Parmesan Garlic Breadsticks
We’re ditching store-bought bread for good, and these Parmesan Garlic Breadsticks are the perfect way to start! Forget Trader Joe’s breadsticks—this easy recipe delivers soft, garlicky, cheesy goodness that outshines any takeout, like Little Caesars. The dough is a breeze to work with, the first rise is forgiving, and the second rise is quick, making these breadsticks ideal for weeknight Italian dinners. Here’s how to make this staple recipe part of your homemade bread revolution.
Why These Breadsticks Shine
This recipe is perfect for replacing store-bought bread. The dough mixes quickly with instant yeast—no proofing needed. It’s soft and easy to shape, even for beginners. The first rise can overrise slightly, and the second rise takes just 15-20 minutes. These breadsticks pair wonderfully with marinara or Alfredo, adding a savory, garlicky kick.
Why Homemade Breadsticks Beat Store-Bought
Homemade breadsticks are a game-changer. You control the ingredients, avoiding preservatives found in Trader Joe’s or Little Caesars. Frozen garlic cubes save time while keeping fresh flavor. Plus, homemade is cheaper—flour, yeast, and butter cost less than store-bought packs. The satisfaction of pulling warm, cheesy breadsticks from your oven beats grabbing a box. Customize with extra Parmesan or herbs to suit your taste. This recipe’s ease and flexibility make it a staple for any Italian meal, supporting your mission to ditch store-bought bread for good.
Tips for Success
- Dough Texture: The extra 80g flour option ensures a soft, non-sticky dough that’s a breeze to work with, but add it gradually to avoid over-flouring.
- Golden-Brown Option: If you love a golden crust, bake at 425°F (220°C) for a slightly crisper, more caramelized finish.
- Cheesy Upgrade: Sprinkle 20g shredded mozzarella in the last 2 minutes of baking for extra cheesy goodness.
- Yeast Check: If your yeast doesn’t foam, it might be expired—grab a fresh batch to ensure a good rise.
Why This Recipe Is a Staple
These Parmesan garlic breadsticks are more than just a side dish—they’re a declaration of independence from store-bought bread. No more Trader Joe’s breadsticks for us! The ease of this recipe, from the forgiving dough to the quick second rise, makes it a weeknight hero. Whether you’re pairing them with spaghetti, lasagna, or a creamy Alfredo, these breadsticks elevate any Italian dinner. Plus, the satisfaction of pulling warm, homemade breadsticks from your oven is unbeatable.
Join the homemade bread revolution and make these breadsticks your new staple. Trust me, once you try them, you’ll never look back at store-bought again.
Buon appetito!
Parmesan Garlic Breadsticks
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equipment (affiliate links
Ingredients
For the Dough:
- 2 c. (250 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
- 1 tsp. instant yeast or if using active dry yeast – see note
- 1 tsp. granulated sugar
- ½ tsp. salt
- ¾ c. (178 g) water warm to 90-110°F (for active dry yeast or 110-130°F (for instant yeast)
- 1 tbsp. olive oil
For the Topping:
- 3 tbsp (42 g) salted butter
- 2 garlic cloves minced or 1 tsp garlic powder
- ¼ c. (25 g) Parmesan cheese grated
- ½ tsp Italian seasoning optional
- 1 tbsp fresh parsley chopped – optional
Instructions
- Make the Dough: Combine flour, instant yeast, sugar, and salt in a large bowl. Add warm water and olive oil. Knead for 5-7 minutes, adding extra flour if dough is sticky. Place in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled.2 c. (250 g) unbleached all-purpose flour (RECOMMEND WEIGHING)1 tsp. instant yeast1 tsp. granulated sugar½ tsp. salt¾ c. (178 g) water1 tbsp. olive oil
- Shape Breadsticks: Preheat oven to 400°F (200°C) or 425°F (220°C) for a golden-brown finish. Line a baking sheet with parchment or a silicone baking mat. Punch down dough and divide into 12 pieces. Roll into 6-8 inch ropes. Place 1 inch apart on the sheet. Cover and let rise 15-20 minutes until puffy.
- Apply Garlic Butter and Bake: Mix melted butter, minced garlic (or garlic powder), and optional Italian seasoning. Brush breadsticks with half the butter mixture. Bake 12-15 minutes (400°F) or 10-12 minutes (425°F) until done (internal temperature 190°F/88°C). Brush with remaining butter and sprinkle with Parmesan and optional parsley.3 tbsp (42 g) salted butter2 garlic cloves¼ c. (25 g) Parmesan cheese½ tsp Italian seasoning1 tbsp fresh parsley
- Serve: Serve warm with marinara or Alfredo sauce. Store leftovers airtight for 2 days; reheat at 350°F (175°C) for 5 minutes.
Notes
- If using active dry yeast, proof the yeast in your mixing bowl by mixing yeast, warm water, and sugar. Let sit for 5-10 minutes until foamy.
- Add proofed yeast to remaining ingredients in a medium mixing bowl
- If yeast doesn’t foam, it may be expired—use fresh yeast for best results.
- Use frozen minced garlic cubes (found in grocery store freezer sections) for a quick, fresh garlic flavor without mincing. One cube typically equals 1 clove.
- For a darker golden crust, bake at 425°F (220°C).
- For extra cheesy breadsticks, sprinkle with shredded mozzarella in the last 2 minutes of baking.
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