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Parmesan breadsticks recipe

Parmesan breadsticks recipe

  • Recipes
  • Dish type
  • Bread
  • Breadsticks

Freshly grated Parmesan, a bite of black pepper and just a hint of fresh rosemary, baked into crispy golden twists. Great to eat now or to serve to guests, and perfect to give as a gift.

4 people made this

IngredientsServes: 20

  • 425g (15oz) white bread flour
  • 100g (3½oz) Parmesan cheese, freshly grated
  • 2 tsp chopped fresh rosemary or ½ tsp dried rosemary
  • 1 tsp pepper
  • 1 tsp easy-blend dried yeast
  • 300ml (10fl oz) lukewarm water
  • 4 tbsp semolina or polenta
  • 1 tsp olive oil

MethodPrep:25min ›Cook:36min ›Ready in:1hr1min

  1. Mix 140g (5oz) of the flour with the Parmesan, rosemary, pepper and yeast in a large bowl. Blend in the water. Add 175g (6oz) more flour to form a soft dough. Dust a work surface with the remaining flour. Turn the dough on to the floured surface and knead for about 10 minutes or until smooth and elastic, working in the remaining flour to keep the dough from sticking. Divide the dough into two equal pieces. Cover with a damp tea towel and rest for 10 minutes.
  2. Cut two 40 × 30cm (16 × 12in) sheets of greaseproof paper and sprinkle each with 1 tbsp semolina. Pat out the dough pieces on the paper into 25 × 15cm (10 × 6in) rectangles. Brush with oil and cover with tea towels. Leave to rise in a warm place for about 30 minutes or until doubled.
  3. Preheat the oven to 200°C (400°F, gas mark 6). Line four baking sheets with baking parchment and sprinkle with the remaining semolina. Put one of the dough pieces into the fridge. Cut the other piece across into 20 equal strips. Holding each strip by the ends, twist and stretch until it is about 30cm (12in) long. Place the twists 2.5cm (1in) apart on the baking sheets. Leave to rise, uncovered, for 10 minutes.
  4. Lightly coat the strips of dough with cooking spray or a little olive oil. Bake for 10 minutes. Remove the breadsticks from the oven and lightly coat again with cooking spray or brush with a teaspoon of olive oil. Bake for a further 8 minutes or until golden and crisp. Transfer to a wire rack to cool. Repeat with the remaining piece of dough.

Some more ideas

*Add very finely chopped walnuts to the dough.
*Use a mixture of Parmesan and another strong grating cheese such as pecorino.

Health points

Rosemary is believed to offer relief to ailments of the nervous system, and is rich in such anti-cancer compounds as carnosol, rosmanol and a variety of flavonoids. Additional anti-cancer substances in rosemary – cineole, geraniole and pinene – show promise in blocking tumour growth. Rosemary is highly aromatic, so be careful not to overuse it in your cooking.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

loved this recipie a nice alternative tocheese straws and just as tasty-04 Nov 2009


Parmesan breadsticks recipe - Recipes

Whisk ¼ cup warm water with the yeast and ½ teaspoon of the sugar in a small bowl and let sit for 10 minutes it should be frothy and bubbly (this is called “bloomed” yeast). If not, your yeast is dead—throw it out and start over.

Combine the yeast mixture with the remaining water, flour, olive oil, salt, and the remaining 2 ½ tablespoons sugar in the bowl of a stand mixer fitted with the dough hook attachment. Mix on medium speed until the dough is slightly tacky and elastic and pulls away from the sides of the bowl (add flour by the tablespoonful if too wet and water by the tablespoonful if too dry), stopping the mixer to scrape down the sides occasionally so everything is well mixed (about 8 minutes total). Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, 2 hours.

Uncover the dough, punch it down, and move it from the bowl to a lightly floured work surface. Divide the dough into 10 equal-sized balls (use a kitchen scale if you have one! If you don’t then just eyeball it). Cover the dough balls with a damp kitchen towel. One at a time, use oiled hands to form each ball into an 8-x-1-inch baton and arrange on two lightly oiled baking sheets, making sure to leave at least an inch between breadsticks so they don’t stick together during the second rise. Cover loosely with plastic wrap or a clean plastic bag and let rise again until the breadsticks increase in size by about 50 percent, about 1 hour.

