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Parmesan Seasoned Breadsticks

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These breadsticks bake up light and fluffy and are topped with a delicious parmesan Italian herb mixture. Serve them with your favorite dipping sauce. They’re the perfect addition to any Italian meal!

  • Author: Heather Thomas, That Bread Lady
  • Prep Time: 2 hours
  • Cook Time: 15 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 18 breadsticks 1x
  • Category: Bread
  • Cuisine: Italian

Ingredients

Scale

For the dough:

  • 1 cup (224g) warm water (110°F)
  • 4 Tablespoons (60g) milk, room temperature*
  • 2 teaspoons (6g) instant yeast
  • 1 Tablespoon (12g) sugar
  • 1/2 teaspoon (2.5g) fine sea salt
  • 2 Tablespoons (27g) canola or vegetable oil, plus 3 (40g)Tablespoons for coating the pan
  • 2 1/2 cups (300g) – 3 cups (360g) all-purpose flour

For brushing on the dough:

  • 2 Tablespoons (30g) melted butter

For Parmesan Seasoned Topping:

  • 2 Tablespoons (11g) grated parmesan cheese 
  • 2 teaspoons (2g) dried oregano
  • 2 teaspoons (2g) dried basil
  • 2 teaspoons (3g) garlic powder
  • 2 teaspoons (3g) onion powder
  • 2 teaspoons (10g) fine sea salt

Instructions

  1. Combine all ingredients for the Parmesan Seasoned Topping and set aside.
  2. In a stand mixer fitted with the dough hook, combine the water, milk, yeast, sugar, salt, 2 Tablespoons of canola oil and 2 & 1/2 cups flour. Mix until well combined. Stop mixer and lightly tap on dough with fingertip. Dough should feel slightly tacky, but not wet or excessively sticky. If needed, add 1-2 Tablespoons of flour and mix until incorporated. Feel dough again. Add more flour if needed. Knead dough in mixer for 5 minutes. 
  3. Drizzle 3 Tablespoons of canola oil onto a rimmed baking sheet, tilting the pan to completely coat the surface. Place dough on the pan and gently press the dough into a small rectangular shape. Flip it to coat both sides with the oil. Lightly cover with plastic wrap. Allow to rise until double in size, about one hour.
  4. Remove plastic wrap and gently deflate risen dough. Press dough out to cover the the surface of the pan. Pull the dough, without tearing, to reach all of the outer edges of the pan. Press and smooth out any uneven parts of the dough. If the dough isn’t easily spreading and keeps springing back, let it rest for five minutes and try again – allowing the gluten to relax. Once dough is spread out to cover the surface of the baking sheet, let it rise uncovered for a second time, to puff up, double in height, about 30-45 minutes. 
  5. Preheat oven to 450°F. 
  6. With a straight edge, gently make indentations for 18 equal pieces (9 by 2). This will make it easier to slice and separate the bread sticks after baked. 
  7. Brush the melted butter evenly over the dough. Sprinkle the Parmesan Seasoned Topping.
  8. Bake for 12-15 minutes or until edges are slightly golden.
  9. With pizza cutter, cut the 18 breadsticks, following the indentation lines. Serve with favorite pasta or dipping sauce.

Notes

  • Milk adds a softer, more moist texture to the breadsticks. If you need to leave the milk out for dietary purposes, use water and reduce by 4 Tablespoons. 
  • You can also use olive oil instead of canola or vegetable oil if preferred. 
  • This recipe can be easily doubled to feed a larger crowd. When doubling, separate mixed dough into two equal pieces and use a separate baking sheet for each, continuing with steps 3-9.

Find it online: https://thatbreadlady.com/parmesan-seasoned-breadsticks/