Domino-Style Garlic Breadsticks: Two Ways

This Domino’s-style garlic breadsticks recipe is incredibly close to the original — crunchy on the outside, soft and buttery inside. Learn how to make the garlic seasoning from scratch, shape the dough, and get that signature crust.

Fast food has its charms, and Domino’s garlic breadsticks are one of those craveable items that people keep coming back to. The combination of a crisp exterior, pillowy interior and bold garlic-herb seasoning — often paired with a cheesy dip — makes them a crowd-pleaser. This recipe recreates that experience at home with straightforward techniques and pantry-friendly ingredients.

We tested the dough, seasoning and baking method to match that familiar texture and flavor. Below you’ll find a complete oregano-garlic seasoning mix, detailed tips for preparing a soft milk-based dough, and instructions for both plain and stuffed variations. Whether you want classic breadsticks to pull apart or a richer, cheese-stuffed version, these instructions will help you get consistent results.

Garlic Bread Seasoning Mix

The seasoning is the key to Domino’s-style breadsticks. This simple mix brings garlic-forward flavor with herb and heat notes. Use garlic granules (or garlic powder if you can’t find granules), dried oregano, dried basil, dried rosemary, red chilli flakes, ground black pepper and salt. Mix and store in an airtight container for future use — it’s great on toast, sandwiches and other breads.

The Dough for Domino’s Garlic Bread

The dough uses everyday pantry staples: all-purpose flour, sugar, instant or active dry yeast, milk and a portion of the garlic-oregano seasoning. Milk keeps the crumb softer and richer than water-based doughs. Here are the important points to ensure a good dough:

• Knead the dough: Knead by hand for about 8–10 minutes, or 6–7 minutes in a stand mixer with a dough hook. The dough should become elastic and pass the windowpane or bounce-back test when poked.
• Texture and consistency: The finished dough should be soft and slightly tacky but not cling to the work surface.
• Fresh garlic: Adding a tablespoon of finely minced or grated garlic into the dough boosts the garlic flavor in each bite.
• Melted butter: Incorporate melted butter while kneading — it keeps the dough tender and helps achieve the desired crumb structure.

Two Variations: Plain and Stuffed

This recipe shows two ways to prepare the breadsticks:

• Plain Garlic Breadsticks: The classic version focuses on texture and seasoning — chewy inside, crisp outside with generous garlic and herb notes.
• Stuffed Garlic Breadsticks: Fill the dough with cream cheese, grated mozzarella and sweet corn (or your preferred filling) and fold to seal. The stuffing creates a gooey, cheesy center that’s excellent for sharing.

Shaping — The Trademark Domino’s Style

To achieve the familiar semi-circle or folded shape: roll the dough out and fold it in half. For stuffed breadsticks, place the filling on one half and fold the other half over, pressing the edges to seal tightly so the filling doesn’t leak. For plain breadsticks, roll into a semi-circle and gently stretch by hand to the desired size.

Top Tips for Domino’s-Style Garlic Bread

• Use maize (corn) flour: Lightly dusting the baking surface with maize flour before baking gives the crust a slight, signature crunch.
• Season the baking tray: Sprinkle some of the garlic-oregano mix and maize flour on the tray so the bottom of the bread gets seasoned as well.
• Seal well: When making stuffed bread, pinch the edges tightly to keep the filling inside during baking.

These breadsticks are an ideal appetizer for family meals, parties, or game nights. They pair wonderfully with marinara or a cheesy dip but are delicious on their own. Enjoy the process of pulling apart warm, garlic-scented bread that’s crisp outside and tender inside.

Watch how to make Domino’s-Style Garlic Breadsticks — Video

A step-by-step video demonstration is available to show shaping, filling and scoring techniques. Follow the visual guide for the best results if you prefer learning by watching.

Ingredients

Oregano Seasoning

• 2 tablespoons garlic granules (or garlic powder)
• 1 tablespoon ground black pepper
• 1/2 tablespoon dried oregano
• 1/2 tablespoon dried basil
• 1/4 teaspoon dried rosemary
• 1/2 teaspoon red chilli flakes
• 3/4 tablespoon salt

Corn and Cheese Filling (optional)

• 1/4 cup cream cheese or cheese spread
• 1/3 cup grated mozzarella
• 2 tablespoons sweet corn kernels

Bread Dough

• 2 cups all-purpose flour
• 3/4 cup lukewarm milk
• 2 tablespoons sugar
• 1½ teaspoons active dry yeast
• 1 tablespoon finely minced garlic
• 2 tablespoons melted butter, plus 2 tablespoons extra for brushing
• 1/4 teaspoon salt
• 1 tablespoon oil for greasing

Instructions

Oregano Seasoning

• Combine all seasoning ingredients in a bowl and mix well. Set aside.

Bread Dough

1. In a mixing bowl or stand mixer, combine flour, 2 tablespoons of the oregano seasoning, sugar and yeast. Add the milk and begin kneading with a dough hook or by hand.
2. Knead for 6–7 minutes in a mixer or 8–10 minutes by hand until soft and elastic. Near the end of kneading add minced garlic, melted butter and salt and knead 1–2 more minutes to combine. Add a little flour if needed.
3. Shape the dough into a ball, coat lightly with oil in a greased bowl, cover with a damp cloth and allow it to proof in a warm place until doubled in size (about 1–2 hours depending on temperature).
4. Divide the dough into two halves. For plain breadsticks, roll one half into a semicircle. For stuffed breadsticks, roll the other half into a circle, spread cream cheese on one half, add mozzarella and corn, sprinkle some seasoning, fold over and seal the edges tightly.
5. Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper, sprinkle maize flour and oregano seasoning on the tray, then place the shaped dough on top. Dust the dough with a little maize flour and seasoning, brush with cooled melted butter and lightly score straight lines across the top to mark portions (do not cut through).
6. Allow to proof for 20 minutes on the bench, then bake for 20–25 minutes or until golden brown. Brush with additional melted butter before serving.

Notes

1. You can proof dough in a warm appliance such as an oven with only the light on, or in a low-temperature proofing setting on compatible devices. Aim for a warm environment (around 27–32°C) for best rise.
2. Oven temperatures vary; bake until the top is golden brown and the bread sounds hollow when tapped.
3. Do not skip the maize flour dusting — it contributes to the distinctive slightly crunchy exterior.
4. Store-bought oregano seasoning can be used in place of the homemade mix, but the homemade blend gives a more balanced garlic-herb flavor.