2-Ingredient Yogurt Garlic Breadsticks

I made yogurt garlic breadsticks last Tuesday and honestly they turned out way better than I expected for something with only two actual ingredients in the dough. The texture is chewier than regular breadsticks but in a good way, not dense.

Why You’ll Love This Recipe

• The dough uses just flour and Greek yogurt. That’s it.
• You don’t need yeast or any rising time which means I had these on the table in under 40 minutes total.
• Chilling the dough for 30 minutes makes it way less sticky and actually possible to roll without losing your mind.
• The garlic breadstick glaze with parmesan gets baked on twice so it kind of melts into the surface instead of just sitting on top.
• 8 breadsticks from one batch is enough for four people as a side or two very hungry people as a snack.
• They’re 210 calories each so not exactly diet food but also not terrible if you’re keeping track.

The Story Behind This Recipe

I’ve been seeing this 2 ingredient dough thing all over for a while and finally caved last week when I had leftover Greek yogurt that was about to go bad. I figured worst case I’d waste a cup of flour. The first time I tried rolling the dough without chilling it I almost gave up because it stuck to everything and my hands looked like I was wearing dough gloves. Then I remembered the recipe said to chill it and that changed everything. Now it’s become my lazy weeknight breadsticks recipe because I always have flour and yogurt around. The garlic butter part isn’t revolutionary but brushing it on and baking it again for a few minutes makes it taste like you tried harder than you did.

What You Need

For the dough itself you’re going to grab all-purpose flour and plain Greek yogurt. 1 cup of each. I use full-fat Greek yogurt because that’s what I had but I think 2% would work fine too, just don’t go nonfat or the dough might be too dry and crumbly. The flour is standard all-purpose, nothing fancy. You need it to give the yogurt something to bind to and create actual structure.

Then for the garlic breadstick glaze you need 2 tablespoons of melted butter. Not margarine. Butter tastes better and melts into the surface differently. You’ll also need 1/2 teaspoon garlic powder which sounds like not much but it’s enough without making your breath unbearable, 1 teaspoon dried parsley for color and a tiny bit of herby flavor, and 1 tablespoon grated parmesan cheese. I used the stuff in the green can because that’s what was in my fridge and it worked totally fine. Fresh grated would probably be better but I’m not grating cheese on a Tuesday night for breadsticks.

Make sure you have parchment paper for your baking sheet too or these will stick like crazy and you’ll be scraping them off with a spatula.

How to Make 2-Ingredient Yogurt Garlic Breadsticks

Start by dumping your flour and Greek yogurt into a medium bowl. Mix them together until they just come together into a shaggy dough. It’ll look kind of rough and that’s fine, you’re not trying to make it smooth yet. Cover the bowl with plastic wrap and stick it in the fridge for 30 minutes.

I know waiting sucks but this step is what makes the whole thing actually workable.

While that’s chilling set your oven to preheat to 350°F and line a baking sheet with parchment paper. When the 30 minutes is up take the dough out and you’ll notice it feels way firmer and less like wet cement. Sprinkle some flour on your counter and dump the dough onto it. Knead it a few times, maybe 8 or 10 folds, and if it’s still sticky add tiny pinches of flour until it stops grabbing your hands.

Press the dough into a flat disc shape then cut it into four equal pieces with a knife. Take each piece and roll it between your palms and the counter into an 8-inch log. They don’t have to be perfect but try to keep them roughly the same thickness so they bake evenly.

Space them out on your prepared baking sheet and slide it into the oven. Bake for 15 to 16 minutes and watch for them to turn from pale dough color to a light golden brown on top. While they’re baking mix your melted butter with the garlic powder, dried parsley and grated parmesan in a small bowl. It’ll smell really good immediately.

When the breadsticks come out brush that garlic butter mixture all over the tops generously. Like really coat them. Then put them back in the oven for 2 to 3 more minutes. This second bake is what makes the butter soak in instead of just sitting on the surface like a greasy coating and the parmesan gets slightly toasted which adds a nutty thing I didn’t expect.

Pull them out when the glaze looks set and maybe a tiny bit darker in spots. Serve them hot because they’re best right away when the outside is still a little crisp and the inside is warm and chewy.

What I Did Wrong the First Time

I tried to skip the chilling step because I wanted these done faster and the dough was so sticky I couldn’t roll it into logs at all. It just stretched and tore and stuck to my hands my counter and the rolling pin I tried to use. I ended up having to scrape it all back into the bowl and chill it anyway so I actually lost time by trying to save time. The weird part is once I did chill it for the full 30 minutes the texture completely changed and it rolled out smooth without any issues. Now I just put the dough in the fridge first thing and do other stuff while I wait.