When the breadsticks have about 30 minutes left of their second rise, preheat the oven to 400°F after the full hour, once the breadsticks have risen again, if they’ve widened considerably elongate them again with lightly oiled hands if necessary.

Bake the breadsticks until lightly browned with smooth tops, rotating the pan halfway through, 11 to 12 minutes total.

While the breadsticks are baking, combine the butter, parsley, salt, and garlic powder in a microwave-safe bowl and heat for 30 seconds until butter is melted. Remove the breadsticks from the oven brush on the herb butter, sprinkle with Parm, and serve immediately.


Parmesan Garlic Breadsticks

I think my children could live on breadsticks, and these Parmesan Garlic Breadsticks are our absolute favorite. There are definitely not any low-carb diets happening around here.

Whether dipped in warm marinara sauce or a bowl of hot soup, we just can’t seem to get enough of these breadsticks!

Sooooo good. We had spaghetti for dinner and this recipe was an awesome addition. Definitely a new found staple in my kitchen. Thanks!!

I’m pretty sure the reason they’re so delicious is because these breadsticks are filled with savory garlic butter and Parmesan cheese. Everything is brushed and sprinkled on before the breadsticks are twisted into shape and baked.

And I can’t resist adding more garlic butter and Parmesan cheese after baking. No wonder they’re so good!

I also love that these breadsticks are so easy to make. They use just a few simple ingredients and have a short rise time.

Which is great if you’re like me and forget that you wanted to make homemade bread for dinner until it’s too late.

These were great! Quick, easy and delish! Will make again, my kids looooved them.

Thank goodness they don’t take long to make, because they disappear almost as fast as I can pull them out of the oven. If I’m saving them for dinner, I have to hide them or they’ll be gone!

Parmesan cheese and garlic are a classic combination, but other varieties of cheese work well too. Cheddar, mozzarella, or even blue cheese are great substitutions if you’re looking to change up the flavor of these breadsticks.

Whatever you do, you really can’t go wrong here. This is a recipe everyone is sure to love!


Easy Garlic Parmesan Breadsticks with Garlic Dipping Sauce

Easy Garlic Parmesan Breadsticks with Garlic Dipping Sauce – Sprinkled with Parmesan Cheese and dipped in a delicious Garlic Dipping sauce, these homemade breadsticks are not only easy to make, but they come together in just 30 minutes from start to finish!

Wanna know something? Ok, good! These breadsticks represent my love of all things bread and garlic, and secondly, my coping mechanisms when left home alone.

Carbs and I get waaaaay closer when we’re left with an empty house.

I truly do want to eat light and fresh, but then again, I want to eat something cozy and filling, you know?

By the wayz, WHY didn’t I think of doing this sooner with my Yeast-Free Pizza Dough. Duh!
It was probably because I was feeding my pizza-fix, instead! HA!

So this all started with a lazy Sunday afternoon, when that inner high-schooler came out and was reminded of her JCPenney part-time job and lunching at the Olive Garden across the street.

That’s right. I worked at JCPenney and ate the soup-and-salad combo at Olive Garden thrice a week. That, pretty much, was my entire paycheck, too. I did it for the breadsticks, man!

Also?? My other half used to work at the OG back in the dayz and he basically said that my breadsticks were almost like theirs, if not better. I truly don’t think they are better, but they are very, very dang delicious!

Breadsticks + Garlic Sauce + Super Bowl = Logical choice. Just sayin’. Besides, it’s the weekend and carbs don’t count.

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Buttery Parmesan Herb Breadsticks

These Buttery Parmesan + Herb Breadsticks are a breeze to whip up! Warm, soft breadsticks brushed with a garlic + herb butter sauce, and sprinkled with parmesan? Yes please! Serve them as an appetizer, or as a side dish with pizza, pasta, or any meal you'd like a little side of carby, buttery love with.

