Garlic Parmesan Breadsticks
There are few things better in life than warm, buttery bread fresh out of the oven. These Garlic Parmesan Breadsticks are that and then some!
There are few things better in life than warm, soft, buttery bread fresh out of the oven. It is by far one of life’s greatest pleasures! 🙂 These Garlic Parmesan Breadsticks I’m sharing today are really the best ever. They’re so soft and delicious. The garlic bread seasoning tops them off to total perfection.
I love how easy this breadstick recipe is. Only 5 ingredients and hardly any rise time. They are basically fool proof. Seriously. I think the only thing that could mess these up is over-flouring the dough, so be careful on that! Less is more 😉
I love to make these breadsticks anytime we have spaghetti for dinner, or really any time I have an excuse to make them. 😀 We’ve also tried these without the garlic seasoning, and topped them with cinnamon and sugar instead. SO. GOOD. It is the ultimate treat!
MORE DELICIOUS BREAD RECIPES YOU MAY LIKE:
Fabulous French Bread
The Best Dinner Rolls
Easy Artisan Bread
World’s Best Dinner Rolls
Garlic Parmesan Breadsticks
Ingredients
Breadsticks
- 1 ½ cups warm water (105 to 110 degrees F°)
- 1 Tablespoon instant yeast
- 2 Tablespoons granulated sugar
- 1 teaspoon salt
- 3 ½ to 4 cups all-purpose flour
- 1/4 cup salted butter, melted
Garlic Parmesan Seasoning
- 1/2 cup powdered Parmesan cheese
- 1 teaspoon Kosher salt
- 2 Tablespoons garlic powder
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 2 teaspoons dried parsley
Instructions
- In an electric stand mixer; with the dough hook attachment, mix together the warm water, yeast, sugar, salt and one cup of the flour.
- Continue adding the flour until the dough clears the sides of the bowl; knead for about three minutes. It should be soft and slightly sticky without leaving a lot of residue on your fingers.
- Let the dough rest in the bowl for 10 minutes. While the dough rests, preheat the oven to 400 degrees F. Pour the melted butter onto a large, rimmed baking sheet (about 11X17-inches); spreading out evenly.
- On a lightly greased countertop, pat the dough out into a long rectangle, about 16×7-inches. Cut the dough into 12 even strips with a pizza cutter. Twist each strip of dough then place side-by-side (a 1/2-inch apart) on the baking sheet.
Garlic Parmesan Seasoning:
- Mix together all of the seasoning ingredients. Sprinkle as much or as little seasoning as you desire, all over the tops of the breadsticks. Cover with a kitchen towel, and let breadsticks rise for 20 minutes.
- Bake for 15 minutes or until golden. Carefully remove from oven. Let breadsticks cool slightly before serving. Enjoy!
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I love this recipe! Even my picky kids love these bread sticks. Sometimes I make the dough and use it for pizza too! It comes out as nice as from a restaurant and much better than the frozen things. Thanks so much for sharing this.
Always put sugar on one side of bowl and salt on another. Then just mix right in with flour. Sometimes salt will make your yeast ineffective and not rise. Not sure if that was your problem though. Try again!!
Thanks for this recipe! I made them to go with our Christmas spaghetti dinner and they were really good!
Try this when you make bread….dissolve sugar n warm water in a measuring cup gently sprinkle and stir in the yeast once it starts to expand dump in a mixing bowl, add half the flour then the salt then gradually stir in rest of the flour and let rise. I’ve found when you add the yeast, sugar and salt and water all together the salt seems to kill the yeast. This always works for me.
Hi. I made these tonight to go with dinner and they are seriously the BEST breadsticks. I have tried many recipes and these truly turned out amazing. Thank you for your recipe. I do have one question would these be able to be frozen and if so which stage would you recommend freezing them at. Again, thank you for this recipe.
Hi Elizabeth! Thank you for your super sweet comment about the breadsticks. I am a huge fan of these breadsticks too! If you wanted to freeze them I would after you twist the dough into breadsticks. Don’t let them rise. Just wrap them in tightly covered in saran wrap or a freezer safe bag. When ready to thaw, thaw the frozen bread twists on a cookie sheet for a few hours on the counter. Then bake as normal! 🙂
These were great! I substituted about 1 1/4 cups of bread flour (I was running out of all purpose). I’m not sure if it’s because you don’t really knead this dough but the texture was PERFECTLY chewy!
Is it really 1 tablespoon of yeast? Or 1 packet?
Yes, it’s one Tablespoon
So easy, fluffy and delish. I made my sticks a little on the long side so they didn’t look so pretty but who cares right?! As long as they taste good:) I froze the leftovers and they reheated very well in the oven in tin foil. Thank you so much!
Well i just am really surprised by how good these are. I make bread all the time but wow! These are special! SomethiNg that makes these special are fiRst of all, the seasoning! Seriously Tasted like a restaurant. I think the butter on the pan made them excellent too! They were fluffy and delicious. My family raved about them and i am quite picky about my bRead! Thank you so mUch for sharing!! I will be making for years to come.
These taste great! Mine don’t look anywhere near as perfect as yours. The twist seemed to disappear when they baked. Not enough flour? But it’s all about the taste anyway.
It was a hit!
I have never made breadsticks before. This is a no fail recipe. They turned out perfect! They are soft and the seasoning has great flavor. I now get requests to make them all the time.
I recently tried making these breadsticks following your exact recipe, and I must say they turned out to be absolutely delightful!
Quick, easy and so soft. Perfect! I add a little garlic salt on top too. Yum!
Great recipe…sticks were nice and fluffy with a great bite.
Did add garlic and Italian seasoning to the butter and used shredded parm instead of grated…
Also autolyzed the dough at one cup flour…
Will make again…great recipie…thank you.
Mike, so glad you enjoyed the recipe and for your input on autolyzing it. I’ve been doing that a lot more with my bread doughs. Makes a big difference 🙂