Garlic and Parmesan Breadsticks

These garlic and parmesan breadsticks are a delicious addition to any meal and they only have to rise once, so they don’t take quite as long to make as most bread recipes. They’re large and soft like actual bread, rather than the crisp, cracker-like breadsticks you may be used to. Everyone loves them and they are probably my husband’s favorite ‘bread thing’ that I make. Of course, since he doesn’t like cheese, I omit the Parmesan on his, but they’re still delicious.

This is what I usually bring to Thanksgiving and/or Christmas as they freeze well. I bake them a day or two before, wrap them in foil, and stick them in the freezer. Then, when it’s nearly time to eat, they go in the oven for 15 minutes or so and they’re very nearly just as good as when I first baked them.

Additions and Substitutions

You can replace the salt in the butter mixture with garlic salt and omit the garlic cloves if you prefer. These are also delicious without the Parmesan. If you like, you can sprinkle with fresh parsley right before serving.

How to Make Garlic and Parmesan Breadsticks

For more detailed information on general bread-making steps, please see my recipe for Basic White Sandwich Bread.

Mix the Yeast, Sugar, and Water

In a medium bowl, add the warm water and stir in the sugar until it dissolves. Sprinkle the yeast on top and let sit until it starts to get foamy, which should take 10-15 minutes.

Combine Flour, Salt, Oil, and Yeast Mixture

In a large bowl, add the flour and salt and stir to combine. Add the oil and yeast mixture and stir until a dough starts to form.

Knead

Turn the dough out onto a lightly floured work surface and begin to knead. The dough should be a bit sticky, but if it’s too sticky to handle you can add a little more flour until it’s easier to work with. When you’re done kneading, the dough should be soft, smooth, and a little sticky.

Rise

Now place the dough in a large, lightly oiled bowl and turn to coat all over. Cover and leave to rise for about an hour, or until doubled in size.

Prepare for Baking

Start your oven preheating to 400°F (200°C) and line two large baking sheets with parchment paper or silicone baking mats.

Make Butter Mixture

Melt the butter–I use the microwave–and add the garlic and salt, then stir to combine. Get a pastry brush ready.

Shape Breadsticks

Turn the dough out onto a lightly floured work surface and knead briefly to work out any large air bubbles. Roll or press the dough into a rectangle measuring around 10 x 12 inches and cut into 12 strips, about 1 inch each. Take each strip and fold in half, then twist to form a breadstick. Place on a prepared pan and repeat.

If you find the dough keeps bouncing back as you try to roll it out, cover and leave it to rest for 10 minutes or so. This should make it a little easier to work with.

Add Butter and Parmesan

Using the pastry brush, apply the butter mixture liberally to the breadsticks. You should use about half of it.

Sprinkle the Parmesan on the breadsticks, using all of it. Make sure you use fresh Parmesan; I can’t guarantee good results if you use the pre-shredded stuff or worse, the powder!

Bake

Put the breadsticks in the preheated oven and bake for 12-15 minutes, or until lightly golden brown. At about 8 minutes, rotate the baking sheets to ensure they bake evenly.

More Butter!

As soon as the breadsticks come out of the oven, brush them with the rest of the garlic butter (reheat if needed). These are best served warm, but they freeze and reheat very well. See recipe notes for instructions.

Garlic and Parmesan Breadsticks

Large, garlicky breadsticks that come together faster than regular bread and taste delicious!
Prep Time 30 minutes
Cook Time 15 minutes
Rest Time 1 hour
Total Time 1 hour 45 minutes
Servings 12 breadsticks

Ingredients

Breadsticks

  • 1 teaspoon sugar
  • 320 ml lukewarm water about 1 1/3 cups + 1 tablespoon
  • 2 teaspoons active dry yeast
  • 450 g bread flour, plus extra as needed about 3 3/4 cups
  • 1 teaspoon salt
  • 2 tablespoons extra virgin olive oil

To Finish

  • 113 g unsalted butter 1 stick or 1/2 cup
  • 3/4 teaspoon salt
  • 2 cloves garlic grated on a microplane
  • 1/2 cup finely grated Parmesan

Instructions

  • In a medium bowl, dissolve the sugar in the warm water. Sprinkle the yeast on top and leave for 10-15 minutes, until frothy.
  • In a large bowl, combine the flour and salt. Add the yeast mixture and the olive oil and mix until a soft dough forms.
  • Turn out the dough onto a lightly floured surface and knead for about five minutes. The dough should be a bit sticky, but you can add a little more flour if it's too sticky to knead. When you've finished kneading, the dough should be soft, smooth, and a little sticky.
  • Transfer dough to a large, lightly oiled bowl and turn to coat all over. Cover and put in a warm place for about an hour, until doubled in size.
  • Towards the end of the rising time, start preheating the oven to 400°F (200°C). Line two large baking sheets with parchment paper or silicone baking mats.
  • Melt the butter in the microwave and add the salt and garlic; stir to combine.
  • Turn out the dough onto a lightly floured work surface and knead gently to work out any large air bubbles. Roll out into a rectangle, roughly 10×12 inches, and cut into 12 1-inch strips. Double the long strips of dough in half and twist to form the breadsticks.
  • Arrange breadsticks on the baking sheets. Brush generously with the butter mixture and sprinkle with Parmesan.
  • Bake for 12-15 minutes, until lightly browned. After about 8 minutes, rotate the baking sheets to ensure an even bake.
  • Brush breadsticks with the remaining butter mixture while still hot and serve warm, or freeze (see note).

Notes

  1. To freeze, wrap in foil in a single layer (up to six breadsticks at a time works best). To reheat, place foil packet on a baking sheet in a 350°F (180°C) oven for about 15 minutes, or until heated through. To reheat individual breadsticks, remove from foil, wrap loosely in a paper towel, and microwave for about 30 seconds.

Did you make this recipe? If so, follow @theflavorvortex on Instagram and post a picture using #theflavorvortex as I would love to see it!

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