2-Ingredient Yogurt Garlic Breadsticks

By Emma

Prep:

18 min

Cook:

16 min

Total:

34 min

Servings:

4 servings

Ingredients

• 1 cup all-purpose flour
• 1 cup plain Greek yogurt
• 2 tablespoons butter, melted
• 1/2 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1 tablespoon grated parmesan cheese

Method

1. 1 Mix the flour and Greek yogurt in a medium bowl until just combined. Cover with plastic wrap and chill in the fridge for 30 minutes. This resting step lets the dough firm up, making it easier to handle.
2. 2 When ready, preheat your oven to 350°F and prepare a baking sheet by lining it with parchment paper.
3. 3 Sprinkle your work surface with flour and transfer the chilled dough onto it. Knead it gently, adding small pinches of flour if it still clings excessively to your hands.
4. 4 Shape the dough into a disc, then slice it into four equal portions. Roll each piece into an 8-inch log — I find rolling firm but not stiff dough gives a nice chew without toughness.
5. 5 Lay the logs across your lined sheet, spaced evenly.
6. 6 Slide the tray into the oven and bake for 15 to 16 minutes. You'll notice the tops gradually shift from pale dough to a warm golden brown, and a faint yeasty aroma will fill the kitchen.
7. 7 While they bake, whisk together melted butter, garlic powder, parsley, and parmesan in a small bowl. This mix will form a rich, savory glaze.
8. 8 Pull the breadsticks out just as they begin to brown. Brush the garlicky butter all over the tops. Return them to the oven for 2 to 3 more minutes—this second bake melds the flavors and crisps the surface lightly.
9. 9 Remove from the oven and serve hot. The butter coating should glisten and give a fragrant first impression as you bite in.
10. 10 If you’ve made these, I’d appreciate hearing how the results worked out for you.

Nutritional information

Calories

210

Protein

8g

Carbs

22g

Fat

10g

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Tips for the Best 2-Ingredient Yogurt Garlic Breadsticks

Don’t skip flouring your hands before you start rolling the logs even though the dough’s been chilled. Your palms heat up fast and that warmth can make the surface tacky again halfway through rolling.

If your kitchen is hot the dough might soften while you’re shaping the last couple logs. Just stick the shaped ones on the baking sheet in the fridge while you finish the rest and they’ll hold their form better.

The breadsticks puff up a tiny bit in the oven but they don’t double in size or anything dramatic so don’t freak out if they look basically the same after 10 minutes. They’re supposed to stay pretty compact and just firm up and brown on the outside.

When you’re brushing on the garlic breadstick glaze use a silicone brush instead of those old bristle ones because the butter parmesan mixture is thick and bristles just clump together and waste half of it. I noticed the cheese stays on the brush with bristles and never makes it onto the breadsticks.

Roll your logs on a completely dry counter because even a little moisture makes them want to flatten out instead of staying round. I wiped mine down with a dish towel first.

Serving Ideas

These work really well torn in half and dunked into marinara sauce that’s been warmed up in the microwave for 30 seconds. The chewy texture holds up to dipping way better than regular breadsticks that just dissolve.

I put them next to a big Caesar salad and used them to scoop up the dressing and crouton bits at the bottom of the bowl which felt less sad than using a fork.

They’re good alongside soup but honestly they’re substantial enough that two breadsticks and a cup of tomato soup is an actual lunch not just a side situation. The 2 ingredient dough makes them filling in a way store-bought breadsticks aren’t.

Variations

You can swap the garlic powder for onion powder if you want a sweeter more mellow flavor but it won’t have that sharp garlic bite anymore. I’d add a pinch of salt to the glaze if you do this because onion powder tastes flatter.

Italian seasoning instead of just parsley works and gives you oregano and basil notes too. Use the same amount, 1 teaspoon, and it turns into more of an all-purpose breadsticks recipe instead of specifically garlic focused.

Everything bagel seasoning on top right after the second bake is actually really good. Sprinkle it on while the butter’s still wet so it sticks and you get sesame seeds and dried onion and poppy seeds in every bite.

I tried adding shredded cheddar into the dough itself and it made the texture weird and greasy. The cheese melted out during baking and left these little oil puddles on the parchment paper so I wouldn’t recommend mixing cheese into the dough even though it sounds like it’d work.

FAQ

Can I use regular yogurt instead of Greek yogurt for this breadsticks recipe?

