Parmesan Garlic Breadsticks
Print RecipeSoft, garlicky, cheesy breadsticks that outshine store-bought or restaurant versions. Perfect for Italian dinners, easy to make, with a forgiving dough with quick rise times.
Servings: 12 breadsticks
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.
- 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.
- 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.
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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.
Serving: 1breadstick | Calories: 203kcal | Carbohydrates: 31g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 183mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg
