makes the warm bread cool down quickly.

Storage

Counter: Keep cooled breadsticks in a covered container for up to 2 days.

Fridge: Store them in an airtight container for up to 4 days. Reheat in a 350 F (175 C) oven for 5 to 8 minutes.

Freezer: Freeze baked, unbuttered breadsticks in a freezer bag for up to 3 months. Reheat from frozen in a 350 F (175 C) oven for 10 minutes, then brush with fresh garlic butter and top with cheese.

Make ahead: Shape the sticks, cover the tray and refrigerate for up to 12 hours. Let them rest at room temperature for 30 minutes before baking.

FAQ

Are these crazy bread breadsticks vegetarian?

Yes, as long as you use a cheese made without animal rennet, or nutritional yeast. Always check the label on any hard Italian style cheese, because many traditional versions are made with animal rennet.

Why are my breadsticks hard or dry?

The usual causes are too much flour, overbaking and skipping the second rise. Measure the flour carefully, bake only until pale golden and let the sticks puff before baking.

Can I make the dough ahead of time?

Yes. After kneading, put the dough in an oiled bowl, cover it and refrigerate for up to 24 hours. Let it sit at room temperature for 30 minutes before shaping.

Can I use pizza dough from the store?

Yes. Let the dough come to room temperature, cut it into strips, rest them for 20 minutes and bake as directed. Store bought dough is a good shortcut.

What can I serve with crazy bread?

Marinara is the classic dip. Pizza, pasta, salads and soups all go well with it, and a bowl of warm cheese sauce also works.