Keyword Easy Breadsticks Recipe, Appetizers, Side Recipes

Dough Thawing Time 8 hours

Ingredients

  • 24 Rhodes Thaw, Rise, & Bake Dinner Rolls thawed according to package directions
  • 1 stick salted butter, melted
  • 1 and 1/2 tsp Italian seasoning
  • 1 tsp garlic powder
  • parmesan, for serving

Instructions

Prep: Thaw rolls according to package drections. Two rolls makes one breadstick. You can increase/decrease the number of rolls you thaw depending on how many breadsticks you want to make. I let my bread thaw in the fridge and then I let it sit at room temp for 1-2 hours before using it.

Preheat oven to 400 degrees F. Line two baking sheets with parchment paper or silicone baking mats.

Make the Breadsticks: Smush two rolls together, and then roll out into a rope about 9-10 inches long. Slice this down the middle, leaving a tiny piece attached at the top. Cross one piece over the other all the way down the rope, and pinch the ends together. Repeat this with remaining dough.

Place on prepared baking sheet, leaving some space between each to avoid them sticking together in the oven.

Bake: Bake for 4 minutes to start. While they're in the oven, melt the butter and stir in the Italian seasoning and garlic powder. After the 4 minutes is up, remove the pans from the oven, brush the breadsticks with this mixture and then return the pans to the oven to bake for 12 more minutes. Breadsticks will be lightly golden when done.

Serve + Store: Enjoy immediately! Brush with leftover butter + seasoning mix, and sprinkle with parmesan. These are best fresh, but can be stored in an airtight container at room temp for an extra day or two.

Recipe Notes

NOTE: Rhodes Dinner Roll dough can be found in the freezer section of most major grocery stores.


Parmesan Breadsticks

  • Author: Deborah Harroun
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 36 breadsticks 1 x
  • Category: Bread
  • Method: Bake
  • Cuisine: Italian

Description

These Parmesan Breadsticks are light and tender breadsticks that are coated with a Parmesan butter. They are the best homemade breadsticks!

Ingredients

  • 2 (.25 ounce) packages active dry yeast
  • 1/2 cup sugar, divided
  • 2 cups warm water ( 110 degrees to 115 degrees), divided
  • 3 tablespoons vegetable oil
  • 1 egg
  • 1 teaspoon salt
  • 5 1/2 cups all-purpose flour
  • 1/2 cup butter, softened
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon garlic powder

Instructions

  1. In a large bowl, or the bowl of a stand mixer, dissolve the yeast and 1 tablespoon of the sugar in 1 cup of the warm water. Add in the oil, egg, salt and 2 cups of the flour, the remaining sugar and remaining water. Beat the mixture until smooth. Continue adding flour until it is soft and tacky but not sticky. If using a mixer, change to the dough hook and knead until it is smooth and elastic. If not using a mixer, turn out onto a floured surface and knead until smooth and elastic.
  2. Place the dough in a greased bowl, turn over to coat, cover, and let sit until doubled, about 40 minutes (depending on the temperature of the room).
  3. Punch the dough down. On a floured surface, cut the dough in half. Working with one piece at a time, roll the dough out, then use a pizza cutter to cut the dough into 18 pieces. Twist each breadstick and place on a greased baking sheet, 2 inches apart. Continue with the remaining dough. Cover the dough and let rise until doubled, about 25 minutes.
  4. Preheat the oven to 400F. Bake for 10-12 minutes, or until golden brown.
  5. Meanwhile, in a small bowl, cream the butter. Add in the Parmesan cheese and garlic powder. Brush the Parmesan butter over the breadsticks as soon as they come out of the oven.

Recipe Notes:

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Ingredients

Superfine blanched almond flour

Make sure you use superfine almond flour and not regular almond flour or almond meal. I also used blanched almond flour as it makes for a better appearance. I haven’t tested this recipe with unblanched

Parmesan Cheese

Make sure to use fresh parmesan cheese and not the shelf-stable kind. You can use pre-shredded or you can freshly shred.


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