Regular yogurt has way too much liquid and the dough won’t hold together right. It’ll be soupy and impossible to knead or roll. Stick with Greek yogurt because the thickness is what makes the whole thing work.

Do I have to chill the dough for the full 30 minutes?

Yeah you really do. I tried 15 minutes once and it was still too soft to roll without sticking everywhere. The full 30 minutes firms it up enough that you can actually work with it like normal dough.

Can I make the dough ahead and keep it in the fridge longer than 30 minutes?

I left mine in there for about 2 hours once because I got distracted and it was totally fine. Maybe even a little easier to work with because it was firmer. I wouldn’t go longer than 4 hours though or it might dry out.

What if I don’t have parchment paper?

You could use a silicone baking mat if you have one but don’t try to bake these on a bare baking sheet or with just cooking spray. They’ll stick so bad you’ll lose the bottom layer when you try to peel them off.

Can I freeze these after baking?

I froze four of them in a freezer bag and reheated them in a 300°F oven for about 8 minutes straight from frozen. They weren’t quite as good as fresh but still totally edible and the garlic butter flavor stayed strong.

Why did my breadsticks turn out dense and hard?

You probably added too much extra flour when you were kneading. The dough should feel slightly tacky but not wet. If you dump a bunch of flour on it to make it completely dry it’ll bake up tough and chewy in a bad way.

Can I use self-rising flour instead of all-purpose?

Self-rising flour has baking powder and salt already in it so the texture would probably come out fluffier and more biscuit-like. I haven’t tried it but I think it’d work if that’s all you have, just might not be as chewy.

How do I know when they’re done baking the first time?

They should look light golden on top and feel firm when you touch them gently. If they’re still really pale and soft after 16 minutes give them another minute or two but watch them close so they don’t burn.

Can I use garlic salt instead of garlic powder in the glaze?

Garlic salt would make the glaze way too salty especially with the parmesan already in there. Just stick with garlic powder and if you want more salt flavor add a tiny pinch of regular salt separately.

What’s the best way to reheat leftover breadsticks?

Oven at 300°F for 5 minutes makes them warm and slightly crispy again. Microwave makes them soft and kind of rubbery which isn’t great but works if you’re in a hurry.

Why does the recipe call for melted butter and not softened?

Melted butter spreads way easier with a brush and soaks into the surface better. Softened butter would just sit on top in clumps and wouldn’t coat evenly.

Can I double this recipe?

Yeah just use 2 cups flour and 2 cups yogurt and make 8 breadsticks instead of 4. You might need two baking sheets or bake them in batches so they’re not crowded.

Do these taste like yogurt?

Not really. There’s maybe a tiny tang in the background but once you add the garlic butter glaze you can’t taste the yogurt at all. It just makes the texture chewy and gives the dough structure.

Can I add fresh garlic instead of garlic powder to the glaze?

Fresh minced garlic would be stronger and might burn during that second bake since it’s only 2 to 3 minutes at high heat. If you really want fresh garlic I’d add it to the melted butter and let it sit for a few minutes then strain it out before brushing.

How long do these stay good at room temperature?

They’re best the day you make them but I left mine covered on the counter overnight and they were still okay the next day. The outside loses some crispness but they’re not bad. After two days they start getting stale.

Can I make these without the garlic breadstick glaze?

Sure but they’ll just be plain breadsticks with no flavor on top. The glaze is what makes them taste like garlic breadsticks instead of just plain dough logs so I wouldn’t skip it unless you’re planning to serve them with something really flavorful.

What if my dough is still sticky after chilling?

Add flour in really small amounts while you’re kneading, like a teaspoon at a time. Too much flour all at once will make them dense. It should feel slightly tacky but not sticking to your hands in big clumps.

Can I use nonfat Greek yogurt?

Nonfat yogurt might make the dough too dry and crumbly because there’s no fat to keep it tender. I’d stick with full-fat or 2% for the best texture.

Why do you bake them twice?

The first bake cooks the dough all the way through and the second bake after you brush on the glaze lets the butter soak in and the parmesan get slightly toasted instead of just sitting on top wet and greasy.

Can I use pre-shredded parmesan from a bag?

The stuff in the green can worked fine for me but bagged pre-shredded would probably work too. It might not melt into the glaze quite as smoothly but I don’t think it’d ruin anything.

What size should I roll the logs?

8 inches long and about as thick as your thumb. They don’t expand much so however thick you make them is basically how thick they’ll be when they’re done.

Can I use a stand mixer to make the dough?

You could but it’s honestly not worth it for such a small amount. It comes together in like 30 seconds by hand and there’s barely any mixing involved. I’d save yourself the cleanup.