Comments on: Garlic Parmesan Breadsticks

By: Holly

Holly — Mon, 08 Sep 2025 18:32:24 +0000

In reply to Mike. 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 :)

By: Mike

Mike — Sun, 07 Sep 2025 17:19:42 +0000

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.

By: Kim

Kim — Sat, 04 Nov 2023 23:52:26 +0000

Quick, easy and so soft. Perfect! I add a little garlic salt on top too. Yum!

By: Shaheen

Shaheen — Sun, 08 Oct 2023 17:05:28 +0000

I recently tried making these breadsticks following your exact recipe, and I must say they turned out to be absolutely delightful!

By: Valerie

Valerie — Thu, 08 Jun 2023 18:13:27 +0000

In reply to Marion. Thank you so much! Came to the comments to see if anyone had asked and got an answer....many did and you gave great instructions. I like the partial baking instead of freezing dough. Happy baking!

By: Jeanine

Jeanine — Mon, 31 Oct 2022 00:30:05 +0000

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.

By: Stephan

Stephan — Mon, 29 Nov 2021 17:35:24 +0000

It was a hit!

By: Chris

Chris — Mon, 18 Oct 2021 18:46:59 +0000

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.

By: CIndyv

CIndyv — Thu, 30 Sep 2021 08:40:29 +0000

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.

By: Susan Nelson

Susan Nelson — Tue, 30 Mar 2021 17:29:07 +0000

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!

By: Holly

Holly — Wed, 10 Mar 2021 18:10:24 +0000

In reply to Tami. Yes, it's one Tablespoon

By: Tami

Tami — Tue, 09 Mar 2021 22:44:39 +0000

Is it really 1 tablespoon of yeast? Or 1 packet?

By: Lisa

Lisa — Fri, 03 Apr 2020 21:24:21 +0000

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!

By: Holly

Holly — Wed, 27 Feb 2019 15:31:29 +0000

In reply to Elizabeth. 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! :)

By: Elizabeth

Elizabeth — Tue, 26 Feb 2019 23:46:04 +0000

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.

By: Joy

Joy — Sun, 10 Feb 2019 22:39:04 +0000

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.