Garlic Breadsticks with Pizza Dipping Sauce
Last Updated on November 6, 2025 by Heather Reseck
Belief Bakery #15
This recipe was published in the November 11, 2023 issue of Guide magazine, a publication for children ages 10-14. It is the number 15 in a series of 28 installments called “Belief Bakery,” which uses a hands-on cooking project to illustrate the 28 fundamental beliefs of Seventh-day Adventists.
This project is in collaboration with my husband, Greg Reseck, a retired educator specializing in project-based learning.
We emphasize the love of God and Biblical concepts and tie them into fun cooking projects with healthy plant-based recipes.
A Brand-New Start
Baptism symbolizes immersing yourself in God’s love and letting Him wash away your sins (see Acts 22:16).
It also publicly demonstrates your official decision to be part of God’s family and to follow Jesus’ example. It represents a new beginning (see Colossians 2:12).
In this cooking project you’ll make soft garlic breadsticks. The recipe looks long, but each step is simple. Then you’ll get to immerse the breadsticks in a yummy pizza dipping sauce—a tangible reminder of immersing yourself in God’s love through baptism.
Garlic Bread Sticks with Pizza Dipping Sauce
Adult supervision is recommended for inexperienced junior chefs.
Before you begin
- Read through the recipe, variations, and tips.
- Arrange to buy any ingredients that you need.
Steps to get ready to cook
- Wash your hands with soap and water.
- Gather the equipment.
- Gather the ingredients.
Equipment
- Measuring cups and spoons
- Liquid measure
- Mixing bowl
- Spoon for stirring
- Clean dish towel
- Timer
- Baking sheet
- Parchment paper or cooking spray
- Oven
- Cooling rack
- Oven mitts
- Table knife
- Small saucepan
- Pastry brush or small spoon
- Can opener
Equipment for Pizza Dipping Sauce
- Small bowl
- Fork or whisk
Ingredients for Breadsticks
- 1 cup all-purpose flour (see tip)
- 1 teaspoon quick-rising yeast
- ¾ teaspoon salt
- ¾ cup hot tap water + 1 tablespoon (see tip)
- 2 tablespoons olive oil or other vegetable oil
- 1 tablespoon honey
- 1 cup whole wheat flour (see tip)
- 1-2 tablespoons all-purpose flour, for kneading
- 2 tablespoons butter (dairy or non-dairy)
- ¾ teaspoon garlic powder
Ingredients for Pizza Dipping Sauce
- 1 (6-ounce) can tomato paste
- ¾ cup water
- ¼ teaspoon garlic powder or 2 cloves garlic, minced
- 2 teaspoons dried basil, crushed
- 1 teaspoon dried oregano, crushed
- 1 teaspoon sugar
- ½ teaspoon salt
Instructions
- Stir the all-purpose flour, yeast, and salt together in a mixing bowl.
- Pour in the water, oil, and honey.
- Set a timer for 2 minutes and stir vigorously until the timer goes off.
- Stir in the whole wheat flour until mixed. Set a timer for 5 minutes. Cover the dough with a towel and let the dough rest.
- Line a rimmed baking sheet with parchment paper or spray with cooking spray. Set aside.
- When the timer goes off, sprinkle a tablespoon of all-purpose flour on the counter. Dump the dough on top of the flour. Flip the dough over to coat the other side with flour.
- Set a timer for 5 minutes. Use both hands to fold the dough in half toward you. Use your palms to stretch the dough away from you. Turn the dough a quarter turn. Continue to knead by folding, stretching, and turning the dough. If the dough or your hands get too sticky, sprinkle with 1 more tablespoon of flour. The dough should be slightly sticky.
- When the timer goes off, poke the dough with a finger. If it springs back quickly the gluten is elastic and you are done kneading. If not, knead for another 2 to 3 minutes.
- Heat the oven to 400°F.
- Divide the dough into two equal portions. Divide each half into two equal portions again. Keep dividing until you have 16 equal-sized pieces of dough.
- Roll each piece of dough on the counter with your hands into a cylinder about eight inches long.
- Place each breadstick 1 inch apart on the prepared baking sheet.
- Cover with a towel. Let the breadsticks rise for 10 minutes.
- Remove the towel and place the baking sheet in the oven. Bake for 5 minutes.
- Meanwhile, heat butter and garlic powder in a small saucepan over low heat until melted.
- Use oven mitts to carefully remove the breadsticks from the oven. Brush the bread sticks with half of the melted butter. (If you don’t have a brush, use a small spoon to drizzle it on and spread it around.)
- Return the breadsticks to the oven and bake another 7-8 minutes, until lightly browned.
- Meanwhile, make the Pizza Dipping Sauce: Place tomato paste, water, garlic, basil, oregano, sugar, and salt in a small bowl. Use a fork or whisk to stir the ingredients together until thoroughly mixed.
- Use the oven mitts to remove the baking sheet from the oven.
- Brush the breadsticks with the remaining melted butter.
- Use tongs to transfer the bread sticks to a wire rack. Cool for 10 minutes.
- Serve with pizza dipping sauce.
- Store leftovers in a covered bag or container for up to 3 days. Or refrigerate for up to 1 week.
- Wash the dishes and clean up after yourself.
Variations
- With Pizza Dough: Substitute 1 pound of purchased refrigerated or thawed frozen pizza dough. Let it warm to room temperature before starting step 9.
- Sesame Breadsticks: Sprinkle with 2 tablespoons of sesame seeds after brushing the breadsticks with butter the first time.
- Plain Breadsticks: Omit the garlic powder to make plain breadsticks.
Tips
- Measure the flour by spooning it into the measuring cup and leveling it off with the straight edge of a spoon handle or table knife.
- You likely will not have a ¾ teaspoon measure; use a ½ teaspoon plus a ¼ teaspoon.
- Measuring the oil first will cause the honey to slide right out.
- The water should be the temperature of dishwater, around 120°F. Use a liquid measure to measure it accurately. Set it on the counter and look at it at eye level to make sure it is exactly at the ¾ cup mark. Then add 1 tablespoon.
- Humidity will affect how the flour absorbs moisture. You may need to add an extra tablespoon of water or 1-2 tablespoons of flour. It’s better to have the dough slightly sticky than too dry.
- The pizza dipping sauce works well for pizza sauce on English muffin pizzas or pizza.
Health Bite
When you learn to cook you develop a life skill that can help you develop healthier habits when you are young and as well as when you are an adult. Recent studies show that learning to cook helps you make healthier choices.
Recipe Video
Garlic Breadsticks with Pizza Dipping Sauce
These soft garlic breadsticks are fun to make and fun to dip in the easy pizza dipping sauce.
Servings: 8 breadsticks
Calories: 198kcal
Equipment
- Measuring cups and spoons
- Liquid measure
- Mixing bowl
- Spoon for stirring
- Clean dish towel
- Timer
- Baking sheet
- Parchment paper or cooking spray
- Oven
- Cooling rack
- Oven mitts
- Table knife
- Small saucepan
- Pastry brush or small spoon
- Can opener
- Small bowl
- Fork or whisk
Ingredients
Ingredients for Garlic Breadsticks
- 1 cup all-purpose flour see tip
- 1 teaspoon quick-rising yeast
- ¾ teaspoon salt
- ¾ cup hot tap water + 1 tablespoon see tip
- 2 tablespoons olive oil or other vegetable oil
- 1 tablespoon honey
- 1 cup whole wheat flour see tip
- 1-2 tablespoons all-purpose flour for kneading
- 2 tablespoons butter dairy or non-dairy
- ¾ teaspoon garlic powder
Ingredients for Pizza Dipping Sauce
- 1 6-ounce can tomato paste
- ¾ cup water
- ¼ teaspoon garlic powder or 2 cloves garlic minced
- 2 teaspoons dried basil crushed
- 1 teaspoon dried oregano crushed
- 1 teaspoon sugar
- ½ teaspoon salt
Instructions
- Stir the all-purpose flour, yeast, and salt together in a mixing bowl.
- Pour in the water, oil, and honey.
- Set a timer for 2 minutes and stir vigorously until the timer goes off.
- Stir in the whole wheat flour until mixed. Set a timer for 5 minutes. Cover the dough with a towel and let the dough rest.
- Line a rimmed baking sheet with parchment paper or spray with cooking spray. Set aside.
- When the timer goes off, sprinkle a tablespoon of all-purpose flour on the counter. Dump the dough on top of the flour. Flip the dough over to coat the other side with flour.
- Set a timer for 5 minutes. Use both hands to fold the dough in half toward you. Use your palms to stretch the dough away from you. Turn the dough a quarter turn. Continue to knead by folding, stretching, and turning the dough. If the dough or your hands get too sticky, sprinkle with 1 more tablespoon of flour. The dough should be slightly sticky.
- When the timer goes off, poke the dough with a finger. If it springs back quickly the gluten is elastic and you are done kneading. If not, knead for another 2 to 3 minutes.
- Heat the oven to 400°F.
- Divide the dough into two equal portions. Divide each half into two equal portions again. Keep dividing until you have 16 equal-sized pieces of dough.
- Roll each piece of dough on the counter with your hands into a cylinder about eight inches long.
- Place each breadstick 1 inch apart on the prepared baking sheet.
- Cover with a towel. Let the breadsticks rise for 10 minutes.
- Remove the towel and place the baking sheet in the oven. Bake for 5 minutes.
- Meanwhile, heat butter and garlic powder in a small saucepan over low heat until melted.
- Use oven mitts to carefully remove the breadsticks from the oven. Brush the bread sticks with half of the melted butter. (If you don’t have a brush, use a small spoon to drizzle it on and spread it around.)
- Return the breadsticks to the oven and bake another 7-8 minutes, until lightly browned.
- Meanwhile, make the Pizza Dipping Sauce: Place tomato paste, water, garlic, basil, oregano, sugar, and salt in a small bowl. Use a fork or whisk to stir the ingredients together until thoroughly mixed.
- Use the oven mitts to remove the baking sheet from the oven.
- Brush the breadsticks with the remaining melted butter.
- Use tongs to transfer the bread sticks to a wire rack. Cool for 10 minutes.
- Serve with pizza dipping sauce.
- Store leftovers in a covered bag or container for up to 3 days. Or refrigerate for up to 1 week.
- Wash the dishes and clean up after yourself.
Notes
Variations:
- Substitute 1 pound of purchased refrigerated or thawed frozen pizza dough. Let it warm to room temperature before starting step 9.
- Sprinkle with 2 tablespoons sesame seeds after the first time you brush the breadsticks with butter.
- Omit the garlic powder to make plain bread sticks.
- Measure the flour by spooning it into the measuring cup and leveling it off with the straight edge of a spoon handle or table knife.
- You likely will not have a ¾ teaspoon measure; use a ½ teaspoon plus a ¼ teaspoon.
- Measuring the oil first will cause the honey to slide right.
- The water should be the temperature of dishwater, around 120°F. Use a liquid measure to measure it accurately. Set it on the counter and look at it at eye level to make sure it is exactly at the ¾ cup mark. Then add 1 tablespoon.
- Humidity will affect how the flour absorbs moisture. You may need to add an extra tablespoon of water or 1-2 tablespoons of flour. It’s better to have the dough slightly sticky than too dry.
- The pizza dipping sauce works well for pizza sauce on English muffin pizzas or pizza.
Nutrition
Serving: 2breadsticks | Calories: 198kcal | Carbohydrates: 31g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 558mg | Potassium: 308mg | Fiber: 3g | Sugar: 5g | Vitamin A: 419IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 2mg
